QuickBooks for Restaurants
Many restaurants can use QuickBooks very effectively for their back office work and for purchasing, bill paying, and payroll. Let’s take a look at how you might set up QuickBooks in a situation where the restaurant has cash registers or a Point of Sale system that ring up sales by each server. Summary information will be posted at the end of each day.
Update 3/29/2013: The Sleeter Group has just released Restaurant Accounting with QuickBooks – an updated version of the information summarized here. This is an eBook by Doug Sleeter with a companion “toolkit” that provides you with a sample file with the templates, item lists and reports that you need to use QuickBooks in a restaurant.
Restaurant Chart of Accounts
Here is a sample Chart of Accounts, showing a few accounts that will be critical in tracking and handling your restaurant setup.
The Tips Holding account will be used to hold cash paid out to servers each night after the end of their shift. It will not be a true bank account, but instead a drawer or safe on the premises with enough cash to pay out tips collected from customers that pay by credit card. Periodically, the manager of the restaurant should replenish the cash in this drawer so that is always enough cash on hand to pay tips to the servers.
The Gift Certificatesaccount is used to track gift certificates sold, and redeemed.
We recommend breaking down the income and Cost of Goods Sold accounts as shown above. You could add additional subaccounts if you want more detail, but this chart should be sufficient for most restaurants.
Items for Restaurants
Here is an item list for a typical restaurant.
- Set up Discount items for each discount or complimentary service that you track.
- You will want Service items for each different type of sale that is tracked on your cash register. If the register has more buttons to track more detail, you can add service items to track each of those items.
- Create Other Charge items for Cash Over/Short and for tips paid out to servers each day. The Tips Paid Out item is used to track payments to servers from the Tips Holding account.
- Payment items should be set up for each method of payment you accept. This includes credit cards and cash.
- Include two Sales Tax items – one for your local sales tax and one that has a zero tax rate for non-taxable sales.
- You should also include one Subtotal item.
In most cases, restaurants should not use QuickBooks to track inventory. We recommend taking periodic physical Inventory and using Journal Entries to manually adjust the value of Inventory, offsetting the appropriate COGS account.
Setting up the Sales Rep list for each Server
Create an entry in the Sales Rep list for each of your servers (or other tip-earning employee). They should be set up as Employees.
Setting up Customers and Custom Fields
For our recommended restaurant setup you’ll only need to add one customer, but you’ll add several custom fields to help you track more information about each day’s sales.
Add a customer named All Customers. Select N/A as the Tax Item.
Select the Additional Info tab and click on the Define Fields button to add three custom fields:
- Count
- ToGo
- Avg
You will be adding these fields to the sales receipt form.
Restaurant Sales Receipt Form
You will enter your daily sales from the cash register or POS system each day using a sales receipt.
Create a new template for sales receipts and name it Restaurant Daily Sales, and include the fields as shown below.
Payroll for Restaurants
QuickBooks is very well suited for most of the needs of small restaurants with fewer than 50 employees. We have some recommendations on how to set up some special payroll items needed in restaurants. In addition to these setup steps, you should go through the complete payroll setup as discussed in The Sleeter Group’s QuickBooks Consultant’s Reference Guide.
Payroll Items
Create the following Payroll Items:
- Hourly Wage items forChef, Cook, Host, Manager, Serverand Prep/Dishwasher. You can add other wage types that fit your particular situation.
- An Addition item called Tips Addition, with the account set to Gross Wages and a tax tracking type of Reported Tips.
- A Deduction item called Tips Deduction, with the liability account set to Gross Wages, the tax tracking type to None, and Gross vs Net to Net Pay.
Employees
Create a record in the Employee List for each employee. If you plan to track hours and pay employees based on hours worked, mark the Use time data to create paychecks field on each employee record.
Record Daily Sales
At the end of each business day, zero out the cash register, and record the z-totals on a QuickBooks sales receipt using the template you created earlier. In order to track sales and tips separately for each server, create a separate sales receipt for each server’s daily totals.
Note the following about the daily sales receipt:
- Enter a different sales receipt for the total sales for each server, each day.
- Enter the server name, the weekday, the total count (number of guests), the number of To Go orders, and the average ticket at the top of the column section.
- Enter the total sales of each service item, followed by a subtotal, then the sales tax collected (per the cash register) and another subtotal.
- Enter each of the payment types.
- The sales receipt must always total to zero at the bottom. This provides a proof that total sales balances with the total collections. If there is a balance at the bottom, use the Over/Short item to force the transaction to zero out.
