unit sales
Unit sales are not supported for all POS variants. In the tableVersion comparison and functions, see the entry unit sales.
Unit sales refers to several options. The point is to sell the item in question in different quantities. The variants are:
- Weight-dependent sale using manual gram entry.
- Weight-dependent sale by connecting a digital scale.
- Weight-dependent sale using special bar codes
- Optional sale of a whole or a predefined part of an item.
In each of these cases, the item must be provided with the property unit sale and one of the possible variants must be selected. This replaces the area for free price input with input fields for the unit price, kilo price or litre price.
Special creation and booking of the scale items.
The creation of the scale items is to be carried out in the same way for manual booking and the connection of a sales scale.
- Create a base item and select the Unit Sales property.
- Select the required variant (e.g. weight in g.)
- Go to the Stock Management Settings tab, select the base unit and enter the divisor in the Portions field (this should be divisor 1000 for one kilogram).
- Enter the sales price (here per kilo) in the Unit Price field.
The interface of the sales scale
An item to be transferred from the sales scale must have been created in the same way as for the manual entry of unit sales.
Further topics: Sales scale /Check-Out scale
Tara field inactive...
The tare field is no longer active (it belongs to an older connection).
Manual gram or millilitre input
Manual input is used to enter the sales weight or volume, where the weight or volume determines the sales price of the selected item. The input of grams or milliliters is identical except for the term and the selection of the variant.
Manual booking of the weight item...
- Enter the number in grams.
- Press the cash register function Gramme input.
- Book the item.
Or you simply book the item and receive a /number block to enter the value.
Grams can be entered up to a maximum of 100 kilograms.
Representation of the document...
Further topics: Barcode indicates price or weight
The two merchandise usage reports per merchandise group and per item can also be set to evaluate sales in grams and millilitres.
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The item booking report also evaluates the unit sale.
The Stock Report item analysis report can be set to list only those items where grams or millilitres have been recorded at the checkout. The Number column is displayed with the weight in grams or the volume in milliliters.
Unit selling with query is a special method for items sold as a whole and in portions.
Best practice: Selling valuable wines - precision protects sales and guest confidence
This best practice is not immediately necessary for every company - but it is business-critical for all those who have high-quality or similar wines in their range. Wrongly booked or mixed-up wines are a frequent problem in the catering trade. And unfortunately, a single mistake can be enough to permanently lose a valuable regular guest.
After all, nobody likes to be forgiven if a 90-euro wine is accidentally served or charged instead of a 40-euro wine - or vice versa. There is a simple but extremely effective method to prevent such errors from occurring in the first place:
1. Create your own labels for relevant wines
Many high-quality wines do not have a scannable barcode. Therefore, create your own discreet labels that you can attach to the bottom of the bottle, for example - inconspicuous for the guest, clearly recognisable for the system. You enter each of these barcodes once in the article master.
2. Activate POS query for scanning
Your employees are automatically prompted to scan the wine by a defined POS query. This means that the correct item is posted with the correct price - without any risk of confusion. This prevents:
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incorrect wine deliveries
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incorrect invoicing
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unpleasant complaints
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avoidable discount or cancellation losses
And most importantly:
It prevents situations in which a guest never shows up again because a high-quality wine has been mixed up.
3. Perfect support for glass/bottle sales
If a wine is sold both open ("by the glass") and in bottles, Hypersoft automatically displays the correct options via the unit selection. The operator recognises immediately when scanning:
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Is this wine only sold by the glass?
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Is it only sold as a bottle?
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Or are there both variants?
This logic is a truly unique selling point: a single article in the article master is sufficient to correctly control bottle sales, glass sales and stock management.
Result: precision, safety and high-quality catering
With this method are:
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Wine delivery and invoice always 100% congruent,
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Inventories without errors,
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Operator relieved,
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Loss of sales excluded,
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Guests impressed instead of annoyed,
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High-priced products perfectly protected.
Posting the item as a query (unit sale)
Please note that unit sales only work with whole portions. It is therefore only suitable if the base article has a suitable unit (e.g. bottle instead of litre).
1. Create base article and activate unit sales
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Create a new base article.
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Activate the Unit sales property and select the As query option.
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Open the Merchandise management settings tab:
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Select the base unit (e.g. "0.7 litre bottle").
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Enter the divisor in "Portions".
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Example: A 0.7 litre bottle makes 7 portions in 0.1 litre glasses.
Note: Decimal portions cannot be used.
Example: If you serve 0.2 litres, you cannot enter 3.25 portions.
The solution in this case is to book 2 × 0.1 litres.
2. Store prices
Unit price = sales price of the whole unit (e.g. 0.7 litre bottle).
This field replaces the entry for "Free price".
Price = retail price of the portion (e.g. glass 0.1 litre).
Booking the item as a whole unit or portion
A query appears automatically when the item is scanned or booked:
Whole unit (symbol: whole cake)
Portion (symbol: piece of cake)
Select the desired variant.
Important notes on the base unit
In this example, the 0.7 litre bottle is the base unit - not a standard measure such as "litres".
This is correct, but can lead to exceptions in connection with recipes and stock lists, as these functions prefer standardised units.
However, this method can be useful for companies with a larger range of wines and the corresponding expertise in product development.
Receipt text for portion selection
You can use the Receipt text 2 field in the article master for portion bookings.
Alternatively, the proportion of the portion to the whole is entered automatically:
Example: "Fruit cake" with 1 piece of 12 → "Fruit cake 1/12".
Unit sales are optimised for POS checkout mode. The function is only available to a limited extent on the mPOS.
Further topics:
Unit sales on the mPOS and ePOS tablet
Cost of goods per material group
Back to the overarching topic: Booking items