INBOOKS · PRACTICAL GUIDANCE
Accounting for Restaurants
Build the close around the point-of-sale day, delivery-platform settlements and stock movement. Revenue on the till will not always equal the cash received that day: commissions, refunds and settlement timing need separate reconciliation before management reads the margin.
Records and controls to prioritize
- Daily till summaries split by cash, card and delivery channel
- Delivery statements showing gross orders, commissions, refunds and net payout
- Purchasing and stock records for food, beverages and wastage
- Cash-count sign-off and review of voids, discounts and staff meals
Practical questions
Why do platform sales differ from bank deposits?
Compare gross sales with fees, refunds and settlement dates. Keep a clearing account for amounts awaiting payment rather than treating each deposit as total sales.
How can we understand food-cost changes?
Compare purchases and recorded stock movement with sales, then review wastage and menu mix. Agree a consistent count and cut-off before comparing periods.
Scope the work around your operations
Describe the channels, entities, accounting system and periods involved. Agree the review and reporting scope before work starts.
Discuss your business →