> > Accounting for a reataurant is, well not easy comes to mind. > You are really a manufacturing plant with contract workers > (servers), hourly workers (cooks, diswashers and bus staff > if necessary). > > What is the restaurant type or style? Breakfast/lunch, a > diner, hamburger joint, fine dinning? Each one of them will > have their own set of BOM's and setting that up is a RPITA!
Family dining. Nice place, but only 15 or so dining tables. Also has a large bar and bar room. I'm not going to setup his general ledger. I'll let him and his accountant make those decisions, I'm just involved to recommend and install software, and give him (and his accountant?) a general intro on how it works. Beyond that, he's on his own. This is a short-term deal for me. > For inventory, does he wnat to be told what is running low? > Or what is not running and needs to be put into tomorrows > soup of the day? If you have liquor & wine it gets much harder. He wings that stuff today and I think he'll be hard pressed to do much more, given the realities, e.g. he buys many foodstuff-related items that don't come with barcodes, and liquor bottles are hard to stay on top of. In South Carolina I noticed that they only sell little bottles in bars, which makes inventory control far easier, but NY is different. Bill _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
