Let’s talk about something that isn’t as tasty as the steak or fries you just ate, but that is still vital to the restaurant industry: bookkeeping. Bookkeeping is not what you would associate with culinary delights, but it is essential to the restaurant accounting worchester.

 

Juggling flaming blades while riding on a unicycle is the same as running a restaurant. Flambe is on the left. Bookkeeping is on the right. You begin with money, not just the kind of dough that goes into making the perfect pizza crust. Your business’s financial foundation is built on this dough. Set up a system from the beginning to keep track of income and expenditures. Nobody wants to learn a year after they started that they were losing money as if an espresso machine had broken and poured latte over the counter.

Remember those sleepless evenings wondering if your local kale was too expensive or if the sauce you bought was not worth it? Your daily cash flow can be tracked. It’s like looking under the hood. You can get a real-time look at how your business is doing. In truth, it is more entertaining than watching paint drying.

Now let’s discuss receipts. You know that random collection of crumpled pieces of paper at the bottom your pocket? Collect the crumpled paper like it’s part of a Pokeman game. They aren’t just litter, they’re the breadcrumbs of your economic path. Keep them in an old recipe box, or a similar container. Better yet, go digital. With apps, your phone can be a master at zapping files into the cloud. You’ll save time and keep the chaos away.

Avoid being the person who has to catch up with the finances at the end. Your friends are monthly, or better yet weekly reports. These reports show you which products are the best sellers, and which ones need a bit more marinating. The numbers can feel like a Sudoku puzzle, but as you stare at them, the pattern will become clear, much like the fog that lifts after a cup of morning coffee.

Payroll, on the other hand, is something else. Paying the crew with cash or checks is important. Paying the crew with cash or checks? Cooks are provided with knives. Enough. Taxes, oh yes, taxes. You’ll feel like you’re having your tooth pulled, but if you can avoid fines, it will be cheaper. Keep your tax returns filed correctly. You might want to hire someone who isn’t frightened by the idea of tax season.

Do you need help with your accounting or should you do it yourself? The question goes back to the days when France opened its first restaurants. You might want to consider professional assistance if you’re not confident about your finances. Accountants might not be able to spice up your meal, but at least they prevent financial heartburn.

We must not ignore inventory. Although it can be like counting grains, inventory is a valuable tool. It lets you know what sells, and what is just gathering dust. It’s possible that those escargots were not so popular after all (surprise!). Keeping an inventory helps to reduce waste, assists in planning, and ensures that you’re not throwing money at bad products.

Don’t file them away like old dusty books. Use them to guide you. You can use them as a guide.

Bookkeeping may not be the main attraction, but it is a vital part of any kitchen. It keeps things running smoothly and allows the chef to create their culinary masterpieces. The ledger is a powerful tool that can be used to create a beautiful music, even for a chef.