Protecting Revenue
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Training Video
Security Best Practices: How Does Your Restaurant Stack Up?
A natural byproduct of operating a restaurant and producing food is a variety of trash and waste products that, in some cases, need to be disposed of in a specific manner. These byproducts and discarded items include anything from general food waste, cardboard, packaging, used oil, and even hot ash. ...
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Restaurant Internal Control Checklist
Independent restaurants lose lots of money due to fraud & theft often because of poor or non-existent internal controls. Improve your controls & reduce your exposure to losses by implementing these essential restaurant internal controls in the areas of cash, purchasing, payroll and accountin...
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Training Video
How To Spot A Bad Bookkeeper
Over the years we've heard several horror stories about operators getting stung, sometimes VERY badly from bad bookkeeping practices. Here is a simple way to find out if you could have an incompetent, careless, or even dishonest bookkeeper.
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Article
Beverage Measurement Options to Prevent Loss Behind the Bar
Choosing from the many bar measurement options out there can be overwhelming but your bar staff will be much less likely to waste or steal knowing their performance is being closely watched. This article reviews some of the equipment and services available.
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Article
50 Ways to Cut Costs Without Reducing Quality or Harming Your Guest Experience
Use these 50 items as a checklist to spot potential problems and opportunities to improve. While some items may not have the potential to generate significant savings, what's important is the potential cumulative effect that successful implementation of even just a few of these practices could mean ...
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Daily Cash Audit Form
Restaurants keep a significant amount of cash in order to make change and pay for cash purchases. This Microsoft Excel workbook is a great tool for reconciling your cash on hand daily.
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System
Cashier/Server Checkout
The Checkout Summary can be used to help managers keep up with cashier or server checkouts and the collection of cash for each shift. Allows managers or shift leaders to record and balance the receipts collected from each server. Simply enter the sales from the Cashier or Server Report generated by ...
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Credit Memo Form
Have you ever returned products to a vendor or adjusted and invoice amount only to discover you never received proper credit on your account? Make sure you receive credit for every adjustment by using a simple credit memo system.
