{"id":26419,"date":"2017-10-15T16:52:19","date_gmt":"2017-10-15T20:52:19","guid":{"rendered":"https:\/\/partech.com\/?p=26419"},"modified":"2025-07-15T10:27:13","modified_gmt":"2025-07-15T14:27:13","slug":"how-to-properly-close-your-stores-with-erestaurant-and-avoid-show-stoppers","status":"publish","type":"post","link":"https:\/\/partech.com\/2017\/10\/15\/how-to-properly-close-your-stores-with-erestaurant-and-avoid-show-stoppers\/","title":{"rendered":"How to properly close your stores with eRestaurant (and avoid show stoppers)"},"content":{"rendered":"

From ensuring food safety carry-over procedures are followed to securing the financial and administrative side of the business, the closing restaurant manager and crew team have a number of additional responsibilities to ensure the restaurant is properly closed and ready for the next day.<\/p>\n

One additional (and extremely important) responsibility for closing managers is to properly close out eRestaurant BOH. When eRestaurant isn\u2019t closed out properly, you\u2019ll receive a \u201cshow stopper\u201d error message and you won\u2019t receive any of the Delaget reports you need to run a smarter operation.<\/p>\n

Follow the steps below to properly close cash, inventory, and payroll in eRestaurant so you can get the reports you need and avoid these time-consuming show stoppers.<\/p>\n

1) Close cash office<\/h2>\n

A. Poll and close all registers<\/h3>\n
    \n
  1. Click “poll registers”<\/li>\n
  2. Double click the drawer you wish to close<\/li>\n
  3. Click “count”<\/li>\n
  4. Enter your deposit for that drawer<\/li>\n
  5. Click “ok” and close<\/li>\n<\/ol>\n

    2) Close\u00a0inventory<\/h2>\n

    A. Print the count sheet<\/h3>\n
      \n
    1. Click \u201cfood\u201d<\/li>\n
    2. Click \u201cinventory\u201d<\/li>\n
    3. Click \u201ccurrent date\u201d<\/li>\n
    4. Click \u201caction\u201d<\/li>\n
    5. Click \u201cgenerate count sheet\u201d<\/li>\n<\/ol>\n

      B. Count inventory<\/h3>\n

      C. Enter inventory<\/h3>\n
        \n
      1. Click \u201cfood\u201d<\/li>\n
      2. Click \u201cinventory\u201d<\/li>\n
      3. Click \u201ccurrent date\u201d<\/li>\n
      4. Click inventory line item<\/li>\n
      5. Enter the counts (hit tab between item quantities)<\/li>\n
      6. Click the floppy disk on top left corner<\/li>\n
      7. Click \u201csave\u201d<\/li>\n<\/ol>\n

        D. Post inventory<\/h3>\n
          \n
        1. Click \u201cpost\u201d<\/li>\n
        2. A warning message may or may not appear. If the message doesn\u2019t appear, go to \u201cc\u201d. If the warning message does appear.\n
            \n
          1. Click “ok”<\/li>\n
          2. Click the \u201cwarning message\u201d tab<\/li>\n
          3. Read the warning messages and verify that your counts are correct for those items<\/li>\n
          4. Click \u201cpost\u201d again<\/li>\n<\/ol>\n<\/li>\n
          5. A message will appear asking if you want to post inventory at the ICOS percent that you\u2019re at<\/li>\n
          6. Click \u201cok\u201d<\/li>\n
          7. Note: Review the Troubleshooting Job Aid on the eRestaurant page on MyTacoBell for steps to troubleshoot ICOS. Additionally, review the eRestaurant User Guide Inventory Section for information regarding inventory.e your store<\/li>\n<\/ol>\n

            3. Close payroll<\/h2>\n
              \n
            1. Ensure all punch edits are adjusted on the POS on the same business day. Manual punches should only be done on the next business day.<\/li>\n
            2. Any mismatched punches should be reviewed and resolved.<\/li>\n
            3. Break Ins\/Outs are entered on the POS.<\/li>\n
            4. Review the Troubleshooting Job Aid on the eRestaurant page on MyTacoBell for steps to troubleshoot ICOS.<\/li>\n
            5. Review the eRestaurant User Guide Timekeeping Section for information regarding timekeeping.<\/li>\n<\/ol>\n

              s with eRestaurant (and avoid show stoppers)<\/span><\/h1>\n","protected":false},"excerpt":{"rendered":"

              From ensuring food safety carry-over procedures are followed to securing the financial and administrative side of the business, the closing restaurant manager and crew team have a number of additional responsibilities to ensure the restaurant is properly closed and ready for the next day. One additional (and extremely important) responsibility for closing managers is to…<\/p>\n","protected":false},"author":23,"featured_media":26427,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","footnotes":""},"categories":[1],"tags":[],"class_list":["post-26419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"acf":[],"yoast_head":"\nHow to properly close your stores with eRestaurant (and avoid show stoppers) - PAR Technology Blog<\/title>\n<meta name=\"description\" content=\"How to properly close your stores with eRestaurant (and avoid show stoppers) by PAR Technology . . 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