Bookkeeping may not be as tasty as steak or crispy fries but is just as important to the restaurant business. It's true, bookkeeping isn't the stuff of culinary fantasy, but please stick with me and check restaurant accounting new haven later.
Restaurant management is akin to riding a bike while juggling flaming axes. Flambe goes to the left. Bookkeeping, to the right. The first thing you do is start with dough. Your company's financial base is your dough. Create a system of tracking expenses and income from the first day. No one wants the shock of discovering a few years later that they have been bleeding money like a broken machine that spills latte onto their counter.
Remember those sleepless hours wondering if it was better to spend more on sauces than on the kale you purchased locally? Your cash flow is important to keep track of. It's a bit like looking under a Ferrari. You'll see how things are really going. It's more enjoyable than watching the paint grow.
Let's now talk about receipts. Are you accumulating crumpled bits of paper in the bottom of your wallet? Collect these like they are part of Pokeman's latest set. More than litter, these are the breadcrumbs that will lead you to your financial trail. Organise your stash like Grandma used to do. Better yet, go digital. Apps will turn your phone into a whiz when it comes to syncing files with the cloud. It saves you time and keeps chaos at an acceptable distance.
You don't want to be caught up in your finances at the end. You can use weekly, monthly or both. These reports will let you know which of your products are best sellers and which need more marinating. You might initially feel as if you are solving a Sudoku. However, after some time, you will see the pattern.
Payroll is an entirely different issue. This requires laser focus whether you are paying your crew via cash or check. Are you missing someone's wages? What's the difference between a cook and a chef? That's enough. Don't forget taxes. You can save money by avoiding fines. It's just like getting your teeth pulled. Keep it filed correctly. Consider hiring someone who won't panic at the mention of tax season.
If you are looking for help, would it be better to hire an accountant? Question that goes back as far as the first French restaurants. Bring in professional help if you have a financial understanding as firm as souffle. Accountants won't add spice to your food but they will help you avoid financial heartburn.
Do not neglect inventory. Even though it may seem like counting rice grain at times, inventory can be a goldmine. It helps you determine what sells versus what collects dust. You might be surprised to find out that those escargots didn't sell as well. Inventory is a great way to track waste, plan ahead, and avoid wasting money.
Do not simply store reports in a dusty book. Use the reports as a guide. The compass is the guide for your business. They will help you to navigate the storms of economic turmoil that, as we all know, can strike at the worst possible time.
Bookkeeping is not the star, but the unsung heroine of the backstage. It's what keeps everything running smoothly so that those culinary masterpieces are able to shine. Turn those numbers and the ledger into a symphony even a Chef can enjoy.