Support
Commissioning
A clear process for bringing new beef and protein supply into operation on South African trade floors.
How Commissioning starts on a new account
Commissioning covers the handover from planning to live supply for beef and protein lines. We set out product flow, receiving checks, storage points, and the practical steps needed before the first crates land on site.
Commissioning starts with the first live order, not a generic rollout note. We map what is arriving, where it is offloaded, who signs for it, and how beef, trim, and packed protein move into the cold room without mixing with house stock. South African conditions matter here, especially coastal moisture, inland transport heat, and receiving bays that only open after morning trade.
Before first delivery, send site photos, opening dates, and any issues picked up around chillers, shelving, or access. That lets us set receiving checks for carton condition, label match, temperatures, and crate count against the order. A short handover sheet then stays with the team on site so first intake is handled the same way each time.
First-delivery handover pack
The commissioning pack sets out intake steps, storage points, product identification, and who records shortages or damaged cases. It also names the cuts or lines in the format the buyer, butcher, or hotel stores team will actually use. Clear naming matters once weekly supply begins and more than one protein line is moving through the same chiller.
Use commissioning to lock in the handover details before new lines are added across other departments. Check access routes, thermometer readings, rack space, and label visibility before the first truck is booked.
- Receiving sequence set for first intake
- Cold-room checks listed before delivery day
- Site photos captured for handover records
Checks that matter on site
Commissioning on a South African account must account for site access, generator routines, chiller capacity, and dispatch timing from the supply side. Export kitchens may need tighter carton control and clearer segregation than a neighbourhood butcher. Where receiving is shared with dry goods or produce, we mark the exact point where beef and protein are checked in and moved through.
At coastal sites, moisture in the air can soften cartons and affect how long doors stay open during put-away. Inland operations often need stricter cleaning around prep benches and display points because dust settles faster. During power cuts, portioning, packing, and dispatch may need to shift to protected cold periods. A buyer meeting should deal with the live requirement on hand, with stock movement and receiving conditions clearly stated.
Operated by Astros Marketing (Pty) Ltd from 2 Makro Place, Sunnyrock 1401.
Information needed before go-live
Brief Commissioning with site photos, opening dates, cold-room readiness, and any snags already picked up before first supply.
Send the product list, opening date, delivery windows, and photos of the receiving and storage areas before commissioning is signed off. Include any snags such as incomplete shelving, limited pallet space, or a chiller that is not yet holding temperature. That gives everyone the same reference when the first crates land on site.