POS and stock software built for butcher shops in Oman

You buy a whole lamb or a 20 kg box of beef and sell it in 300 g and 1.2 kg cuts. Most cheap billing apps only understand whole units, so your stock report says "4 lamb" when the fridge holds trimmings, chops and mince. By the end of the week nobody can tell you what is actually left or what it cost.

Bone, fat, trim and drip mean 100 kg in never becomes 100 kg out. Add the odd tray that sits too long or the free extra piece a staff member throws in for a regular, and margin quietly leaks. Without a record of what a carcass should yield, you only find out when the cash doesn't match the meat.

Friday and Ramadan evenings bring a wall of customers, plus phone and WhatsApp orders for whole lambs and party cuts. Staff scribble on a pad, quote prices from memory, and mix cash, card and "put it on my account" for regular restaurant and catering buyers. Chasing those slips at month end is a job in itself.

If your turnover crosses the VAT registration threshold of OMR 38,500 (voluntary registration from OMR 19,250), you have to file a VAT return on the OTA e-portal and keep proper records. Sorting supplier invoices from the abattoir, the ice supplier and the packaging shop by hand at filing time is slow and easy to get wrong. Confirm current rules, rates, thresholds and Fawtara e-invoicing requirements with OTA or a qualified local tax professional.

Ring up cuts by weight or by piece, with prices that follow your per-kilo rate automatically. Split one carcass into named cuts — leg, shoulder, chops, mince, soup bones — and sell each at its own price while stock draws down from the same source. Cash, card, and account customers all close out on the same screen in seconds.

Every sale, trim, breakdown and spoilage entry updates stock as it happens, so the number on your phone matches the fridge. Record yield when you break a carcass down and the app shows you what you actually got against what you expected. Low-stock alerts on fast movers mean you order before the shelf empties, not after.

Take a whole-lamb or bulk order at the counter or over the phone, save it against the customer, and turn it into an invoice when it's collected. Restaurant and catering buyers get proper invoices and a running balance, so you always know who owes what. Receipts print or go out digitally instead of onto a pad.

Sales are tax-coded as you ring them up, supplier bills are captured by snapping a photo, and AI categorisation files them so your figures for the VAT return are ready when you are. Your VATIN sits on your invoice template, and reports break down output and input tax without a spreadsheet. Always confirm your filing position and current VAT treatment with OTA or a qualified local tax professional.