agustelupiniii

hi, I'm a manager who does overnights AND does the end of month counts (and no I'm neither the gm or first manager). how hard is it to get someone to fill in for the manager who is counting that night and what are your qcr numbers generally?

our store call it the spread. it's the difference between the base food numbers and p&l. when you go to the isp type in qcr. you need some numbers like total food costs before that number gets calculated. ours generally runs anywhere from 3.5 to 3.7.