Voids vs. Returns

Using a void or return depends on whether your POS is integrated to an inventory system. If it’s not integrated to an inventory system, use voids. In this case there is no advantage to using returns.

Both returns and voids remove something from a check and reduce the sale. A return is different from a void, because a return does not reduce the preparation count. Like waste, the return is used by restaurants that use Inventory Management, so the stock on hand can be accounted for.

Void Example

A server rings up two entrées, a burger and salmon entrée. The kitchen tells the server they are out of salmon. The server voids the salmon from the check so that the sales and prep count decrease to 0.

Return Example

A server rings up two entrées, a burger and salmon entrée. When the server brings the food to the guest, they find that the fish is undercooked. The server uses the return option to remove the salmon from the check. The return reduces the sale but still posts a preparation count of 1 because the salmon was prepared. This lets the kitchen accurately account for the inventory in stock so there is no discrepancy in the physical count of salmon at the end of the night.

If the kitchen often undercooks fish, then it results in a high food cost. By looking at the return reason codes in report, the chef can see the amount of sales lost to improper food preparation. They can then use that insight to take action with employee training.