- Notice that sales tax is entered directly on the face of the sales receipt, and the Tax field at the bottom is set to N/A.
Bank Deposits
After recording the daily sales receipts for each server, the Undeposited Funds account will have a balance. The balance must be transferred into the bank account so that the bank reconciliation will match with each day’s transactions.
When you select the Record Deposits function, the deposits will show all of the payment details that you entered in the sales receipts.
Use the View payment method type dropdown box to select just the Cash and Check payments.
Deposit the cash to your Checking account. If you hold cash out of the deposit, such as for the Tips Holding account, you can enter that account in the Cash back goes to field and enter the amount you held back.
Use a similar approach to make deposits to each of the credit card accounts. You can enter your merchant fee in the deposit window by selecting an expense account called Credit Card Discount Fees and entering the appropriate amount as a negative number.
Tracking and Reporting Tips Received by Credit Cards
When tips are received on credit cards, and paid out of cash on hand directly to the servers, you will record this on the daily sales receipt transaction. On pay day, add the tips information onto the employee’s paychecks.
Create a Sales by Rep report, and add an Item filter to select only the Tips Paid item.
When you pay employees (through the Pay Employees option of the Employees menu) you will add the amount of tips paid onto each employee’s paycheck. Enter the same amount in two places on the paychecks:
- In the addition item called Tips Addition.
- On the deduction item called Tips Deduction.
This ensures that the tips paid to employees will be taxed, and that the tips will be reported on their W-2.
Reports for Restaurants
We recommend the following reports:
Sales by Item Report: This shows you the total sales for each item. Use the Sales by Item Summary report.
Sales Detail by Server Report: To see a report of all the sales details by server, create a Sales by Rep detail report, and add the custom field columns as shown below.
Tips Paid Reports: To see how much was paid out for tips to each server by day, create a Sales by Rep Detail report, filtered for the Tips Paid Out item as shown earlier. To create the same report, but with totals only, create a Sales by Rep Summary report, filtered for the Tips Paid Out item.
Of course, there are many different ways to use QuickBooks, and every restaurant has it’s own “flavor”. We are providing you with an overview as a starting point. If you have any other tips that you have used for YOUR restaurant, let us know!
Did you find this helpful? A more comprehensive process for using QuickBooks in a restaurant is available in the Restaurant Accounting with QuickBooks eBook by Doug Sleeter. The eBook contains chapters on QuickBooks setups, payroll setup, bank deposits, reports for restaurants, and more.
Category: Industry Solutions, QuickBooks Tips/Tricks, Restaurants, Working with QuickBooks
About the Author (Author Profile)
Doug Sleeter is a passionate leader of innovation and change in the small business accounting technology world. As a CPA firm veteran and former Apple Computer Evangelist, Doug has melded his two great passions (accounting and technology) to guide developers in the innovation of new products and to educate and lead accounting professionals who serve small businesses. Doug is best known for his expertise in QuickBooks as well as driving the adoption of online accounting and small business process solutions. In the early 1990s, Doug was a pioneer in developing the first QuickBooks seminars in the country and has since built the largest group of accounting software consultants in the small business accounting profession. Doug serves on several advisory boards for technology companies and has consulted with numerous industry leaders including Intuit, Sage, Apple, and Adobe Systems. The CPA Practice Advisor has recognized Doug as one of the "Top 25 Thought Leaders" in the accounting profession for the past several years and he has been named to Accounting Today's "Top 100 Most Influential People in Accounting" each year since 2008. Highly sought for his ability to engage and educate accounting professionals, Doug presents at various accounting events throughout the year including those held by the AICPA and numerous State CPA societies. Doug also hosts an Accounting Solutions Conference and Tradeshow attended by hundreds of accounting professionals, industry leaders and technology developers.Subscribe
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Really enjoyed reading this article. I have had restaurant clients in the past but not with this type of setup. You have made this sound so simple and easy that I want to run out and get some restaurant clients.
Hey Doug – I realize your article is on how to make QB work in a restaurant situation, but I was just wondering if you had any comment on Intuit’s new joint venture with Vivonet for Vivonet’s Halo product that Intuit is now promoting as “QuickBooks Point-of-Sale for Restaurants.” The product is being sold only by Vivonet (Intuit’s internal sales simply refer the call to Vivonet), and will be installed and supported by Vivonet (apparently Intuit Retail Solution Providers and QB-POS ProAdvisors are cut out of the loop), at least that’s the way it sounds.
