Enterprise Sales Balance Report

The Enterprise Sales Balance report is a consolidated report that provides information on multiple areas of the POS system such as employees, tenders, checks, meal period, and sales transactions for the different stores mapped to an enterprise. This report is not applicable for VAT mode.

Summary

This section of the report provides a high-level summary of all transactions applicable to the selected parameters for the report, such as the report’s date range.

Field	Description
Gross Revenue	The amount of revenue on the check minus the returns and refunds prior to discounts, tax, tip, gratuity, and service charges calculated. If an item is tax inclusive, the tax is not considered while calculating the gross revenue.
(–) Discounts	Total amount of discounts on the checks.
(=) Net Revenue	Gross revenue minus discounts and taxes.
(+) Tax Collected	The sum of the tax collected.
(+) Gratuity	The dollar amount of all the gratuities calculated on the checks
(+) Service Charge	The dollar amount of all the service charges calculated on the checks.
(+) Tips Collected	The total tip amount collected.
(=) Total	The sum of the net revenue, service charge, gratuity, and tax collected.
(+) Refund Amt	The total refund amount.
(+) Return Item Amt	The total value of all returned items.
(=) Gross Receipts	Aggregate summary of all check total for a given period, not including refunds. Gross Receipts = Net Revenue + Taxes + Gratuities + Service Charges + Charged Tips
Gross Revenue Outstanding*	The sum of the gross revenue in the open checks. The revenue for the period in which this report is run is considered.
Total # of Checks	The quantity of the closed checks.
# of Refund Checks	The total number of checks containing a refund flag. Negative checks without a refund flag, (that is, those with returned items) are not included as refund checks.
Net Checks	The number of non-refunded checks. Net Checks = Total Checks – 2*Refund Checks
Return Item Qty	The sum of all the returned items.
Void Amt	The sum of all the void checks’ total.
Void Qty	The total number of checks voided.
Avg./Check	Net Revenue divided by the number of checks.
# of Covers	The total cover quantity of the net checks.
Avg./Cover	The average net revenue amount per net cover.
Disc %	The percent of gross revenue given as a discount. If $100 of gross revenue is recorded, and $10 in discounts were applied by the cashier, the Discount % is 10% (100¸10).
Discount Quantity	The total number of discounts applied on the check.
No Sale Qty	The number of No Sales performed by the cashier. Every time a cash drawer is opened without the check being tendered is considered a no-sale. A cashier usually does this to make change. The number of times this happens is displayed here.
Cash Tender	The difference between the total tenders and the non-cash tenders. Cash Tender = Total tender – Non-Cash Tender
(+) Noncash Tenders	The sum of the non-cash tenders.
(–) Loans	The total amount of all loans taken during the shift.
(+) Withdrawals	Funds removed from the system via the Withdrawal function.
(–) Tips Paid Out	The total amount of the tips paid out. Tip payouts are automatically subtracted from the current cashier’s accountable cash.
(–) Breakage	The sum of the breakage amount across tenders.
(–) Change	The sum of the change given out while tendering.
(–) Net Tenders	The amount of all tenders (both cash and non-cash) after change, loans, withdrawals, and tips have been processed.
Total Cash Drop	The total cash drop amount. This value is updated after the Shift Reset function is performed.
(–) Account. Cash	The expected amount of physical cash tenders on hand that the cashier or server-banker is responsible for. Accountable cash = (Total Tenders – Change) + Loans – Withdrawals – Tips Paid – Non-cash Tenders
(=) Over/Short	Amount of cash that is either missing from the drawer or is extra in the drawer. Over/Short = Cash Drop Amount – Accountable Cash
Pending Tips	The remaining tips available in the cash drawer after the tip payout. Pending tips = Tips paid out – Tips available in the cash drawer at the end of the business period.

Sub Reports

The following sub-reports form the Sales Balance report:

Tender
Check type
Meal period
Gross sales, Tax & Discount
Job code summary

The following grouping and sorting options are available for this report:

Grouping Levels (1 possible)	Sorting Choices	Filters
Store	None	Store
		Job Code
		Meal Period
		Check Type