In the restaurant industry, Comps, Discounts and Voids are often used interchangeably, but are they the same? Turns out, some are, some aren’t. In this point we’ll do a deeper dive into these 3 subjects, and where to use them appropriately..
Balancing a drawer isn’t a big worry for some small-business owners, as long as there is money in the drawer. To others, there is the constant worry if that is the correct amount of cash in the drawer. Put a procedure in place to make sure it’s right, every time
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Every hospitality business is a little different. Some businesses have catering, retail, multiple locations, maybe even some skeletons in the closets. That’s fine! We’ve seen it all, but we need to know all this before we’re ready to give you a quote. We promise, it won’t take long, so: