DeccanPro · Chennai restaurant guide
https://deccanpro.com/guides/restaurant-day-end-checklist/
Updated
Review open work before totals
Look through running table orders and any unresolved kitchen work. Ask the staff responsible what each remaining order represents. Distinguish an active guest order from a sample, a cancellation still under review or a record that needs a manager's decision.
Use the demonstrated procedure for any correction. Do not remove records just to produce a clean-looking close. The purpose of this step is to leave an explanation that another person can understand the next morning.
Compare records with your business process
Review the relevant sales report and the payment records your restaurant normally reconciles. Agree with the owner or accountant which totals and documents should be compared, and record differences for investigation. This guide does not prescribe an accounting or tax treatment.
DeccanPro includes sales-reporting and inventory-record capabilities in the reviewed POS. Ask to see the particular report your business needs during the demo. Do not assume a specific shift-close automation, bank integration or reconciliation report without seeing it work.
Rehearse a cash count with separate drawer movements
Use this fictional training example with the person responsible for your restaurant’s closing routine. Start with Rs.1,000, add Rs.4,500 of cash received for sales after giving customer change, subtract a Rs.200 cash refund, add Rs.500 of authorised change money and subtract a Rs.1,000 cash removal. The expected amount left in the drawer is Rs.4,800.
Keep the exercise to one drawer and the same opening-to-closing period. Count each movement once: if your report already subtracts cash refunds, do not subtract them again. Card and UPI payments do not add physical notes or coins to this drawer. This is a manual arithmetic exercise; ask which supporting records your configured DeccanPro installation provides.
Scroll sideways if needed to see all columns.
| Recorded movement | Effect on drawer | Sample amount |
|---|---|---|
| Opening cash counted | Start | Rs.1,000 |
| Cash sales receipts after customer change | Add | Rs.4,500 |
| Cash refunded from this drawer | Subtract | Rs.200 |
| Authorised change money added | Add | Rs.500 |
| Cash removed with a recorded reference | Subtract | Rs.1,000 |
| Expected cash remaining | Compare with actual count | Rs.4,800 |
Record a difference without forcing the records to agree
If the actual count in this example is Rs.4,750, actual minus expected is minus Rs.50: the drawer has Rs.50 less than the recorded movements predict. Recount, check the period and drawer, and review receipts, refunds and removal references with the responsible person. The difference alone does not establish its cause.
Record the count, expected amount, difference, supporting references and next action. Do not invent a sale, payment or refund to hide an unexplained difference. Keep unresolved items for review and follow your business’s approved correction process. The expected drawer amount is not automatically the amount to bank; the restaurant may retain an agreed float for the next shift.
Leave a usable handover
Record unresolved order references, equipment problems and approved menu changes. Identify the person responsible for following up. Keep customer and payment details limited to the people and records that need them; a public noticeboard is not a place for sensitive information.
Check that the assigned backup procedure has been completed or that a missed backup is escalated. Confirm the next opening person's first checks. A useful handover tells them what is normal, what needs attention and where to find the evidence without guessing.
PUT IT INTO PRACTICE
Your checklist
- Open tables and kitchen questions explained
- Relevant business totals reviewed
- Corrections and unresolved issues recorded
- Backup responsibility and next-shift actions confirmed
