POS for butcher shops
At a butcher's counter almost everything is weighed, much of it is cut or made in-house, and all of it has a short life. SeroPOS reads the weight from the scale, tracks each lot and its use-by date, and works out what a batch of house sausage really costs.
Butcher shops in SeroPOS
Weight from the scale
Products with Enable Weight read the weight from a connected USB, serial or network scale.
Typed weight fallback
If there is no scale or no reading, the keypad asks staff to enter the weight for the item.
Lots and use-by dates
Record a lot and expiry date on each delivery and stop sales a set number of days before.
House-made recipes
On Pro, write a recipe for sausage or burgers and see its cost from the ingredients.
Production runs
Record a batch that uses up trim and spices and adds finished stock at cost.
Wholesale accounts
Restaurants buy on account with their own price group and pay on terms.
Selling by weight at the counter
Tick Enable Weight on a product and price it per kilogram or pound. When the cashier adds it, SeroPOS reads the weight from a connected scale: USB HID and serial scales on Windows and Mac, USB scales on Android tablets, or a network scale bound to one till. If there is no reading, a keypad asks for the weight. The receipt shows the weight and the price per unit.
For packs weighed and labelled in the back, plan on weighing again at the counter or typing the weight printed on the pack. The web back office has weighing-scale barcode settings for label formats, but the SeroPOS app does not scan scale-printed labels, so the till relies on a connected scale or the keypad.
- Price per kg or lb
- USB, serial and network scales
- Manual weight entry when needed
- Weight and unit price on the receipt
Lots, dates and traceability
Turn on lot numbers and product expiry, and each purchase line takes the supplier's lot number, a production date and a use-by date. Set On product expiry to stop selling a set number of days before the date, so a tray past its best can't be rung up. The dashboard's Stock Expiry Alert lists what is due in the window you choose.
The Lot Report shows each lot's stock on hand, units sold, units adjusted and expiry. If a supplier recalls a lot, you see straight away whether you still hold any and how much sold. The Stock Expiry Report shows what has passed its date, and a stock adjustment writes it off, so trim and waste are recorded with a reason.
What does a kilo of house sausage cost
Recipes and production are on the Pro plan. Write a recipe for each house-made product: the pork shoulder, back fat, spices and casings, with quantities and units, a waste percentage and any extra cost. SeroPOS works out the cost from your ingredient purchase prices and can update the selling price from it, one product at a time or in bulk.
When you make a batch, record a production run with the date, location and quantity made. It uses up the ingredients from stock, records waste, and adds the finished sausage at its production cost. The Manufacturing Report totals production and its cost, and the cost flows into the Profit / Loss Report.
Restaurants, wholesale and special orders
Many butchers also supply restaurants. Give those customers a selling price group with wholesale prices, a credit limit and a pay term. Sales can go on account at the till with the Credit tender, which checks the limit, or as invoices from the back office with delivery details. Receive Payment collects against open invoices, and ledgers can be emailed as statements.
Holiday orders for turkeys, roasts and hams can be taken as invoices with a deposit as a partial payment, then finalised at pickup when the actual weight is known. Cards at the counter go to integrated terminals from Global Payments, Moneris or Gravity Payments. The DSR at close shows sales by category, so you can see how the beef, pork and poultry counters each did.
Frequently asked questions
Does SeroPOS connect to a butcher scale?
Yes, on Windows, Mac and Android. It reads USB HID and serial scales, including CAS and Mettler protocols, and network scales over IP. iPad has no scale connection, so weight is keyed in there. A manual weight keypad is always available as a fallback.
Can I scan price-embedded barcodes from my scale?
Not in the SeroPOS app. The web back office has weighing-scale barcode settings for the label prefix, product SKU length and quantity digits, but the till takes the weight from a connected USB, serial or network scale, or from the keypad. For pre-packed meat, weigh at the counter or type the weight from the pack.
Can I cost my house-made sausages?
Yes, with recipes on the Pro plan. Enter the ingredients and quantities, a waste percentage and extra costs, and SeroPOS calculates the cost per batch from your purchase prices. Production runs then use up ingredients and add finished stock at that cost.
How does lot tracking work for meat?
Turn on lot numbers and expiry. Each delivery's purchase line takes a lot number and use-by date. The Lot Report shows stock and sales per lot, and you can stop sales a set number of days before expiry so short-dated product doesn't leave the counter.
Can restaurants buy on account?
Yes. Give the restaurant a credit limit, a pay term and a wholesale price group. Sales go on their account with the Credit tender at the till or as invoices from the back office, and payments are recorded later with Receive Payment.