Blog
Practical articles on running a restaurant — accounting, inventory, staff and automation.
5 numbers a restaurant owner checks every day
You do not need ten reports to understand how the day went — five numbers are enough. How to read each one and when the deviation means you must step in.Closing the shift: cash control, the Z report and who is accountable
Shift close is the most important quarter hour of the day. X versus Z reports, how to count the drawer properly, and what a cash variance is really telling you.
Restaurant inventory and stocktaking: a beginner's guide
The storeroom is a restaurant's second cash drawer, yet it is rarely counted. How to set up your item list, receiving, waste logs and stocktakes from scratch.