Fish and seafood market POS system

Price each fillet to four decimal places with scanner and deli scales, and use tare weights to take the ice and packaging off the total. Print price-embedded barcode labels for every package you wrap.

Take cash, card, mobile pay, and EBT at the counter, and let customers split one sale across payment types. Turn on tipping so regulars can thank your fishmongers.

Let employees clock in and out at the register, so you can skip a separate timeclock. Pull labor reports by employee to plan for busy weekends.

Limit discounts to owners and the employees you choose. Require manager approval for refunds and price overrides at the register.

Keep taking card payments even when the internet drops. Offline mode stores each transaction and sends it once you're back online.