Outlets
POS and F&B application audit
Floor-to-kitchen reading of the point-of-sale: modifiers, service charges, comps, and the handoff back to the guest folio.
Outlet managers often trust the POS more than the PMS, and finance trusts neither when a banquet check will not post. We walk a service period, then sit with the night close. The aim is to see the same bill as the guest, the kitchen, and the rooms clerk.
This work fits restaurants, hotel F&B, and mixed groups that share a guest profile across outlets. We do not rewrite menus. We show where the application and the floor have drifted apart.
What we examine
- Menu, modifier, and recipe mapping versus what servers actually tap
- Service charge, tax, and rounding on split bills
- Comp, void, and manager-override trails
- Kitchen ticket timing and item-fire behaviour
- Room-charge posting to the PMS and dispute handling
- Offline mode and what reconciles when the line returns
What you leave with
Outlet findings, a close-of-day checklist annotated with actual risk, and a short brief for finance.