That's a chef in the West Village, Friday 10:02 PM — and every price is off your own sheet of 07.26. The weekly price list, as a conversation.
Your side of the relationship is fourth-generation service — a hundred custom blends a night, phones answered 24/6. His side is a Friday in the weeds with a cutoff at 11:59. The week's order shouldn't take a desk and a spreadsheet. It should take one text.
The text shows up with his usual already built and priced off this week's sheet. If nothing changed, one word locks it in: YES. Ten seconds, phone back in the apron, back to the pass.
"Drop chicken to one case, add 12 duck breasts." No portal password, no line codes, no phone tag. He texts the change, the order updates, and a person on your side confirms it. That's the whole workflow.
Nothing here is a robot talking to a chef. Every response comes back to your people — routed to the account's own rep — and nothing sends without a human's OK. The machine drafts and remembers. Your team stays the voice.
Your name is already on the box.The last mile of a hundred-year relationship
This puts it in their pocket —
at 10pm on a Friday.
We took your actual sheet — the one mailed July 24 — and ran it through the machine. Left: what every chef gets today. Right: what one chef would get instead.
| CODE | CUT | PRICE |
|---|---|---|
| BP179CCF | Beef Prime Black Angus NY Strip Steak Bone In Center Cut Fresh | 20.99 |
| BPSCC | Beef Prime Black Angus NY Strip Steak Boneless Center Cut Fresh | 28.31 |
| BP179EE | Beef Prime Black Angus NY Strip Steak End to End Dry Aged | 24.43 |
| BP179CC | Beef Prime Black Angus NY Strip Bone In Center Cut Dry Aged | 26.00 |
| BPTOMFRNET | Beef Prime Black Angus Tomahawk Rib Frenched Dry Aged | 30.76 |
| BPTOMENG | Beef Prime Black Angus Tomahawk Rib Engraved Dry Aged | 32.77 |
| BP109NET | Beef Prime Black Angus Rib Steak Bone In Dry Aged | 27.17 |
| B189PPCC | Beef Prime Black Angus Tenderloin Center Cut | 51.01 |
| BPSTPOR | Beef Prime Black Angus Skirt Steak Peeled | 43.89 |
| BCSPOR | Beef Prime Black Angus Flat Iron Cleaned | 19.87 |
| BHPCSNET | Beef Prime Black Angus Hanger Cleaned | 26.85 |
| CHBSR | Beef Short Rib Burger | 7.38 |
| CHBB | Beef Brisket Burger | 6.53 |
| BHB | Beef Original LaFrieda Burger | 6.48 |
| CBE | Chicken - 3.5 lbs - Bell & Evans Air Chilled | 2.78 |
| MDB | Poultry Moulard Duck Breast | 16.57 |
| BJWRDA | Beef Japanese Wagyu A5 Ribeye Dry Aged (PRE-ORDER REQUIRED) | 67.30 |
Ten pages became five bubbles — the machine read the sheet and his history so he doesn't have to dig for his twelve. And every reply comes back to a person on your team.
No blasts. Every message below is triggered by something real — a cutoff, a short, a price move, an aging run — and every one is drafted for your team to approve, not fired blind.
His last four weeks predict this one. The message shows up with the order pre-built and priced off this week's sheet — he edits it in one line instead of building it from a PDF.
Cutoff's 11:59 tonight. Your usual: 24× strip CC dry-aged @ $26.00, 2cs B&E air-chilled @ $2.78, 60lb short-rib pucks 3oz @ $7.38. Reply YES or tell me what's different.Today a short is a voicemail a chef finds at 9am, after the truck. Now it's a question he answers from bed — and it upsells the substitution.
Short on hanger this morning. Prime flat iron subs clean at $19.87 BCSPOR — same truck. Y/N?Chefs find out prices moved when the invoice lands. Yours would hear it from Pat first — which turns a price hike into a relationship deposit.
Heads up for next week's menu math — skirt's still climbing. If the fajita special can take flat iron or coulotte instead, you'll save about $2/portion. Your call, just don't get surprised.Your own sheet marks the A5 dry-aged PRE-ORDER REQUIRED — a trigger that today lives in fine print. The machine finds every chef who's bought A5 and asks them directly.
