Venheim
Team in hairnets and white aprons at the filler in the sausage kitchen

Cold chain · Best-before · Pre-orders

Cold chain, best-before dates and roster for butcher shops

Cutting and sausage-making start hours before the shop opens, the shop takes over from 7 — and both are in the same weekly grid, clock in on the same phone and keep the same records. Built for owner-run butcher shops in Austria and Germany, not for industrial plants with their own production control.

Start free

Try Premium for 30 days, no payment details. After that your business carries on free on the Start plan; records stay readable and exportable.

The sign-up form is in German for now. Inside the app, everyone picks their own language — nine languages, English included.

In short

Venheim keeps the HACCP own-checks of a butcher shop on the phone: temperatures per appliance with a stored target, best-before batches by FEFO with traffic lights, cleaning lists kept separately for production and shop, plus roster and time clock from the early start. For one site with up to 5 active people it is free for good — built inside a real business, so far in hospitality and fitness.

The morning

Half past four in the sausage kitchen

The bowl cutter is running, the first team clocks in — two and a half hours before the first customer knocks at the front. At seven the shop takes over and wants to know who is on the counter today. At noon the hot counter fills up, the temperature list at the cold room is full, and somewhere lies the slip with Monday's batches. And the phone rings: a platter for Saturday, pick-up at eleven. None of it is dramatic. But all of it lands with the same person. Venheim collects exactly these cases in one place — with proof of who did what and when.

Butcher in a hairnet hanging fresh white sausages on the line
Cold chainTarget per appliance

An unbroken cold chain: a target per appliance, a corrective action per deviation

A butcher shop lives by its cold chain — and cold room, serving counter and freezer do not share the same target. That is exactly how it is recorded: per appliance, the value the business stores from its own-check concept. Every entry is a tap on the phone and carries person and time.

Temperatures with a target per appliance

Cold room, serving counter, freezer — every appliance has its own stored target. If a value deviates, the app asks for the corrective action before the tick can be set: the outlier shows up at once, not at the inspection.

The hot counter at lunchtime

The hot counter is simply one more appliance — with a lower limit instead of an upper one, so that a meat loaf that is too cold stands out just like a cold room that is too warm. Which hot-holding values are usual is set out with sources in the temperature list guide; this page deliberately pre-fills no figures.

Cleaning: production and shop kept separate

Cutting room and sausage kitchen have different lists from the counter at the front — each area and shift its own, as the business sets them up. What is done carries person and time; the manager sees the day's state without standing at the back.

Training with your own catalogue

Whoever gives allergen information at the counter or works with a knife needs to be instructed. The training tracker records who was trained when — and the manager adds kinds such as “knife hygiene” if the business keeps them. We do not invent an interval.

All of that becomes the monthly HACCP record as an Excel file — at the push of a button or automatically by email. Which limits are usual for chilling, freezing and hot-holding appliances is set out with sources in the temperature list guide (German) — this page deliberately pre-fills no figures.

Employee with a cap and gloves checking the hams in the maturing room
Best-beforeFEFO

Best-before and batches: FEFO with traffic lights

Batches are created at goods receipt with their date — fresh meat, cold cuts, packaged goods. Stock is taken on the FEFO principle, first expiring, first out: what is getting tight is at the top, with a traffic light per row, and every row comes with a decision — used, discarded or corrected. Waste is always booked with reason and quantity, never as a silent correction; records are never deleted, only corrected with a log.

What expires first is at the top — the tight batch stands out before it goes into the counter. The picture shows the sample business; the mechanics at the cold room are the same.Demo data from the sample business Cafe Sunshine, app shown in German
RosterProduction and shop

Production from 4, shop from 7 — one weekly grid for both

Shifts at any time

Shift times are free to choose — the production shift from 4 a.m. is a row in the grid just like the shop from 7. Cutting, sausage kitchen and counter are in the same weekly plan, by drag and drop, with a template roster for weeks A/B.

Time clock before opening

Clocking in and out with one tap on your own phone — at 4 a.m. just as at 7. If a shift runs past midnight, the time clock pairs the two entries correctly and counts the shift towards the day of clocking in. The location check runs in the background; only the distance is stored, never the coordinates.

Honestly: a planned shift in the weekly grid starts and ends on the same calendar day. For production from 3, 4 or 5 a.m. that fits exactly — but a shift that is planned to run through midnight is not shown by the grid as one continuous row. The time clock, on the other hand, pairs clocking in and out correctly across midnight; clocked night hours are never lost.

And because butcher teams are rarely monolingual: besides German, the team view speaks eight more languages — English, Turkish, Polish, Romanian, Hungarian, Bosnian, Croatian and Serbian. Everyone chooses for themselves; records stay in German.

Clocking in with one tap, hours before the shop unlocks — the working-time record is created along the way. The picture shows the sample business; the mechanics in the cutting room are the same.Demo data from the sample business Cafe Sunshine, app shown in German
Pre-ordersPro plan

Pre-order holiday platters: a QR notice instead of a phone list

Before Christmas and Easter the phone never stops — and every platter ends up as a slip next to the till. In Venheim the business creates an offer of the kind “pre-order”: customers scan the QR notice, choose the pick-up time slot and enter name and email — no account, no app. The confirmation email contains a cancellation link, the manager sees all pre-orders in one place, and the capacity per time slot prevents everything from piling up on Saturday morning. Online booking belongs to the Pro plan.

  • “Pre-order” and “reserve a pick-up time” are built-in kinds of offer — with time slot, capacity and lead time per offer
  • Cancelling works through the link in the confirmation email; guest data is anonymised automatically 90 days after the pick-up day
  • Up to 3 active QR codes on every plan — also as a Google review QR at the counter
Butcher at the slicing machine, the counter with Christmas decorations behind
Stocktake

Stocktake and waste: four eyes before a number counts

Counting happens on the phone, item by item. The team's counts and bookings first land as “pending” and only change the stock with the manager's approval — the rule sits in the database, not just in the interface. And waste is always booked with reason and quantity: what goes in the bin is on the record with proof, never as a silent correction that only the stocktake uncovers.

The mistyped carton

A carton with 100 instead of 10 pieces shows up in the approval — not in the annual accounts. And the count reveals the difference between the expected figure and the cold room while it can still be explained.

BranchesPremium plan

Several branches, one overview

Every branch has its own team, its own weekly plan and its own records — the shop assistant in the second branch only sees their own shop, the owner sees all of them. One price per site — everyone included. Taking on a branch means adding a site; closing one means no longer paying for it.

€69.90per site per month on the Premium planOne-off €199.00 setup fee with monthly payment — waived with annual payment.

Several sites belong to Premium — every branch with the full scope, the whole team without a per-head count.

Origin

Made in a food business — honest about butchery

Venheim was built in a real hospitality business — food, HACCP, cold chain, early and late shifts — and is used there every day. As of August 2026 it is not yet running in a butcher shop, and we would rather say so than invent a reference.

The figures for it — people and records — are on the “in real operation” page (German) and come live from the database.

Why it fits anyway

What a butcher needs is in daily use there: temperature recording with a target per appliance, best-before batches with traffic lights and FEFO, cleaning lists per area, shifts at flexible times and the time clock even for shifts past midnight. What is new is the cut for sausage kitchen and counter — not the mechanics behind it.

Price

One price per site, unlimited team

€39.90 Pro·€69.90 Premiumper site per month. Prices shown are final prices — as a small business under § 6 (1) no. 27 of the Austrian VAT Act (UStG), we do not charge VAT. The Start plan is free for good — with roster, time clock, chat and HACCP recording including Excel download.One-off €199.00 setup fee with monthly payment — waived with annual payment. All prices

Start free
In the logbook

Cold chain, best-before dates, cleaning and roster are building blocks of the digital operations logbook — the same tool for butchers, hospitality and retail. To the operations logbook.

Offline

No signal in the cold room? No problem.

