For a restaurant business that operates in a difficult environment where 1. It is dangerous to have and carry cash, where markets mostly only accept cash transactions, and where no receipts are issued it currently just pays buyers of their Supply Chain in advance either in cash but mostly transfer to their bank accounts that they cash.
Subsequently these staff buy the required goods, but do not get receipts. The business only accounts for it in Manager as a single payment from either their bank account or main cash account to the staff assigned in Manager to a generic asset account food-inventory.
They did not enable inventory in Manager because they use the detailed inventory management system of their Restaurant POS system that records the item sales and stock levels. In Manager they only add sales totals from the POS and journal the POS food inventory totals from the generic food-inventory asset account to a food cost account.
This works but has many flaws. Searching the forum and guides and running through test businesses I tried Expense Claims and Petty Cash accounts but with the absence of Payees (Expense claims) and receipts (Petty cash) it seems the company just may have to continue their current practice.
I posted this to solicit if there is a better way than our current practice to do this, thanks in advance.