Restaurant Receiving Procedures: How to Stop Shortages, Substitutions & Back-Door Losses Yoast setup
RESTAURANT PURCHASING + INVENTORY CONTROLS Restaurant Receiving Procedures: How to Stop Shortages, Substitutions & Back-Door Losses Strong restaurant receiving procedures protect the point where inventory, vendor invoices and restaurant cash first come together: the back door. Restaurants spend thousands of dollars every week purchasing food, beverages, supplies and other products. Yet in many operations, the […]
Restaurant Vendor Invoice Audit: How to Catch Overcharges, Price Creep & Billing Errors
RESTAURANT PURCHASING + COST CONTROLS Restaurant Vendor Invoice Audit: How to Catch Overcharges, Price Creep & Billing Errors A restaurant vendor invoice audit can uncover profit leaks before they disappear into food cost, beverage cost and operating expenses. Restaurants process hundreds or even thousands of individual vendor charges. Food distributors, beverage suppliers, linen companies, chemical […]
Restaurant Daily Sales Report: What Every Owner Should Review Each Day
RESTAURANT FINANCIAL CONTROLS Restaurant Daily Sales Report: What Every Owner Should Review Each Day A restaurant daily sales report should tell you much more than how much money the restaurant sold yesterday. Used correctly, it can give an owner an early warning when labor is getting away from sales, discounts are increasing, cash is missing, […]
Restaurant P&L: How to Read a Restaurant Profit and Loss Statement
RESTAURANT FINANCIAL REPORTING Restaurant Profit and Loss Statement: How to Read Your P&L A restaurant profit and loss statement should tell you much more than whether the business made money last month. A well-structured restaurant P&L can show you where revenue is coming from, what food and beverage are costing you, whether labor is under […]
Restaurant Month-End Close: The Right Way to Close Your Books
RESTAURANT ACCOUNTING & FINANCIAL CONTROLS Restaurant Month-End Close: The Right Way to Close Your Books A restaurant month-end close should do more than produce a profit and loss statement. It should confirm that sales, deposits, cash, payroll, inventory, COGS and the balance sheet all agree before you rely on the numbers to make business decisions. […]
Restaurant Chart of Accounts: How to Structure It Correctly
RESTAURANT ACCOUNTING + QUICKBOOKS Restaurant Chart of Accounts: How to Structure QuickBooks for a Restaurant A restaurant chart of accounts should do more than organize transactions for tax time. It should tell you where your money came from, where it went and whether the restaurant is actually making money. Unfortunately, many restaurant owners inherit a […]
Restaurant Break-Even Point: How Much Do You Need to Sell to Make Money?
RESTAURANT BREAK-EVEN + PROFITABILITY Restaurant Break-Even Point: Formula, Daily Sales Target & Covers Needed A restaurant can be busy and still lose money. You can have a full dining room, a strong weekend and sales that look good on your POS report—and still finish the month without enough money left over. Every restaurant owner should […]
Restaurant COGS: What It Is, How to Calculate It, and What It Should Be
RESTAURANT COGS + INVENTORY Restaurant COGS: Formula, Benchmarks & How to Control It If you want to understand whether your restaurant is actually making money, you need to know what your restaurant COGS number is—and whether you can trust it. COGS, or Cost of Goods Sold, measures what it costs your restaurant to produce the […]
Restaurant Prime Cost: The Number That Tells You If Your Restaurant Can Actually Make Money
RESTAURANT PRIME COST + PROFITABILITY Restaurant Prime Cost: Formula, Benchmarks & What It Means Your restaurant can have strong sales, a busy dining room and even a profitable-looking P&L—and still struggle to generate enough money to pay the bills. One of the fastest ways to understand why is to calculate your restaurant prime cost. Prime […]
Restaurant Labor Cost Audit: 15 Numbers Every Owner Should Know
RESTAURANT LABOR + PAYROLL CONTROLS Restaurant Labor Cost Audit: 15 Numbers Every Owner Should Know Labor is one of the largest expenses in a restaurant—and one of the easiest costs to lose control of. A restaurant can have strong sales and still struggle to make money because too much revenue is being consumed by payroll. […]