Your customers
- Hotels
- Cafes and restaurants
- Delis and meat shops
- Modern trade
- Market buyers and families
- Gulf-bound Goans (choris for travel)
- Caterers for weddings and church feasts
Food and grocery · Makers and factories
MatruOS for a pork sausage and cold cuts business
Set up the way a pork sausage and cold cuts business runs: value added on pork: sausages, choris, ham, bacon, salami and smoked pork sold over carcass cost; some fresh pork cuts. Routines, workflows, registers, licences and an AI team that knows the work are ready when you sign up.
Ready when you sign up
- 9
- 2
- 2
- 3
- 3
- 10
What this solves
What a pork sausage and cold cuts business deals with today, and what MatruOS sets up for it
Today
A chiller fails overnight and a week of pork is lost before anyone notices. Orders come by phone and WhatsApp and items are missed or over-made.
In MatruOS
MatruOS sets up 9 routines, 2 workflows, 3 registers and 10 licences for a pork sausage and cold cuts business, with an AI team that reads your own records and prepares the work.
What changes
The right person is reminded at the right time, approvals wait for whoever decides, and every licence has a renewal reminder. Anything that sends, pays, signs, files or deletes waits for a person's approval.
Where you sit
MatruOS starts from how your business earns
Who you sell to, who you buy from, how credit moves and where you sit in the chain decide how your screens, reminders and reports are set up.
- pig farmer
- licensed slaughterhouse
- sausage and cold-cuts maker
- hotel, deli, market
Your suppliers
- Licensed slaughterhouse or pig processor
- Pig farmers (live pigs for slaughter by the slaughterhouse)
- Casings supplier (natural or collagen)
- Spice and vinegar suppliers
- Vacuum pouch and tray makers
Credit and cash
Pork bought cash or 7 days; hotels and modern trade pay 30-60 days; markets and families pay cash or UPI
Short: pork bought daily or twice a week and sold within 1-3 weeks; hotel credit is the main lock-up; festive stock built in December
Your screens use your words
CustomerPartyItemProductInvoiceBill
How it works
How MatruOS is set up for a pork sausage and cold cuts business
Set-up takes a few minutes. After that, you change only what is different in your business.
- Describe the business in one lineFor example "Pork sausage and cold cuts", typed when you sign up.
- Recognised as a pork sausage and cold cuts businessRoutines, workflows, registers, items, licences and the AI team for this trade are set up for you.
- Bring your dataCustomers, items and balances come across from Zoho Books, Vyapar, Excel and others. For Tally, our team helps you move the data while Tally import is checked on the live app.
- Approve and runThe AI team prepares the routine work. A person approves anything that sends, pays, signs, files or deletes.
Your AI team
What the AI team does for a pork sausage and cold cuts business
Each job goes to a member of your AI team. It reads your own records and prepares the work. Anything that sends, pays, signs, files or deletes waits for a person's approval.
Flags a missed or out-of-range reading, lists batches near use-by and reminds the packer at each reading time
Works it out and shows you
Collects tomorrow's orders into one sheet, compares with stock and batches in cure, suggests what to make, and drafts dues reminders to hotels
Asks you before sending
Works out yield and cost per kg for each product from this week's pork price and spices, and flags products sold below cost
Works it out and shows you
1 / 3
How you run
Your routines, already on a timetable
Each routine has a time, a person and its steps with the checks that matter. MatruOS reminds the right person and keeps the record. Open one to see its steps.
Every day
6:30 amMorning meat intake
- 1Check the slaughterhouse tag or certificate for each lot
- 2Core temperature of chilled pork
- 3Weigh and enter cut-wise in the receipt register
8:00 amCut, cure, stuff and smoke
- 1Weigh cure and spice for each batch to the recipe card
- 2Stuff and link sausages; hang for smoking or drying
- 3Cooked items reach the core temperature
- 4Record batch, output and use-by date
9:00 amChiller and freezer readings (twice a day)
- 1Chiller
- 2Freezer
- 3Move anything near its use-by date to the front
11:00 amHotel orders and delivery run
- 1Collect orders from hotels and shops for tomorrow
- 2Pack in insulated boxes with ice packs
- 3Bills signed and cash collected
Every week
SunWeekly yield and recipe costing
- 1Meat in vs product out by product (choris loses 25-35% in drying)
- 2Cost per kg with this week's pork price
- 3Unsold stock and returns
MonWeekly deep clean and pest control check
- 1Mincer, stuffer and slicer stripped and sanitised
- 2Drains and fly screens checked
- 3Pest control card signed
Every month
3rdMonthly hotel statements and dues
- 1Statement to each hotel and deli
- 2Dues over 45 days and stop-supply list
Every year
MarFSSAI and municipal licence renewal and water test
- 1FSSAI licence and municipal trade licence renewal
- 2Potable water test report
- 3Medical fitness of food handlers
Workflows
Each stage goes to the person who handles it
Work passes stage by stage to the right person. Stages marked for approval wait for the person who decides.
