Point of sale · Butchers
Priced by the kilo,and it changed this morning.
A butcher's prices move with the market, half the counter is sold by weight, and the regulars pay at the end of the month. Table is built for exactly that, in both currencies.
The real problems
What actually goes wrong without the right system.
Prices change faster than you can re-label
Meat prices move with the shipment and the rate. Editing every cut one at a time, on the shelf and on the till, eats the morning — so it doesn't get done and you sell at yesterday's price.
Everything is sold by weight
A till that only understands 'one item, one price' is useless at a counter where nothing is a whole unit and every customer asks for a different amount.
The daftar lives in a notebook
Regulars take meat now and settle later. When it's written in a book, nobody knows who owes what until you sit down and add it up — and one lost page is real money.
Built for this
What you actually get.
Sell straight off the scale
Weighed cuts carry a PLU. The scale prints the barcode, the till reads the weight and the price, and the line rings correctly the first time.
Re-price the whole counter at once
The bulk price tool changes a whole group of products in one action, so the morning's new prices are live everywhere before you open.
Cuts as their own items
Kafta, awarma, fillet, mince — each with its own cost and price, so you know which cut is actually making money instead of averaging the animal.
The daftar, done properly
Put a sale on a customer's account, take a payment against it later, see who owes what and how long it's been. Write-offs and part-payments are handled, with a full history.
Supplier accounts
Record what you bought from each supplier and what's still owed on it, so the payable side is as clear as the receivable side.
Dual currency, live rate
Price in dollars, take lira, give change in either — with the rate snapshotted at the moment of sale.
Your counter,weighed and settled.
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