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Restaurant Accounting continued

Displaying Matches 1 thru 16 of 43 Found.   NEXT

Restaurant Rules of Thumb: How Does Your Operation Measure Up to Industry Averages & Standards?
by Jim Laube
Restaurant Rules of Thumb: How Does Your Operation Measure Up to Industry Averages & Standards?A review of several key restaurant industry startup, financial & operational metrics that have proven to be reliable measurements over time. A handy guide for operators planning changes or assessing how they compare to industry averages & standards. . . . more >>


ONLINE SEMINAR: Serving & Settlement Controls
ONLINE SEMINAR: Serving & Settlement ControlsDon't let poor cash and internal controls make it easy for people to steal the most desirable commodity you've got, CASH. This program examines the most common ways servers, cashiers, bartenders and bookkeepers steal and what controls you should have in place to protect your business. . . . more >>


How to Manage Your Restaurant's Critical Numbers and Avoid Financial Loose Ends
by Chris Tripoli and Jim Laube
How to Manage Your Restaurant's Critical Numbers and Avoid Financial Loose EndsToo many owner/operators are not tracking sales accurately, not posting costs by category correctly, and/or vewing a cash balance at the end of the month as profit. In this article, we discuss how to setup and interpret your financial reports to help you identify how your restaurant is really performing. . . . more >>


Four Things Every Independent Operator Should Know About Restaurant Numbers
by Jim Laube
Four Things Every Independent Operator Should Know About Restaurant NumbersIn this article we review some important financial concepts that are particularly relevant in the current economic environment. If you keep these four items in mind as you manage your restaurant's finances, you'll be in much better control of your business. . . . more >>


DOWNLOAD: Restaurant-Specific Chart of Accounts for QuickBooks
DOWNLOAD: Restaurant-Specific Chart of Accounts for QuickBooksATTENTION QUICKBOOKS USERS for 2012 - Using a restaurant industry standard chart of accounts is one of the smartest things an independent operator can do. An industry standard chart of accounts will give you financial information in a much more useful format and enable you to compare your P&L numbers with other restaurants. This specially-formatted Excel file is ready for easy import to QuickBooks using the File Import utility for QuickBooks. . . . more >>


WEBCAST: Your Path To Better Numbers - How to Use the Uniform System of Accounts for Restaurants
WEBCAST: Your Path To Better Numbers - How to Use the Uniform System of Accounts for RestaurantsManagement of your organization requires a financial and operational reporting format that reflects the restaurant industry's unique requirements. In this webcast, RestaurantOwner.com Founder and President, Jim Laube and Vice President, Joe Erickson will highlight the recent updates in the NRA's Uniform System of Accounts for Restaurants, a leading guide for preparing and reporting restaurant financial results for 50 years . . . more >>


Success Focus Video: How to Use the Weekly Prime Cost Worksheets
Success Focus Video: How to Use the Weekly Prime Cost WorksheetsAs a restauranteur, the importance of a weekly Prime Cost discipline cannot be understated. Prime Cost is the total of your food and beverage cost combined with your labor cost, including taxes and benefits. . . . more >>


Take the Worry Out of Weekly Food Inventory
by Joe Erickson
Take the Worry Out of Weekly Food InventoryMost independent restaurants calculate their food cost only once a month. Yet, virtually all the major chain restaurants calculate their food cost each week. According to industry averages, chain restaurants (before corporate expenses) are two to three times as profitable as independent restaurants. While weekly food costing isn't the entire the reason, it's part of it. . . . more >>


Spot Food Cost Problems by Knowing Your Ideal Food Cost
by Joe Erickson
Spot Food Cost Problems by Knowing Your Ideal Food Cost "What should my food cost be?" - this is one of the most often asked questions by restaurant operators. Considering that food cost, along with labor cost, make up 60-70% of all restaurant expenditures, knowing what your restaurant's food cost "should be" is the first step towards controlling it . . . more >>


Tips on Tip Reporting: Are You at Risk for Back FICA Taxes?
by Siobhann Kathleen Williams, CPA
Tips on Tip Reporting: Are You at Risk for Back FICA Taxes?A recent supreme court decision has major implications on who's liable for taxes on unreported tip income. If you have tipped employees need to know how to best protect yourself. . . . more >>


DOWNLOAD: 4-Week Periods for 2014 to 2017
DOWNLOAD: 4-Week Periods for 2014 to 2017If you want to convert to a 4-week, 13 period reporting cycle, now is the time to get ready. This series of Excel worksheets breaks down years 2014 to 2017 into 4-week periods beginning on the last Monday in 2013. . . . more >>


DOWNLOAD: Tip Pooling Worksheet
DOWNLOAD: Tip Pooling WorksheetUse this form for calculating tip pooling distributions. This flexible, multi-plan tip sharing worksheet simplifies the process of calculating and distributing tips based on jobs and hours worked. . . . more >>


Accounting Methods for Discounts and Comps
Accounting Methods for Discounts and CompsThe practice of discounting and the use of coupons has grown substantially in recent years and some operators have expanded their use of discounts and coupons to the point that discounted sales sometimes run well in excess of 10% of gross sales. As discount sales make up a larger portion of gross sales, how they are accounted for and reported on a restaurant's income statement can potentially affect how certain cost and margin levels are viewed and evaluated . . . more >>


The NEW Uniform System of Accounts for Restaurants IS HERE!
The NEW Uniform System of Accounts for Restaurants IS HERE!JUST RELEASED! The NEWEST edition of the Uniform System of Accounts for Restaurants is here! It contains many new updates and changes. This is the restaurant industry standard for getting more value and practical use out of your financial information and reports . . . more >>


DOWNLOAD: Weekly Prime Cost Worksheets
DOWNLOAD: Weekly Prime Cost WorksheetsCalculating prime cost every week is one of the profitable activities any restaurant can do. If prime cost is too high it's VERY difficult for any restaurant to generate a profit. Our weekly prime cost worksheets make it easy to track and control your biggest and most volatile costs. . . . more >>


Restaurant Business Plan Resources
Restaurant Business Plan ResourcesA well-conceived, professional restaurant business plan is your greatest single asset for turning your restaurant dreams into reality. It's the key to convincing anyone to invest money, make a loan, lease space, essentially do business with you prior to opening. In our Restaurant Business Plan department you'll find an assortment of business plan resources all pertaining specifically and totally focused on creating a winning "restaurant" business plan. That includes in-depth, how-to articles, downloadable templates, detailed instructions, financial models, complete sample plans and more.

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Displaying Matches 1 thru 16 of 43 Found  NEXT

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