Restaurant losing money despite sales? Trace the venue costs

Create a record for one normal service period

1. Confirm the build and the venue whose report you opened.
2. Record the report period, sales, costs and ending balance.
3. Mark equipment or expansion purchases made during that period.
4. Record the active menu, staff shifts and supply settings alongside the figures.

A one-time purchase and a recurring loss need different responses. Compare the next similar period without that purchase before assuming the normal operation is equally expensive.

Choose the branch that matches the money drain

• Ingredient spending: compare the per-venue budget, target and actual stock; the shopping list is not a payment receipt.
• Stock not reaching service: inspect deliveries and main inventory before buying replacements.
• Wages: inspect coverage during the service backlog rather than filling every unlocked staff slot.
• Weak dish sales: compare menu orders and pricing.
• Customers leaving: distinguish cancelled visits from orders or meals never completed.

What Update 4 changes in this diagnosis

The developer fixes reserved ingredients disappearing when a customer leaves before the meal is ready; they return to storage. The patch also changes negative reviews from cancelled visits. It explicitly excludes guests whose patience runs out because no food arrives or no order is taken.

If finance tabs remain blank or show another venue after updating, record the venue, vending-machine state and report screenshot. If numbers are readable but losses continue, adjust the identified cost and compare another normal period. No daily profit target is invented here.