One café can wing a fridge. Three sites cannot. A multi-site plan is the same cans, the same staff line, and a reorder rule that does not depend on whoever opened the door that morning.
One range everywhere
Pick the everyday four and stick to them across sites:
- Cherry (hero)
- Mango
- Pear
- Strawberry
Do not let Site A run Cherry-only while Site B experiments with a random one-off. Guests move between your doors; the fridge should feel like one brand. Facing: Flavour guide for stockists · How cafés face Cherry first.
Cans only. No glass programme per site.
Par levels, not vibes
Per door, set a simple par:
| Facing | Restock when… |
|---|---|
| Cherry | Down to ~6 cans or a hole in the facing |
| Other flavours | Down to ~4 cans |
Managers reorder the SKU that sold — not “whatever looks empty.” Tourism or weekend spikes: raise Cherry par first.
Case maths for multiple doors
Trade unit: 12-pack case. Minimum: 5 cases per order (mix flavours across cases). FAQ: Sidekick wholesale pack and MOQ FAQ.
Example for two busy doors:
- 4 Cherry · 2 Mango · 2 Pear · 2 Strawberry = 10 cases
Example for three quieter doors:
- 6 Cherry · 2 Mango · 2 Strawberry = 10 cases (Pear optional until it asks)
Ship to one receiving site and split, or place separate Upstock orders per address if that matches how you invoice. Keep GST invoices in Upstock — do not rebuild them in a shared spreadsheet.
Staff line (same at every till)
Honey-sweetened, no cane sugar. The 10-second FOH line. Pricing: How to price honey soda on a café menu — one board logic, not a different story per suburb.
Order path
Wholesale soda for NZ cafés → Upstock walkthrough → Upstock.
Multi-site accounts or samples: email Fiona with how many doors and who receives stock.
Home fridges for owners are still Fridge Fill — do not mix personal and trade carts: Fridge Fill vs wholesale.
