F&B Point of Sale guide

Restaurant Day-End Closing and Cashier Shifts

Open each cashier shift with a float, close it with a cash count, and run a restaurant day end that refuses future or repeat closures.

You know exactly where the cash went. Every cashier begins a shift holding a float and ends it with a count, and any shortfall or excess appears against their name. The outlet day end then closes trading and produces the numbers the owner reviews next morning.

What the day end covers

All tables must be settled or reversed first; any that are not are listed for you.
Sales per category and per item, payments per mode, every discount and reversal with its reason, and cancelled KOTs.
Sales and service charge by steward.
Cash to hand over, compared with the count.

Good to know

You cannot close a date that has not finished yet, and you cannot close the same date twice. Each day is closed exactly once.

Straight into your accounts

When the outlet closes, its day posts to the ledger together with the hotel night audit, carrying revenue per category, tax per slab, each payment mode into its control account, and food cost from what the store consumed.

Other F&B Point of Sale guides

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