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The 2nd Edition of The Restaurant Operators Complete Guide to QuickBooks (2007) is a detailed step-by-step guide designed for restaurant owners and operators seeking to most accurately manage the day to day bookkeeping and accounting tasks of their restaurant. It provides a Primer on Restaurant Accounting and includes chapters on setting up the company file, entering beginning balances, restaurant accounting period options, how to record daily sales and deposits, multiple options for processing and recording payroll as well as handling charged tips, paying your bills and managing your payables, adjusting food and beverage inventories to obtain accurate cost of goods sold percentages, the importance of using pre-paid accounts, paying your sales tax, and many other topics specific to restaurants. The book also includes a QuickBooks backup file (on CD) that can be easily restored into your QuickBooks software to create a completely configured company file which incorporates an industry specific chart of accounts (one that mirrors The Uniform System of Accounts for Restaurants) as well as many other customized features and memorized transaction templates to get you up and running with ease. The book is written with as little accounting jargon as possible, and in an easy to understand style.
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John Nessel is President of Restaurant Resources Group, Inc., a Boston based consultancy providing financial and operations support to the Restaurant Industry. John has created, designed, and operated numerous restaurant concepts since 1972, and began providing financial management support to the industry in 1999. He currently offers QuickBooks consulting support through the company web site, along with a wide range financial management products & software especially designed for independent restaurant owners and operators.Review:
I've tried several times to use QuickBooks for my restaurant, but could never get it setup to do what I wanted it to do. I have had QuickBooks for several years and was giving it one last try! I was looking on the Internet for information on General Ledger account numbers for restaurants because the ones in QuickBooks just don t work, and I found your book. After reading it I knew it was what I had been looking for. It is written so that we can understand, and it answers all those questions I had on using QuickBooks in the restaurant industry. I now have one less thing to turn gray over. Running a restaurant is a life style, and this guide just made our life a little easier THANK YOU! --John and Kathi Leeds, CM Tuggs Grub n Pub, Port Deposit, MD
I'd like to tell all you restaurant folks out there that THIS BOOK SAVED MY SANITY!!! Not to mention my business. I was so lost trying to figure out how to apply general business procedures to our industry. I looked and looked, and finally, after much frustration and angst, I came upon your book. Just hearing Tips, Comps, Coupons, etc. made me start to think there was hope. The first time I opened the book I damn near cried. I wanted to call up every accountant this side of the Mississippi and scream... See, I'm not stupid, you just don't get it. So John, for writing this book, and not without some wonderful humor, I might add, I thank you. For actually answering my emails (even when they were probably impossible to understand), I thank you. For giving my husband a ray of hope that I might someday return to normal, I thank you. --Maggie Leach. Denver Colorado
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