Next A5 ribeye dry-age run is loading — $67.30 BJWRDA, pre-order only. You took two last cycle. Want me to hold two again?The line does the busy work you wish your team had time for — the check-ins, the outage heads-ups, the cross-reference between what's happening with product and what every account has on order. Every reply comes back to a human, routed to the account's own rep.
Plain English, from the line. Repeat the whole order in one word, or change two lines in one sentence. That's his entire workflow.
Every reply lands in the queue in front of your team. Nothing sends and nothing books without a person's OK. The machine drafts, updates and remembers — people decide.
Replies route straight to the account manager who owns that account — in our desk, or tunneled into whatever CRM your team already runs.
Whatever your team already lives in stays the system of record — the thread lands on the account record wherever the account record lives. Nothing moves to a rep's personal phone, and nothing gets ripped out.
Reply YES and it's an order. The thread is the order form — no login, no PDF, no phone tag.
A standing-order page on lafrieda.com: their usual lines, this week's prices, one tap to reorder. Same account, same thread.
Your orders desk answers 24/6 like it does today — with the whole conversation on screen when they pick up.
Your reps don't get replaced — they get a book that reads itself. The machine drafts, a human approves, and the second a chef asks a real question, it hands off to your people. Orders team stays the closer.
We ingest order history and the weekly sheet. The machine learns each kitchen's dozen SKUs, volumes, and rhythm — the stuff your best reps carry in their heads for their 80 accounts.
Friday cutoffs, shorts, price moves, pre-order runs — drafted per account, priced off the live sheet, queued for your team to approve with one tap.
A reply that's just "YES" books itself. A reply with a question goes straight to the rep or the orders desk — with the whole thread and the whole history on one screen.
That duck line is the whole product: a question a chef asked twice and nobody wrote down became a pre-order — and a program negotiation your rep would never have gotten a swing at.
You already sell direct to the public. Home delivery customers have the same tell as chefs — they reorder on a rhythm — they've just never been texted by their butcher.
Your sheet has a tomahawk with engraving on the bone. That's not a SKU, that's a gift — and every past gift-buyer should hear about it two weeks out.
Father's Day is two Sundays out. The engraved dry-aged tomahawk — his name on the bone — books out every year. Want one with your usual delivery?The burger buyer's cadence is knowable to the week. The nudge lands right when the box runs out — not when a marketing calendar says so.
About three weeks since the last box of LaFrieda originals — right around when it usually runs out. Same 20-patty box for the weekend?Ordered three times last summer, silent since. You paid to acquire them once — one personal line brings the grill-season crowd back before someone else does.
Grill season's here and we haven't shipped you a box since September. First one back is on us for shipping. What are you cooking this summer?Restaurants are the moat. Home delivery is the margin. Same data, same engine, same blue bubble — two funnels for the price of one build.
Before butchers, we built this for licensed cannabis retail — an industry banned from Google ads, Meta ads, and mass email. Conversation was the only channel allowed, so we made it the only channel that mattered. One store, one campaign, thirty days:
Real numbers from our proof-of-concept deployment in a licensed dispensary with 118,000+ customer profiles. We publish the mechanism, not mystery math — ask on the call and we'll walk through exactly how attribution was measured.
A real line on a real device — typing indicators, read receipts, replies that actually land somewhere. It reads like a text from Pat's shop because it arrives exactly like one. Not a short-code. Not a blast.
Run it fully automatic or in review mode — every drafted message waits in a queue next to the account card. Your sales team reads it, tweaks it, taps send. The machine does the remembering; your people stay the authors.
A chef who calls the line gets your actual orders desk — the same team that answers 24/6 today, now with the whole text history on the screen in front of them. Nothing about how you answer the phone changes.
Order history, contacts, threads — in a database you own, not a seat you lease. We build on open source, top to bottom. If we ever part ways, you keep the asset. That's the deal, in writing.
Now every chef's phone can know yours. Whenever you want to see it running, you already have my number, Pat.
Or start it with an email