Fresh Produce Delivery

You buy at dawn and deliver the same day to restaurants and stores — every point shaved off shrink goes straight to profit.

3つの大きな悩み

At 3 AM in the wholesale market you buy on gut feel — too much rots in the cooler, too little and customers scream about stockouts.

Drivers route by memory — same street twice, fuel burned, greens wilted, and late-delivery complaints anyway.

Shrink only surfaces at month-end counts — nobody can say which link rotted that 8 percent.

1
Early morning: yesterday sales plus today pre-orders auto-generate the buy list — no more gut-feel purchasing.
2
Midday: receiving, sorting, and weighing in one pass — shrink logged on the spot, and you can see exactly whose produce does not hold up.
3
Afternoon: routes auto-optimized by each customer time window — drivers see the stop sequence right on their phones.
4
Before clock-out: today shrink rate, on-time rate, and per-order margin auto-calculated — fix tomorrow whatever rotted today.