Restaurant Food Cost in Ukiah, CA: How Local Restaurants Can Protect Their Margins
RESTAURANT FINANCIAL MANAGEMENT • UKIAH, CALIFORNIA Restaurant Food Cost in Ukiah, CA: How Local Restaurants Can Protect Their Margins Food cost problems rarely come from one expensive case of product. They build through purchasing, portions, waste, inventory, receiving and pricing. Here’s how restaurant operators can find the leaks and protect profitability. For independent restaurants in […]
Restaurant Inventory Turnover: How Much Inventory Should You Actually Carry?
INVENTORY + CASH FLOW Restaurant Inventory Turnover: How Much Inventory Should You Carry? Restaurant inventory turnover shows how quickly your restaurant uses and replaces the food and beverage inventory sitting on the shelves, in the walk-in and behind the bar. Carry too little inventory and you risk running out of important products. Carry too much […]
Restaurant Beverage Cost: Why Your Bar Numbers Don’t Match What You Poured
BAR COST + BEVERAGE CONTROL Restaurant Beverage Cost: Find Where Profit Is Disappearing Restaurant beverage cost can look healthy on paper while liquor, beer and wine profit quietly disappears through overpouring, draft waste, unrecorded comps, bad inventory counts and weak pricing. Beverage programs often produce some of the strongest margins in a restaurant, which is […]
Restaurant Overstaffing: How to Know If You Have Too Many Employees
RESTAURANT LABOR + SCHEDULING Restaurant Overstaffing: Signs You Have Too Many Employees Restaurant overstaffing can quietly drain profit even when sales look strong. The problem is not always that you have too many employees overall. Often, too many labor hours are scheduled during the wrong dayparts, shifts or levels of sales volume. A restaurant can […]
Cómo Calcular el Costo de Mano de Obra de un Restaurante
MANO DE OBRA + RENTABILIDAD Cómo Calcular el Costo de Mano de Obra de un Restaurante El costo de mano de obra de un restaurante muestra cuánto de tus ventas se utiliza para pagar al equipo necesario para operar el negocio. Junto con el costo de alimentos y bebidas, es uno de los gastos más […]
Cómo Calcular el Costo de Comida de un Restaurante
COSTO DE ALIMENTOS + RENTABILIDAD Cómo Calcular el Costo de Comida de un Restaurante El costo de comida de un restaurante te muestra cuánto estás gastando realmente en los alimentos utilizados para generar tus ventas. Saber calcularlo correctamente puede ayudarte a encontrar desperdicio, problemas de inventario, porciones excesivas, precios incorrectos y otras fugas que reducen […]
¿Qué es el costo primo de un restaurante y cómo se calcula?
RENTABILIDAD DE RESTAURANTES ¿Qué es el costo primo de un restaurante y cómo se calcula? El costo primo de un restaurante es uno de los números más importantes para entender si el negocio realmente está operando de manera rentable. Combina el costo de los productos que vendes con el costo de la mano de obra […]
Restaurant Bank Reconciliation: How to Find Missing Deposits, Duplicate Transactions & Accounting Errors
RESTAURANT ACCOUNTING + RECONCILIATION Restaurant Bank Reconciliation: How to Find Missing Deposits, Duplicate Transactions & Accounting Errors A restaurant bank reconciliation is more than checking whether the balance in QuickBooks matches the balance at the bank. Done correctly, it helps you find missing deposits, duplicate transactions, merchant settlement problems, accounting errors and money that simply […]
Restaurant Sales Tax: How to Record, Reconcile & Avoid Reporting Errors
RESTAURANT ACCOUNTING + TAX CONTROLS Restaurant Sales Tax: How to Record, Reconcile & Avoid Reporting Errors Restaurant sales tax can look simple at the register and become surprisingly messy by the time it reaches your accounting records. Your POS calculates tax. Customers pay it. Deposits hit the bank. QuickBooks records activity. Eventually, the restaurant files […]
Restaurant Purchase Orders: How to Control What Gets Ordered, Delivered & Paid For
RESTAURANT PURCHASING + INVENTORY CONTROLS Restaurant Purchase Orders: How to Control What Gets Ordered, Delivered & Paid For Restaurant purchase orders create a financial control between deciding what the restaurant needs and eventually paying a vendor invoice. Without that control, purchasing can become surprisingly informal. A chef texts a sales representative. A bartender adds something […]