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Prime Cost Wizard






Restaurant Accounting continued

Displaying Matches 17 thru 32 of 44 Found.  FIRSTBACK NEXTLAST

How to Create Realistic Financial Projections for Your New Restaurant
by Joe Erickson
How to Create Realistic Financial Projections for Your New RestaurantSome would argue that the financial projection is the business plan. Why bother building a restaurant if it's not going to make any money? For potential investors and lenders, the financials are often viewed as the heart of the business plan . . . 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 >>


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 >>


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 >>


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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Prime Cost Wizard - Web-Based Financial Tracking
Prime Cost Wizard - Web-Based Financial TrackingRestaurant operators that track their prime cost weekly routinely increase their bottom-line 2% - 5% or more! Here's an easier, more efficient way to get your prime cost numbers and not have to re-enter your sales & purchases into Quickbooks or Peachtree . . . more >>


DOWNLOAD: Restaurant Accounting Checklist
DOWNLOAD: Restaurant Accounting ChecklistThe more organized and efficient your period end accounting process is, the more accurate your statements will be and the quicker you'll get them. Give your bookkeeper or accountant a tool that will help them do a better job of crunching your numbers. . . . more >>


ONLINE SEMINAR: Restaurant Numbers - Understanding & Managing the Financial Side of Your Restaurant
ONLINE SEMINAR: Restaurant Numbers - Understanding & Managing the Financial Side of Your RestaurantSuccessful operators understand and know how to manage "the numbers" side of their business too. In Part 1 of our 5 part series you'll learn how to systematically and accurately assess the profit potential of any restaurant. . . . more >>


ONLINE SEMINAR: Getting the Most Out of Your Financial Information
ONLINE SEMINAR: Getting the Most Out of Your Financial InformationThe benefits of using the National Restaurant Association's "Uniform System of Accounts;" the best way to format your financial projections in loan packages; why you should be using a 28 day accounting period; reduce time to take a physical inventory. . . . more >>


Why You Must NEVER, EVER Let Your Bookkeeper Handle Cash
Why You Must NEVER, EVER Let Your Bookkeeper Handle CashAll too many restaurant operators have lost small and even large fortunes to a dishonest bookkeeper. Here's an example of what can (and does) happen when owners lose sight of following basic internal controls associated with this important function. . . . more >>


ONLINE SEMINAR: Cash Flow Competence
ONLINE SEMINAR: Cash Flow CompetenceRestaurant Numbers: Part 3 features understanding your balance sheet; what your P&L isn't telling you (that you need to know); how to anticipate cash shortfalls and not get "surprised"; creative ways to keep cash flow challenges from becoming major problems. . . . more >>


WEBCAST: A Sneak Preview of the NEW Uniform System of Accounts for Restaurants
WEBCAST: A Sneak Preview of the NEW Uniform System of Accounts for RestaurantsRestaurantOwner.com and RS&G are updating the NRA's largest selling book, the Uniform System of Accounts for Restaurants. Get a first hand look at the changes in the new edition and send us your questions, comments and feedback for consideration in the final edition. . . . more >>


How to Manage Your Restaurant's Cash Flow
by Jim Laube
How to Manage Your Restaurant's Cash Flow Even operations that are profitable are not immune from occasional cash deficits and can unexpectedly find themselves scampering to cover a potential bank overdraft situation. See how you can protect your business from getting into cash flow problems in the first place and how to get a handle on what your cash situation is likely to be weeks and even months down the road. . . . more >>


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