A butchery isn't a general shop. You sell by weight, your stock goes off, your margins depend on what you pay the abattoir, and your best customers are restaurants and hotels that want a monthly statement. A standard POS was never built for that.
Vendra handles weight-based selling, tracks exactly how much of each cut you have, records what you paid per kg on each delivery, and lets your wholesale customers run on account. Here's how it works.
Selling by weight at the butchery POS
In Vendra, products can be configured with a unit of measure — kilograms, grams, pieces or any unit you choose. When you set up rump steak as a product sold by kg at a price per kg, the cashier simply enters the weight of the cut at the point of sale. The system multiplies weight by price and produces the total automatically. No manual calculations, no rounding errors.
You can also sell pre-packaged portions at a fixed price — a 500g mince pack and a 1kg mince pack can be separate products, each with their own price, selling as whole units rather than by weight. Both approaches work side by side in the same POS session.
The cashier selects the cut, enters the weight on the scale, and the receipt prints with the correct price. The stock is deducted automatically, so at the end of the day you know exactly how much of each product you have left without doing a manual count.
Managing cuts, offals and sausages as separate products
Every product in your butchery has its own entry in Vendra — rump steak, sirloin, fillet, brisket, mince, tripe, liver, sausages. Each has its own selling price, unit of measure and stock balance. This means your reports show you exactly which cuts are selling fastest, which are sitting too long and which are generating the most revenue per kg.
Inventory and stock tracking for a meat shop
Stock depletion in Vendra is automatic. Every sale at the POS reduces the quantity on hand for the relevant product. At any point during the day you can check what is remaining for each cut without leaving the counter. When stock drops below a threshold you set, the system flags it so you can process a new delivery before you run out.
Recording waste and scrap
Not all meat that enters a butchery leaves as a sale. Trim waste, fat offcuts and spoilage are part of daily operations. Vendra lets you record these as stock adjustments — a scrap entry reduces the quantity on hand without creating a sale. This keeps your inventory figures accurate and gives you a record of how much waste you are generating each week, which feeds directly into your cost-of-goods calculations.
Supplier and abattoir management
Your cost per kg from the abattoir or wholesale meat supplier is one of the most important numbers in your business. Vendra lets you create purchase orders to each supplier, receive deliveries against those orders and record the cost per kg for each product delivered. Over time, you build a price history for every supplier — which makes it easy to compare quotes and see whether your cost of stock is rising.
- Create purchase orders to abattoirs and wholesale meat suppliers
- Receive deliveries and update stock automatically when goods arrive
- Record cost per kg per supplier for every delivery
- Compare prices across suppliers before placing the next order
- Track outstanding purchase orders and expected delivery dates
Wholesale customers and credit accounts
Many butcheries supply restaurants, hotels, schools and canteens that buy in bulk and pay at the end of the month. Vendra handles these customers with dedicated credit accounts. You record the sale against the customer account, and the balance accumulates through the month. At month end you generate a statement showing every purchase, the total owed and any payments already made.
Walk-in retail customers and wholesale account customers are handled in the same POS — the cashier selects the payment method at checkout. Cash, card and mobile money are all supported for walk-in sales.
Weight-based POS
Set a product to sell by kg at a price per kg. The cashier types the weight from the scale and the total calculates automatically. No separate scale software needed.
Cut and product management
Every cut has its own price, stock level and sales record. You can see at a glance which cuts are selling fast and which have been sitting too long.
Supplier purchase orders
Send orders to your abattoir or meat dealer from Vendra. Record the cost per kg for each delivery and build up a price history you can use when negotiating your next order.
Wholesale credit accounts
Restaurants and hotels buy on account and pay at month end. Vendra tracks what they owe and generates a statement when it's time to collect.
Daily Z-report
At the end of each day, see total sales by cut, how many kilograms you sold, and how the money came in — cash, card or mobile. One report, no manual adding up.
Waste and scrap recording
Record trim offcuts and spoilage as a stock adjustment. Your inventory stays accurate and you can see how much you're losing to waste each week.
Daily closing and reporting
At the end of each trading day, the Z-report in Vendra gives you a complete summary: total sales broken down by product and cut, total kilograms sold per product, revenue split by payment method — cash, card, mobile money — and a count of all transactions. This is the number that tells you whether today was a good day, which cuts sold out and which need to move faster tomorrow.
What plan do I need?
Most butcheries and meat shops start on the Pro plan at $27/month — this covers the full POS with weight-based selling, inventory management, supplier purchase orders, customer credit accounts and accounting. If you operate multiple branches or have a central processing facility supplying several retail outlets, the Pro Plus plan at $50/month adds multi-location stock management and consolidated reporting across all sites.