One of the most important aspect of restaurant accounting is to know your profit margins. With smaller margins than most industries, a few dollars goes a long way in the restaurant business. Cutting your Cost of Goods Sold from 27% to 26% percent, can mean big bucks.
The volume is high, the transactions are daily and cash flow is key. Implementing and adhering to a budget is helpful. Having accurate inventory numbers is helpful. Having a knowledgeable bookkeeper post accurate transactions is key.
Call us today to see what we can do for your restaurant business!