For seafood wholesalers
Sell the catch on time. Trace every kilo.
Every delivery becomes a lot with its use-by, so you see what has to sell before it turns.
Short dates at Westgate, Tue 4 Aug
- 5:47amMorning Brief built: 14 decisions waitingBrief
- 5:47amOCE-20260803 ocean trout, 12.4 kg, use-by todayUse-by
- 5:47amLMB-20260801 lamb shoulder, 18.2 kg, use-by ThuUse-by
- 6:30amOcean trout marked down 30%, in one click30% off
- 6:30amLamb shoulder marked down 20% until Thu20% off
- 7:00amThe pick draws the oldest lot firstOldest first
01 / Before and after
Where it hurts, and what changes.
- Lifting lids to check datesMonday's fish is turning by Wednesday, unnoticed.
- A recall eats the afternoonDockets and a highlighter to find which kitchens got it.
- Temperatures on a clipboardIn the glovebox, until an inspector asks.
- The coolroom on one screenEvery lot green, amber or red by its use-by.Walk the coolroom →
- Every buyer in one searchName the lot, and every customer who got it surfaces.Run the recall drill →
- The cold chain on recordThe probe reading lands on each delivery, ready to export.See the audit pack →
02 / Hour by hour
Your day on Opsider.
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A chef texts the order
"The usual plus oysters, tmrw" is a priced draft by morning.
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The catch becomes a lot
Supplier, kilos, cost and use-by, keyed once at the door.
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The brief has sorted itself
What's expiring, what's running short and who to chase.
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Short on trout? Swap it
Salmon goes on the pick list, and the customer is emailed.
Know what must move, and who bought it.
Twenty minutes, on examples like yours, no obligation. Bring your questions about shelf life, recalls and the cold chain.