In one of the first post, we saw the importance for any business to develop an annual budget of expenditure and income, this is what technically called an account exploitation. This budget we can accomplish through a simple Excel tool based on historical costs and sales that we previous years. In parallel with this budget we have to bring up another template as in that month to month reflects actual results of the operation of our business. This way we can check at any time any differences we have with respect to the annual budget are due to discuss and implement corrective measures if necessary to straighten the course. In addition the results allow us to work with a number of ratios important to the management of our business.
No it comes to bringing a professional accounting side to the submission of accounts to finance, for that tax advisers are now just try to reflect in detail the income and spending in order to know exactly what percentage of our expenses are raw material or personal etc.
But in order to successfully operating our account we also know amount of raw material stocks we have and our warehouses, freezers and refrigerators, as to our operating account is the most reliable way this data is critical.
The monthly inventory is also very useful to know if we're buying right or wrong. For example, if during the month of October we have sold 15% less fish heading in September but check the inventory for the month of October we see that we have a 5% over stock at the end of September, this means that it is possible that the purchases of fish are not being done properly. The important thing is that thanks to the inventory we have been on a warning light that we can test whether we are buying more fish than necessary.
If we've ever done monthly inventories and want to implement in our company, the first thing we do is make a book purchases. To do this we need to collect the invoices and receipts in recent months and begin to fall into a spreadsheet all the products we use can be made by food groups (meat, fish, vegetables, etc.) or suppliers. I personally prefer it for food groups, because then when I count greatly facilitates this costly task. While we classify them write down their price. At this point we must take into account prices in some commodities, especially fresh foods tend to vary often, so we will also update prices frequently. Some people choose to put the highest price for not pinch fingers, there is also the one who pulls out average purchase prices of recent months and used as money. I personally prefer to use the first set. The order book is also indispensable tool for the chef to make their chips cost of food and other preparations.
Once finished our book purchases, we will copy on a new sheet and add the fields for the current amounts, quantities last month, so count units. If we connect the purchase ledger sheet to the inventory, when updating a purchase price, also automatically update this field in the inventory.
Now we only have all the goods and write them in the spreadsheet.
In the event that usually we have enough production done in refrigerators is important to introduce in our inventory a group of processed products, but we must note that for know your purchase price, our chef we have to facilitate cost sheet stating their cost of production.
The inventory is therefore one of the key tools for effective management of our business. From this link you can download a sample of monthly inventory of medium-sized restaurant. You can also download a template from operating account the downloads section.
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