Butcher shop / fishmonger
The tuna landed at 6am. By 6:15, your 300 customers already know.
Arrivals announced in one click, orders by the kilo with the cut spelled out in writing, Orange Money or Wave payment before the knife comes out. And when Tabaski or the holiday season hits, pre-orders replace the stampede.
Try free for 14 daysPage verified on 22-07-2026
You know these struggles
Superb fresh arrivals nobody sees
Fresh captain fish, prawns, prime beef that arrived this morning: only the customers who physically walk past the stall know about it. By 4pm the best fish is still there, and tomorrow it'll be worth less.
"A nice piece" ordered by voice note
"Give me a good kilo of meat, not too fatty, cut up small." Everyone has their own definition. The customer shows up, doesn't like the piece, and you start cutting again while three others wait.
Tabaski and the holidays managed in a panic
Tabaski week or December 24th, the phone rings non-stop, orders get scribbled on bits of cardboard and two families claim the same leg of lamb. Your biggest week of the year is also your most chaotic.
Meat cut for a ghost customer
You prepare 3 kilos of beef cut into pieces for "I'll come by at noon". By 5pm, nobody. A custom cut doesn't go back in the display case like a whole piece: you discount it or you lose it.
What Fiitsa changes for you
The arrival announcement that goes out at opening
Campagnes WhatsApp →The truck unloads, you take two photos, and the campaign goes out: "Today's arrivals: captain fish, tuna, prawns. First come, first served." The best pieces are reserved before 9am.
Orders by the kilo, with the cut in writing
Gestion de produits et stock →The customer picks the product, the weight and the preparation: scaled and gutted, cut into steaks, ground, stew-sized pieces. Everything arrives in writing, you prepare it once, and it's right.
Paid before the knife comes out
Paiements WhatsApp →The customer pays via Orange Money, MTN MoMo or Wave when ordering. If the exact weight differs slightly at weighing, you settle the difference at pickup. Never again a custom cut for someone who doesn't show.
Holiday pre-orders, open three weeks ahead
Formulaires WhatsApp →For Tabaski, Christmas or New Year's, you open a pre-order form: desired piece, weight, cut, pickup date and time, deposit paid. Your busiest week becomes an orderly list instead of a riot.
Your customer's journey, for real
- 1
7:02am, Mrs Bamba gets your announcement: "This morning's arrivals: fresh captain fish 4,500 FCFA/kg, prawns, whole tuna." Photo attached, the fish still glistening.
- 2
She orders 2 kilos of captain fish, scaled, gutted, cut into steaks. The summary shows 9,000 FCFA, pickup at 12:30pm.
- 3
She pays via Orange Money in the chat. On your side the order pops up: you set her steaks aside before the stall empties out.
- 4
At 12:30 her package is waiting, labeled with her name. She swings by, picks it up and leaves in three minutes without queuing.
- 5
Three weeks before Tabaski, she gets your pre-order message. She reserves her ram with a Mobile Money deposit. On the day, everything is ready, weighed and paid.
Frequently asked questions
The exact weight always varies a bit at weighing. How do I handle the price?
You sell by the kilo with an indicative weight, then adjust to the actual: if the cut weighs 2.1 kg instead of 2, the customer settles the difference at pickup or through a small top-up payment link. Everything is tracked in the order, nobody disputes it.
How do I announce arrivals without spamming customers?
Your customers opt in to your announcements, and you can segment: fish lovers get the day's catch, meat customers get the beef and lamb alerts. A useful, expected message isn't spam, it's service.
How do I handle the Tabaski and end-of-year rush?
With pre-orders. You open the form two to three weeks ahead: piece, weight, cut, pickup slot, Mobile Money deposit. You know your volumes in advance, order exactly what you need from suppliers, and on the day everyone collects their package at their slot.
Can I offer home delivery?
Yes. You set your zones, fees and time slots, keeping the cold chain in mind: for example delivery within 2 hours in a close radius. The customer picks delivery or pickup when ordering, and the total adjusts automatically.
Some of my customers are restaurants. Can I manage them separately?
Yes, and you should. Each restaurant has its own customer file with history, habits and possibly negotiated rates. You can set up their recurring orders, say 10 kg of beef every Tuesday, and send them a clean invoice at the end of each month.
How much does it cost? Is there a commission on sales?
Flat monthly subscription, 0% commission. For a butcher shop moving several hundred kilos a week, a percentage taken from every sale would be madness. With Fiitsa, your margins stay your margins.
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