If my client is receiving inventory every week, do I need to do an inventory count every week and do the journal entry, for that weeks inventory or just wait til the end of the month and do one journal entry?
Thank you for a great explanation regarding this. However, I would just like to clarify, what if I named my products/services according to my dishes (Spaghetti, Fries, Fried Chicken & etc) and not in whether its dine in or take out. How should I account my inventory if my product/services have different variable expenses?
I mean you can name it after the dish but tracking the ingredients in the dish is practically impossible. Unless you can measure them perfectly which I still dont recommend.
Hi Andrew, thank you very much. This is very helpful. I was scratching my head trying to decide whether i should use job costing etc which will be a pain. When you say we need to reverse the adjusting entry for the beginning of the next month, I assume, this entry is only for the unused inventory. For example beginning inventory was 100, ending inventory was 10. Adjusting entry M1 was: Debit inventory, credit COGS 10. Adjusting entry M2 will be: Debit COGS 10, credit inventory 10? Any thoughts on overheads? Do we use the same method?
Hi there! Yes you got it right. Treatment for overheads depend on their nature. If it is directly attributable to the product being sold, you should include them in the cost of goods sold. If not, consider them as outright expenses only if they are consumables that dont last very long. Otherwise, post them in the supplies expense account then adjust at month end using supplies inventory account using the same method
@@AndrewRMoloCPA thanks Andrew. Appreciate it. May I clarify one more point please. What about machines and tools used in the production of the food. These are long term asset but used in production. Does it make sense to make it part of COGS. Or should i treat it as regular asset and depreciate. I guess my confusion comes from the fact that it's production asset. Do i need to allocate it like overhead to COGS? Thanks for your time Andrew. God bless!
To clarify, I do not recommend tracking ingredients as inventories for restaurants regardless of the accounting software being used. has nothing to do with quickbook's capacity to do the job.
Hi. Great video. I am using Shogo to import sales into QB with sales receipts. It is asking me to create an item? Should I create non-inventory. I am using Marketman to track inventory. Thanks
Hi Adriana, what version of quickbooks are you using? to answer your question briefly, yes you should create non-inventory items for the ingredients and other items that form part of your cogs. but for the sales transactions, we usually use service items and it is completely disconnected to the qbo ingredients purchased in terms of reporting. It is advisable to use a third party inventory tracker as long as the movements of those inventories do not simultaneously affect the profit and loss and balance sheet.
@@adrianamiller9 It depends. how do you wanna see the sales in the PnL? is it by categories like: dine in, take away? do you wanna create reports of sales broken down by type product you sold? it really depends on what kind oof reports you want quickbooks to generate for you and how it is presented.
@@adrianamiller9 realistically, restaurants don't sell the products they buy. they convert that into another product. If you create a product that represents a menu item and then you sell that item, would you expect it to decrease the volume of ingredients used in that menu item? because that would be highly impractical for reasons based on the case I was making in the video. I highly suggest that you let your POS handle the "per-product/menu item sold report". Create generic service catetgories for your sales in quickbooks (i.e. Dine in or Take away) and link those to a generic set of Income accounts in the PnL.
Hi Andrew, I have another question please. What if i use the raw materials to prepare some dishes that will be frozen/dried, but not sold immediately each month. So it's like work in progress. What's the most practical way to capture the moving from raw materials to WIP? And the WIP may have a combination of multiple raw materials. Thank you in advance for your thoughts.
Hi Shabnam. There are possible ways to incorporate process costing into quickbooks but non of them are remotely practical. Setup a work in progress account for each frozen item you are making. Then, this will be the workflow: 1. Record Purchase of ingredients as is. 2. Measure and assign costs to the ingredients that you want to start processing, then create a journal entry debiting to the work in progress account and crediting to the expense account(if expense method) or inventory(if asset method). 3. Once process is finished, assign costs to the finished goods. And create another journal entry debiting to the finished goods(frozen item inventory) account and credit to work in progress account. Then you can go from there. It might be very complicated because there are too many reclass entry involved. Thats why I never recomend these types of system for restaurants unless you are willing to go through the hussle.
in this example, would you set up a separate product for each item (ketchup, flour , chicken, pork, etc)? I understand that you group the items for the inventory accounts & COS accounts. but would you do a bunch of separate product items?
No, generic labels would do. For example, condiments, meat, seafood, bread/pastry. Then you can specifiy in the descpription. But it all depends on how large your item list is. If its small then you can create one item for each ingredients.
plz. guide me, how to setup accounts in QBO for start up expenses employees training and salaries, Construction and decoration Expenses of business premises, travel expenses, all these expenses are made before business starts operation, Regards,
Super helpful! Thanks was just thinking about this for a food truck we are building.
Brilliantly explained, about the issue frequently face
GREAT VIDEO . THANK YOU
Bravoo!!! U are very Helpful!! thank you!!
