Wholesale Handler
Where the cutoff falls
A bakery cutoff has to fall before mixing rather than before delivery, and the two are usually a day apart. Bread delivered on Tuesday morning is shaped on Monday evening, so a cutoff set for Tuesday morning is too late to be useful.
Set it against the point where the quantity stops being changeable for you, not the point where the van leaves. Choosing that time is worth doing deliberately rather than taking a default.
Reading orders as production totals
The number a baker needs is the total per product for a delivery date, not the individual orders.
Wholesale Handler adds the lines up per date and prints totals per product with checkboxes, with a per-customer breakdown behind each date for checking a query.
Each date also carries a lock. Green means the cutoff has passed and the totals are final. Amber means customers can still place or change orders, so the totals may still move.
Different delivery days per customer
Wholesale bakery customers rarely share one delivery pattern - cafes on Tuesday and Thursday, a deli on Saturday, a restaurant the day before service.
Each customer is assigned an order profile holding its own delivery days and cutoff, and sees only the days you deliver to them. A weekend bake can carry an earlier cutoff than a midweek one without either group seeing the other's rules.
Standing orders for repeating weeks
Much bakery wholesale repeats week to week. A standing order places the same order automatically at each cutoff.
Three days before it places, the customer gets a preview email listing the lines, with a skip link that needs no sign-in. An unchanged order then needs no action from either side, and the portal handles only the exceptions.
