Sectors
Multi Site
Multi Site supply is built for operators managing beef across more than one branch, kitchen or service point. The work usually starts where buying, receiving and portion control have drifted apart between sites.
Shared specs across branches
The Multi Site page is for customers running beef and protein across several branches, kitchens or counters at once. It brings structure to shared specs, stock communication and delivery routines so each site is not building its own system from scratch. That matters when consistency has to hold across a wider footprint.
Begin with the cuts each site sells, the pack format they can handle, and who signs off receipt on arrival. A hotel group, chain of butchery counters, or export kitchen network often needs one core specification with a few site-level changes for storage space, equipment and menu use. Conditions differ between Johannesburg, Durban and Cape Town, so route planning, holding temperature and delivery timing have to suit the region.
First delivery checks matter more when stock is split across several addresses. Site teams should confirm label, count, temperature and cut detail at handover, then record any variance before product is moved into storage. A short receiving guide helps branch managers and kitchen leads follow the same routine every time.
What a multi-site setup includes
The output is usually a working structure for ordering, receiving and stock communication across the whole group. That can include standard cut names, agreed pack sizes, branch-level delivery notes and a simple escalation route when one site receives the wrong item. The aim is to stop each location inventing its own version of the programme.
Before adding new branches, align the base product list, the dispatch labels and the receiving checks used by every site. Keep one current record for branch codes, contact names and delivery restrictions, then update it when counters, kitchens or cold rooms change. Use the contact form if you need to map an existing group structure before widening the programme.
- Common spec across all trading sites
- Receiving checks matched branch by branch
- Group buying and branch stock alignment
Operating conditions by region
National programmes have to account for different receiving windows, traffic patterns and cold-store access between provinces. Some sites can take larger drops and hold stock safely, while others need tighter quantities because storage is shared with produce, dairy or frozen lines. Export kitchens may also work to stricter documentation and handling routines than a retail counter or hotel prep area.
Coastal sites need closer attention to humidity, carton condition and time spent outside refrigeration during offload. Inland operations may deal with longer road legs, earlier dispatch cut-offs and more pressure around load-shedding schedules. Those factors affect portioning plans, branch allocations and the way product is packed for each stop.
Operated by Astros Marketing (Pty) Ltd from 2 Makro Place, Sunnyrock 1401.
Information needed from each site
List every delivery point, its trading days and the person responsible for receiving stock. Include cold-room capacity, preferred cut formats and any branch-specific restrictions on truck access or offload times.
Keep the order summary, product specification and branch allocation sheet together for each run. When counts are queried later, that record makes it easier to trace what was dispatched to each site and how the programme was set up.
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