Pizza Today - March 2022 - 32

er, " but an exact reason like " Customer
Simpson pizza was burned. "
These must be seen and evaluated
every day. Every deviation from the
set menu price must be traceable.
Who voided the item and why?
What was the reason for the comped
meal? Where is the coupon, or what
code was used to trace the discount
source? Then staple the coupons to
the report, note the codes, and have
a pathway to seeing everything that
came in.
Staff must be expected to prove
just cause for every discount, or
YOU WILL HAVE THEFT!
Employees will learn a manager's
POS code and void food items of
good tipping customers and give
their friends free food. It will 100
percent happen without oversight
of reports to ask questions. They're
not bad people; they're just naive to
business and think your restaurant is
also theirs to give away.
No Sale
This is a straightforward report
by Galbani®
Tigrato®
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nobody tops Italy's #
of every time someone opened the
drawer without a sale. Opening the
drawer should not happen that often
in a restaurant for no reason. Five
no-sale drawer opens in a day by the
same manager is possibly normal. If
you have 15 in a day done by multiple
people, you have theft. You must
look on camera and say, why does
this server keep opening the drawer,
and why do they have access?
1 cheese brand.
877.LACTALIS (522.8254) | GalbaniPro.com
@GalbaniProfessionaleUS
©2021 Lactalis American Group, Inc., Buffalo, NY 14420.
Galbani is a® of Egidio Galbani S.r.l.
Report Protocol
A report is only as valuable as
the number of people who see and
act on it. Genuine oversight means
not just one manager but multiple
managers, ownership and a bookkeeper.
Anyone responsible for your
company's sales growth must view
all these reports.
For protocol, take all the receipts
and put them in with the reports so
another person can quickly evaluate
them. Whether wrapped in a rubber
band, stapled or put in a folder,
they should be printed out and sent
somewhere for review. You should
not stay purely digital, and no, you
cannot throw credit card receipts in
the trash. They must be accessible
for three years. Not only for chargebacks,
but legally that's the expectation.
If
you have different point of sale
systems with multiple stores, this
gets extraneously difficult to manage
all the spinning plates. I suggest
going all-in on one POS system,
learning as much as you can about
it. And choose a cloud-based POS
to manage multiple stores easily.
You need paper to write notes and
approve coupons, but digital is much
easier to trace in the long run. If you
are just a single unit, I still suggest
using cloud systems, so the POS
grows with you rather than against
you.
Having a superficial awareness of
your reports is dangerous. The goal
is to have a detailed, analytical situational
awareness to spot an anomaly
easily. By anomaly, I mean, if you
were walking into your restaurant
and without looking up, you could
tell a light is out because it's slightly
dimmer than it usually is in one
corner of the room because you're
so functionally aware of that room,
that's situational awareness. We all
have that for our restaurant, we need
to have it for our numbers.
If you see way more coupons for
something than you did the last
week, it'll stick out to you. Suppose
you see very, very low alcohol sales
for one server, comparatively. In that
case, you'll either know that they're
horrible at selling, or they're stealing
alcohol by not charging it to the
customer. This sixth sense happens
when you expertly review reports
daily on a professional level. n
MIKE BAUSCH is the owner of
Andolini's Pizzeria in Tulsa, Oklahoma.
http://www.GalbaniPro.com http://www.GalbaniPro.com
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