ACSS is launching Hooked — the ordering app for restaurants buying from their fish supplier. Order fish the way your kitchen actually works.
Hooked runs on your own Aquarius system, so the prices, the stock and the delivery days are the real ones — and a chef can order by app, by phone, by email, or just by asking. Available on iOS, Android and on the web at hookedorders.com.
Four ways to place an order
Not every kitchen wants an app. The same ordering engine sits behind all four routes, and every order lands in the same place for the supplier to confirm.
In the app
Browse, build a basket and send it — on a phone at 5am or a laptop in the office.
Ask the assistant
Type or talk to it in the app; it finds products, checks the last order, and fills the basket.
By phone
Call a number and talk to Alice. She finds the account, takes the order, reads it back, and files it.
By email
Email the supplier as always. The order is read, matched to the account, and queued. Works with Gmail and Microsoft 365.
The usual — your regular order, one tap away
Most kitchens buy the same twenty things week in, week out. The Usual filter puts exactly those on screen, so nobody scrolls a 500-line catalogue to find what they order every day. Add my usuals loads the whole regular order into the basket in one tap, at the quantities they normally take. Adjust what's different, send it, done.
Today's specials, in your own words
You write one line each morning and it greets every chef by name at the top of the app — the same shout you'd make down the phone, except every customer gets it. Discounted lines carry a SPECIAL tag through the catalogue, and Today's Specials gets its own strip on the home screen.
A catalogue that feels like the counter
Search by name or product code across the whole range — a chef who knows the code gets there in one; a chef who knows “salmon” gets there just as fast. Full-bleed product photography, the unit it's sold in, and the price per kilo or per each, so the thing on the screen is recognisably the thing that turns up in the box.
Where a product comes in more than one presentation — per tub, per kilo — each is listed with its own price and picked before it goes in the basket. Every line can carry special instructions in the chef's own words: “filleted, no skin”, “delivery before 7am”. It travels with the order to the person packing it. And related products sit under each item — the counter conversation, “while you're here”, without anyone having to make the call.
No surprises at the bottom of the invoice
Order by weight or by pack and switch between the two without leaving the basket. The delivery charge is shown while there's still time to do something about it — including exactly how much more to add to avoid it. Delivery dates are limited to the days that customer's route actually runs, and a cut-off countdown says how long is left to make tomorrow. Any past order can be pulled straight back into the basket at today's prices, and a timeout, a retry or a double-tap cannot create the order twice.
Every order, and where it's got to
The full history in one list — each order with its value, its delivery date and its current state, whether it arrived by app, phone, email or the assistant. A progress rail runs from received through to delivered, then every line shows what was ordered against what was actually packed, including short-shipped lines and handling like filleted, vac-packed or fixed weight.
Every invoice shows what it's worth, whether it's still outstanding, and which order it came from — so the gap between what was ordered and what was billed is one tap away, and the PDF downloads for the bookkeeper.
Ask Alice
Type it or say it. Ask “what did I order last time?” and the assistant reads the last order back line by line, with prices and a total, then offers to put the same thing in the basket for a date you choose. It searches the catalogue, knows today's cut-off, and never places an order behind anyone's back — the supplier confirms every one. The same assistant answers the phone, so a kitchen that would rather ring than tap gets the identical service.
Built for real kitchens
Restaurants buying from several suppliers switch between them without signing out, and a group running several sites switches between those too. Sign in with email and password, Google, or Apple. The catalogue and orders stay readable with no signal. And support is built into the app, not buried behind an email address — report a problem, suggest an idea, or ask a question, with the app version and device details already attached.
For you, the supplier
Nothing happens behind your back
Every order, however it arrived, lands in Received Orders for a human to confirm before it becomes a sales order. You decide per customer whether they can order by app, email or phone.
Your app, your system
Your logo and identity carry through the app the chef opens every morning. Prices, stock, routes and cut-offs come live from Aquarius — there is no second product list to maintain.