Stop taking wholesale orders by text.
FreshSheet is weekly wholesale ordering for very small farms. Post what is available, send each chef a personal link, and after the cutoff you get one pick list for the cooler door and one invoice per order.
Pictured: the chef's order page on a phone, and the printed pick list for the same week.
The chef's order page for one week.
Right now a wholesale week goes like this.
Orders arrive by text, DM, email and voicemail.
Tuesday night you retype them into a spreadsheet and hope you did not miss one.
Friday you write invoices by hand and chase them for a month.
How it works
Publish the week's sheet.
Pick a delivery date, tick the products, set prices and caps, set the cutoff. About two minutes.
Chefs order from their link.
Each chef gets a personal link. No account, no password, works on a phone. They can edit their order until the cutoff. Capped items are first come, first served.
Pick, pack, invoice.
After the cutoff: one pick list for the cooler door, one invoice per order, due net 14. Send it from the app. Get paid by check, ACH, or online.
What you get
Weekly fresh sheet
What is available, at what price, with a cutoff.
Personal chef links
No accounts, no passwords, nothing for a chef to forget.
Caps that hold
Set 8 lb of Lion's Mane and the ninth pound cannot be ordered.
Pick and pack list
Totals per product, then per restaurant, printed with tick boxes.
Invoices in one click
Numbered, net 14 by default, with your own payment instructions.
Online payment if you want it
Connect Stripe and chefs pay from the invoice. Or keep taking checks.
Built for small farms
FreshSheet is built for a farm with one to three people and four to forty restaurant customers. It does one thing a week and stays out of the way. No CSA module, no storefront, no crop planner.
- Gourmet mushroom farms
- Market gardens
- Microgreens growers
Questions
- Do my chefs need an account?
- No. Each chef gets a link. You can regenerate it if it leaks.
- Does it work on a phone?
- Yes. The chef's page is designed for phones first.
- What if two chefs want the last pound?
- First come, first served, checked at the moment of submitting.
- How do I get paid?
- Print or email the invoice with your payment instructions, or connect Stripe to take cards and ACH online. Stripe's fees apply. FreshSheet takes no cut.
FreshSheet is not open yet.
We are not setting up farms yet. Leave your details and we will email you when we are — and now and then before that, if there is something worth telling you.
- No accounts are being made yet, so there is nothing to sign in to.
- A person reads every one of these.
- It costs nothing and takes no card.
Join the waitlist
We keep your farm name, your email and what you grow so we know who to tell, and nothing else. See the privacy notice.