Tagged with #Finance
Restaurant billing software turns a slow, error-prone counter into fast, accurate bills with VAT, service charge, bKash and Nagad, printed cleanly on thermal receipts. Here is what good billing software does.
POS billing software turns a slow, error-prone checkout into a few clean taps: itemised bills, controlled discounts, VAT and service charge, bKash and Nagad, and a receipt in hand.
What VAT and service charge actually mean on a Dhaka restaurant bill, who charges what, and how restaurant VAT in Bangladesh appears line by line, plus how a POS applies both automatically on every order.
What does it really cost to run a restaurant each month in Bangladesh? A line-by-line breakdown of rent, salaries, food, utilities, marketing and software, plus a sample table and a simple P&L.
A restaurant sales report tells you what happened today. Item sales, profit and loss, and the Z-report tell you why and what to do next. Here is which reports to watch and what each one reveals.
A restaurant purchase order brings order to buying. This guide explains how POs work, from approval and payment status to receiving stock, plus keeping supplier records, and how Rosuii handles it.
Restaurant payroll management is more than paying salaries. This guide covers handling pay, shifts and advances for restaurant staff in Bangladesh, and how Rosuii payroll, rosters and roles work together.
Restaurant KPIs are the handful of numbers that decide whether a busy restaurant is actually profitable. Here are the six that matter most, what a healthy figure looks like, and how to move each one.
A restaurant day close z report turns a chaotic night into one clean summary that proves the cash adds up. Here is the end-of-day reconciliation step by step: gross sales, discounts, taxes, net and payment methods.
Menu engineering is the art of designing a menu that quietly steers customers toward your most profitable dishes. Learn the four-box matrix, pricing psychology, layout, and how to use your sales data.
Food cost percentage is the single number that tells you whether your menu makes money. This guide explains the formula, what a healthy percentage looks like, and concrete ways to lower it, with BDT examples.
