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Operations software for UK meat wholesalers

A lot rides on every order.

Larder connects customer orders, stock, packed weights, dispatch and invoices. Office, warehouse and finance teams can work from the same order details.

See an order in Larder Talk through your workflow
Illustrative meat-wholesale dispatch area, with two colleagues calmly steadying a crate of sealed meat on a trolley beside a delivery van

Example order. The important details stay with it.

SO-10428 · Harbour Kitchen Group

  1. 01

    The customer’s order

    80 kg

    Beef topside · £14/kg

  2. 02

    The source lot

    L-260909-014

    Attached to the order

  3. 03

    The packed weight

    82.4 kg

    Simulated scale reading

  4. 04

    The invoice value

    £1,153.60

    82.4 kg at the agreed £14/kg

Rehearse one workflow alongside your current system.

See the first phase

How Larder works

From order to invoice, with the details intact.

Larder keeps the customer price, stock lot and packed weight with the order. If the final weight changes, the team can check the difference before invoicing.

Office

Capture the order and agreed price.

The office records 80 kg of beef topside at £14/kg and assigns the delivery run. The price and delivery details stay with this order.

Ordered weight
80 kg
Order total
£1,120.00
Explore this stage
Customer orderView full screen
Larder order summary for fictional customer Harbour Kitchen Group, showing its run assignment.

Customer order

Fictional order SO-10428. Allocated; not yet weighed or dispatched.

Whole screen

Explore the full product

Around the working record

The order is only the start.

Keep the wider operation visible without separating every team into another spreadsheet or disconnected system.

Explore what Larder covers

Introducing Larder

Start with one workflow.Keep the business moving.

Your current system stays the official record while your team prepares, rehearses and decides whether the first Larder workflow is ready.

See how implementation works
  1. 01

    Agree the first workflow

    Choose a useful starting point, the records it needs and what must pass before live use.

  2. 02

    Rehearse with your team

    Check representative orders, stock, weights and invoice values. Test physical scales and labels separately at your site.

  3. 03

    Move when you approve

    Review the results, staff readiness and fallback plan. Your named owner approves the changeover.

Built close to the work

Midland Foods · design-partner implementation. Development has been shaped by real operational workflows. Implementation and acceptance work are ongoing; measured customer outcomes have not yet been published.

Before we talk

Practical questions, answered plainly.

Is Larder right for our business?

Larder is built around established food wholesalers, starting with UK meat businesses. We look at your actual workflows, sites and specialist requirements before agreeing whether it fits.

Can we keep our existing scales and finance system?

We assess exact device models, connection methods and finance hand-offs before agreeing the scope. See the current supported workflows, limitations and site checks.

Check systems and equipment fit
What happens to our existing data?

We agree which customers, products, prices, stock and history need to move, then map and check them with your team. Data ownership, retrieval and exit responsibilities are agreed before implementation.