Food and specialist retail: Inventory software for fishmongers
Inventory software for fishmongers that tracks supply batches and daily stock, showing which fish can still be sold today and which is already set aside for orders.
Where stock drifts for fishmongers.
Stock at fishmongers is not a matter of counting boxes. A fresh delivery arrives every morning, each batch with its origin, catch date and limited shelf life. Part of that fish is already meant for orders, part sits on the counter and part goes to the smokehouse or the kitchen for salads. Whoever is serving sees a tray of cod without knowing that three kilos of it belong to tomorrow's order. And when a batch is left over at the end of the day, it has to be clear what happens to it. A till counts kilos sold, but it cannot see batches or reservations.
Inventory software for fishmongers
Example- 1
Record batches on arrival
DoneWhen the delivery comes in, each batch is logged with what it is, the supplier, the origin details that belong with the fish and its use by date.
- 2
Reserve for orders
In progressOrders for the coming days are linked to a batch.
- 3
Daily close and leftovers
NextAt the end of the day, staff note per batch what is left and where it goes: sell tomorrow, send to the smokehouse, use in salad or write off.
From receipt to use.
Record batches on arrival
When the delivery comes in, each batch is logged with what it is, the supplier, the origin details that belong with the fish and its use by date. If the delivery comes with a delivery note or a digital file, the details are taken from that. Every tray in the chiller can then be traced to its batch.
Reserve for orders
Orders for the coming days are linked to a batch. Counter staff see for each species what is physically there, what is already reserved and what can be sold freely. If most of a species is spoken for, that shows up before the last free fillet goes over the counter.
Daily close and leftovers
At the end of the day, staff note per batch what is left and where it goes: sell tomorrow, send to the smokehouse, use in salad or write off. That decision sets what counts as stock next morning and what needs buying. Write offs are kept with a reason.
Alongside your purchasing and suppliers.
Purchasing usually runs through regular wholesalers or the auction, with a delivery note or invoice per delivery. Sales go through the till system with scales. Stock in the software sits in between: batches come from purchasing, sales from the till through the link. Where the till cannot do that, the shop fills in a short count at the start and end of the day. Origin details are the shop's responsibility and are kept with the batch.
Tracking by batch or by species
Tracking by batch gives insight into shelf life and origin, but means asking which batch every sale or cut came from. Counting by species is simpler, but you no longer see that the oldest batch should go first. Many shops track batches on arrival and at closing, and species during the day.
Till link or a daily count
A link with the till system updates sales directly, but only if the till rings up per species rather than a general group. A count at the end of the day is less precise, but works with any till. Which route fits better depends on how the till is set up now.
Reserving at order or on arrival
Reserve when the order comes in and the fish is not there yet, so you are reserving against an expected delivery. Reserve only on arrival and you know it is there, but counter sales may already have taken fish before the reservation was made. A provisional reservation confirmed on arrival combines both.
Which stock we record.
Batches are recorded on arrival, orders are tied to a batch and the day closes with a short count and a destination for what is left. That is ready when we go through an ordinary delivery day together, and a day when a supplier delivers less than ordered, so it becomes visible which orders are then at risk. The link with the till system and reading in delivery notes can be switched on once the daily routine is in place.
View pricingSupport and updatesGood to know.
Explore pricing and optionsDoes every sale need linking to a batch?
No. For counter sales, counting by species is enough. Batches matter mainly on arrival, for order reservations and at the end of the day. That keeps shelf life and origin in view without asking counter staff to pick a batch for every customer.
Can origin details go on the label?
If the scale or label printer can receive data, the batch's origin details can be passed along. Which details must appear on the label is up to the shop, based on the rules that apply to selling fish. The software stores them per batch.
What if a delivery differs from what was ordered?
The batch is recorded as it actually arrived. The system shows which orders relied on that species and whether there is still enough. If there is too little, the counter gets a list of orders that need a substitute or a phone call.
How do we handle fish that goes to the smokehouse?
Fish that goes to the smokehouse or kitchen is booked as processed, at closing or during the day. It leaves fresh stock, and the finished product, such as smoked salmon, comes back as new stock. You keep seeing what part of a batch was sold, processed or thrown away.
Add-ons for your industry.
What often connects to this.
- Digital job cards for fishmongersDigital order sheets for fishmongers that show the preparation, the weighed weight and the substitute agreement for each order, from the back room to the collection counter.
- Website for fishmongersA website for fishmongers that presents the changing daily catch and the fish platters so customers know what is on the counter today and what to order ahead.
- Enquiry form for fishmongersAn order form for fishmongers that records the requested weight, the preparation and the collection time for every order, so counter staff do not have to ring back.
Know what is really there.
Start with a short intake. Then we schedule a call to show the software with your services, team and way of working.
WhatsAppinfo@vorlyo.com Inventory software for fishmongers: follow supply batches with origin and shelf life, and separate daily stock from fish already held back for orders.
- Record batches on arrival
- Reserve for orders
- Daily close and leftovers