Tell us what your counter actually does.

In your own words — "a butcher counter with a smokehouse", "a bar with a small kitchen", "a bakery that does wholesale on Tuesdays".

The thing that does not fit a normal register: catch weights, tares, deposits, coursing, pre-orders, lot numbers, split cases, tabs that stay open for hours.

The sticky note on the monitor. The spreadsheet you keep alongside it. The thing everyone knows to do but nobody wrote down. This is the most useful answer on this form.

Yield per carcass, waste by day, which table earns, what a case actually costs you after shrink, who is slow at the pass on a Friday.

How many people on a shift, what devices you already own, whether the kitchen or the scale is across the room, and how good the wifi actually is back there.

This is not a commitment and there is nothing to pay here. We read it, come back with what we think it takes, and you decide.