Open Pantry Blog

Four platforms dominate wholesale food ordering in Australia and New Zealand. Ordermentum has the largest venue network, Fresho the most polished fresh-produce operations, Upstock the cheapest start. Open Pantry is the only one that runs buying, stock, picking, delivery, invoicing and payment in one system, tracks batches and expiry, and checks what was delivered against what was billed.

AI order entry reads the emails, texts, WhatsApp messages, voicemails and PDF purchase orders your customers already send, identifies the customer, matches each line to a SKU, applies that customer's price list, flags anything uncertain, and creates a draft order for your team to approve before it goes to picking and invoicing.

Last-minute order changes cost wholesale food suppliers far more than the five minutes it takes to edit the order: they interrupt picking, reshuffle delivery runs, waste short-shelf-life stock and pull owners into reconciliation work. The fix is a published, system-enforced cut-off, a clear late-change policy and data on who is causing the changes.

From 1 October 2026 businesses in Australia cannot add a card surcharge to eftpos, Mastercard, Visa or American Express payments. The RBA's Conclusions Paper of 31 March 2026 ended surcharging on debit and credit cards, cut interchange caps and added fee transparency rules. Suppliers who charge a card fee must remove it and move the cost elsewhere.

The main Ordermentum alternatives fall into three groups: marketplace platforms that emphasise buyer discovery, purpose-built operations platforms that focus on picking, delivery and invoicing, and generic wholesale tools adapted for food. Which suits you depends on whether you are still buying customer acquisition or already own your customer book.

Set minimum order values by working out the true cost to serve each account, then applying different thresholds by customer type, delivery zone, order frequency or average spend. Offer a small order surcharge as an alternative to blocking the order, keep exceptions dated, communicate the policy early and let your ordering platform enforce it automatically.

Customers keep phoning because it feels faster than your portal, so fix the friction before blaming habits. Make the portal mobile-friendly and personalised, train your top five customers first, use cut-off times as a reliability incentive, turn check-in calls into onboarding moments, and show customers the order history and spend data they gain.

The right time to invest in wholesale supplier software is slightly before the pressure becomes critical, not during a crisis. Signs the window is open include processing more than about 20 orders a week manually, adding customers regularly, several people touching orders, considering an admin hire, or a bad month for errors.

Manual order management costs a wholesale food business across five areas: admin time, order errors, a growth ceiling, hidden customer churn and opportunity cost. Two hours a day of order admin equals roughly $14,560 to $18,200 a year, and a 3% error rate on 100 orders a week can add $7,500 to $15,000 more.

Before committing to wholesale supplier software, ask seven questions: was it built for food or adapted, can customers use it unaided on a phone, does it handle order to pick to pack to deliver, will it sync with Xero, MYOB or QuickBooks, what does support look like, will it scale, and what is the full first-year cost.

Your spreadsheet is not broken; the business has outgrown it. The warning signs are maintaining the sheet taking more time than running orders, rising untraceable errors, staff keeping shadow copies, orders arriving on every channel, basic questions being hard to answer, cut-off times slipping, and only one person able to operate it safely.

Customer-specific pricing lets suppliers match price to the commercial relationship, rewarding volume while protecting margin on smaller accounts. It only works when it is controlled: prices held in spreadsheets, emails or staff memory drift, and drifting prices mean unreliable margins, invoice disputes and discounts that continue long after they should have ended.

Delivery run optimisation uses live order data to build routes around suburbs, postcodes, delivery windows, vehicle capacity, driver availability, warehouse readiness and traffic. It lowers fuel and vehicle costs, shortens driver days, gives chefs consistent delivery times, organises pick lists by run, reduces failed deliveries and produces cleaner invoices with fewer disputes.

Move a warehouse from paper pick slips to digital picking in eight steps: map the existing workflow, clean the order data, train staff on the basics, run paper and digital together for one to two weeks, adopt zone or run-based picking, connect picking to delivery and invoicing, use the live data, then retire paper with support in place.

Digital picking replaces paper pick slips with live pick lists that update in real time, organise products automatically, record substitutions and shortages, sync with delivery runs and support faster invoicing. Suppliers move across in eight steps, starting with the warehouse workflow rather than the software and keeping paper as a fallback briefly.

Manual order entry costs foodservice suppliers far more than the typing. Re-keying orders from email, SMS, WhatsApp and handwritten notes creates wrong pack sizes, incorrect quantities, missed notes and pricing mistakes, consumes admin labour, slows the warehouse, buries orders across channels and makes growth depend on adding admin hours.

Picking accuracy is a retention strategy, not just a warehouse metric. Chefs plan prep around orders arriving correctly, and most kitchens will not complain twice; they reduce orders or move on. Centralised orders, live digital pick lists, customer-specific catalogues and digitally recorded substitutions remove the causes of mispicks.

Chefs are not avoiding technology; they avoid ordering that feels slow, confusing or unreliable. Digital ordering makes them happier by cutting the time to reorder regular items, reducing errors through structured product information, giving visibility over pricing and delivery, staying consistent every week, and making stock issues quicker to resolve.

Chefs are not against technology; they are against tools that slow them down. Once they try a well-designed ordering system, most prefer it for five reasons: fast reordering at any hour, fewer errors from a structured product list, visibility over orders and pricing, predictable service, and quicker resolution when something is short.

Order errors come from a fragile workflow, not careless staff. Suppliers cut them without hiring by centralising every order channel into one system, giving each customer a personalised catalogue, running digital pick lists that update with changes, recording substitutions and shortages digitally, invoicing from proof of delivery, and reviewing weekly error trends.