REPORT MANUAL

CHAPTER 1 - MANAGEMENT

Weekly Sales Report - InTouchPOS

The Weekly Sales Reports can be printed at the end of the week. By entering the date, you can also print reports of previous weeks. This report provides you with all the information regarding the money transactions of weekly operation broken down in categories. In this report you will find the sales, tax, coupons, employees meal, coupon summary, menu summary, and much more.

 

1. Grand Total End (Total at the end of the week).
2. Grand Total Start (Total at the start of the week).
3. Total Rung In (Total amount of sales rung in during the week).
4. Cancellations (Total cancellations).
5. Gross Sales (Total gross sales).
6. Sales Tax (Sales tax).
7. Total Sales (Can include or exclude wasted items and coupons).
8. Employee Discounts (Coupons with the employee discount definition).
9. Discounts (Discounts entered at the time of cashing out the register).
10. Net Sales (Net sales).
11. Collected Tax (Collected tax).
12. Received Amounts (Non register sales entered under received amounts or party deposits).
13. Paid Outs (Cash paid out at the register).
14. Reimbursements (Paid at the end of the day to the driver or with payroll).
15. Deposit Credit (Redeemed deposits taken at the time of the party reservation).
16. Included Tax (Amount of tax included in menu prices).
17. Accountables (Total Accountables).
18. Actual Cash ($ Amount of cash counted at the time of cashing out the register).
19. Actual Checks ($ Amount of checks counted at the time of cashing out the registers and drivers).
20. Actual Debit ($ Amount of ATM’s counted at the time of cashing out the registers and drivers).
21. Actual Credit Card ($ Amount of credit cards counted at the time of cashing out the registers and drivers).
22. Actual Room Charge ($ Amount of room charges counted at the time of cashing out the registers).
23. Actual Account Charge ($ Amount of customer account counted at the time of cashing out the registers and drivers).
24. Actual Others (i.e. Redeemed gift certificates).
25. Over or Shorts (The over and short Amount is the difference resulting in cashing out the register and drivers).
26. Orders Carried Over (Orders carried over from the previous shift; this is for restaurants that run on a 24 hour basis).
27. Tickets Carried Over (Tickets carried over from the previous shift; this is for restaurants that run on a 24 hour basis).
28. Guests Carried Over (Number of guests carried over from the previous shift; this is for restaurants that run on a 24 hour basis).
29. Total Orders (Total number of orders taken during the day).
30. Total Tickets (Total number of tickets; orders can be divided into several tickets; split checks).
31. Total Guests (Total number of guests).
32. Total Sales (Total sales before discounts).
33. Order Average (Average order amount).
34. Ticket Average (Average ticket amount).
35. Guest Average (Average amount per guest).
36. Guests per Ticket (Average number of guests per ticket).
37. Open Orders (Number of orders not yet closed out from the previous shift; this is for restaurants that run on a 24 hour basis).
38. Open Tickets (Number of tickets not yet closed out from the previous shift; this is for restaurants that run on a 24 hour basis).
39. Pending Guests (Guests that have not been finalized from the previous shift; this is for restaurants that run on a 24 hour basis).
40. Pending Sales (Sales that have not been finalized from the previous shift; this is for restaurants that run on a 24 hour basis).

 

Menu Summary
 

41. Item Name i.e. Pizza (Name of menu category).
42. Number Sold (Number of items sold from that menu category).
43. $ Amount ($ Amount of sales from that menu category).

 

Miscellaneous

 

44. No Show ($ Amount of no show orders entered into the system).
45. Wastes ($ Amount of wasted orders entered into the system).
46. Cancellations ($ Amount of cancelled orders entered into the system).
47. Dine In Orders (Total number of dine in transactions).
48. Take Out Orders (Total number of take out transactions).
49. Delivery Orders (Total number of delivery transactions).
50. Room Service Orders (Total number of room service transactions).
51. Total Tips (Amount over at the time of cashing out the driver).
52. Paid Reimbursement (Paid to the driver at the end of the day or with payroll).

 

Coupon Summary

 

53. ID (ID number of the coupon).
54. Coupon (Coupon name).
55. Source ID (Source ID of the coupon).
56. Quantity (Number of coupons accepted).
57. Amount ($ Amount of that coupon).
58. Total (Total coupon amount for that day).
59. Actual (Actual coupon amount entered at the time of cashing out registers and drivers).