http://www.biznewsvine.org/what-types-of-accounting-reports-are-likely-to-be-most-useful-to-the-resturant-managers/ Thu, 15 Sep 2011 00:02:34 +0000 hourly 1 http://www.biznewsvine.org/what-types-of-accounting-reports-are-likely-to-be-most-useful-to-the-resturant-managers/comment-page-1/#comment-584 Rank Roo Mon, 14 Dec 2009 04:58:23 +0000 http://www.biznewsvine.org/what-types-of-accounting-reports-are-likely-to-be-most-useful-to-the-resturant-managers/#comment-584 You'd want your typical financial statements, Profit & Loss, Balance Sheet, and Cash Flow. But for a restaurant manager, the P&L and the Cash Flow would be more significant I'd think. Manufacturing companies are probably more concerned with materials, raw, work-in-progress, and finished goods, wheras in a restaurant the manager might be more concerned with wether or not he has enough free cash to order more ingredients. You’d want your typical financial statements, Profit & Loss, Balance Sheet, and Cash Flow. But for a restaurant manager, the P&L and the Cash Flow would be more significant I’d think. Manufacturing companies are probably more concerned with materials, raw, work-in-progress, and finished goods, wheras in a restaurant the manager might be more concerned with wether or not he has enough free cash to order more ingredients.

]]> http://www.biznewsvine.org/what-types-of-accounting-reports-are-likely-to-be-most-useful-to-the-resturant-managers/comment-page-1/#comment-585 Igor V Mon, 14 Dec 2009 04:58:23 +0000 http://www.biznewsvine.org/what-types-of-accounting-reports-are-likely-to-be-most-useful-to-the-resturant-managers/#comment-585 This is my guess: In addition to regular reports like balance sheet, P&L, cash flow, you would want detailed reports specific to your revenues and expenses. For example: - revenue per customer for a period (to compare to other periods) - revenue per week day (are weekends better than business days?) - major expenses compared to revenue (payroll, utilities, ingredients, royalties, etc.) - major expenses per square foot of restaurant premises - gross profit (revenue - direct expenses) per customer or meal? This is my guess:
In addition to regular reports like balance sheet, P&L, cash flow, you would want detailed reports specific to your revenues and expenses. For example:
- revenue per customer for a period (to compare to other periods)
- revenue per week day (are weekends better than business days?)
- major expenses compared to revenue (payroll, utilities, ingredients, royalties, etc.)
- major expenses per square foot of restaurant premises
- gross profit (revenue – direct expenses) per customer or meal?

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