The PBSA butcher POS system has been built to support the small butcher through to the large wholesale operation.
The focus of the PBSA POS Butcher point of sale system revolves around the wholesaler workflow which includes:
- Receiving and recording the customer order.
- Preparing the consolidated order requirements list (boning/cut up list).
- Completing the cut up.
- Weighing, packing, labelling and boxing the order.
- Managing the delivery runs.
- Dispatching the orders.
- Taking payment and managing the accounts.
1. Receiving and recording the customer order
The PBSA butcher POS system can receive orders in various ways.
A. Staff can quickly enter customer orders by using customer order template functions. This automatically populates the order so that all staff have to do is adjust line quantities. The staff has access to customer order history during this process to assist with upselling.
If your staff members outbound call customers, then the PBSA POS leads management module can automatically schedule pre-definded call times for them to follow.
B. Customer can login to their online orders account via a computer or smart phone, access their order templates and submit an order that automatically comes in to the PBSA POS sales command centre. This provides your customer with 24 hour access and saves you time as your staff do not need to record the order for them. For more details on this go to the butcher online store page
2. Preparing the consolidated order requirements list (boning/cut up list)
You can filter orders via date range in the PBSA POS sales command centre, and also print your consolidated order requirements list (boning/cut up list). This report will list the exact quantities required for each item/PLU/cut for the selected grouping of orders.
3. Completing the cut up
Your staff just following the cut list. You can also print out each sale order if this information is required by your butchers during the cut up process.
4. Weighing, packing, labelling and boxing the order
The touch screen system in PBSA butcher POS has a label printing mode. In this mode the staff member opens the various orders and is able to weigh each line with a product label automatically printed so that it can be placed on the packaged product. As the items are packaged, the staff member is also able to print out a customer address label to place on the box.
The labelling process supports standard product titles; weight and price labels; and barcode price inclusive labelling if you supply supermarkets or clients who resell your products. This type of labelling will automatically produce pricing with the customer mark-up displayed and included in the price inclusive barcode so that at your client point of sale they simply scan the product to charge their client their marked up price.
Product ingredient, product nutrition and recipe labels are also supported.
5. Managing the delivery runs
Each customer can be linked by default with a specific run and then on the day of delivery these runs can be adjusted, split or consolidated with each other. This includes visually mapping run layout and other features that make the management of runs so much simpler.
6. Dispatching the orders
The PBSA butcher POS sales command centre is integral to all the core aspects of managing orders. This includes the process of creating the invoice and dispatching the order.
7. Taking payment and managing the accounts
PBSA butcher point of sale (POS) has full debtor management including receiving customer payments, producing statements, customer returns and credit notes.
If you are a butcher who needs to manage customer and wholesale orders
give us a call to ask any questions, get a quote or to arrange a demonstration.