The most common reason companies stay with an old system is neither price nor features. It is fear of moving the data. This article describes how we run a migration and what is actually transferred.
What is migrated
- Master data: items with codes, variants and packaging, partners (customers and suppliers), price lists, warehouses and locations, users and roles.
- Balances: current stock levels, open orders, unpaid invoices, valid memberships and reservations.
- History: closed documents with their original numbers and dates, stock movements, customer history.
The order matters: master data first, then balances, and history last. Each step is verified before moving on.
Where the data comes from
From exports of the old system (CSV, XLSX, ISDOC for documents), from database backups, or through an API if the old system has one. The ERP module has import and export as a separate part, so a small company can load its master data on its own.
How completeness is verified
After each step we compare counts and totals: the number of items, the number of partners, the total of warehouse stock at purchase prices, the total of unpaid invoices. The difference must be zero, otherwise the step is repeated. This is why we do not migrate "over the weekend and see what happens".
What to leave in the old system
Sometimes it pays to migrate only master data and balances and leave the history in the old system as read-only. This applies to data older than the statutory retention period, or to systems where exporting the history costs more than it is worth. We make this decision together during the analysis.
For Enterprise deployments
For mid-size and large businesses, migration is part of a turnkey deployment: analysis on your premises, a fixed-price proposal, setup, integrations and migration, training through Edunetto, and handover. The schedule and steps are in the Enterprise section. You can see a demo system with your own data before you decide.
A small company can do it on its own: build your system, upload the master data and start.