Fish shop POS software for kg billing, daily prices and spoilage

1Prices of the day

Update each type's price per kilogram when the market opens. All bills that day use it, so every customer gets the current rate.

2Weight billing

Enter the weight on the scale, with an extra line for cleaning or cutting if you charge for it. The total is calculated at once, and stock reduces in kilograms.

3Spoilage

Fish spoils quickly. Record unsold stock as a write-off at closing; the monthly total shows how much you lose and helps set the next day's purchase.

4Costs

Ice, transport and market fees add up. Record them as expenses so the net profit report shows the real result.

5Regular customers

Households and restaurants buy regularly. Give them pages with balances and due dates for credit purchases.

6Frozen and fresh

Keep frozen and fresh fish as separate products with their own prices and stock, so counts and margins remain clear.

7A worked example

You buy 60 kg of fish at Rs 520 a kilo and expect 51 kg to sell after cleaning, so your cost per sellable kilo is about Rs 612. At Rs 750 a kilo, selling 46 kg gives Rs 34,500 of sales; 5 kg unsold are written off. The monthly spoilage total shows whether you buy too much on slow days.

8Fresh and frozen together

Many shops sell both. Keep them as different products so stock, cost and waste are tracked separately. Fresh fish needs daily write-offs; frozen fish may last longer and carry a date. Separate records make the difference in margin easy to see.

9Ice, transport and market costs

Record ice, transport and market fees as expenses. In a business with thin margins, these can be the difference between a good day and a loss, and the net profit report puts them next to your sales so the result is honest.

10What to test in the free trial

Add four fish types, enter prices for the day, bill several weights and record some spoilage. Read the profit report and compare it with your own estimate. If the picture matches, the app does what you need; if you need catch records, keep them separately.

11Reading the week

Once a week, compare sales and waste by day. If Mondays always leave unsold fish while Fridays sell out, buy less on Monday and more on Thursday. The app shows the figures; the decision about the quantity is yours, and it often saves more than any change in price.

12Customers who order ahead

Restaurants and regulars often phone in the evening for the next morning. Note the quantity with their name when you buy at the market, set it aside and bill it when they collect. For larger orders, take an advance and keep the balance on their page, so you never buy fish that nobody has committed to.

★Get started in four steps

1. Add fish types in kgPrice per kg.
2. Update prices each morningAt market open.
3. Bill by weightType the scale reading.
4. Record spoilage nightlyReview monthly.

!Good to know before you start