House Accounts and Catering

[AWW]

I am looking for best practices from those who have catering clients that pay later OUTSIDE of the POS (mainly via direct deposit).
Currently, we are creating a House Account for the company that wants to be invoiced. When their orders are entered in Toast (to show as sales) they are charged to the appropriate house account. As the payment doesn’t go through the restaurant or POS, the house account accrues a balance. Over time with multiple orders, the balance can get quite high.
It seems from talking with Toast support that the best way to zero out this balance is to set up “other payment method” and name it Catering Invoice Payment or Closing House Account or whatever.  Then pay balance of the house account periodically from the POS terminal. 

Is this the best way? Has anyone had success with another method?

[rcmck]

Have you considered just using invoicing for this? 

[josh212]

look at the prior payments and adjust the entry to zero the balance out when paid. Or if you just invoice them it will negate balance 

[JevVan]

This is how we do it.  There is an item in the system, "Pay Balance" that we use when someone sends us a check.  Just ring it up and close out the transaction.  It will need to be paid via a normal payment method and it reduces the House account amount owed by the amount received.