Receiving
Partial deliveries, pack conversion, discrepancies and receipts that are never recorded twice.
For the grocery store
Know why the stock figure is what it is.
Retailhero is the back-office system for grocery stores. Receiving, counts, waste, ordering, prices and shelf labels in one system – and every stock change carries who, when and why.
We are now taking on our first pilot stores in Norway.
| Item | Expected | Received | Diff. |
|---|---|---|---|
| Semi-skimmed milk 1 l | 72 | 54 | −18 |
| Cultured milk 1 l | 24 | 24 | ✓ |
| Butter 250 g | 30 | 30 | ✓ |
| Norvegia 500 g | 18 | 16 | −2 |
- Built for
- Norwegian grocery stores
- Traceability
- Who, when and why – on everything
- Works alongside
- Your existing till and accounts
- Languages
- Norwegian and English
Receiving
When a delivery arrives short
The order said twelve cartons of milk. Nine arrived. You record what actually came, line by line, and the rest stays on the order as outstanding.
Discrepancies, damaged cartons and shortages are followed up with the supplier before the rest is confirmed. If the connection drops and you send twice, the delivery is still received only once.
Stock explanation
From opening to closing, line by line
Retailhero shows how every product went from opening to closing stock: received, sold, waste and corrections.
Typed 12 instead of 6? Fix it with a correction and a reason. The original receipt stays on record, so the store manager sees the whole story.
- Opening stock
- 90
- + Received
- 0
- − Sold
- 9
- − Waste
- 0
- = Closing stock
- 81
Counts and waste
Waste at closing time
Bread that reached its date today goes in as waste, with a reason. A count records the difference from what the system expected instead of overwriting the figure.
The next morning you can see what happened to the item – and over time, where waste really comes from.
- Expected quantity (B)
- 24
- Counted now (Q)
- 21
- Difference (D = Q − B)
- −3
- Reason
- Past its date
- Expected afterwards
- 21
Prices and shelf labels
The new price on the shelf before opening
A new price is approved by someone other than the person who entered it, and goes to the till and the electronic shelf labels at the same time.
A label counts as updated only when the label itself has confirmed it – not when someone pressed a button. You see which labels are lagging before a customer does.
How it is built
The stock figure can be explained, line by line.
Every stock change is stored as a new record with who, when and why. Old records are never edited or deleted.
- A correction is a new record
- It points to the old one, which stays. The database rejects updates and deletes on stock movements.
- Exact quantities
- Whole numbers in an approved unit, with the conversion to base units shown before you confirm. No rounding.
- Never counted twice
- Send the same receipt again and it is the same operation. When two receipts race for the same quantity, exactly one wins.
- The store keeps going
- The screens say when figures are not up to date, and the store is built to keep working when the connection drops.
The whole flow of goods
One system from the loading bay to the till.
Retailhero covers what comes in, what is on the shelf, what is sold and what is thrown away.
Counts and waste
Counts per product and location, waste with a reason, and the difference shown before you send.
Ordering and replenishment
Order suggestions from sales and stock, and receiving against that same order.
Till and reconciliation
Till sales reconciled against stock movements. Products and prices published to the till.
Prices and campaigns
Approval by a second person, versions and a timeline per store and product.
Shelf labels
Electronic labels updated with the till. Updated only when the label has confirmed it.
Fresh food
Dates, markdowns, temperatures and traceability down to the lot.
Tasks and staffing
Checklists, head-office messages and rotas in one place.
Pilot
Would your store like to be there from the start?
We are taking on our first pilot stores now. You get to shape the product, and we build it around the daily work in your stockroom and on your shop floor.