Restaurant Accounting

Accounting Tips For Restaurants

Restaurant accounting is a unique beast. You can be a huge success in the restaurant business with decades of experience in all the positions from head chef to general manager, however, you still may not be an expert when it comes to restaurant accounting processes. Where do you start? Do you know what a profit and loss statement looks?

Choose an Option for Keeping Your Records

You have to first figure out how you are going to keep your records. In most cases, this is based on your personal preferences and budget. There are several options to consider, including the following:

  • Paper ledger: If you have a lower volume of business, and you aren’t exactly comfortable with technology, working on paper is a straightforward option. You can utilize a basic ledger book; just make sure to carbon paper everything you do. The downside is that this method is extremely at risk of human error. This is one of the lowest cost options, however, when you provide these records to your accountant for taxes, they will likely charge more than if you used a restaurant-specific software.
  • Spreadsheet: Another fairly simple option is a spreadsheet. Once created, you can use this to export your information to your accountant.
  • Small-business accounting software: You can find many software options (discussed below) to help you keep your records.
  • Restaurant-specific programs: There are software programs specifically for restaurants that offer features such as point of sale and ordering and inventory management. This option is more expensive initially but makes your record keeping easier and less time-consuming.

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Restaurant Management

7 Key Tools Every Restaurateur Needs

Restaurant owners and managers wear many hats. Some even wear a chef hat. More commonly, though, they are responsible for accounting, inventory, marketing, menu design, online presence and many other aspects. All of these functions combine to make fun, challenging and, yes, stressful days. Fortunately, a few key tools can reduce stress and boost your restaurant’s bottom line. Here are a few of our favorites:

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Restaurant Management

How to Price Your Menu

When you open a new restaurant, one of the most exciting duties is writing the new menu. As you decide what you’ll offer, you create your brand and establish your place in the local economy.

It’s not enough, though, to know what you want on the menu. You also have to consider how you’re going to price each item.

Price your various menu offerings too high, and you risk selling less of each dish. Price them too low, though, and you damage the profitability of your establishment. Eventually, this could drive you out of business.

So where’s the middle ground?

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Restaurant Management

How to Perform a Portion Audit And Save Your Restaurant Money

If you’ve ever been out to eat at a restaurant where you and your dining companions ordered the same dishes, you know just how different the same entrees can look.

While this may be mildly amusing as a diner, it sheds light on a serious problem many restaurant owners face. The problem is portion control, and the consequence is decreased restaurant profitability.

Fortunately, there are things you can do to get the issue under control and ensure it doesn’t hurt the future of your restaurant.

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Restaurant Management

4 Areas Where Your Restaurant Can Go Green AND Save Money

 

With consumer concerns regarding environmental sustainability continuing to grow, more and more restaurant owners are becoming environmentally conscious and searching for new ways their business can go green.

One of the main challenges faced by restaurateurs is aligning responsibility with their business’s bottom line. The good news is that there are a number of sustainable practices that can actually help restaurant owners save money — all while catering to a customer base that is becoming more demanding.

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Restaurant Accounting

What Makes Up a Restaurant’s Profit and Loss Statement

Regardless of if you are running a five-star, elegant dining restaurant, or a smaller, mom and pop style eatery, a profit and loss statement is a necessary tool. More than just having a P&L, you must know what it shows, how the statement works, and how you can use the information it contains to determine the strengths and weaknesses of your business.

The Restaurant’s Profit and Loss Statement Defined

The profit and loss statement used by restaurants is also referred to as a statement of operations, statement of earnings, and income statement. It’s like the P. Diddy of restaurant accounting forms. A P&L is a management tool used for reviewing the total expenses and revenue of your restaurant during a certain time period.

At its most basic level, your P&L is going to reflect costs that are being subtracted from sales. The result of this provides a rough estimate of your restaurant’s overall financial health. For example:

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Restaurant Management

Are You Losing Money to Food Waste?

As a restaurant owner, you are undoubtedly familiar with the problem of food waste. Businesses are typically obligated to offer everything on the menu, whether or not it’s ordered twice daily or twice weekly.

Much waste also comes after the food has been ordered and offered to the customer. Not everyone cleans their plate, even if the service and culinary techniques are impeccable. Even if you’ve made a profit on that meal, the value of that food goes into the compost.

Thankfully, there are ways to curb commercial food waste in order to help your bottom line and prevent further harm to the environment. This not only increases stability in your restaurant budgets but promotes an overall philosophy of sustainability in food production.

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