Wholesale Handler
The cutoff is set from the make day, not the delivery day
Published lead times among artisan makers cluster at one to two days. The Pasta Shop in Oakland requires wholesale orders 48 hours in advance and confirms them within 24. Raffetto's in New Jersey makes its ravioli dough to order each morning and works a day ahead. Severino describes its wholesale line as made to order and delivered fresh or frozen on a weekly basis.
That gap buys production time, not delivery time. Sheeting, filling, chilling and packing a day's ravioli happens before the van is loaded, so a Wednesday make day feeding a Thursday delivery needs the orders closed on Tuesday afternoon. Pointing the cutoff at the delivery day instead leaves a restaurant able to add 8 pounds of agnolotti to a run whose dough is already cut.
Shelf life is why none of this is absorbed by stock. The Pasta Shop publishes 7 to 8 days from production for its ravioli and roughly 7 to 10 days for rolled and extruded shapes, tortellini and tortelloni, airtight and refrigerated. That is long enough to reach a kitchen and sit through a slow service, and short enough that a shape made speculatively is a write-off rather than inventory.
Different lines can carry different deadlines. The Pasta Shop delivers pasta across the Bay Area daily except Sunday, but sauce goes out once a week on Friday or Saturday and has to be ordered by noon on Tuesday.
In Wholesale Handler that structure is an order profile: a reusable bundle of accepted delivery days, an ordering cutoff, a maximum lead time, delivery charges and a minimum spend, assigned per customer. The cutoff is set once for the whole profile or varies per delivery day, so a Saturday run can close Friday lunchtime while a Monday run stays open until Sunday evening. Update the profile once and every account on it follows.
A deli and a gastropub are not on the same rate
No artisan pasta maker publishes a wholesale price list. Vera Pasta asks restaurants to contact it for prices, delivery days and quantity discounts, and asks retail stockists separately for prices, delivery days and minimums. Bigoli releases pricing only after a wholesale registration form. Nicoletto's reviews each application before quoting.
The split starts before negotiation, because the pack is different. The Pasta Shop sells bulk pasta in 5 and 10 pound boxes to kitchens and 12 ounce containers to shelves, with a delivery minimum of 10 pounds of bulk or 12 containers. A gastropub buying 10 pounds of one shape and a deli buying a case of 1 pound packs are buying two different products at two different margins.
Named price lists handle that: build a list, set it as a percentage off the base price with rounding controls, and assign each account to one. How to charge different prices to different wholesale customers covers the assignment and the percentage rules.
Pasta sold loose can be priced by weight rather than by pack, so a product is set at a per-kg or per-lb rate and the customer orders an exact weight against it.
The production list is built by shape and filling
Orders arrive by customer and the make day runs by shape. The case counts show the unit the bench works in: Ohio City Pasta sells ravioli in 108-count cases of 6.75 pounds, Raffetto's in 480-piece cases of 13.5 pounds. A list reading 1,400 ricotta and spinach ravioli, 22 pounds of pappardelle, 8 pounds of squid ink tagliolini is the one that can be made. Eleven order sheets are not, and totalling them by hand on a Tuesday night is where a missed case comes from.
Wholesale Handler generates a consolidated production schedule from the orders held for a delivery day, and the packing slips split the same quantities back out by customer for the boxes. How to turn wholesale orders into a production list covers the same job in a bakery.
A weekly repeat belongs on a standing order
A trattoria taking 20 pounds of tagliatelle and 8 pounds of ravioli every Thursday is sending the same message 52 times a year, and each one has to be read, retyped and totalled. A standing order runs on a weekly, two-weekly, three-weekly or four-weekly cadence and generates each upcoming order at the cutoff time, so it lands in the production schedule without anyone rekeying it. It can be paused until a chosen resume date or indefinitely, a single week can be skipped for a closure, and products and quantities can be updated at any time. Either the customer or the wholesaler can set one up. What is a standing order in wholesale covers the mechanics.
The cutoff message is what a chef reads after a delivery date locks
A chef changing a special on Wednesday morning is the friction the cutoff exists to manage. Closing the date to new orders is the easy half; what the kitchen should do next is the wholesaler's own copy, not a generic refusal. Wholesale Handler carries a merchant-authored cutoff message shown when a delivery date locks, so the account reads the real rule - call the workshop before 7am and it goes on if the sheet is still running, or it moves to the next delivery. How to handle wholesale customers who change their orders covers the accounts that do it every week.
What it does not do
Wholesale Handler is an order desk, not a food production system. It holds no recipes, no ingredient costing, no flour or filling stock, no allergen or nutrition data and no batch traceability. Stock tracking is per finished product and optional. There is no delivery routing or driver app, so the van run is planned elsewhere.
Pricing is a flat monthly fee, with no per-user charge, no per-order fee and no commission on order value. The whole app can be used before signing up, with no email address and no card.
