Mailbox CRM

All customer mail in one place, with a proposal to review for every question.

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Sander KlaverAnswered15 Oct, 15:10Product questionDifference between ribeye and entrecoteMe: 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
Miriam Doorn15 Oct, 09:00AllergensAllergens in the merguezGood afternoon, My daughter has a nut allergy. Do the merguez sausages I ordered last week contain nuts or traces of nuts? Kind regards, Mi…Unread
Petra Nauta15 Oct, 09:00OrderWhere is order 10517?Good afternoon, I was supposed to receive order 10517 yesterday but nothing was delivered. Could you look into what went wrong? Kind regard…Unread
Joost Verkerk14 Oct, 09:00PaymentCharged twiceHello, I see two debits of the same amount on my account for order 10442. Could you refund one of them? My IBAN is NL00 BANK 0000 0000 00. …Unread
Wendy Sligte14 Oct, 09:00DeliveryDo you deliver on Saturdays?Hello, Do you deliver on Saturdays too? And until what time can I order for that? Kind regards, Wendy SligteUnread
Anouk Feddema13 Oct, 09:00Personal dataRequest to delete my dataGood morning, I would like you to delete all of my data from your systems, in accordance with the GDPR. Kind regards, Anouk FeddemaUnread
Hakim Ouali13 Oct, 09:00PaymentIs my invoice amount correct?Hello, The invoice for order 10488 shows a different amount than the confirmation email. Could you check that? Regards, HakimUnread
Tim RozendaalAnswered12 Oct, 11:20Product questionHow much meat per person?Me: 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 damagedMe: 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 hospitalityMe: 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
Sander Klaver09 Oct, 09:00No reply needed?Re: Difference between ribeye and entrecoteGreat, thank you! Very clear. SanderUnread
Lotte VerhagenAnswered08 Oct, 14:00OrderCan I still change my order?Me: 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?ComplimentMe: 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 deliveryMe: 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

Weekly delivery for hospitality

2 messages in this conversation

From: The Swan Restaurant <purchasing@example.com>To: info@example.com12 Oct 2026, 09:00Received
Good afternoon, We are a restaurant in Utrecht looking for a regular supplier of beef, roughly 40 kg per week. Could we agree on pricing? Kind regards, The Swan Restaurant
From: info@example.comTo: purchasing@example.com12 Oct 2026, 09:00Sent by the team
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. Quantities can move per week within that agreement. Shall we plan a short call this week so the cuts and the volumes match your kitchen? Kind regards,

Suggested reply

We deliver on Tuesdays, Thursdays and Saturdays. Zeeland and the other coastal areas are on the Saturday round, and we ask for two working days' notice so the cold chain is planned properly. A first delivery starts at 150 euro excluding VAT. For restaurants and other hospitality customers we set up a standing weekly delivery with a fixed day and a price list agreed for three months at a time. Quantities can move per week within that agreement. We ask for a short intake call first so the cuts and the volumes match the kitchen.

Based on: the knowledge base: Bezorging: gebied, dagen en eerste order · the knowledge base: Vaste levering voor horeca

Written by the demo assistant (not a real language model)

Read only. Nothing is sent; a person writes and sends the reply.