Food crafts & direct marketing
In spring the team multiplies — and everyone knows what to do.
Farm shops, manufactories and specialist stores have one thing in common: they process and they sell. Which puts them under documentation duty on both sides — and means onboarding has to work from scratch every spring.
From the raw material store through production to the counter — one process, one record.
The season decides the workload
A farm that runs on a handful of people in winter and multiplies that in spring cannot pass its processes on by word of mouth. The workload follows the harvest, not the calendar — and with it the number of people who have to be productive on day one.
What counts is therefore less control than continuity: a seasonal worker should be able to open the list for their area and start, without anyone standing next to them. In autumn the same area rests until the season starts again.
What gets checked is the raw material, not the shelf
Best-before checks in the dry goods store, best-before checks on raw materials in the cold room: in a processing business the shelf life of the raw material decides the shelf life of the finished product — and the mistake only surfaces weeks later.
On top of that comes pest monitoring as a routine, with named traps: bait for rodents, pheromone traps in the production room and the anteroom. Anyone storing flour, sugar and fruit faces a different risk from a kitchen with daily deliveries.
The shop has to be visible from the road
A farm shop is not on the high street. Put the chalkboard out by the road, bring out the flag, move the fruit from the cold room onto the shelves, restock and tidy — that is turnover, not decoration, and it therefore sits in the same list as the temperature check.
It goes right down to the details that shape the impression: lighting, music, the way the display is arranged. In the evening the reverse — put the remaining goods away, equipment off, cash up.
Production and sales in the same system
Several parts of the business on one farm: shop and café, production, storage, sales stand. Production holds tasks like the pasteurisation step before the run starts, cleaning the machines and the refrigeration, taking the laundry away.
Direct marketing means having the whole path from field to counter in the same system. Everything is within walking distance and still needs separate lists: the production cleaning schedule has no business at the counter.
Production tasks are signed off more often than tasks on the sales side.
„Denne app hjalp os med at skabe en mere struktureret daglig rutine — ikke kun i vores café, men også i vores gårdbutik. Opgaver er sorteret, så de behandles i rækkefølge — ingen opgave forsvinder længere i papirkaos. HACCP-integrationen og indkøbslisten er ægte game-changere for os.“
Tanja, Ansvarlig for gårdbutik · Spargelhof Strampe
What farms, manufactories and specialist stores ask first
We process and we sell. Two separate systems?
No, one team with separate areas. Production, shop, café and sales stand run as areas of their own with their own tasks, but appear side by side in the reporting.
How do seasonal staff get started in spring?
They get the routine of their area, described and where needed illustrated — and it is last year's, not one built from scratch. That is why the second spring goes considerably faster.
With us practically everything is hygiene. Doesn't that get confusing?
In a fish counter or butcher's almost every task really is a hygiene task. That argues for structuring by place rather than by type — sales, store and kitchen separately, with their own measuring points per appliance. That keeps the log readable.
We take in chilled and frozen goods separately. Two tasks?
Yes, and rightly so. Two cold chains mean two acceptances with two limits. In a combined task you could not later prove which delivery caused the problem.
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