Accounting For A Restaurant

When I first opened my restaurant I had no clue on how to get started. I knew nothing about inventory or purchasing food. I did somehow manage to get my cash in working order with the help of a instruction book. When we got the restaurant up to code, I got a lot of help from health inspector on how and what to watch for in my place of business. On the other hand I had a great lady who had run a restaurant for 36 years teach me the rest. It wasn't hard to do just a lot to maintain and keep up. She taught me how to utilize my food , and keep up with my inventory. It was very interesting to say the least. The first day I opened I made $400.00 over head, after paying my employees. I thought I was doing fairly well since it just mostly hamburgers

Pretty soon I was up and running and doing really well. Then we got our ABC lisence and installed some pool tables. Now we really had it going on. My lady who was just so great at this I give her all my glory, had it not been for her I would have known nothing, she was my teacher and mentor. All my over head went back in my business after paying my employees. Pretty soon my restaurant was becoming a success not to mention a night crowd who just wanted beer and dancing and playing pool. I thought I had found my happy place and this was what I was going to do with my life. The gentlemen who opened this place for me had came into some money and we put it to work for us. We was really doing well, but om Dec 26th that year he suddenly passed away and I lost all interest. His death devastated me and I didn't want to be there anymore. But I never lost my insight on how to do this .The lady who trained me to open that place made me her morning manager at her restaurant. I ordered all food , broke it down for inventory and since this before computers we did all our paperwork by hand. She was very happy with the way I caught on and I was happy that she trusted me with all