How much beef for twelve, and by Saturday?
How much rib of beef for twelve, and is it ready Saturday. Answered without leaving the block.
Orders arrive written down, with the quantities already worked out and the pre-orders in one place.
For your own business, or as a service you charge other businesses like yours for.
Nobody runs this lab yet. Take it, give it your hours and your prices, and it is yours.
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Boucherie Petit
online
For twelve, count 2.6 kg of rib on the bone, so three ribs. Order it by Thursday evening and it is hung and ready Saturday from 9am. 24.90 the kilo, about 65 euros. Want me to put your name on it?
8:12 am
| Cut | Per person | For 12 | Note |
|---|---|---|---|
| Rib of beef, on the bone | 220 g | 2.6 kg, 3 ribs | Order by Thursday, hung |
| Leg of lamb, on the bone | 250 g | 3 kg, one leg | One leg feeds 12, not 14 |
| Roast pork, boneless | 160 g | 1.9 kg | Ask for the string, not the net |
| Sausages for the grill | 150 g | 1.8 kg | Two per person, they always want three |
+ 1 more rows
The bone is what people get wrong. 220 g of rib on the bone is not 220 g of meat, and a customer who orders by the weight of meat orders a third too little.
Boucherie Petit
online
This week, the lamb. Whole shoulders from the farm at Sainte-Croix, 16.50 the kilo, and there are eleven. Take one boned and rolled and it feeds six for about twenty euros. The rib of beef is hung four weeks and it is at its best right now, 24.90 the kilo. Avoid the veal this week, the price jumped and it is not worth it, come back next Tuesday for that. Andouillettes back on Friday.
7:30 am
24 December, pickup slots
Nineteen orders, 43 kg. The shop closes at 4pm and the last slot is 3:30pm, said at the time of ordering rather than discovered on the day.
| SlotSlot | NameName | OrderOrder | DepositDeposit |
|---|---|---|---|
| 9:00 | Mme Ferrand | 2 capons, 4.2 kg | Paid |
| 9:30 | M. Ceccaldi | Rib of beef, 3 ribs | Paid |
| 10:00 | Mme Roussel | Boned stuffed guinea fowl | Not yet |
| 11:00 | Le Comptoir | 9 kg cold cuts, sliced | Account |
| 14:00 | M. Baradat | Leg of lamb, 3 kg | Paid |
What has to be ordered from the farm by the 12th
Eleven capons, four guinea fowl. The farm at Sainte-Croix closes its list on the 12th and does not take a single bird after it. Every year one customer orders on the 20th, and every year the answer is no.
The two who have not paid a deposit
Mme Roussel and one order taken by phone without a name. Call both before the 12th. An unpaid pre-order is a bird nobody collects.
Till software for a butcher handles the register and the traceability. It does not answer the question that lands twenty times a week: how much rib of beef for twelve, and will it be ready Saturday. That question needs two things only the shop has, its own quantities per person and its own lead times, and it always arrives at the worst moment, in the middle of a queue. A whatsapp ordering system that files the order in writing, with the holiday pre-orders in the same place, changes the week more than one more management module.
Put there once, read by every magik.
Put there once by you, read by every magik, corrected when reality moves. Full on day one, unlike the collections below.
Worth more in month six than in week one.
The collections belong to the lab, not to any single magik. Every magik reads them and every run adds to them, which is why this lab is worth more in month six than in week one.
| Customer | What | For | Ready |
|---|---|---|---|
| Tuesday regular | Rib of beef, 2.4 kg | 12 people | Sat 10am |
| Family nearby | Shoulder of lamb | 6 people | Fri 5pm |
| Christmas order | Free range capon | 8 people | 24 Dec |
Invented for this page. Your Orders collection starts empty and fills as you work.
It wears your name, not ours.
The same lab, under your name, your colours and your logo. Your customers never see ours.
AskMOJOOn the Pro plan, and not needed to take a lab. A fully bespoke theme exists as an upgrade, hand built rather than self-serve.
WhatsAppAnd whatever you already use: any tool available through an API or an MCP server, connected with your own account.
A tool built for exactly your job, and only that, will go deeper at that one job. This is for the jobs nothing covers, or the ones spread across three tools today.
They write in plain words, the way they would at the counter: two kilos for Saturday, and a rib for six. The lab asks whatever is missing, applies your lead times, and files the order in one place. Nobody has to install anything or learn a form.
No. It is not a till, it does not take payment and it claims no certification. It takes the order before the customer walks in, written down and complete. You ring it up on the till you already have, which is also where the rules on that side stay.
No. This idea takes orders and works out portions from the quantities you wrote. Yield on a carcass is a different job, with your own cutting and your own losses, and it would need its own magik and your own figures rather than a table found online.
From your own quantities per person, which you put in once: what you count for a rib, a roast, a charcuterie board. Two butchers do not count the same, and it has to be yours that comes out, not an average found online.
They arrive written down, in one collection: the customer, the cut, the weight, the pickup day. The lab applies the order lead times you put in, so it does not promise a pickup on the 24th if you closed orders on the 20th.
That is the point. The customer writes on WhatsApp or from the page of the lab, the order is taken and filed on its own, and you read it when you put the knife down. Regulars and their past orders stay in one place, which saves asking again every time.
You write those into the same collection in two lines, and the pickup list for Saturday is complete whatever the order came in on. A tool that only sees the orders it took itself leaves you with two lists to reconcile, which is the problem you started with.
It answers on what you already decided, your lead times and your opening days, and it stops there. Anything outside that comes back to you before a word goes out. A promise made to a customer for the 24th is not the sort of thing to hand over to a run.
A tool built for exactly butchers and delis, and only that, will go deeper at that one job. This lab is for the jobs no tool covers, or the ones spread across three tools today, and it runs under your name.
Every audience is still open.
Nobody has taken a square on this idea yet. You declare your audience when you take the lab (“roofers in Brittany”, “plumbers around Paris”), and two people can start from the same idea on two different audiences without getting in each other’s way.
And it wears your name, not ours.
The bundle describes a lab that does not exist yet : the jobs it would do, and an example of each output.
Open Knowledge Format : plain markdown, re-importable into any agent. No account, no lock-in.
You find out which dish is quietly losing you money, from your supplier invoices, without stock software.
Google SheetsThe allergy question, the table for nine, the closing time on a bank holiday: answered while you are in service.
The bookings and the recurring questions land in the lab instead of on a notepad by the till.
WhatsApp
GmailWhatsApphome screen appSixty guests, four vegetarians, one gluten allergy: the quantities, the price and what you need to know, before you commit.
The quote, the quantities and the day-before checklist come out of one conversation.
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