POS and stock software built for Nigerian butcheries and meat shops

You pay one price for a cow, ram or goat at the abattoir, then it becomes fillet, shaki, ponmo, bones, offal and trimmings — each with its own price and its own demand. Without a proper breakdown, you never learn your true cost per kilo, so a bad buying day only shows up weeks later when the cash has quietly disappeared.

Saturday morning, a queue out the door, and your attendant is doing kilos times price on a phone calculator, then writing the total in a notebook. Mistakes go one of two ways: you undercharge and lose margin, or you overcharge and lose a regular customer. Neither shows up in any record you can check later.

Meat loses weight as it drips and trims, freezers struggle when the power goes and the generator is off, and nobody can tell you how much stock is really sitting in the cold room right now. When 8kg goes missing you cannot say whether it was theft, natural weight loss, a spoiled batch or a sale that was never recorded.

Restaurants, canteens, caterers and event cooks buy on credit and settle later — some in cash, some by transfer, some through a POS terminal. Chasing who owes what from a notebook is exhausting, and when it is time to file with NRS or show a bank your figures, your records are nowhere near ready.

Record what you paid at the abattoir, then split that purchase into the cuts you actually sell, with the yield weight of each. Tallium AI spreads the cost across those cuts so you can see the true cost per kilo of fillet versus bones versus offal — and quickly spot when a supplier's price no longer works for you.

Enter the weight, pick the cut, and the price is calculated instantly and printed or sent to the customer. Staff can take cash, transfer or card in the same sale, split payment across methods, and apply your regular-customer prices without doing mental arithmetic in front of a queue.

Every sale reduces stock in kilograms, and you log trimming loss or spoiled meat as its own entry so it never looks like theft. Do a quick cold room count on your phone at closing, see the variance against what the system expected, and deal with a problem the same day instead of at month end.

Put restaurants and caterers on account, see exactly what each one owes and how long it has been outstanding, and send a statement without digging through notebooks. Sales, purchases and expenses post to your accounts as they happen, so your VAT position and monthly figures are already there when you need them — confirm current rules with NRS or a local tax professional.