Cash Controls for Restaurants
Restaurants handle sales, food costs, supplier payments and staff expenses throughout the day. Cash control is essential.
Separate service periods
Track sales for breakfast, lunch, dinner or delivery periods where possible. This helps identify when cash differences occur.
Record ingredient purchases
Food purchases paid in cash must be recorded so profit is not overstated.
Control staff access to cash
Decide who can handle the till and who can approve refunds, discounts or payouts.
Close each day with a cash-up
Compare cash, M-PESA, bank/card and expenses against the restaurant’s sales records.
Strong controls help restaurants protect both cash and food profit.
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