Plain-language advice on invoices, stock, payments and daily counter work, written for the people who run the shop.
A plain-English checklist for shop owners comparing billing systems: what to test at the counter, what to ask about GST and stock, and what to watch for in the price.
9 articles
The details a GST tax invoice usually carries, how B2B and B2C invoices differ, how the CGST, SGST and IGST split works, and the mistakes that cause trouble later.
What really happens when you scan an item, which kinds of barcodes a shop uses, and a six-step plan for labelling your items and getting a scanner working at the counter.
Dead stock is cash you have already spent, sitting on a shelf. Find it, work out why it stopped selling, clear it in stages, and set simple rules so it does not build up again.
The stock register has served you well, but it cannot answer questions. Here is a five-step plan for counting your stock, loading your items and switching over without a messy week.
Expiry losses build up quietly when batches get mixed on the shelf. Keep batch records from day one, sell the earliest expiry first and run a short weekly check.
Most restaurant delays come from a few predictable places. Follow a guest from seating to payment and fix order taking, kitchen hand-offs and billing one at a time.
Credit keeps loyal customers coming back, but unpaid dues pile up fast. Set clear rules, record every rupee on a bill, and follow up early and kindly.
The second shop is where stock problems multiply. Use one master item list, count each branch separately, move goods with a proper transfer record and set reorder levels branch by branch.
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Reading is a good start. A short demo shows you how LocalPOS handles these jobs with your own products.