Industries PeasyOrders serves

Chefs and specialty grocers order in shorthand — an emailed order guide, a 40-line PDF purchase order, a weekly spreadsheet.

Produce orders land before dawn, at prices that move overnight, in cases, lugs, flats, and pounds.

A meat order is a spec — cut, grade, portion, grind.

Today's catch sets the list, nearly everything sells by the pound, and the spec is the order — species, count size, form, fresh or frozen.

Dairy runs on standing daily orders with small changes.

'Cheddar, 10 lb' isn't an order — which cheddar, what age, wheel or cut?

Bakery reorders mix ingredients and packaging — flour by type, chocolate by percentage, boxes by dimension.

Restaurants order against par — an emailed order guide, a PDF purchase order, a call before the cutoff.

Bars text the rep, restaurants email the weekly draft list, chains send forty lines at once.

A new vintage is a new SKU, pricing splits on- and off-premise, and buyers order in shorthand.

Wholesale coffee runs on habit — the bakery's standing Tuesday email, 'same as last week' with one grind changed.

A florist order is a date and a palette — variety, color, grade, stem length, delivered before the event.

'Foundation, 10' isn't an order without the shade.

'Dog food, 10 bags' isn't an order — which brand, formula, bag size, life stage?

Not a promo workflow platform — keep commonsku or ESP+ for sourcing, presentations, proofs, and supplier POs.

Not a print-shop management system — keep Printavo or YoPrint for quoting, art, and production.

'Screws, a box' isn't an order — size, drive, finish, grade?

A 3/4 elbow isn't an order until you know copper or PEX, sweat or threaded.

In jan-san, two things have to be right on every order: the exact SKU — mil, ply, concentrate — and the account's contract price.