If you run venues in Vietnam from abroad, or run several at once, the real problem is not dishonest staff. It is that without a record you find out about problems late — usually a month late, when the numbers no longer explain themselves.
Five numbers, three minutes each morning
| Number | Normal | If it looks wrong |
|---|---|---|
| Yesterday's revenue vs the same weekday last week | Within about 15% | Look at the next number |
| Number of bills / average bill | Stable week to week | Fewer customers, or the same customers spending less? |
| Labour cost as % of revenue | Within your own threshold | Review next week's roster |
| Variance on 3–5 key stock items | Near zero | Check the same day — by tomorrow it is untraceable |
| Cancellations and discounts | Few and steady | Check who performed them |
Permissions: one principle beats every setting
The person who takes the money must not be the person who approves cancellations. Separating those two roles closes most of the gap, whatever software you use.
Five permissions to restrict first: cancelling an order already sent to the kitchen · discounts · changing sell prices · editing stock · exporting the customer list.
Making a manager accountable
- Name one shift lead with explicit limits — how much discount, what can be cancelled.
- Take a closing report in a fixed format: cash, transfers, revenue, stock. Same lines every day.
- Review the numbers together once a week by video. Framed as reviewing, not interrogating, it lasts.
With more than one venue, compare
Absolute figures tell you little. The highest-revenue venue is not necessarily the best one. Put five measures side by side: revenue per square metre, average bill, labour as a share of revenue, stock variance, and repeat-customer rate.
Ordersys shows venue performance on your phone, records cancellations and discounts with the staff member's name, and compares multiple venues in one system — with an English or Korean interface for owners.
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