The daily restaurant routine | Codeblix Restaurant

Episode sixteen. Your daily routine, from opening to lock-up. Before service, the cashier opens the shift from Shifts, and counts the opening cash. The manager checks today's reservations. Two tonight, with Aisha Ramdanee at seven. Then Low stock. Today, nothing is running low. A delivery is due on this partially received order. Check the remaining quantities, and tap Receive. During service, the floor shows every table at a glance, and orders go straight to the right station. The kitchen display shows each table's tickets, by course, until the dishes are ready. The waiter serves, requests the bill, and the cashier takes payment. After service, check the X-Report, close the shift against the counted cash, and print the Z-Report. Approve the day's waste. A different person approves each entry, so here the chef's spoilage is approved by the admin. And glance at the Dashboard before you lock up. Every week, count your stock in Stock Reconciliation. Review Theoretical versus Actual, to see where recipe use and real stock differ. And reorder from purchase suggestions. Right now, all stock levels are healthy. Every month, review the profit and loss: income, expenses, and net profit. Then, in Fiscal periods, lock the month to freeze its entries. Thank you for watching. Welcome to Codeblix Restaurant.