Meat shop POS software for kg billing, daily stock and wastage

1Billing by weight

Enter the weight on the scale and the price follows the rate per kg. Mutton, beef and other cuts are separate products with their own price. A bill with several cuts takes seconds.

2Daily purchase

Each morning, record what you bought as stock with its cost per kilogram of sellable meat. Calculate that cost from your own purchase and yield, then enter it. The profit report then reflects the real margin.

3Wastage

Whatever is not sold by closing is recorded as wastage. The monthly figure shows how much unsold meat costs you, and helps adjust the morning's quantity.

4Regular customers

Households and small restaurants buy daily and pay later. Give each a page with bills and balances, and keep due dates visible.

5Price changes

Meat prices move daily. Update the selling price each morning in a few taps so every bill uses the current rate.

6Freezers and costs

Record electricity and freezer repairs as expenses so the net profit report shows the real earnings of the shop.

7A worked example

You buy 80 kg of mutton, expecting 64 kg to sell after bones and trimming, at Rs 2,200 a kilo of sellable meat. You enter 64 kg at that cost and price it at Rs 2,600. By closing, 58 kg have sold; 6 kg are written off. The report shows Rs 23,200 of gross margin on sales and Rs 13,200 of waste cost.

8Calculating your own cost per kilo

The app does not calculate yield, so do it once: divide what you paid by the sellable kilograms. If you pay Rs 140,000 for 80 kg live-weight-equivalent and sell 64 kg, your cost is Rs 2,187.5 a kilo. Enter that figure, and check it again when your supplier or yield changes.

9Hygiene and cold storage costs

Refrigeration, ice and cleaning are real costs. Record them as expenses and look at the net profit report monthly. Many meat shops find their true margin is a few points lower than they assumed, which is a good reason to price with the whole picture in view.

10What to test in the free trial

Add three cuts, enter a morning purchase at your cost per sellable kilo, bill several weights and write off leftovers. Check that the margin and waste figures match your own calculation. If you want the app to compute yield, it will not, so keep your yield sheet and enter only the result.

11Setting a daily routine

Before opening, enter the purchase and set the day's prices. During the day, bill by weight. At closing, write off what is left, count the cash and read the day's profit. After two weeks of this routine, you will know which days run well, which cuts earn most and what wastage costs.

★Get started in four steps

1. Add cuts as products in kgPrice per kg.
2. Record the morning purchaseWith your cost per kg.
3. Bill by weightType the scale reading.
4. Write off unsold meatSee wastage.

!Good to know before you start