1. Organize by product type
Customers should find what they want as fast as at your counter.
- Beef, pork, and chicken in separate categories
- Sausages and prepared products
- Fish and seafood
- Packs for barbecues or for the week
- Extras: charcoal, sauces, and seasonings
2. Show prices by weight clearly
Always state the unit: per pound, per kilo, or per pack. If a product is sold by the piece and weight varies, explain that the final total is confirmed after weighing. You can create variants by size, such as one, two, or five pounds, so customers choose without asking.
3. Describe cuts and uses
Not everyone knows the names of cuts. Add a line about what each is for: grilling, stewing, frying, or shredding. Offer preparation options such as whole, cubed, ground, or sliced, and let customers state it in their order.
4. Work with advance orders
Ordering a day ahead lets you prepare just what's needed and reduce waste. Set an order cutoff time and fixed delivery days. With Vallen, customers build their list in the catalog and send it on WhatsApp; you weigh, confirm the total, and arrange delivery.
5. Protect the cold chain
Trust in fresh products is lost with a single bad delivery. Vacuum-pack or use well-sealed bags, use coolers or thermal bags, and plan short routes. Tell customers how you care for the product: it's a selling point.
6. Keep prices and stock up to date
Fresh product prices change often. Update your catalog as soon as they change and mark as sold out what you don't have that day, so you don't confirm orders you can't fulfill.
Selling fresh products by catalog is about order: clearly explained prices by weight, advance orders, cold deliveries, and updated information. If the product arrives fresh and complete, customers order again every week.