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ONLINE SEMINAR: Getting the Most Out of Your Financial Information The 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 All 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 Restaurant 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 >>
ONLINE SEMINAR: Serving & Settlement Controls Don'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 >>
WEBCAST: A Sneak Preview of the NEW Uniform System of Accounts for Restaurants RestaurantOwner.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 >>
Four Things Every Independent Operator Should Know About Restaurant Numbers by Jim Laube In 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 >>
How to Manage Your Restaurant's Cash Flow by Jim Laube 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 >>
Feature: Accounting Integration Eliminate duplicate data entry - forever! Getting a financial handle on you restaurant financials is a must if you expect to turn a profit. At the same time, you and your management team's time is better spent in the dining room and kitchen rather than the back-office. Learn about our system for reducing your back-office time while increasing your financial results . . . more >>
The Restaurant Owner's Financial Management Scorecard by Jim Laube No unhappy guests is always JOB ONE but, a restaurant that's regularly filled with happy customers isn't necessarily a successful one. It's got to make money, too. Find out how well you're paying attention to the financial side of your restaurant. . . . more >>
DOWNLOAD: Restaurant Internal Control Checklist Independent restaurants lose lots of money due to fraud & theft often because of poor or non-existent internal controls. Improve your controls & reduce your exposure to losses by implementing these essential restaurant internal controls in the areas of cash, purchasing, payroll and accounting. . . . more >>
DOWNLOAD: Daily Sales Report Templates Spreadsheet templates to record daily sales transactions. Includes fields to record sales, deposits, discounts & comps and paid-out detail. . . . more >>
DOWNLOAD: Restaurant Specific Chart of Accounts 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. Also included is a detailed Cost Coding Guide that will help you determine where nearly every type of cost you incur should be charged. . . . more >>
How to Make Your Profit-&-Loss Statement One of Your Most Important Management Tools by Jim Laube Financially astute operators know that every decision and
activity that takes place on the operational side of their restaurant is eventually reflected in their numbers and the one report that is most indicative of how well (or how bad) their restaurant is being managed is their profit-and-loss statement (P&L). . . . more >>
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