Cash-out used to swallow an hour of every shift. Here is the exact five-minute close that Labtechio operators use to lock the day and go home.
The end of service is the most fragile point of a restaurant day. Staff are tired, the manager wants to leave, and cash sitting in the drawer is the single easiest thing in the building to lose track of.
Labtechio was built to make that moment boring. Here is the five-minute close we teach every new store.
1. Snapshot the day
Open POS ? Reports ? Today. You are looking at:
- Gross sales
- Cash vs card split
- Refunds and voids
- Tips (where applicable)
If any number surprises you, that is your investigation before you close — not after.
2. Count the drawer
Head to Cash ? Close session. Enter the counted float in whole notes and coins. Labtechio calculates the difference against expected cash. A variance of under £2 is normal; anything larger is worth a note.
3. Approve or query variances
Super Admins can approve a variance with a one-line note. That note becomes part of the Z-report and the audit trail, so a Monday morning owner can see exactly why Friday was £3.40 short.
4. Print the Z-report
One click. It is stored in the report archive automatically, so you never have to keep the physical slip.
5. Lock up
Sign out of the till. The next shift starts with a fresh open, a fresh float, and no confusion about what belongs to yesterday.
That is the whole close. Five minutes, one screen, zero spreadsheets.