A cut is never exactly a kilo. Charge the weight you actually pack.
Lanemi prices meat and fish by real weight. Your packer enters what each cut or fish weighs, and the customer’s prepaid wallet is charged that exact amount once the delivery lands. In your currency, wherever you deliver.
You sell by the scale, but you charge by a guess.
A meat or fish round runs on fresh stock and tight timing. The trouble is rarely the cutting. It is the weight that never comes out round, the box that goes to the wrong door, and the order that changed after you shut the shop.
The weight is never round.
You quote about a kilo and the fillet comes off the scale at 1.14. Charge a flat price and you lose money on the heavy cuts, or short yourself on the light ones.
The cold chain and the “did it arrive” call.
Fresh fish left at the wrong door, or a customer who swears the box never came, and nothing to settle it either way.
Tomorrow’s cut list.
You need to know tonight what to source and butcher for the morning, but orders keep moving right up to closing time.
“It wasn’t fresh.”
A complaint two days on, no photo, no record, and you’re left guessing whether to refund the whole order.
The scale sets the price. Nothing gets rounded.
The charge follows the scale.
Customers order an approximate weight. At packing you enter what each cut or fish really weighs, and the price recalculates to the exact amount. No rounding, no lost margin, no awkward top-up call at the door.
Money moves only when the box lands.
The prepaid wallet holds the estimate when the order goes in, then charges the exact packed weight once the delivery is done. Not a gram before. A missed or refused drop charges nothing.
Proof at the doorstep.
Your driver takes a photo at drop-off, so a chilled box left in the right spot is on record. That protects the cold chain, and settles any argument about whether the order arrived.
A firm cut list every night.
An order cutoff closes tomorrow’s orders at the time you set. The nightly forecast turns everything ordered before it into one sourcing and butchery list, locked and stable, built while you sleep.
“Not fresh” handled fairly.
A quality complaint opens a dispute with the delivery photo and the packed weight already attached. Issue a partial or full credit to the customer’s wallet, and the books stay balanced.
Built for the way a fresh round actually works.
| What you get | What it does for you |
|---|---|
| Catch-weight at packing | Actual weight per cut or fish sets the exact charge |
| Charge-on-delivery wallet | Estimate held, real weight charged only when the box lands |
| Proof-of-delivery photos | Every drop recorded for the cold chain and disputes |
| Order cutoff | Orders close at your time, so you can source and cut for tomorrow |
| Nightly forecast | One locked sourcing and butchery list, built automatically |
| Ordered runsheets | Stops in order, with a printable backup for chilled routes |
| Disputes and quality credits | “Not fresh” resolved with a photo and a fair credit, revenue kept whole |
| Flexible subscriptions | Weekly box, fortnightly cuts, or a one-off festive order |
| Any currency and method | Your currency, and the payment methods your area uses |
A fresh round is a fresh round, anywhere.
A butcher in one country and a fishmonger in another price the same way, by what the scale says. Choose your currency, weigh in kilograms or pounds, and set up how your customers pay. Keep the food-handling and cold-chain licences your region asks for, with a reminder before they lapse.
Built by people who deliver.
Lanemi began on our own farm, taking fresh food to homes nearby. Selling by real weight and proving every charge was the part a spreadsheet could never get right, so we built the tool that does. We still deliver with it, which is the best test we know.
The things fresh shops ask us first.
Can I price by actual weight instead of a flat price?
Yes, and it’s the core of the whole thing. Customers order an approximate weight, you enter the real weight of each cut or fish at packing, and the charge is set from that. Nothing is rounded.
When exactly is the customer charged?
The wallet holds the estimate when the order is placed, then charges the exact packed weight only once the delivery lands. A missed or refused drop charges nothing.
How do I prove a chilled box was delivered?
Your driver takes a photo at each stop. It’s stored on the runsheet and attached automatically if a dispute is raised later.
Can I set a cutoff so I know what to cut for tomorrow?
Yes. Set an order cutoff time, and the nightly forecast turns everything ordered before it into one locked sourcing and butchery list.
A customer says the fish was not fresh. How is that handled?
Open a dispute. The delivery photo and packed weight are attached, and you issue a partial or full quality credit to their wallet. The ledger stays balanced.
Can I weigh in pounds instead of kilograms?
Yes. Weight units and the cut and fish names follow your region.
One good idea for your round, once a week.
Short, practical, and no filler. Leave any time.
Ready to charge the exact weight you cut?
Book a demo and we’ll set it up with your cuts, your weight unit and your currency.