Tagged with #Reports
Void, comp and discount look similar but mean three different things in a restaurant. This guide explains what each is, when to use it, and the controls and audit trail that keep them from hiding lost revenue or theft.
Table turnover rate measures how many times a table seats a fresh group of guests during a service period. This guide covers the formula, what a healthy rate looks like, and practical ways to improve it without rushing diners.
Restaurant accounting software should track sales, expenses, profit and payroll without a separate copybook. This guide covers what that means, and an honest line on where Rosuii ends and a dedicated accounting package begins.
