“We chose this particular solution against other competitors because… [it] would allow us to expand and have more control throughout all stages of the processing to retail sales.”
– Craig Black, director, Hugh Black & Sons
RCS replaced Hugh Black and Sons’ more traditional cash registers and scales for meat preparation and sales. The complete solution encompassed Head Office, Warehouse, Meat/Bakery Processing and EPoS software. The system is fully scalable as further modules and functionality can be added when/if required.
About Hugh Black & Sons
Hugh Black and Sons is a family business established in 1987 by the late Hugh Black and now run by his two sons, Craig and Hugh. The business employs over 70 local people across 6 shops in Armadale, Bathgate, Lanark, Cambuslang, Airdrie and Carluke and a purpose built preparation and distribution premises in the heart of Bathgate.
Annually they purchase around 650 cattle, 1300 lambs and 750 pigs and recent awards include Traditional Steak Pie Gold Award 2009 and 2007. By selecting through the auction system at Lanark and Stirling livestock markets they are able to source only the finest animals from a collection of Scottish Farms..
The 23 new EPoS terminals (five shops have four terminals each and one shop has three) all tie into the butchery software which controls the purchasing, tracking and processing of meat products which is fully integrated into the RCS Merchandise Management system
Designed to manage both single and multiple sites, the butchery system manages Head Office, Warehouse(s), Processing Plant(s), and EPoS to provide central control over each stage of purchasing, meat processing, storage, distribution and selling.
Craig Black, director, Hugh Black & Sons commented:
“The new system has been running for six months now and we are pleased with the results. We chose this particular solution against other competitors because we felt we would get a system designed specifically for our needs and would allow us to expand and have more control throughout all stages of the processing to retail sales.
“The main challenges we faced were that the design of the counters limited our ability to install equipment, especially concerning the location and protection of the power supplies.
“We also needed to store and mount essential accessories such as power supplies in different ways and so we needed a customised design of an extension box to give us access to food under the counter”.
Butchers can start with PC Scales linked to an EPoS Terminal and then build on the system to meet their requirements.