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are you looking at your profit loss statement thinking my food costs might poor cost my labor costs are a little bit high what if I told you there's a chance they're not high it's how you're reporting the information you put in your POS system let me show you how we can fix that hello this is David Scott Peters with the restaurant expert calm and I know that tracking your sales on a daily basis and how the money comes in is extremely important because cash controls without cash controls we have a culture where the details don't matter right I got to care about every penny but with that said we so focusing on the sales and we bring them in but we have practices in our point-of-sale system that are often well wrong so for instance when somebody comes in the door and you want to take care of them do you comment or do you avoid it when there's a mistake made in the kitchen do you cop it or do you avoid it all too often I see a common mistake that people set up their point-of-sale systems...
