To run a productive and smooth restaurant, there should be a balanced coordination among your staff, vendors and inventory. Your restaurant’s efficient operations depend on your preparedness. You need to be consistently prepared for the following day after a slow or busy night which may or may not have depleted your inventory. A good club accounting and restaurant opening and closing checklist will help you reorganise and replenish any depleted item to keep your business always ready and equipped.
Restaurant and Club Accounting
Banking should be part of your club accounting opening and closing checklist. Your restaurant will need regular bank and cash deposits for inventory and vendor payments. While banking duties are usually part of the manager’s checklist, other responsible, non-managerial staff can complete these duties as well.
Food rotation is another item that should be included in this checklist. Your employees should pay attention to the food’s expiration date. They should check the dates daily and rotate stock accordingly. They should check that the coolers and refrigerators have the right temperatures.
The club accounting opening and closing checklist should include the restaurant’s inventory, which needs to be itemised, counted and replenished regularly. Your staff should check not only the food inventory but also regular inventory items such as straws, napkins, utensils and cups to ensure that your restaurant is properly stocked all the time.
Your staff should be prepared for a supplier or vendor’s arrival anytime, whether on a regular basis or as needed. The checklist should include all the preparation activities required to process deliveries such as inventory, paperwork and payment processing.
It is important to clearly define the equipment that needs to be powered off and on at night and during the day and which ones should remain on in the checklist. It includes entertainment equipment, air conditioning, lights and pre-heating pizza ovens. Be specific to avoid errors.
Your restaurant may also require food preparation at the start of the day and/or end of the day. Your checklist should outline the preparation required. If your restaurant has a lounge or bar, the opening and closing checklists must include activities for the bar such as liquor inventory, replenishment, counting the drawer, restocking and setting the tables. Talk to club accounting experts if you need help in doing this correctly and efficiently.
Need a bit of assistance with your hospitality business? Contact a Sky Accountants representative today and learn more about our fixed fees. You won’t regret it.
Some of our clients include Buckley’s Entertainment Center, Ballarat Leagues Club, Daylesford Hotel, Bacchus Marsh Golf Club, Campbell Point House, Midlands Ballarat, The Urban Newtown, Maryborough Midland Society, Brink Drinks, Dontek, UV Wraps and many more.
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