Since many of us who have been supporting QB-POS for years have been harping at Intuit on the need to improve the product to deal with restaurants and fast foods (and since a few features had been heading that way), it comes as a shock that Intuit has done “a 180″ to outsource their needy customers to an alternative vendor for what apparently will be royalties.
I really don’t even know if Halo has it’s own GL package, or if it integrates (or will) with QuickBooks or restaurant bookkeepers will have to post raw-data or summary transactions according to your suggestions in today’s article.
William “Bill” Murphy – Oklahoma City
Your sales receipt recommendation is exactly how I set up my restaurant clients–except–I have one client using QuickBooks Online. I can’t figure out how to breakdown the payments by cash, credit card, gift cert on the sales receipt. Perhaps I need to do more set up in preferences, but the receipt shows paid before I enter a payment.
Great Article – thanks for posting.
Mariann, for our restaurant and other daily clients using QBOE, we had to set-up sales items for each type of payment to be received. Like the example above, create an item for cash received, AMEX, MC/VISA, Gift Certs, etc. Each payment type recevied for that days’ sales needs to be accounted for individually on the sales receipt, because when the payments are put into the bank, they are put into the bank differently. Checks and cash might be deposited together, MC/VISA might deposit together but AMEX might come in a day later, etc.
Hope this helps.
Jeremy
@Jo Ellen, glad to hear you like the article. It’s something I wrote in 2004 or 2005 when I did several restaurant setups. It worked well for us, so I hope you like it.
@Bill, I don’t know much about the Vivonet offering, so I can’t say much yet. If you know some, post it here.
@Marion, I think Jeremy has the answer you’re looking for. Thanks Jeremy!
Doug,
Most of the restaurants now have so much credit card business that the servers cannot be cashed out at nights end. They end up writing checks for tips.
Bob Cannata
How do you track tips per employee, if all sales are summarized on an end-of-day sales receipt??
@ J Ross – Thanks for the question. If you look closely at the Daily Sales receipt above, notice that it’s the receipt for just one “server”. You would have several sales receipts each day for each server, and that is what allows you to get the reports on really anything “by server”. It somewhat complicates the daily deposits, and it requires that the POS can give you Z-totals by server, but if you can get those, this methodology will work quite nicely.
Doug Sleeter
Thanks for the great write-up, Doug. Am setting up QB for my restaurant now and really appreciate the guidance.
One thing isn’t clear from your example, and that is how/where to record daily tips earned/paid to each server. How do you record that on the sales receipt?
Thanks again,
Curtis
@Curtis,
You have to modify your Sales Receipt template so that the Rep field is exposed on the form. See the “Sales Receipt Form” section above in the article. I suggest there that you rename the “Rep” field to “Server.”
This is a great article and written clearly. Thanks!
Thanks so much for this article, Doug. I just took over a coffee shop and was struggling with setting up my Chart of Accounts & Items. I do have a quick question though. I often receive products throughout the day and pay cash from the register for the invoice payment. How do I record that invoice payment so that my deposits to the bank will reflect less money than what my Z report indicates for total cash sales for the day?
Thanks for your help,
Ronda
Hi Ronda, When you pay for purchases with cash from the drawer, you should first set up a “cash expenditures” bank account. Then enter the vendor bill and pay that bill with the “cash expenditures” bank account. Then, at the end of the day, when you “make deposits” to the real bank account, add a line at the bottom of the deposit that debits cash expentitures for the total cash spent that day. This negative amount on your deposit zeros out cash expenditures, and the total deposited to the bank account.
How are you keeping track of your tax? Is the item taxed or just a journal entry to note the tax collected?
My question regards bar sales where the tax is figured in the price of the drink already.
Hi Jlynn, If you have Bar sales that include tax (i.e. the z-tape doesn’t separate out the tax for you), here is what I would do. I’ll assume an 8% sales tax rate, and that you want your sales tax reports to work in QuickBooks. Create a Bar Sales Item and make it Taxable. When you enter the bar sales on the sales receipt, take the total from the z-tape and then divide it by 1.08%. This gives you the sales before tax to be used with the Bar Sales Item. Then, subtract that amount from the total on the z-tape to get the sales tax amount. Add that sales tax amount into the Sales Tax line in the body of the sales receipt like you see in the screenshot above.
