When a Small Line on the Receipt Changes Everything If you’ve ever sat across from your bookkeeper, staring at a POS report that looks more like an encrypted puzzle than a sales summary, you’re not alone. Plenty of restaurant owners get tripped up by that tiny line on the receipt—whether it’s something a guest willingly adds or something your menu quietly spells out. Funny how a single label can shift

Running a restaurant has always felt a little like trying to keep a pot from boiling over while juggling five other pans. Margins move constantly, inventory behaves like it has a mind of its own, and one busy Friday can wipe out a whole week’s worth of careful planning. So it’s not surprising that many small operators end up relying on gut instinct when they’d prefer cold numbers. That’s exactly

Sometimes running a bar or a small brewery feels a bit like managing a kitchen during a Friday rush. You’ve got tabs stacking up, staff shouting for backup, and regulars cracking jokes you barely catch. Somewhere in the chaos sits a quieter responsibility—those alcohol-related taxes the government expects you to track with monk-like detail. And while the work may not feel glamorous, ignoring it can cause more headaches than a