What a restaurant's day-end report must show — eight lines, every night.
How much was sold, by which tender, how many bills were issued, what was discounted, what was voided, what is in the drawer, which tables were left open. An owner who reads these eight lines every night does not lose money quietly. The five-minute close is below, on the real register.
Mahine ka hisaab tab pata chalta hai jab paisa ja chuka hota hai.
A monthly P&L tells you the restaurant made less than it should have. A day-end report tells you which night, and on that night the memory is still fresh: who was on the till, which table argued about the bill, why there were four voids. Leaks in a small restaurant are small and daily — a discount here, a parcel not billed there — and they are invisible at month scale and obvious at day scale.
It also has to be quick. If the close takes half an hour, it gets skipped on the busy nights, which are the nights that matter. The eight lines below fit on one screen, and the register produces most of them by itself.
Yeh aath dekho, baaki baad mein.
| # | Line | What it tells you | Where EasyKOT shows it |
|---|---|---|---|
| 1 | Total sales, and by tender — cash, UPI, card | The number, and whether the cash figure matches what is in the drawer. The UPI figure should match your bank app in the morning. | Dashboard → Reports (payment mix), and the morning email (cash, UPI, card, total) |
| 2 | Bills issued — count and the invoice numbers they span, per till | A gap in the series is either a walkout that never got a bill or a bill that was pulled. Either way you want to know tonight, not at GST filing. | Register → Orders → Day close: "Bills issued today", with a gap warning |
| 3 | Discounts — total, and who applied each | A cashier whose discount total is high every night has a friend at the table or a habit. Both are worth a conversation. | Dashboard → Reports (the day's total); the PIN that applied it is on the ledger, not on a screen yet |
| 4 | Voids of fired food — with the reason and the approving manager | Cooked food written off is real cost. Three "wrong item rung" on one shift is a training problem; three "kitchen cannot make it" on one dish is a stock problem. | Reason on the check; the approving PIN on the ledger; day-close write-offs in Reports |
| 5 | Refunds and reprints | Money going back out, and copies of bills — the two documents a fraud needs. Low and explained is fine; unexplained is not. | Refunds in Reports; reprints stamped DUPLICATE and recorded on the ledger |
| 6 | Cash: expected vs counted | Opening float + cash sales − paid-outs = expected. The count is done first, blind. The difference is the line you actually care about. | Phone register cash box: float, paid-outs, count, variance |
| 7 | Open checks — tables and parcels never settled | Food that went out and was never billed, or a stray tap. Decide each one tonight. | Register → Orders → Day close: discard empty, write off with reason |
| 8 | Top dishes and dead dishes | Not a control, a decision: what to prep more of tomorrow, what to take off the menu at the end of the month. | Dashboard → Menu report (popularity against profit) and the Summary's "What's moving" |
Register pe close — Orders → Day close.
On the register the close lives on the Orders screen. It lists the checks left over from a service that already finished — the empty ones (a stray tap — discard them in one press) apart from the ones with food on them — and the bills issued today per till with their first and last number. If a number is missing from the series, it says so, in the strongest voice on the screen. Tonight's open tables are deliberately not on it; they are still tonight's.
A check with food on it that nobody settled is written off with a reason and a manager's PIN. That is deliberate friction: the write-off is on the record with a name, instead of a table quietly zeroed at 1am by whoever was closing.
Raat 12:40 ka bill kal ka nahi hai. EasyKOT's trading day starts at 4am by default, and you can move it between midnight and 6am in the dashboard's Settings — reports, order numbers and the kitchen's open-ticket window all follow it. A restaurant that closes at 1am should never see its night split across two dates.
Pehle gino, phir milao.
The order matters. Count the drawer first, write the number down, then look at what the register expected. If the cashier knows the target before counting, the count will match the target — that is not dishonesty, it is how people count. Blind first, compare second, is the one habit that makes the cash line mean something.
- Expected = opening float + cash sales − paid-outs (the vegetables bought from the drawer, the auto fare). Paid-outs need a slip and, on a phone register, a manager's PIN.
- Counted = what is physically there, denominations written down.
- Variance = the difference. A few rupees is change; a pattern is a problem. The phone register's cash box records all three for the shift.
UPI needs no counting, which is one reason to push guests towards it — but the UPI total on the report should match the settlements in your bank app the next morning, and a guest who paid to a cashier's personal QR is the oldest UPI leak there is. The staff theft post is about exactly that.
Owner ke phone pe, subah.
The owner is often not at the shop at closing time. The dashboard sends the day's summary by email each morning — orders, average order, cash, UPI and card, the total collected and net sales before GST — so the money lines are read over the first chai, not reconstructed on the weekend, and the Reports and Menu pages carry the rest. The guide owner reports and the daily summary shows the email and the Reports screens; the day close guide is the button-by-button version of the close above.
None of this needs the internet at the shop. The register closes the day on its own database; the summary is built from whatever synced, and the rest catches up when the line is back. Three months free, no card, if you want to see your own eight lines tomorrow morning.
Straight answers.
Day end report kya hota hai?
What time does the day end for a restaurant that closes at 1am?
Why should the cash count be blind?
Do I need to be at the shop to read it?
Does the report show who gave a discount or voided a bill?
What if a table was left open at night?
Run it 3 months, then pay for it.
Three months free, full product, no card. Made in India, for the counter — built inside a running restaurant.