Mailbox CRM
All customer mail in one place, with a proposal to review for every question.
Mail
- Sander KlaverAnswered15 Oct, 15:10Product questionDifference between ribeye and entrecoteFrom the mailbox · Hello Sander, Ribeye and entrecote come from the same rib section. Ribeye is cut with the fat eye running through it, which keeps it juicy …Unread
- Tim RozendaalAnswered12 Oct, 11:20Product questionHow much meat per person?From the mailbox · Hi Tim, As a rule of thumb we count on 250 grams per person for a regular dinner and 350 to 400 grams for a barbecue, where people usually …Unread
- Bart NijhofAnswered12 Oct, 09:00DamageBox was damagedFrom the mailbox · Hi Bart, The packs that are still sealed and cold are fine to use. The one that was open should not be used, and we have put a replacement …Unread
- Horeca Van DijkAnswered12 Oct, 09:00BusinessWeekly delivery for hospitalityFrom the mailbox · Good afternoon, For restaurants we set up a standing weekly delivery with a fixed day and a price list agreed for three months at a time. Q…Unread
- Lotte VerhagenAnswered08 Oct, 14:00OrderCan I still change my order?From the mailbox · Good afternoon Lotte, Certainly, order 10501 has not been packed yet. I've added a pack of spare ribs; the difference is settled automatica…Unread
- Freek DoornAnswered06 Oct, 14:00No reply needed?ComplimentFrom the mailbox · Good afternoon Freek, Lovely to hear, thank you! I'll pass the compliment on to the butchery; that always makes their day. Kind regards,Unread
- Ingrid PalsmaAnswered05 Oct, 09:00DeliveryRescheduling the deliveryFrom the mailbox · Good morning Ingrid, That's arranged: the delivery is now set for Friday. You'll receive a message with the time slot on Thursday evening. …Unread