Plain-English definitions of the terms that decide whether a restaurant makes money — each one answer-first, sourced, and linked to the part of OpslyIQ that acts on it.
One employee clocking in for another — invisible to a basic time clock; caught by GPS + photo + geofence.
Read →The shortfall between the cash your sales imply and what hit the bank — the quiet leak.
Read →Closing then opening with too little rest between — restricted under many fair-workweek laws.
Read →Wages plus the employer payroll taxes on top — the labor number that actually hits your P&L.
Read →The gap between what you should have used and what you did — the food-cost half of profit leak.
Read →Works on top of the POS you already run — no rip-and-replace, no vendor lock-in.
Read →Food + beverage cost plus total labor — the single most-watched restaurant profitability number.
Read →The money lost to voids, variance, and labor drift — hiding between the systems that should catch it.
Read →Full access, no card, no auto-charge — access pauses at the end until you choose to subscribe.
Read →The wage an employer adds when tips + cash wage fall below minimum — calculated per workweek.
Read →Misuse of the cancel/discount functions — a pattern of it is one of the clearest profit-leak signals.
Read →Wages-only counts pay; fully-loaded adds the employer taxes — only the loaded figure is your true cost.
Read →Estimating what you're losing? Try the leak calculator →