The National Restaurant Association's Uniform System of Accounts is back in

print. This latest edition contains many updates, changes and enhancements from

previous editions and was co-edited by RestaurantOwner.com's Jim Laube and

Restaurant Startup and Growth magazine's Barry Shuster

This latest edition reflects the many operational, marketing and

technological changes in the industry over the past decade and has been designed

specifically to assist single-unit and small multiunit operators maximize

the usefulness and value of their financial information as a tool to manage the

ongoing operations of their restaurants.

The organization and accounts used in the Uniform System of Accounts for

Restaurants has been modified and updated in this latest edition. The format of

the statement of income has been reformatted to be more useful in evaluating

key restaurant costs and margins such as prime cost and management controllable

profit. The terminology has been updated and several new accounts have been

added, particularly in the statement of income to reflect the use of new

technology and other operating and marketing practices common in many

restaurants today.

The Uniform System of Accounts for Restaurants is also designed to assist

restaurant bookkeepers and accountants navigate the myriad of often unique

and varied accounting issues of the restaurant industry. This includes

dealing with discounts and comps, server banking, paid-outs, gift certificates,

breakage, service charges and more.

Also, the restaurant controls chapter of the book has been greatly expanded

and includes sections on industry best practices to control cash, food and

beverage, labor and a section on the value of weekly prime cost reporting.

Highlights of the NEW Uniform System

of Accounts for Restaurants:

• Examples of financial

  statement formats based on the Uniform System of Accounts for Restaurant for

  both full service and limited service restaurants

• Accounting for income such as

  cover charges, product rebates, service charges, room rentals, breakage, vending

  commissions, etc.

• Detailed Expense Dictionary

  to guide in the correct coding of restaurant costs and expenses

• Checklist on managing your

  restaurant's finances

• Simplified recordkeeping for

  restaurants

• Sample Chart of Accounts

  based on the Uniform System of Accounts for Restaurants

• Description of the restaurant

  accounting process and how restaurant financial statements are prepared

• Why many restaurants use a

  four-week and not a monthly accounting cycle

• Tax treatment of gratuities and

  autograts

• Restaurant accounting and

  reporting functions checklist

• Property tax issues for

  restaurants

• Restaurant industry averages

  and rules of thumb for key margins and expenses

• State and local tax issues

Sample pages from the NEW Uniform

System of Accounts for Restaurants: