Understanding Paid Ins vs Paid Outs in NX Restaurant
In day-to-day restaurant operations, it’s common for money to move in and out of the cash drawer for reasons that aren’t related to customer sales. To keep accurate records and ensure financial accountability, NX Restaurant uses Paid Ins and Paid Outs to track these non-sale transactions. As a manager, understanding when and how to use each of these functions is essential.
What is a Paid In?
A Paid In is used when money is added to the cash drawer or business funds not as a result of a sale.
Common Use Cases:
- Accepting a deposit for a banquet or catering event.
- A customer adding funds to their account.
- Bringing in extra change or replenishing the cash drawer.
- Transferring funds from a safe or bank drop.
How It Works:
In the NX Restaurant Portal, Paid Ins can be configured with:
- A name and type (e.g., Deposit, Account Credit).
- A Sales Category for reporting.
- Allowed tender types (e.g., Cash, Credit).
- Optional minimum/maximum input amounts.
- Number of vouchers to print.
- Require Source toggle for entering notes or references.
When performing the Paid In from the Manager Menu in the POS the options configured will dictate the information required.
What is a Paid Out?
A Paid Out is used when money is taken out of the drawer for legitimate business purposes.
Common Use Cases:
- Reimbursing an employee for supplies.
- Paying for delivery fees or emergency purchases.
- Sending someone to the store for a last-minute item.
- Paying a vendor or service provider in cash.
How It Works:
In the NX Restaurant Portal, Paid Outs can be configured with:
- A name and type (e.g., Reimbursement, Expense).
- A Sales Category for accurate expense tracking.
- Minimum/maximum amount settings.
- Number of vouchers to print. Require Source option for entering a reason or note.
When performing the Paid Out from the Manager Menu in the POS the options configured will dictate the information required.
Why These Matter
Paid Ins and Paid Outs allow restaurant managers and owners to:
- Maintain accurate drawer totals.
- Prevent cash discrepancies.
- Provide audit trails for financial transparency.
- Tie transactions to categories for better reporting and budgeting.
Tips for Restaurant Managers
- Always require a source or reason for both Paid Ins and Paid Outs.
- Review vouchers during shift close procedures.
- Use appropriate categories to align transactions with reporting goals.
- Limit access to these functions to trusted team members.
By effectively using Paid Ins and Paid Outs, you can reduce cash handling errors, improve accountability, and keep your restaurant’s financial reporting clean and accurate.
For setup instructions, see: