Uniform System of Accounts for Restaurants, The

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 serviceAdditionally 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

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.

Excellent information for restauranteurs and their accounting professionals. Got me (an experienced bookkeeper but 1st time working with a restaurant client) up to speed quickly.

Fast delivery and high quality

Great book for restaurant owners. Helped me to organize my books. Taught me many new things on the accounting side of the restaurant.

Thaís is really one of the best books on the subject!For professionals and students!Best buy and good investment!

This was really helpful to get the financial reporting insights (direction where to look at) in F&B industry.

meets everything I was looking for in simple terms