Restaurant Industry News

Check out the latest articles, newsletters, and more! 

Articles from The Insider’s Report archives go back over several years. Some articles may include date-sensitive information or other information that has changed over time.
Please consult with your advisor or Kallas Company for updated information or if you have any questions.


  • Make sure there is only one manager in the safe during each shift.
  • Incoming and departing managers should both verify the count and report any discrepancies.
  • Cashiers should always count their cash drawer before accepting it and sign off.
  • Only the assigned cashier should be working the register. No one else should have their hands in it.
  • Limit the amount of money in the drawer. Do a cash drop to the safe if cash exceeds a certain amount.
  • The keys for the safe and the cash drawer should be stored in a safe place.
  • If possible, make a daily deposit of cash to the bank. The daily count should match the deposit.



Read Our Current Restaurant Owner's Newsletter!

Everything the Bar and Restaurant Owner needs to know!

Like What You See?

Stay up-to-date and signup to receive our free newsletter.