Bakeries and home bakers
A bakery takes pre-orders, plans the bake and logs its checks.
Butchers, delis and fishmongers
The cold room and the counter are checked on time, and every kilo is counted. Christmas turkeys take orders online for pickup.
The shop, its cutting room and its counter staff work in one Magpie team.
Get started free
This combination of four Magpie areas fits a butcher or a deli.
- Daily Operations
- Daily Operations runs the temperature rounds and the opening and closing checks, and keeps your recipes.
- Inventory
- Inventory counts meat, fish and cheese in kilos, with each delivery's lot and use-by date.
- Store
- Store takes holiday pre-orders online for pickup, in set weights.
- Staff Scheduling
- Staff Scheduling plans the counter and the cutting room each week.
The cold room and counter are checked on time, and each batch gets its use-by date.
Daily Operations creates each checklist at the time you set, from opening to closing. A temperature round lists each fridge, the cold room and the counter, with its limits. A reading out of range opens an incident, with what to do.
Recipes hold your sausage and pie mixes, with their allergens. Recording a batch takes the meat out of stock and adds the sausages. Each batch has a batch code and a use-by date.
Meat, fish and cheese are counted in kilos, with each delivery's lot and use-by date.
Inventory counts each item in its own unit: kilos of pork, grams of cheese. Receiving a delivery records its lot and its use-by date.
A purchase order goes to the farm or wholesaler by email. Waste is logged with a reason, and stock can be held back for a recall.
Christmas turkeys and hams take orders online, and customers collect them at the counter.
Store is the shop's online shop. Holiday turkeys and hams take orders weeks ahead, in set weights. A question on the product asks which day they will collect.
A 500 g pack of sausages takes its weight out of Inventory as it sells. Marking an order ready emails the customer to come and collect it.
You plan the counter and the cutting room, and each person sees their own shifts.
Staff Scheduling plans the week by position, such as butcher, counter and driver. You publish it, and each person sees their own shifts.
Staff can swap shifts and ask for time off. You choose which requests wait for your decision. An open shift lets someone take an extra day before Christmas.
Three more areas cover hiring, a website and the accounts.
- Hiring
- Hiring posts jobs on your own job board, and collects each applicant's CV.
- Websites
- Websites builds the shop's own site, with its hours and address.
- Accounting
- Accounting keeps the accounts, with your sales and payments in them.
A side of pork goes from the farm's delivery to a pack of sausages at pickup.
Each step changes the stock the next one counts on.
The order
A purchase order goes to the farm for two pork sides.
The delivery
Receiving records the kilos, the lot and the use-by date.
The cold room
The morning round logs the cold room's temperature.
The batch
The sausage recipe makes 20 kg, taking the pork out of stock.
The packs
500 g packs sell online, each taking its weight from the sausages.
The pickup
You mark the order ready, and the customer collects it at the counter.
Setting up takes six steps.
Choose your routines
You start from the food shop routines and set your opening hours. Help: Routines and checklists.
Add your temperature points
You add each fridge, the cold room and the counter, with their limits. Help: Record temperatures.
Add your stock
You add each cut, fish and cheese in kilos or grams. Help: Keep track of stock.
Add your products
You add your packs and holiday orders, with their set weights. Help: Create products, options, and inventory.
Offer pickup
You add local pickup with the shop's address and times. Help: Collections and shipping.
Connect Stripe
You connect your Stripe account, so customers can pay by card. Help: Connect Stripe to receive money.
Plans
A shop with staff fits the Team plan, one price for up to 25 members.
Magpie adds no fee to your shop's sales. Stripe's processing fee is taken from each card payment. Prices are on the Pricing page.
Other food shops and makers have pages of their own.
Corner shops and newsagents
A corner shop plans its rota, checks its fridges and counts its stock.
Farms and market growers
A farm sells its produce online and at the market, in set weights.
Small food and drink brands
A small food brand makes batches and sells to shops and online.
Questions butchers and delis ask
Can we log the fridge and counter temperatures?
Yes. Each fridge, freezer, cold room or counter is a temperature point with its own limits. A round creates a checklist at the time you set. Each reading keeps who took it and when.
What happens when a reading is out of range?
A reading outside its target opens an incident. One outside a critical limit opens a critical incident. Each asks for a follow-up reading, and the location's shift leads and managers hear first.
Can we keep our sausage and pie recipes?
Yes. A recipe lists its ingredients from Inventory, its method, how long it keeps and its allergens. Costs are shown to managers only. A new version is used only once a manager chooses it.
Can we track use-by dates?
Yes. Receiving a delivery records its lot and use-by date. Each batch you make gets a batch code and a use-by date from its recipe.
Can we sell set weights online?
Yes. A product has options, such as 250 g, 500 g and 1 kg. Each has its own price. Linked to Inventory, each sale takes that weight out of stock.
Can customers pre-order a Christmas turkey?
Yes. Sell when out of stock lets the turkeys take orders before they arrive. Customers pay when they order. A Pre-orders tab lists every order still to collect.
Can customers tell us their collection day?
Yes. The product can ask for a date, as one of its questions. The answer shows on the order, beside the weight they chose.
Can we hold back stock for a recall?
Yes. Hold back keeps the stock in its place but stops it counting as usable. It is listed on the item until you release it or log it as waste.
How do we record a sale at the counter?
You choose New order, pick the items and record how the customer paid. The order is created paid, and the items leave stock.
Can we advertise a job on the counter?
Yes. Hiring gives the shop a public job board, with a page for each job. Each job has its own application form, which can ask for a CV.
What does Magpie take from our sales?
Magpie adds no fee to your shop's sales. Stripe's processing fee is taken from each card payment. The rest goes to the shop's own Stripe account.
Keep the counter's checks and stock in one place.
Create a Magpie account and add your first temperature round.