Actually, the Z tape is set to give me the tax owed. The manual on the register refers this as a VAT. So my z- tape will look like this:
Bucket 1 @ 10.00
Bottles 2 @ 5.00
Cans 1 @ 2.00
Drafts 10 @ 20.00
DEPTTL 37.00
TAX 1 8.550%
2.92
NET 37.00
GROSS
CASH 7.00
CHECK 10.00
CHARGE 20.00
So I set up a daily sales receipt just like the article states, however the tax is what I am over. Sooo, is there a way to balance this in the daily sales receipt?
Thanks for your time. Your article has saved me hours of searching. The screen shots were a lifesaver.
JLynn, if you look at the screen shot of the Daily Sales Receipt, you will see that Doug has added a sales tax item. You can enter it as a percentage after a subtotal of the taxable items, or you can enter the tax amount directly.
I did add it directly, but maybe I did not set it up right. Because it adds it like it was a sale. So I need to debt an account to get my receipt back to zero OR set it as a percentage after a subtotal. The later intrigues me. How do you set that up?
@Jlynn, you can accomplish this by backing out the tax from each of the bar sales totals as shown on your z-tape.
For example, divide the “Bucket 1″ sales by 1.0855 (10/1.0855=9.21), and then enter that amount on the Bucket 1 line.
The way I have it set up with the subtotal line just before the tax line, it will automatically increase the sales tax item by 8.55% of 9.21 (9.21*.0855=.79).
The one problem you’ll run into is roundoff from time to time, so use the over/short to force your sales receipt to zero out.
@Doug, is that the only way to deal with the round off issue? I tried to enter the sales tax amount manually so that it will match my register tape but I received an error message that said “Changing the amount of a tax line item may cause your sales tax reports to be incorrect.” I’m not worried about my sales tax report being incorrect. The issue is after I enter the sales tax manually and I enter the subtotal line under it. It only totals the sales tax and not the lines above it. I have to enter subtotal again for it to give me the total including the lines above. Is that OK? Will that create any problems?
Your help is appreciated.
Jehad,
You have it right. Just add another subtotal item to get the total of the subtotals above. Subtotal items are completely fine to add to sales forms and they do not affect the G/L at all. They just help you see subtotals on the face of the form and they help you total taxable items so the sales tax line just below that calculates tax on that subtotal.
@Jlynn,
However, another possibility comes to mind after thinking a bit. You said you have a VAT tax, so maybe you don’t actually collect sales tax from customers, but you have a tax on top of your gross sales (gross receipts tax).
In that case, do NOT back out sales tax from each sales item, but instead add a final line item to the sales receipt with a new item called VAT Tax Expense that points to an expense account (VAT Tax Expense). Enter your total sales tax as a negative amount on that line to zero out your sales receipt.
The sales tax IS included in the price of a drink. When the register is set to VAT, then my z tape correctly shows the amount of tax I owe for the evening.
Im not to exited about backing out the tax as every time the sales tax changes, I will have to change all the items instead of one, being sales tax.
I would like my sales receipt to mimic my z tape if it can be done.
@Jlynn,
Since tax is included in each line item, the sales tax total is really just a “memo” that tells you how much tax should be accrued to your liability account.
If there is a way for you to change the way the z-tape reads so that it backs out the tax from each sale item, that would be best. But assuming that’s impossible, you could just do what I said in my last post (i.e. add a line at the end that points to sales tax expense), but instead of sales tax expense you could point it to a sales account (the one that is pointed to by all the bar sales items), which would back out the sales tax from gross sales. That would avoid the need to back out sales tax from each line item.
However… if you do what I said above, you will have overstated taxable sales on the sales tax reports. That happens because each sales item will be recorded INCLUDING tax. But the sales tax report is designed to show sales without tax since the sales tax returns want that number. So it’s a tradeoff. You can back out the sales tax from the sales line items as I recommended above, or you can back out sales tax from the taxable sales on the sales tax reports.
Nothing is ever as easy as we wish. The VERY best solution would be to somehow teach your POS system to give a z-tape that backs out sales tax from each line item… Good luck wiht it!
Doug- Thanks so much for your counsel. I have decided to use my register as a glorified calculator. The items sold will be the price with tax. I have set the register to not figure tax at all.
Once in Quickbooks I will enter the qty. sold and I have backed out the tax as you suggested. The tax reports looked so much better that way!!
Now I am on to setting up employees. We will have contract labor for all bartenders and waitresses. How do I set up a 1099 employee??
I imagine as a vendor and expense to contract labor?
