Running a restaurant already feels like juggling knives, especially when margins shrink and small surprises keep showing up in your books. You know what really throws people off? Returns and card disputes that look tiny at first but quietly distort your numbers. Restaurant owners talk plenty about food waste, prep schedules, or how fast ingredients spoil—but rarely about the money that slips away through messy refund handling or customer challenges.

When Deposits Hit Your Books Early Running a restaurant means juggling plenty of moving parts, but nothing throws people off quite like handling early payments for big group reservations or catered events. One week you’re taking a birthday dinner deposit; the next, someone pays upfront for a corporate lunch that doesn’t happen for another month. The money’s in your account, yes—but your books don’t always show the full picture. And

Nothing Throws Off a Restaurant Like a Messy Supplier Deal — Here’s How to Keep It Tight Running a restaurant means handling more moving parts than most people ever notice. You’re overseeing labor, watching food costs, checking every invoice, and hoping today isn’t the day your walk-in decides to act up again. And in the background, almost invisible until something goes wrong, are the agreements you rely on with the