You bought a 120 kg carcass this morning. By evening you should know how many kilos were sold, how much was trimmed or spoiled, and whether the cash and M-Pesa in hand match. SmartBiashara gives a butchery that answer every day, from a phone or a laptop at the counter.
Kariakoo branch · Till 2
Point of Sale
Today at this till
TSh 486,000
+8%Receipts
73
Paid by mobile money
61%
2 × Sembe 5 kg7,500
1 × Cooking oil 3 L21,500
1 × Sugar 2 kg6,400
1 × Bar soap ×64,800
TotalTSh 47,700
The problems we hear most often from owners in this trade.
Meat arrives by weight and leaves by weight, but most butcheries only count money. When the kilos bought and the kilos sold are never compared, missing meat is impossible to spot.
Fat, bone, trim and the piece that went off in the heat are real costs. If they are not recorded, they look exactly like theft, and you cannot tell which one is eating your margin.
When the price of a cow at the mnada (livestock market) rises, your price per kilo must follow. Changing prices on a chalkboard is easy; making sure every staff member charges the new one is harder.
Supplying a nearby hotel or a few nyama choma joints on account brings volume, but the madeni (credit balances) live in an exercise book. One lost page and a month's deliveries are forgotten.
After a long day at the chopping block, the till has cash, a pile of M-Pesa messages and some credit slips. Reconciling them by hand at 9 pm is where mistakes creep in.
Set each cut up as a product sold per kilogram, with its own price. The cashier enters the weight shown on your scale and the total is worked out on screen, so nobody does mental arithmetic on a busy Sunday. When the market price moves, you change it once and every till uses the new figure.
Log every carcass or delivery against the supplier with its weight and cost using a goods received note. Supplier ledgers then show what you owe, what you have paid and what is still outstanding. Buying on credit from a regular supplier stops being a memory test.
When bone, fat or spoiled meat comes off the stock, record it as an adjustment with a reason. Over a week, the adjustment report shows how many kilos went to waste and whether that number is normal. Real-time stock means kilos left in the cold room are always visible.
Give each hotel, restaurant or caterer that buys on account a credit limit and track the balance after every delivery. Invoices go out by WhatsApp or email, and the balance is on screen before the next order is cut. CRM and credit limits are available from the Basic plan.
Record M-Pesa, Tigo Pesa and Airtel Money against each sale so the closing report separates them from cash. The owner sees totals per payment type without adding up SMS messages.
Take a beef and goat butchery in Mwanza with two staff at the counter and a small cold room. This illustrative example shows how a day can be recorded from delivery to closing.
The owner records a goods received note for one 140 kg beef carcass and two goats from his regular supplier. Half is paid by M-Pesa and the rest goes on the supplier ledger.
Steak, mixed beef, goat and mince each have a price per kilo. The owner raises goat by TSh 500 after the market change, and both counter phones pick it up.
A customer asks for 1.5 kg of mixed beef. The cashier enters the weight from the scale, the total appears, and the payment is taken by Airtel Money.
A guest house nearby orders 20 kg of beef. The invoice goes out by WhatsApp, and the balance sits under its credit limit for payment at month end.
Bone and trim are logged as adjustments with a reason. Reports show kilos sold and kilos written off, and the closing report shows cash and each mobile money total, so the owner leaves knowing the day added up.
Kariakoo branch · Till 2
Point of Sale
Today at this till
TSh 486,000
+8%Receipts
73
Paid by mobile money
61%
2 × Sembe 5 kg7,500
1 × Cooking oil 3 L21,500
1 × Sugar 2 kg6,400
1 × Bar soap ×64,800
TotalTSh 47,700
Counter checkout with meat sold per kilogram and payment split between cash and mobile money.
With purchase cost, sales and waste in one place, you can see what each kilo earned after trim. Pricing decisions stop being guesses.
When kilos received minus kilos sold minus recorded waste does not add up, you see it the same week. That gap is where losses hide.
Every delivery to a hotel or caterer is invoiced and tracked against a limit. You chase balances with the invoice in hand.
Mobile money and cash are already separated by the system, so closing becomes a quick check before you lock the cold room.
Still have a question? Ask our team on WhatsApp, phone or email.
The right butchery software lets you sell by the kilo, record what each supplier delivered, log waste and take mobile money, at a price a small shop can afford. Check whether the system shows kilos received against kilos sold, because that is where most butchery losses hide. SmartBiashara does this from TSh 15,000 a month on the Starter plan, and you can test it on the 14-day free trial.
Do not assume a direct scale connection. The usual setup is that the cashier types the weight shown on the scale into the sale, and the system calculates the price. If you need a specific scale linked, speak to our team before you buy so we can tell you honestly what works.
Record them as stock adjustments with a reason, such as trim, bone or spoilage. The adjustment report then shows how many kilos were lost each week, separate from sales.
Yes. From the Basic plan you can set a credit limit for each account, send invoices by WhatsApp or email and see outstanding balances. Payments are recorded against the invoice when they come in.
A phone is enough. SmartBiashara runs in any browser on a phone, tablet or laptop, and the POS keeps working offline if the network drops.
SmartBiashara records your sales and produces reports. It is not sold as a fiscal-device integration, so ask our team about your EFD setup before you decide.
Open a 14-day free trial with no credit card, add your cuts and prices per kilo, and record tomorrow's delivery in the system. If you prefer a guided start, book a demo or call +255 749 900 050.
