A shared picture of how Bazaro will run your central warehouse and let your chain's
restaurants order from it — from stock on the shelf all the way to the invoice.
Already builtBuilding for youLater phase
1The big idea
Your central warehouse supplies the restaurants in your chain. They order through
an online shop; it flows straight through your warehouse to delivery and invoice.
🏬
Your warehouselive stock, chilled · frozen · dry
→
🛒
Restaurants orderlog in & order online
→
📦
Pick & packscanned by your team
→
🚚
Carrier deliverscollected & signed for
→
🧾
Invoiceper order, into Fortnox
2What Bazaro already gives you
Around half of what you need is already proven in production — we're not starting from zero.
Live stock levels
Always know how much you have, right now, with every movement recorded.
Restaurants sign in with their own accounts — reused from the platform.
Ordering flow
Catalogue → basket → order is already built; we point it at your warehouse.
Waste tracking
Record and understand losses.
Fortnox connection
A working link to push invoices.
3What we'll build for you
The new work is your warehouse and the fulfilment that follows an order.
Online shop for restaurants
They log in, see the full catalogue at the same price, and order. Out-of-stock items simply can't be ordered.
Shelf / bin locations
Your warehouse divided into exact, labelled locations across chilled, frozen & dry zones (see section 4).
Scan picking
Staff pick with handheld scanners, confirming items out in the warehouse (not inside the cold freezer).
Batch & expiry
For chilled, chicken & sauces — pick the nearest best-before first, with full recall tracing.
Delivery & proof
The carrier collects the pallets and signs for them — captured in the system.
Invoicing (per order)
Each order becomes an invoice in Fortnox automatically.
Returns
Your team writes off damaged/unsellable goods to waste and credits them on the invoice.
Later: promotions, pay-at-order
Discounts, online payment, and opening up to external customers — added when you need them.
4How the warehouse (shelf/bin) works
A bin is the smallest labelled spot where goods physically sit — the "shelf management"
you asked for. Your one warehouse is divided into locations across its temperature zones:
Warehouseyour building
ZoneChilled +4°C · Freezer −20°C · Dry
Aisle → Rack → ShelfA → 03 → level 2
Binthe exact slot, e.g. CHILL-A-03-2-B
Why the same product can sit in two bins. It only splits when there's a real reason —
e.g. two deliveries of chicken with different best-before dates, so we always pick the
oldest first and cut spoilage. Each unit carries its own batch & expiry:
CHILL-A-03-2-B
Chicken fillet · 12 kgbatch L-Mon · best-before 8 Aug
CHILL-A-04-1-A
Chicken fillet · 28 kgbatch L-Thu · best-before 12 Aug
You decide per product how carefully to track it — as simple or detailed as each item needs:
Batch tracking ON
For chilled, chicken & sauces. Batches stay separate, we pick nearest-to-expiry first, and recall tracing works.
Batch tracking OFF
For dry goods (plates, rice, soft drinks) and frozen. We simply track "how much is in this bin" — no batches.
5What a restaurant experiences
Logs in to the shop (account created and invited by you).
Browses the full catalogue at the same pricing; out-of-stock items aren't shown as orderable.
Orders in the right unit — packs, cases, or single items — before the cut-off, above the minimum order.
Your team picks & scans the items and hands the pallets to the carrier, who signs for them.
The order becomes an invoice in Fortnox automatically.
6How we'll roll it out
Working pieces you can try as we go — not one big reveal at the end.
First 2 weeks · a working slice
Log in → order → stock reserved → order reaches your warehouse
Deliberately narrow, but genuinely working front-to-back — proof the foundation is right.