Are all discounts & voids equal?

• Why are there discounts and voids? 
• Why in certain sections?
• Why so many by certain people?
• What are the reasons?
• Do not just accept discounts and voids!
• Follow the crumbs and see where the trail leads you.
• Retain a copy of the bill. Guest details captured.
• Guest must write the full name and contact number on the bill
• Waitron to hand in the copy and there has to be a valid reason why the discount or void was done. the manager approving the void or discount to sign as proof of validity.
• Report on the discounts and voids to the general manager
• Each manager has to explain and follow this procedure

Take note of the following:

• Many restaurants have a team of managers and supervisors working together on one day in the restaurant. Everyone becomes busy, mistakes happen, and or changes in orders are made. 

• Waitrons approach the closest manager or supervisor and request a void or a discount to be made on a specific Pro-Forma invoice, the Bill as we fondly call it.

• When the weekly food cost is calculated, the food cost misses the goal by 1%. This does not seem to us as a big mistake however on average this 1% can equate to between R5000.00 and R10000.00. 

• Now that sounds like a meaningful mistake. 

You can argue that there is never undue wastage, staff meals are under control, where is this unseen trickle of stock, money, or consumables leaking out?

• Instruct your team to record all discounts and voids as they are actioned. 

• Use the Bill as proof of the negative transaction. 

• Record the guest details and contact number on the Bill and request a signature as proof.

• Expect your team to record a brief explanation of the cause on the bill.

• Add the daily discounts and voids amounts together and soon you will have a comprehensive explanation for the unseen wastage trickle.