Clocking in and out, temperatures, cleaning and maintenance ticks, stocktake counts and inspection dates work without a connection — the app can even be restarted with no signal. Every entry keeps the time it was tapped and is sent automatically later: time-clock entries for up to 3 days, everything else for up to 7 days. Nothing is thrown away. Approvals, orders, reports and chat need a connection — they depend on data only the server knows at the moment of the decision.

Questions8 answers

Frequently asked questions

Does Venheim replace traceability under Regulation (EC) 178/2002?
No — and we say so clearly on purpose. Article 18 of Regulation (EC) No 178/2002 requires a food business to be able to say from whom it obtained food and to which businesses it supplied; which systems and procedures it sets up for that remains its own decision. Venheim supports the documentation behind it: orders carry their supplier, best-before batches are created at goods receipt with their date, and delivery notes and invoices are photographed into the receipt archive — every entry with person and time. Venheim is not a traceability or recall system of its own, and whether the business's documentation is sufficient is answered by the authority or the chamber, not by software.
Production starts hours before the shop opens — can the plan handle that?
Yes. Shift times are free to choose — the production shift from 4 a.m. is a row in the weekly grid just like the shop from 7. The time clock does not ask about opening hours either: you clock in when work begins. If a clocked shift runs past midnight, the time clock pairs clocking in and out correctly and counts it towards the day of clocking in — no clocked hour is lost. A planned shift in the weekly grid, on the other hand, starts and ends on the same calendar day; for the usual early start in cutting and sausage-making that makes no difference, because the whole shift lies within one day.
Does Venheim cover a butcher's HACCP own-checks?
The recording and the record: temperatures per appliance with a stored target — cold room, serving counter, freezer, also the hot counter with a lower limit —, cleaning lists separate for production and shop, best-before batches with FEFO and traffic lights, plus the training tracker. Every entry carries person and time; the monthly record is created as an Excel file. The own-check concept itself — which control points, which limits — remains the business's job: Venheim does not pre-fill limits and does not replace advice from the authorities.
Can we add our own kinds of training — knife hygiene, for example?
Yes. The supplied training catalogue with its legal bases stays unchanged — next to it the manager adds the business's own kinds of training: knife hygiene, cutting instruction, operating the vacuum packer, as the business keeps them. Recorded proofs keep their label even if an own kind is later deactivated. Venheim never pre-fills an inspection interval for own kinds — the business enters its own.
We run several branches — does that work?
Yes. Every branch has its own team, its own plan and its own records; the owner sees all of them. Several sites belong to the Premium plan (€69.90 per site per month) — you pay per site, never per person. One-off €199.00 setup fee with monthly payment — waived with annual payment. The amounts on this page come from the same source as the billing.
What does Venheim cost for a small butcher shop?
The Start plan is free for good — one site with up to 5 active people, with roster, time clock, chat and HACCP recording including the Excel download. From Pro (€39.90 per site per month) the team is unlimited; online pre-ordering and ordering are among what is added. Several branches run on the Premium plan. One-off €199.00 setup fee with monthly payment — waived with annual payment. You can test for 30 days with the full scope — without payment details.
Is Venheim already running in a butcher shop?
Honestly: no. Venheim was built in a real hospitality business and is used there every day — as of August 2026 it is not yet running in a butcher shop, and we would rather say so than invent a reference. The building blocks a butcher needs — temperature recording with a target per appliance, best-before batches with traffic lights, separate cleaning lists, shifts at flexible times — are the same ones running in that business; the figures are live on the “in real operation” page (in German).
What happens to our data if we stop?
It belongs to the business. The owner can download a full export of the organisation at any time — one CSV file per table plus the stored files — and delete the organisation completely. If a subscription ends, viewing and exporting stay free; only writing in paid areas is stopped. Temperature and best-before records are never held hostage.
Sources

Sources

Cold chain, counter and team, in one place

Set up the business, invite the team, add appliances and lists — the first temperature list and the weekly plan for production and shop are ready the same day.

Start free

Try Premium for 30 days, no payment details. After that your business carries on free on the Start plan; records stay readable and exportable.

The sign-up form is in German for now. Inside the app, everyone picks their own language — nine languages, English included.