What does a restaurant accountant actually do?
A plain-English guide to what a specialist restaurant accountant does and how it differs from a general accountant.
Read article →Many profitable restaurants still run short of cash. Busy months hide the problem; quiet months expose it. The fix is planning ahead rather than reacting.
Build a simple cash flow forecast
List the cash you expect to come in each week and everything that has to go out: wages, rent, suppliers, loan repayments and any quarterly or annual bills. Even a basic forecast shows you the weeks that will be tight before you get there.
Know your seasonal pattern
Look back at last year's sales month by month. Most restaurants have a clear pattern - school holidays, public holidays, winter and summer. Plan your rosters, purchasing and spending around it.
Set money aside
Move a set amount into a separate account each week for the bills you know are coming. It is much easier than finding a large sum all at once.
Watch the slow leaks
- Delivery app commissions and card fees
- Subscriptions and equipment rentals you no longer use
- Over-ordering stock that sits in the cool room
See how we help with cash flow and cost control, or talk to us.
General information only. Not personal tax advice. Contact us for advice on your situation.
