A cash leak — or deposit gap — is the shortfall between the cash a restaurant’s sales say it should have banked and what actually reached the account. It’s the quiet one: a drawer that’s short a little, a deposit that’s late or light — each below any single-day alarm, and invisible unless something is running the statistics on it. Detecting it well means comparing expected-to-actual against your location’s own normal (a rolling median), so a genuinely busy night doesn’t cry wolf and a slow skim doesn’t hide. Cash-handling leak is a blind spot for most of the category.
Related: profit leak · void & comp abuse
→ How it’s caught: the product