Hotel order to payment
- 1Order taken
- 2Made and packed
- 3Delivered and bill signed
- 4Monthly statement sent
- 5Paid
Batch hold and release
- 1Batch made and logged
- 2Core temperature and taste checkedNeeds approval
- 3Packed and labelled
Registers and SOPs
Your registers and standards
Registers hold the fields this trade records. SOPs carry the steps and checks, so work is done the same way every time.
Meat receipt and temperature
Batch and smoking log
Chiller and freezer temperature log
Receiving pork
Take only safe, legal pork
Curing, smoking and cooking
Safe cured and cooked product with a known shelf life
Items and licences
Your first bill is right, and no licence lapses
Starter items arrive with unit, HSN and GST rate. The registrations this business usually needs are listed with a reminder before each one expires.
| Item | HSN | GST |
|---|---|---|
| Goa sausage (choris) | 1601 | 5% |
| Fresh pork sausage | 1601 | 5% |
| Cooked ham (sliced) | 1602 | 5% |
| Smoked bacon (streaky) | 0210 | 5% |
| Salami (sliced) | 1601 | 5% |
| Smoked pork (North-East style) | 0210 | 5% |
| Fresh pork cuts (chilled) | 0203 | 0% |
| Pork pickle (vindaloo or sorpotel masala meat) | 1602 | 5% |
- GST registration
- Udyam (MSME) registration
- FSSAI food licence
- Trade licence
- Health or eating-house licence
- Meat shop licenceIf it applies
- Pollution consent (CTO)If it applies
- Fire NOCIf it applies
- PF registration (EPFO)If it applies
- ESI registration (ESIC)If it applies
Your people
The people who run it, each with their own login
Each person sees the screens and reminders for the work they do.
OwnerBuys pork, fixes recipes and prices, handles hotel accounts, plans festive stock.
ButcherReceives and checks meat, breaks down primals, trims and minces.
Production cookCures and marinates, stuffs and links, smokes or cooks, records batches.
PackerChills, slices, vacuum-packs and labels.
Delivery boyDelivers to hotels and shops in insulated boxes, collects cash and signed bills.
Not covered yet
- Sending messages, bills and reminders on WhatsApp from MatruOS is not live yet. Today they go by link, QR code or email, and from your own phone in one tap.
- Live bank and UPI feeds are not connected yet. Upload a bank statement and MatruOS reads it into payments for you to confirm.
Questions people ask
How long does it take to set up MatruOS for a pork sausage and cold cuts business?
Type one line about your business when you sign up, for example "Pork sausage and cold cuts". MatruOS picks this business type and sets up everything on this page in a few minutes. You then get a 7-day free trial, no card needed.
Do I have to type all of this in?
No. The routines, workflows, registers, items, licences and AI team on this page arrive already set up. You change what is different in your business, and bring your customers, items and balances from Zoho Books, Vyapar, Excel and others, with our team's help for Tally data.
Can I change the routines and workflows?
Yes. Every routine, workflow, register and SOP is yours to rename, retime, switch off or add to. MatruOS keeps the rest of the system in step with your changes.
What does the AI team do without asking me?
It runs routine checks and prepares drafts. Anything that sends, pays, signs, files or deletes waits for a person's approval. The one exception you can choose is payment reminders, which go out on their own once you have checked them and switched them on.
Food and grocery
Other makers and factories in food and grocery
Run a pork sausage and cold cuts business on one system Set up for your trade when you sign up.
Describe your business once. MatruOS sets up your apps, brings in your data and puts Muni and the AI team to work, with your approval on every step that matters. 7-day free trial, no card needed.
See plans and what each includes