Key Steps
Step 1: Schedule Job and Record Weights 0:00
Access the calendar to schedule the job.
Record the drop-off date and any relevant LiveWeights.
Mark animals as killed and harvested with appropriate dates.
Step 2: Input Hanging Weights 0:22
Enter the hanging weights for the animals (e.g., 500 lbs, 600 lbs).
Save the weights to proceed.
Step 3: Prepare Cut Sheets 0:40
Ensure each cut sheet includes pricing details (dollars per pound) as this affects the invoice.
Step 4: Choose Invoice Type 1:49
Decide between a single invoice (one producer) or split invoices (individual for each contact).
Select the appropriate option based on who is responsible for payment.
Step 5: Adjust Pricing as Necessary 2:36
Adjust kill slot pricing if needed (e.g., mark as zero for loyal customers).
Input custom cut sheet pricing based on hanging weight.
Step 6: Calculate Additional Charges 3:28
Enter any extras (e.g., burger patties) and their weights.
Include any additional charges or discounts (e.g., late pickup fee, holiday discount).
Step 7: Finalize Invoices 4:50
Review all entries for accuracy.
Save the invoices but note they are not complete until sent.
Step 8: Send Invoices 6:12
Finalize and send invoices via email if using Stripe.
If not using Stripe, download the invoice for manual distribution.
Step 9: Mark Invoices as Paid 7:13
Once payment is received, mark the invoice as paid.
Optionally, mark the job as complete.
Cautionary Notes
Ensure all cut sheets are filled out completely to avoid discrepancies in invoicing.
Double-check pricing per pound and additional charges before finalizing invoices.
Tips for Efficiency
Use templates for cut sheets to save time on data entry.
Regularly review pricing structures to ensure they are up-to-date and competitive.
Keep a checklist of required information for each invoice to streamline the process.