Till and stock
Ring it up once. You know and
Inside every item you set what it uses up and in what quantity. When you sell it, those quantities come off the stock level. At the end of the shift you know how much you took and how much you have left.
The shift
London dry gin
Where it is
- 7 document types
- Invoice, daily takings record, credit note, kitchen order, pro forma bill, closed bill, receipt. They come about at different moments, but they all end up in the same register.
- 8 locations
- Bar, kitchen, cellar, storeroom, shelf, cold room, pantry, counter. A stock level is not one number: it is a number for every place where things actually are.
- 4 pricing rules
- Four checks cross price, cost, margin and turnover: you know which items deserve attention.
In the notebook it all seems to add up. Until the stock count.
The till knows how much you took. How much is left in stock, on the other hand, often sits in a notebook: a broken bottle was not written down, a delivery came in without being recorded, something was counted wrong. When you do the stock count you find a difference, and working out where it comes from becomes the longest job.
Inside RelAI till and stock stay connected. Sales, deliveries, waste and corrections update the same history, with the reason why a quantity changed. When it is time to count you do not start from a number written weeks ago: you already have in front of you what happened in the meantime.
And the sale links to the rest too. Whoever pays can be the person who has the card, what they bought stays in their profile, and the bar takings go into the night's figures. The same step feeds several parts of the work, without having to rebuild them afterwards.
Categories, variants, barcodes, open tables. You ring up what you sell on the register and the document is filed in one place, together with everything you need to find it again.
The materials list says what every item uses up. When you sell, the expected quantities come off the stock levels without having to record a second movement by hand.
How much what you sell costs you, which items turn over most and where the margin gets thin. The suggested prices start from those numbers.
Sell. Take out of stock. Count.
The sale starts from the till and moves the stock at the same moment. From there you have the numbers to understand the cost of what you sell, which items sit still and which leave less margin.
You sell, take the money, close. It all stays in the same register.
Receipt, invoice, pro forma bill, credit note, end-of-day closing. They come from different steps, but they stay in the same list, with the same filters.
Register
The counter, on a big screen or on the device in your hand.
Categories and favourites, variants, barcodes, open tables and orders, gift cards and the customer linked to the sale when there is one. In the header you see who is on shift, whether the shift is open and whether the fiscal service responds. When you close a sale, the document ends up in sales and documents, together with the invoices issued from the payment or created from the catalogue.
The drawer is counted once
The documents
Everything you issued, in the same list.
The invoices
From the payment or from the catalogue.
Something does not go through? You know where to look.
Required in Italy for anyone issuing receiptsA Z report rejected by the tax agency comes back with the rejection code and reason. Until you have seen it, the next day does not start. The electronic fiscal register also keeps the service log and the out-of-order periods inside RelAI, while the till settings hold VAT rates and fiscal settings without having to set them again item by item.
What you sell carries with it what you use up.
Inside every item there is the list of what it needs, with the expected quantities. It is the point where what happens at the till starts moving the stock too.
You choose the price. The numbers say what it earns.
The price stays what you decided until you change it. The cost of what goes into it, on the other hand, changes every time new goods come in.
The ingredients in the materials list at the price of the last delivery, plus what you recorded as waste. If an ingredient has no cost, it stays out of the calculation instead of counting as zero and showing you a better margin than the real one.
Selling price minus cost, in euros and in percent. You choose the threshold below which the margin is too low for you, so it is not compared with an average that has nothing to do with your business.
The lines that have not moved for thirty days, their turnover and the value of what you still have in stock. It is money already spent that has not come back into the till yet.
What breaks, expires or goes unsold ends up in the same account through the stock movements. At the end of the month you have a figure to measure waste, not an estimate from memory.
The price you set, with cost and margin next to it
Next to every suggestion you find the numbers that made it appear: current price, cost, today's margin and the margin at the suggested price. The suggestion comes already explained; you are the one who decides whether to change the price.
Fifteen tools. Sales and stock, in the same flow.
The sector changes. The control does not.
- Shops and retail Sell a size, the stock goes down
- Restaurants and bars Sell a cocktail, the gin is deducted
- Beauty and wellness Used products leave stock on their own
- Events and venues Takings, shifts and closing the night
Several sites, a franchise or a special project? Let's talk about it
Questions about the till and the stock
Does RelAI replace my cash register?
RelAI becomes the point of sale and connects to the fiscal device. Before starting we check compatibility with the device you already use.
What happens if a Z report is rejected?
You see the reason for the rejection straight away, fix what does not add up and send the closing again. The drawer count stays separate from the fiscal closing.
Do I have to use stock management?
No. You can use the till on its own and add stock management when you want to connect sales, stock levels and costs.
Do I have to put a materials list on every item?
No. You can start from the items whose cost and margin you want to keep a closer eye on, and add the others over time.
How does it know something is waste?
You say so in the reason for the movement. Losses stay separate from normal use and you can find them in the total for the period.
And if I count the drawer and it does not add up?
The difference stays in the history. If it goes over the set threshold, you also add the reason.
Can I have several sites and several tills?
Yes. Every site can have its own tills and stockrooms, and goods can be moved from one site to another.
Is the delivery note read from the photo reliable?
The extracted lines stay editable and the delivery goes in only after your confirmation. The photo saves you typing everything again, but the final check stays yours.
Does it connect to the management software I already have?
RelAI can connect to other systems through the API. Whether it is feasible depends on the software you use, and it is assessed before activation.
The next sale. You already know
Try RelAI for free or book a call: we start from your catalogue and set up the first materials lists together.