Thanks,
Jennifer
For those POS systems I’ve worked with that won’t play nice and show net bar sales, I instead make a monthly/periodic journal entry to back the tax out of gross. Much less work on a daily basis but still provides accurate reporting.
I’m not clear about how to handle gift certificates received as payment on the daily sales receipt you have outlined above.
Thanks in advance for your help!
Do you have any ideas for handling “batch” accounts receivable. I work with several restaurants that allow “house charges” – direct bill arrangements with local businesses or payroll deduction for their employees. I use a similar template to Doug’s, but am not able to post accounts receivable to more than one “customer” per screen. Currently I post the total daily house charges to a dummy A/R account and then enter individual customer charges, offsetting the dummy A/R account. I have a similar problem when I credit the employee’s payment via payroll deduction.
Scott, you are right, that is complicated, because QuickBooks only allows one A/R account per transaction. I’d have to see more details on what you are trying to do before I could comment, but off the top of my head I don’t see a better answer than what you are doing. But I haven’t played with that to see what the ramifications might be…
Once in Quickbooks I will enter the qty. sold and I have backed out the tax as you suggested. The tax reports looked so much better that way, Im not to exited about backing out the tax as every time the sales tax changes, I will have to change all the items instead of one, being sales tax
My wife and I are opening a restaurant this week and I got the Quick Books with Payroll 2012. Do I need to order something else for Restaurant Quick Books or is there any program to download?; all of this is new to me. Any suggestions would be greatly appreciated. Time is very important.
Thanks for your help.
Earl, there isn’t a “restaurant” version of QuickBooks. This article does talk about how to use regular QuickBooks in a restaurant situation.
For QuickBooks itself, there is a QuickBooks POS system that you can buy, but I don’t know if that is the best choice for a restaurant or not. There are lots of choices. QuickBooks doesn’t REQUIRE a POS system, you can just enter your summary transactions as this article talks about, however you gather the information.
However, I would strongly suggest that you talk to someone who knows QuickBooks, who is familiar with restaurants and point of sale systems. There is a lot that goes into setting this kind of thing up and if it isn’t done right it could really hurt your business. Getting proper guidance at this stage of your business can really make life a lot easier for you. This isn’t the time to be trying to learn how to use QuickBooks on your own.
Good luck! What kind of restaurant, and wereabouts are you located?
This is a 80 seat diner in Ocala, Fl. It was already established for two years but due to poor management they were forced to close. I did talk to a QuickBooks rep yesterday and they helped me set up the payroll and were very helpful with other questions I had.
Sorry; to add on to the above we do not have the POS system, just the old cash handling registers. Is there any old program for that?
Hi Earl,
I agree with Charlie that it will be well worth some consulting fees to get some help with your setup. Although QuickBooks is “easy”, you can really “easily screw it up” so that you don’t get the right reports, sales tax handling, etc.
Re: “a program for your old cash register”, assuming it’s really just one of those old mechanical registers, you won’t find any software that directly connects to that. But you can use the Z-tape from that register to record the daily receipts just as discussed in this article. However, you should check into a more up to date cash register system. Check AccuPOS (www.accupos.com) for a good restaurant cash register system that also directly connects to QuickBooks. It might help you in MANY ways.
Hi, I have a question about credit card tips being paid out in the employee’s check. At this restaurant all tips are put in the employee’s check as wages. I have that pointed to payroll expenses. The tips come in on the daily sale and go out on the paychecks. Is this correct? Or is it a payroll liability. I want it to show correctly on the P&L. All tips do show as being backed out on the daily sale.
Hi Greg,
If I understand you correctly, you collect tips from customer credit cards, and then pay those tips to employees on payday with their paychecks.
My article assumed tips would be paid out to employees each day at the end of their shift and in my experience, most restaurants work that way.
However, if you do hold tips until payday, then you would do most of the same setup above, EXCEPT these changes:
- Create a Credit Card Tips Payable account (liability)
- Create a service item “Credit Card Tips Received” and point that item to the Credit Card Tips Payable account.
- On each daily sale, add the Credit Card Tips Received item (below the subtotal after Sales Tax)and enter a postive amount for the total tips received on credit cards. Make sure to record a separate sales receipt for each “rep” (employee), so that you can get the report for total tips received by employee.
- Change the Tips Addition payroll item to point to the Credit Card Tips Payable account, but leave the other settings the same.
- Do not use the Tips Deduction payroll item on employee paychecks. Each paycheck should include hourly wages and the Tips Addition, but you would not use the Tips Deduction to reduce their paychecks by the amount of the tips.
