Why Properly Reporting Tips Matters More to Your Staff Than It Does to You
Cash tips that go unreported feel like a win in the moment. Here's what they actually cost the person earning them — and why accurate reporting is something you owe your team, not just the IRS.
Why Don't Restaurants Just "Include It in the Price"? A Look From Both Sides of the Table
Diners want it simpler. Owners have actually tried it. Here's why most of the restaurants that ditched tipping brought it back — and what that says about the tipping model in America.
Why We Stopped Calling This "Automation"
Every vendor pays differently — some through a portal, some by email, some auto-debited on delivery. Here's how we actually track invoices, catch missing credits, and keep restaurant accounts payable under control.
Toast and Square Say They 'Sync' With QuickBooks. Here's What They Don't Tell You.
We see it constantly with new restaurant clients: the daily deposit posts as revenue, and the day's sales report also posts as revenue — so the same money gets counted twice. Sales look higher than they actually are, and it quietly throws off food cost %, labor %, prime cost — every number an owner actually uses to make decisions.
It's an easy mistake to miss, because both numbers look reasonable sitting next to each other. It only shows up once you actually reconcile the deposit against the bank.
We wrote up exactly how we catch it — and how a POS-to-QuickBooks sync should actually be built — for Texas restaurant and bar owners running Toast or Square.