Uniform System of Accounts for Restaurants, The

Description

The Uniform System of Accounts for Restaurants: A Guide to Standardized Restaurant Accounting, Financial Controls, Record-Keeping and Relevant Tax Matters, Eight Edition introduces readers to a standard account classification system usable by most restaurant operators. It is meant to be a straightforward and nontechnical guide to standardized restaurant accounting, financial controls, and record keeping and relevant tax matters. It is geared primary toward single-unit or small multiunit independent restaurant operators who need practical ways to maximize the usefulness and value of their restaurant(s). The gold-standard for nearly 50 years, this publication is extremely useful to culinary, hospitality and food service educators in presenting restaurant managerial accounting concepts to their students. In addition, accountants might benefit from this publication to help organize financial statements in a way that best serves their independent restaurant clients. Review: Hardcore accounting principles for US restaurants - Lets get the easy bit out of the way. This is NOT - a memoir about someone's time working in a kitchen (Bourdain for the rough edge Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) , or Achatz' Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat for the esthetic side , ) - a book detailing how service should be delivered ('... the knife should then be placed 1" in from the edge of the table...' etc aka what Professional Table Service covers ad nauseam ) - a book covering people management in the biz as well as the industry (look at the Taffer book Raise the Bar: An Action-Based Method for Maximum Customer Reactions and Spike TV series for that or Restaurant Owners Uncorked Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success ) This is a detailed look at how a restaurant can be run by the numbers. it presumes a level of basic math plus would like you to have some clue of accounting principles. Having said that, you can read the book from cover to cover and get a feel for what ratios you should expect in cost vs sales across the various parts of a restaurant / bar along with how these differ between fast food to white glove table service Additionally there are dozens of little asides in boxes alongside the text and quotes from people in the biz which are extremely valuable. Really. Read ALL of them. Now go back an read them again! Frankly if you are looking to run a bar/ restaurant and DONT have a clue about the ratio's you should be achieving (and thus where you should see profit(!) find and fix losses) , get your head around this book. Whilst the number side are NOT an easy read for everyone, the long term advantages to your bank balance can't be understated. And again, even if you have a part time bookkeeper, you MUST know what questions to ask and how to drill down in the figures they create for you! P.S. Fields' Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot is another view of how to understand the figures. personally I'd suggest that as an introduction, but would STRONGLY suggest you use the chart of accounts (COA) and number layouts given in the USAR over Fields' version Review: A great resource for restaurant accounting - This is a great book if you do restaurant accounting. The sample chart of accounts and the index explaining where certain transactions should be coded or invaluable if you're doing accounting work for a restaurant. It's also great for a restaurant manager owner who wants to get a better understanding of financial statements and how they can use financial data to improve their business.