May the Fourth Be With You: Year 2

Restaurants this time last year were largely optimistic, seeing lockdown restrictions lift left and right while hungry customers returned to their favorite eateries.

Employees Entering Too Many Comps and Voids? How to Prevent Waste in Your Restaurants

An understanding of comps and voids is key to loss prevention in the restaurant business. What restaurant manager hasn’t had a night when your server approached you right before checkout with an appetizer comp that he didn’t tell you about? Or that time your till was short $7.99 because of a void you forgot to enter for a dish the cook never made?

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