For butchers
Follow every kilo, from the lot to the customer.
Orders, the cut list, the coolroom and the counter share one ledger, from the door to the last kilo sold.
Supplier
Corramble Beef Co.PO-1042, Fri 31 Jul
Lot
BRI-20260731118.0 kg in, use-by 14 Aug
Customers
Larkmoor Bistro12.4 kg, Sat 1 Aug
Brinecourt Group4.0 kg, Sat 1 Aug
Marco's Bistro10.0 kg, Thu 6 Aug
Paperwork
INV-1067Brisket line $209.56
WS-20260731-0018Brisket line, two lots
WS-20260806-0014Brisket line $169.00
Recall
Every customer who got it, with the paperwork3 customers reached
01 / Before and after
Where it hurts, and what changes.
- Dockets held up to the lightAdding up the brisket in your head before the saw.
- Lots nobody can costA delivery goes out over a week. Did it pay?
- A till that sells in onesThe counter and the run never agree on stock.
- One cut list for the benchEach cut on one line, with the chef's cutting note.See the cut list →
- Profit on every lotCost, sales and trim side by side, lot by lot.See profit per lot →
- One stock for counter and runThe counter reads the scale and draws the same lots.See the counter →
02 / Hour by hour
Your day on Opsider.
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The drafts are waiting
Last night's texts and voicemails, priced and ready for your nod.
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The cut list prints
Each cut on one line, with only the cutting notes.
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The bodies come in
Received against the PO, with a quiet price rise flagged.
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The drawer is counted
Counted against the Z-report. Tomorrow's brief starts building.
Stop holding dockets up to the light.
Twenty minutes, on examples like yours, no obligation. Bring your questions about the bench, the lots and the counter.