As I looked closer at this, I realized that the sales receipt shown above should always have include a line for Credit Card Tips Received, so sorry if that confused you. I’ll try to update the screenshot and fix the wording.
I hope this helps.
help….., please!
I record daily activity via journal entry and I’m having a heck of a time trying to record(assign to proper account), track(to employee receiving tips) and report(in payroll) Charged Tips paid daily out of cash register funds.
Any assistance you could provide would be greatly appreciated.
Albert F.
I, also, am not clear on how to handle gift cards purchased (which at the time they are purchased–is an outstanding liability) and then on how to handle once they are redeemed. I’m specifically referring to the set up and use of the sales receipt.
Once they are redeemed, shouldn’t the outstanding liability account be reduced and the “sales” account be increased??
HELP?????
For Gift Certificates:
1) Set up two service items (Gift Certificate Sales, Gift Certificates Redeemed) pointing to the Gift Certificates Liability account (other current liability).
2) On the POS system, make sure you ring up gift certificate sales separately from gift certificate redemptions.
3) Using the data from the daily Z-Tape, record the total Gift Certificate Sales as a positive number on the Daily Sales Summary transaction and record the Gift Certificate redemption as a negative number. Enter them after the last subtotal so they don’t change the other subtotals.
Notes:
The actual REVENUE from the gift certificate will get recorded in the sales (food sales, bar sales, etc.) when the gift certificate is redeemed by the customer.
The two Gift Certificate items will add to and subtract from the Gift Certificate Liability account, so it will always show the total outstanding gift certificates.
It may be necessary to adjust out “expired” certificates using a journal entry at the end of the year, depending on how the business treats the gift certificate contract, and on whether the receipts need to be treated as income for tax purposes.
This has been so helpful in revamping my books for my cafe.
In regards to Discounts as mentioned in the Chart of Accounts screen shot, how is this account used?
For example, we have stamp cards (buy 10 get your 11th drink free). When a customer redeems their stamp card, we punch it in the register and its discounted at 100%.
On my daily sales receipt I’m given: total sales (this amount is less the total discount amount), cash payments, cc payments, gift cards redeemed, and discounts given.
In QB when I enter daily sales: the total sales, cash payments, cc payments and gift cards items balance out to zero and reflect my z-report. But, it doesn’t allow me to accurately record the discounts that were given.
How should I be recording these, and how does it affect the Chart of Accounts?
For the stamp cards issue:
Since the discount key on the register reduces the total sales on the z-report, it makes sense that, as you say “… the total sales, cash payments, cc payments and gift cards items balance out to zero and reflect my z-report…”
So although the z-report shows you the total discounts given that day, you could just ignore it in your QB entry because the total sales from the z-report represents the NET sales (sales less discounts). You could just delete the “discounts given” account and never use it.
If on the other hand, you WANT to separately record the discounts on your financial reports, you could add two more lines to the QB entry, as follows:
1) Set up two service items, StampCardRedemptions (pointed to sales), and StampCardDiscounts (pointed to discounts given). Make both items non-taxable.
2) On the QB daily sales receipt, enter two lines below all the others. For both lines, use the amount of the “discounts” from the z-report. Enter a positive amount for the StampCardRedemptions, and a negative amount for the StampCardDiscounts.
Make sense?
Got it! Thank you Doug for your prompt reply and this blog, much appreciated!
any suggestions (book, web site, forum, etc…)as to where I may be able to get some help with recording charged tips paid out daily using journal entries?
12/31/11 post:
help….., please!
I record daily activity via journal entry and I’m having a heck of a time trying to record(assign to proper account), track(to employee receiving tips) and report(in payroll) Charged Tips paid daily out of cash register funds.
Any assistance you could provide would be greatly appreciated.
Albert F.
Hi Albert,
The article above shows how you can track all these things in QuickBooks, but we use items and sales receipts to get there. If you use Journal Entries, you will have a heck of a time getting there. I guess that’s what you’re experiencing.
Rather than trying to make journal entries work, I recommend you set up the system like in the article and start recording everything that way as of a certain start date. Maybe you could re-enter everything since Jan 1 for example.
As for what to do with the old data, that would be a pretty involved project and I’d recommend you contact one of our consultants using our search at http://www.sleeter.com/user/consultant/search
I hope that helps.
Hello, is there a book that you have published regarding Quickbook for Restaurants. I would like to purchase the entire book that has all of the chapters. Thank you
Noor, The Sleeter Group doesn’t have a book on that topic.