What you'll learn
Read a P&L and know exactly where kitchen money goes
Set up a chart of accounts that fits a restaurant
Track food cost, labor cost and prime cost weekly
Spot and prevent fraud with simple internal controls
Build a kitchen budget and a cash plan you can keep
Prepare clean records for taxes and compliance
About this course
Restaurant numbers made practical: food cost, margins, budgets and the reports every kitchen leader is expected to read.
Course content
12 sections · 76 lessons · ~1720 min of reading
5350 3 lessons
5350.0100 Foundations of Restaurant Accounting 6 lessons
5350.0200 Setting Up the Books for a Restaurant 5 lessons
- 5350.0201 Chart of Accounts
- 5350.0202 Cash Basis vs. Accrual Basis
- 5350.0203 Key Financial Documents and Records (Invoices, POs, Contracts, Loans)
- 5350.0204 Bank and Merchant Accounts
- 5350.0205 Filing and Storing Records
5350.0300 Periodic Assessments 9 lessons
- 5350.0301 Daily Sales Reports and Z-Tapes from the POSv
- 5350.0302 Cash Handling, Deposits, and Cash Drawer Control
- 5350.0303 Recording Sales from Different Types of Service
- 5350.0304 Accounts Receivable
- 5350.0305 Accounts Payable
- 5350.0306 Petty Cash
- 5350.0307 Weekly Bank and POS Reconciliation
- 5350.0308 Weekly Review with Owners or Managers
- 5350.0309 Monthly Financial Reviews
5350.0400 Internal Controls and Fraud Prevention 9 lessons
- 5350.0401 Internal Control in Restaurants
- 5350.0402 SOX Compliance
- 5350.0403 Cash Handling Controls
- 5350.0404 Service Charges and Gratuity Distribution
- 5350.0405 Vendor and Invoice Fraud Prevention
- 5350.0406 Inventory Theft and Shrink Control
- 5350.0407 Payroll and Timekeeping Fraud Risks and Controls
- 5350.0408 Separation of Duties
- 5350.0409 Simple Internal Audits and Surprise Checks
5350.0500 Tracking Costs and Profit in the Kitchen 9 lessons
- 5350.0501 Food Cost Basics (Cost of Goods Sold for Food)
- 5350.0502 Beverage Cost Basics (Bar and Non-Alcoholic)
- 5350.0503 Recipe Costing and Yield Adjustments
- 5350.0504 Portion Control
- 5350.0505 Waste and Write-Offs
- 5350.0506 Inventory Counts and Valuation
- 5350.0507 Labor Cost Accounting
- 5350.0508 Overhead Costs
- 5350.0509 Prime Cost
5350.0600 Reading and Using Financial Reports 5 lessons
- 5350.0601 Income Statement (Profit and Loss)
- 5350.0602 Balance Sheet
- 5350.0603 Cash Flow
- 5350.0604 Break-Even and Contribution Margin in Plain Language
- 5350.0605 Red Flags
5350.0700 Budgeting and Cash Planning 6 lessons
- 5350.0701 Operating Budget
- 5350.0702 Sales Forecasting Using Past Data and Simple Assumptions
- 5350.0703 Cash Flow Schedule
- 5350.0704 Planning for Fixed Costs
- 5350.0705 Cash Reserves
- 5350.0706 Seasonal Budgeting
5350.0800 Value, Pricing, and Revenue 6 lessons
- 5350.0801 Cost-Plus and Target-Margin Pricing
- 5350.0802 Customer Value
- 5350.0803 Profit Segmentation
- 5350.0804 Menu Engineering
- 5350.0805 Accounting for Promotions and Discounts
- 5350.0806 Delivery Platform Fees and Commissions
5350.0900 Taxes, Compliance, and Legal Records 5 lessons
- 5350.0901 Sales Tax and Reporting for Restaurants
- 5350.0902 Payroll Tax and Required Payroll Records
- 5350.0903 Depreciation of Kitchen Equipment
- 5350.0904 Business Structures
- 5350.0905 Audits and Tax Professionals
5350.1000 Financial Technology and Systems 7 lessons
- 5350.1001 POS Systems
- 5350.1002 Inventory and Purchasing Software for Better Control
- 5350.1003 Accounting Systems for Restaurants
- 5350.1004 Payroll and Timekeeping Systems
- 5350.1005 Integrating POS, Accounting, and Payroll to Reduce Errors
- 5350.1006 Data Security, Access Control, and User Rights
- 5350.1007 Offline Order and Accounting Systems
5350.1100 Documentation, Processes, and Checklists 6 lessons
- 5350.1101 Core Financial Documents
- 5350.1102 AR and AP Workflows
- 5350.1103 Staff Training and Communication
- 5350.1104 Periodic Reconciliations and Internal Compliance Checks
- 5350.1105 Daily, Weekly, and Monthly Accounting Checklists for Chefs
- 5350.1106 Staff Training and Communication on Money Rules and Controls
Requirements
- No accounting background needed - everything is explained from zero
- Basic kitchen experience helps but is not required
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