REPORTING

Order value, payments and profit are different numbers

Good reporting starts with a precise question and a clear definition of the included records.

Illustrated restaurant operations scene

Start with the question

Are you checking demand, issued invoices, cash, supplier commitments or incurred costs? These need different records. Choose the relevant report and read its date basis, included statuses and currency before reaching a conclusion.

Separate orders and documents

Orders describe service, issued invoices record captured charges, and eligible credits record corrections. Cancellation, discounts and lifecycle state affect which records belong in a comparison.

Separate documents and collections

An unpaid invoice is not a collected payment. Cash receipts, verified gateway captures and staff-verified bank receipts each have evidence. Refunds also require their own records rather than an informal adjustment to a dashboard number.

Read costs carefully

Expenses describe incurred costs, not proof of payment. Inventory acquisition and recorded ingredient contribution describe specific operational facts. Neither is a complete profit calculation covering all liabilities, expenses and accounting adjustments.

Respect dates and currencies

Check the branch, timezone and period boundaries. Compare equivalent records and keep different currencies separate. A USD software subscription does not convert restaurant sales or alter their original currency.

Retain the source

Keep report filters and definitions with exported data. Reconcile disputed figures to source records. Ask an accountant to define statutory and management outputs instead of treating every operational CSV as final accounts.

General operating guidance. Confirm product availability in your own workspace. Find step-by-step help ↗
MAKE THE NEXT SERVICE YOUR STARTING POINT

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Walk through a real order.

Explore the workflow, check the details and choose the setup that fits your restaurant.

Discuss your restaurant Read the setup guides

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