How to Keep Accounting Records for a Small Restaurant Chron com

how to do bookkeeping for a restaurant

Check out our use case to find out what Synder can do to streamline restaurant bookkeeping. If you follow a similar pattern, the cash method would inaccurately show that your restaurant has large sporadic delivery expenses, when in fact they might be smaller and more regular. If you do decide to manage your restaurant’s finances, still consider outsourcing payroll. That’s because there are liability issues and high penalty fees on the line for mistakes made in payroll. You can also largely ignore fixed costs such as utilities and lease payments, which are largely beyond your control.

What are the duties of a bookkeeper in a restaurant?

A restaurant bookkeeper oversees financial and budgetary records of a restaurant, commonly known as the “books”. They ensure the accuracy of figures like revenue and expenses, track inventory and tax obligations, and make recommendations to maximize profit.

To keep up with bookkeeping, many restaurant owners are turning to restaurant accounting software designed to organize and automate common bookkeeping tasks. Restaurant accounting is the organization of financial records so that the owner has a better understanding of the restaurant’s financial position at any given time. These financial transactions range from the cost of inventory, equipment, and utilities to the prices on the menu.

Understanding Restaurant Accounting Methods

To miskey numbers when you’re entering row upon row of data is also human. So is failing to recognize meal discounts or mis-logging sales as revenue. When you enter incorrect information into your books, you’re also skewing financial reports and KPIs. Your cash flow report (or statement of cash flows) tracks the flow of cash. Bookkeepers are more task-based and manage accounts payable, payroll, and posting journal entries.

Going with the right software may even help you save money in the long run. This needs to be set up to include assets, owner’s equity, liabilities, expenses, and revenue. From there, this report gets broken down into even more categories, including inventory and marketing.

Menu item profitability

Prime costs are items such as food and beverage costs, salaries, payroll taxes, and benefits. It also shows how well the business is being managed on a daily basis. If a restaurant is run well, prime costs should stay around 60% to 65% of sales.

  • How many times have you had to double and triple-check numbers because the amounts you have on your Excel spreadsheet don’t match what your bookkeeper has in their system?
  • And in the restaurant business, it’s no secret that, in order to make food, you’ll have to buy ingredients.
  • It allows you to be aware of any incorrect deposits or discrepancies in data recording.
  • Alternatively, overestimating your income could cause overspending because you weren’t working with an accurate budget.

The accrual method records transactions as soon as they happen, whether or not there’s a payment. The primary difference between the two methods is when to record revenue and expenses. A professional bookkeeper how to do bookkeeping for a restaurant will record and organize important financial transactions, capturing daily sales for instance. And it saves the average restaurant 9 hours per month managing invoices, inventory, and food cost work.

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