A side of beef is not a case of soda.
Warehouse software assumes what comes in is what goes out. In a butcher
shop, one input becomes six products, loses weight while it waits, and
gets sold three different ways.
- Fresh case
- One whole product becomes many variable-weight cuts
- Sold on a PLU, priced by the pound
- Packaged goods
- A production batch becomes a known number of packages
- Sold on a barcode through the POS system
- Recipes
- Meat, fat, and spice combine into one finished product
- Every ingredient stays traceable
- Yield
- Trim, bone, aging loss, and the cuts you did not plan for
- Counted, not quietly absorbed
- Locations
- Back production, front display, and the next shop
- Make here, transfer there, know both