Food cost
How to calculate and review restaurant prime cost
Calculate restaurant prime cost from cost of goods sold, full labor cost and sales for the same period. Check the inputs before interpreting the percentage.
Read the guideRestaurant finance resources.
Find restaurant finance guides, preparation checklists and fictional workflow examples from Ready Margin. Choose the resource for the task you are reviewing.
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Reporting
Restaurant month-end close checklist
Use a restaurant month-end checklist for settlements, bank accounts, supplier invoices, payroll and reporting. Assign each input and unresolved question.
Read the guideFood cost
Restaurant recipe costing: units, yield and portions
Calculate restaurant recipe costs from current pack prices, usable quantities and portion sizes. Check kitchen practice before using the result for pricing.
Read the guideImplementation
Restaurant bookkeeper, CPA or fractional CFO?
Compare restaurant bookkeeping, CPA and CFO responsibilities. Choose support based on the work needed, required expertise and written deliverables.
Read the guideCash and margin
How to reconcile restaurant delivery payouts
Reconcile restaurant delivery-platform sales, fees, refunds and bank deposits. Keep settlement references and timing differences with the accounting record.
Read the guideImplementation
Restaurant compliance handoff checklist
Organize confirmed restaurant compliance tasks with required documents, preparers, approvals and completion evidence. Keep professional responsibilities clear.
Read the guideBrowse all restaurant finance articles
Guides explain the calculation or process
Use the guides to understand prime cost, recipe costing, cash timing and reporting comparisons. Examples illustrate a method; they are not customer outcomes.
Checklists help prepare the next handoff
Use the preparation lists with your own notes and assigned contacts. Requirements and professional advice must be confirmed for your business.
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