Accounting for Taste: The Messy Middle: Workflows That Work
Speaker: Kristen Nies Ciraldo, Founder at Math for Food
There is guidance out there on the technical side of setting up a restaurant client in QuickBooks or Xero. And last year we spent some time on the relationship side of serving restaurant clients. This six-part series is about everything in between; the actual work of getting real restaurant data (POS, payroll, invoices, money) into the books, reliably and predictably, without babysitting it forever.
Session 1 hands you a simple framework for judging any workflow. Sessions 2-5 apply that framework to the four arenas where a lot of restaurant data actually moves: daily sales, weekly A/P, biweekly labor, and monthly close. Session 6 zooms back out to address the bigger picture scope, client fit, and knowing when a relationship just isn't the right one for your firm.
This series is crafted for accountants and bookkeepers who already know restaurants are different.
And are ready for how to make those differences work for them.
Session 1 The Messy Middle: Workflows that Work
Between "get along with your restaurant clients" and "set up QuickBooks correctly" lies the hardest part of the job: actually getting their data into the books, reliably, without babysitting it forever. This kickoff session introduces a simple gut-check you can run on any workflow, restaurant or not. Know whether your workflows are actually working, or just working today. Five more sessions follow, each tackling a core workflow type in detail.
Cost: Free