Practical guides on stock, cash, staff and selling more — for shops, pharmacies and restaurants.
Missing stock rarely shows up as one big loss. It leaks out a few items at a time. Here is a simple routine that closes the gaps.
You pay once for each branch, and each branch can be on the plan it needs. Here is how it works, with an example.
Waiters take the order, the kitchen sees it, the cashier collects. A simple flow that keeps food moving and every plate paid for.
Your sales total is not the same as the money in your drawer. Here is how to close each day and each shift so every naira is explained.
Every expired pack is money you paid for and can never sell. Tracking stock by batch turns expiry from a surprise into a plan.
