Instructions for Setting up a Product RSVP

You will set up TWO new products:

  • Part 1 (for the RSVP) and Part 2 (for the customer to order when the product is ready).
  • BOTH Part 1 and Part 2 need to be set up at the same time AND posted in Listed Retail at the same time AND include each other’s item number in the description.
  • DO NOT list a price in either Product Description (either part 1 or 2).
  • Your description should include as much detail as possible about when the items will be available.

Setting up PART 1:

  • Create a NEW Listed Retail product
  • Ensure the “Tangible” box is NOT checked, as there is nothing to deliver with a reservation.
  • Title: use the following verbiage: “xxxxxx RSVP, Part 1”
  • Product Description:
    • cross reference Part 2’s item number in the Part 1’s description
    • clearly state that the deposit paid in Part 1 will be credited when ordering Part 2
    • list general weight range of the product
    • DO NOT list a cost per pound in the Product Description (since you’ll be referencing Part 2, that product will show the price per pound)
    • mention that the Producer will contact the customer when it is time to order Part 2, product #xxxx
  • Under Extra Charge, identify your Deposit amount. This is the ONLY dollar value on Part 1!
  • Do NOT include a weight on your Part 1 product listing.

Setting up PART 2:

  • Create a NEW Listed Retail product
  • Tangible should be checked
  • Title: use the following verbiage “xxxxx Order, Part 2”
  • Product Description:
    • cross reference Part 1’s item number in the Part 2 description
    • state that the deposit previously paid will be deducted from this order cost
    • DO NOT list a cost per pound in the Product Description
    • state “May purchase this item number ONLY IF you previously ordered the RSVP, Part 1, #xxxx”
  • Identify your Cost, per POUND
  • Identify your Ordering Unit, per side, bird, hog, etc (NOT pound!)
  • Under Extra Charge: REVERSE OUT the $ amount charged in Part 1 (for example, if Part 1 had a deposit of $15; then, Part 2 will show a -$15.00
  • Identify your Min/Max weights and Meat Weight Type

 

Below are screenshots for a turkey reservation:

RSVPscreenshot1

#6538 (xxxx RSVP – Part 1): I would add to the product description that the producer will notify the customer when it is time to order

RSVPscreenshot2

#5326 (xxxx Order – Part 2): The only thing that I would ‘correct’ on this product set up is to identify the SAME WEIGHTS in the product description as noted in the Min/Max Weights. In the example below, these weights do not match, but they should be identical.

RSVPscreenshot3

 

BEEF RESERVATION Example: The only thing that I would add to this example would be the ‘Part 1’ and ‘Part 2’ verbiage in the title AND reference each product number to each other (ie, for product #4222, mention #5551 in the product description, and vice versa).

The deposits on the beef sides should be higher than for chickens or turkeys. This deposit is $500, which is entirely appropriate for a half beef.

RSVPscreenshot4

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