CASH-UP.

Below are a few general pointers to consider while you are cashing up:

Every restaurant or franchise has its own system or way to get to the same answer eventually. The more detail you get captured correctly the first time round ie, sales, invoices, credit card commissions, tips for waitrons, capturing of invoices for purchased items to mention a few will save you a tremendous amount of time later during the month. 

It is always better to do something right the first time than to faff around later, wasting time, valuable energy, and possibly hard-earned money.

• ALWAYS TRIPLE COUNT THE CASH.

1. IN YOUR HAND
2. ONTOP OF THE DRAWER
3. INTO THE DRAWER

• ENSURE THE FLOAT IS TIDIED UP AND COUNTED.
• ENSURE TO CHECK THE CREDIT CARDS THOROUGHLY.
• DATE 
• STORE 
• MERCHANT COPY 
• WAITER NUMBER 
• AMOUNT CORRESPONDING TO THE BILL 
• BILL ATTACHED.
• CHECK VALIDITY OF VOUCHERS
• ENSURE TO CHECK THE THIRD PARTY PAYMENTS THOROUGHLY
• DATE 
• STORE 
• MERCHANT COPY 
• WAITER NUMBER 
• AMOUNT CORRESPONDING TO THE BILL 
• BILL ATTACHED
• ENSURE CASH NOTES ARE NEATLY ORDERED AND NO EARS
• BANKING AT ATM IS CHEAP AND EASY
• ENSURE WAITRONS HAVE FLOAT FOR THEIR NEXT SHIFT
• ENSURE THE CASH PAID INVOICES BALANCE
• ENSURE THAT THE CASH PAYOUTS AND THE RECORDED INVOICES / PURCHASES BALANCE WITH EACH OTHER
• ENSURE ALL AMOUNTS ARE CAPTURED CORRECTLY
• ENSURE ALL WAITRONS AND TAKE AWAY STAFF ARE CASHED UP
• WORK SYSTEMATICALLY THAT AT CLOSING TIME YOU ONLY HAVE ONE OR AT MOST TWO STAFF TO CASH UP
• DO NOT FEEL RUSHED THIS IS WHERE MOST INACCURACIES ORIGINATE FROM

Incorporating the above into your cash-up and the administrative system will save loads of time and effort.

OPTIMAN DISCOUNTS AND VOIDS CONTROL

• 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 of 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.