Your Restaurant Under Control: Performance and Efficiency, Every Day
See in time where the money leaks, with no extra work for the team: the numbers come from what it already does in the POS.
The POS menu gets a new section, Control: Today, Day close, Losses, Team, Delivery performance and Production and serving performance. The Z report is matched with what APPY took in, waiters hand over their money per shift, a bill printed and not paid rings on the POS, and every change to an order keeps who made it, when and why. You run the restaurant towards performance and efficiency with today's numbers, not the ones at the end of the month.
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- Tables taken14 / 22
- Oldest open table2 h 10 min
- Bills printed, not paid3oldest: 24 min
The Today screen on a phone · example figures
300+ restaurants already use APPY POS
Where does a restaurant's money leak, and how do you see it in time?
The money leaks through small things that keep happening: a fiscal receipt printed twice, cash missing at shift change, a bill printed and never paid, a dish cooked and then taken off the bill, too many people on a quiet hour. APPY shows them from what the team already does in the POS, with nothing extra to fill in: today, at day close and over the week.
- Today, on your phone: sales so far against the same day last week, the tables and the unpaid bills
- Day close: the Z report next to what APPY took in, with every difference explained order by order
- Shift handover: what each waiter has to hand over, what they handed over and the difference
- POS alerts for bills printed and not paid, and for tables with no activity
- Changes: every change to orders and payments, with who, when and the reason
- Losses and Team: what was taken off after the kitchen, sales per waiter and staff cost
Everything sits in the POS menu: the Control section (Today, Day close, Losses, Team, Delivery performance, Production and serving performance), Shift handover in Cash Operations and the Changes tab in All Orders. Table alerts are set in Settings → Notifications; the mandatory reason and the alerts on changes, in the Admin, on the location.
Where the money leaks, and what catches it
Eight places where a restaurant's money leaks, and the POS tool that shows each one in time. Nobody fills in anything extra: it all comes from the orders, payments and receipts the team makes anyway.
Receipt printed twice, cancelled after the receipt, or cash with no receipt
- Day close: matching the Z report
- At day close and in Control → Day close
For each payment type you see what should come out on the register, what APPY took in and the difference. Each difference is explained order by order: cancelled after the receipt, receipt printed twice, payment changed after the receipt, cash without receipt and more.
Cash missing at shift change
- Shift handover
- Cash Operations → Shift handover
For each waiter: cash, card, tips and meal tickets, what they have to hand over, what they handed over and the difference. The manager confirms, and the handover stays in the history with the time and the manager's name.
A table asked for the bill and never paid
- Alert for a bill printed and not paid
- Settings → Notifications → Table alerts
20 minutes after the bill is printed, the POS rings and shows the table, the waiter and the amount. "I'm on it" clears the alert from every POS at the location. Optionally, the alert also goes to phones if nobody takes it.
A table left open and forgotten
- Alert for a table with no activity, and the tables left open
- Settings → Notifications → Table alerts · Control → Today
A table where nothing has happened for 90 minutes can ring on the POS. The Today screen shows the oldest open table, and day close lists the tables still open, with the waiter, the amount and how long they have been open.
Changes nobody explains
- The Changes tab
- All Orders → Changes
Every item removed or added, quantity, price, discount, move between tables, cancellation and deleted payment, with who, when and the reason. The reason can be made mandatory, and a cancellation after the receipt or a big discount can raise an alert.
Food cooked and then taken off the bill
- Kitchen losses
- Control → Losses
Everything taken off a bill after the order had gone to the kitchen or the bar, in money at recipe cost and at sale price, by reason, employee, product and day.
Too many people at the wrong hour
- Team → Staff cost
- Control → Team
Hours worked against sales, for each hour of the day and by day: sales per staff hour, staff cost and its share of sales. The hours come from the time clock or, without one, are estimated from activity in the POS.
Waiters who don't sell dessert and drinks
- Team → Sales
- Control → Team
For each waiter: sales, average bill, tables, table time, tips, dessert share and drinks share. The total is the same as in the sales reports, so the numbers can sit side by side.
A day with APPY
You look at the restaurant at the same moments as before: in the morning, during service, at shift change, at closing and once a week. The difference is that the numbers are already there.
Today, on your phone
Open Today and see how the day is going: sales so far against the same day last week at the same hour, plus that whole day's total. Below: the tables taken, the unpaid bills, the delivery alerts and the day's exceptions. The screen refreshes itself every minute.
Control → Today
Alerts, not checks
The POS rings for a bill printed and not paid or for a table with no activity, and risky changes, such as a cancellation after the receipt, can raise an alert. Production and serving times and delivery performance are in the same section.
The POS alert bar · Control
Shift handover
For the waiter who is leaving, APPY works out what they have to hand over since their previous handover that day: cash, card, tips and meal tickets. The manager counts, corrects the amounts if needed and confirms. The difference shows at once and stays in the history.
Cash Operations → Shift handover
The Z report, explained
At day close, APPY puts what should be on the register next to what it took in, by payment type, and explains each difference order by order. You type the Z totals from the printed report or, on Datecs registers connected through POSBridge, they can be read automatically. You also see the tables left open. The step informs you; it never blocks closing.
Day close in the POS · Control → Day close
Team, staff cost, losses, changes
You look at the last 7 or 30 days: who sells and how, the hours with too many or too few people, what was lost in the kitchen and what was changed on orders. The tables in Control download as Excel, CSV or PDF.
Control → Team, Losses · All Orders → Changes
No extra work
Challenges
- Differences on the Z report are hunted down in the evening, receipt by receipt.
- The waiters' money is counted on a sheet of paper, and a shortfall only shows up at the end of the day.
- Hours worked are added up by hand so they can be set against sales.
- What was cooked and taken off a bill shows up, if at all, only at stocktaking.
With APPY
- The numbers come from what the team already does in the POS: orders, payments, receipts and printed bills. Nobody fills in anything extra.
- It works without a time clock too: hours are estimated from activity in the POS and clearly marked as estimated.
- Losses get a recipe cost if you use the stock module; without it, you see them at sale price.
- Everything is per location, and the tables download as Excel, CSV or PDF.
Results
Who uses what
The owner
Today, on the phone
Sees the day from anywhere: sales against last week, the tables, the unpaid bills and the exceptions. Once a week, looks at Team and at staff cost.
The manager
Day close, handovers, alerts
Closes the day with the Z report explained, confirms the shift handovers, takes the table alerts and checks the Changes tab. The reason for cancellations and removed items can be made mandatory per location.
The head chef
Losses, production times
With a manager account, sees what was cooked and then taken off bills, by reason and by product, and whether the kitchen had already started it. Production and serving performance shows how long dishes take.
Frequently asked questions
See in time where the money leaks
Tell us how many locations and cash registers you have and how you close the day now, and we will walk you through the Control section step by step.
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