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Post Info TOPIC: Book-keeping for a restaurant
NA_AA


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Book-keeping for a restaurant
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What are the main things to watch out for / consider when book-keeping for a restaurant



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Thanks, Nadia.
Amanda


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Alot of the meals could be paid for in cash.

Receipts put in the tills for small items say cleaning products or whatever they may need cash for, or better still ask them to have a petty cash tin.

Are they VAT reg or not?

Food wastage?

in a hurry so hopefully someone else will post on here soon.

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Amanda
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would you put the total takings for the day into the system or transaction by transaction?



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Thanks, Nadia.
NA_AA


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new business so not yet VAT registered



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Thanks, Nadia.
Marky65


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Hi

I have quite a successful cafe/bistro as a client,

Don't put the takings in individually, total for the day is sufficient
Make sure the cash & credit card receipts reconcile to the till and the same amount is banked, if not find out the difference
Are the staff/owners allowed a food or drink for their own consumption without paying or at a reduced value

That's all I can think of off the top of my head

Any other questions, please ask

Mark


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HendyPhilhendy


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Use day end reports for the till. I would recommend a weekly cash/ bankings sheet. Food and vat. You need to refresh what is and is not vatable both in and out. Stock and margins. Hmrc look at these closely in this type of industry. Goods for own consumption.

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HendyPhilhendy


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Sorry about paragraphs, I am on tablet!

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Are you thinking of setting up your own practice or have you set up and need some help?

If so a mentor may be the way forward - feel free to get in touch and see how I can assist you. 

 
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