Why It's Crucial to Use Accounting Software Built for Restaurants | QSR magazine - 0 views
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“Every business uses an accounting system of some sort, and every dollar should end up there,” says Tony Smith, CEO of Restaurant365.
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it can be difficult for multi-unit operators using a generic accounting system to see if a certain vendor is billing above the contracted price or pinpoint specific ingredients that might be leaking money due to someone over-portioning a recipe
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a true all-in-one accounting system is more useful for restaurants because it monitors inventory, pays vendors, reconciles bank statements, tracks fixed assets, forecasts scheduling, and produces financial statements.
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According to Smith, most financial accounting systems focus on monthly or fiscal periods which provide a comprehensive breakdown only at the end of a particular cycle. But in restaurants, where the week is so important and sales for a month which has five Saturdays can be drastically different from a month that only has four Saturdays, it’s much more important to compare data on a weekly basis by using an integrated, restaurant-specific software.
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By adding technology that provides better visibility and guidance, operators can greatly increase efficiency and tracking in their restaurants
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The article discusses how accounting systems specially designed for restaurants can better perform activities like monitor inventory, pay vendors, record transactions, do forecasting, and generate statements by integrating all this data in real time for management to use in their decision making. Using generic software that does not fully integrate all the information available can result in a less efficient operation, where employees spend more time performing their tasks, irregularities are missed, and important information is not analyzed. For example, when compiling information for decision making, most systems focus on a monthly or yearly basis for their data breakdown, while accounting software for restaurants should be able to do it on a weekly basis to adapt to thigh margins and nature of the business.
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The author talks about the importance of having a specific to restaurants accounting system. They also point out the importance of having a system that can send alerts in cases of suspicious activity or expenses not lining up with the inventory. They also say that it is important to have the ability to review reports on a day-to-day or weekly basis.