If my client is receiving inventory every week, do I need to do an inventory count every week and do the journal entry, for that weeks inventory or just wait til the end of the month and do one journal entry?
Thank you for a great explanation regarding this. However, I would just like to clarify, what if I named my products/services according to my dishes (Spaghetti, Fries, Fried Chicken & etc) and not in whether its dine in or take out.
How should I account my inventory if my product/services have different variable expenses?
You shouldn't. That's what the video is all about.
I mean you can name it after the dish but tracking the ingredients in the dish is practically impossible. Unless you can measure them perfectly which I still dont recommend.
Hi Andrew, thank you very much. This is very helpful. I was scratching my head trying to decide whether i should use job costing etc which will be a pain. When you say we need to reverse the adjusting entry for the beginning of the next month, I assume, this entry is only for the unused inventory.
For example beginning inventory was 100, ending inventory was 10.
Adjusting entry M1 was: Debit inventory, credit COGS 10.
Adjusting entry M2 will be: Debit COGS 10, credit inventory 10?
Any thoughts on overheads? Do we use the same method?
Hi there! Yes you got it right.
Treatment for overheads depend on their nature. If it is directly attributable to the product being sold, you should include them in the cost of goods sold. If not, consider them as outright expenses only if they are consumables that dont last very long. Otherwise, post them in the supplies expense account then adjust at month end using supplies inventory account using the same method
@@AndrewRMoloCPA thanks Andrew. Appreciate it. May I clarify one more point please. What about machines and tools used in the production of the food. These are long term asset but used in production. Does it make sense to make it part of COGS. Or should i treat it as regular asset and depreciate. I guess my confusion comes from the fact that it's production asset. Do i need to allocate it like overhead to COGS? Thanks for your time Andrew. God bless!
@@shabnammokhtar hi. No, treat them as fixed assets and depreciate regularly.
@@AndrewRMoloCPA thank you so much. Have a wonderful day
Hi Andrew please state any IFRS , IAS applicable to this situation
you mention that you don't recommend using qbo to track inventory & cogs. what do you recommend - excel worksheet? do you have a video on that?
To clarify, I do not recommend tracking ingredients as inventories for restaurants regardless of the accounting software being used. has nothing to do with quickbook's capacity to do the job.
Hi, Should I put cleaning materials (Ex. fryer cleaner) in COGS ? or should I put it under Operating Expenses ?
Hi, operating expenses under janitorial supplies.
Hi. Great video.
I am using Shogo to import sales into QB with sales receipts. It is asking me to create an item? Should I create non-inventory. I am using Marketman to track inventory. Thanks
Hi Adriana, what version of quickbooks are you using? to answer your question briefly, yes you should create non-inventory items for the ingredients and other items that form part of your cogs. but for the sales transactions, we usually use service items and it is completely disconnected to the qbo ingredients purchased in terms of reporting. It is advisable to use a third party inventory tracker as long as the movements of those inventories do not simultaneously affect the profit and loss and balance sheet.
@@AndrewRMoloCPA QB Online Plus.
What services I would create?
@@adrianamiller9 It depends. how do you wanna see the sales in the PnL? is it by categories like: dine in, take away? do you wanna create reports of sales broken down by type product you sold? it really depends on what kind oof reports you want quickbooks to generate for you and how it is presented.
@@AndrewRMoloCPA I would rather see the report by products sold.
For non inventory I would create all my menu item or food, wine and etc?
@@adrianamiller9 realistically, restaurants don't sell the products they buy. they convert that into another product. If you create a product that represents a menu item and then you sell that item, would you expect it to decrease the volume of ingredients used in that menu item? because that would be highly impractical for reasons based on the case I was making in the video. I highly suggest that you let your POS handle the "per-product/menu item sold report". Create generic service catetgories for your sales in quickbooks (i.e. Dine in or Take away) and link those to a generic set of Income accounts in the PnL.
Hi Andrew, I have another question please. What if i use the raw materials to prepare some dishes that will be frozen/dried, but not sold immediately each month. So it's like work in progress.
What's the most practical way to capture the moving from raw materials to WIP? And the WIP may have a combination of multiple raw materials.
Thank you in advance for your thoughts.
Hi Shabnam. There are possible ways to incorporate process costing into quickbooks but non of them are remotely practical.
Setup a work in progress account for each frozen item you are making.
Then, this will be the workflow:
1. Record Purchase of ingredients as is.
2. Measure and assign costs to the ingredients that you want to start processing, then create a journal entry debiting to the work in progress account and crediting to the expense account(if expense method) or inventory(if asset method).
3. Once process is finished, assign costs to the finished goods. And create another journal entry debiting to the finished goods(frozen item inventory) account and credit to work in progress account. Then you can go from there.
It might be very complicated because there are too many reclass entry involved. Thats why I never recomend these types of system for restaurants unless you are willing to go through the hussle.
@@AndrewRMoloCPA thanks a zillion Andrew. Really appreciate it. God bless 👍🏻👍🏻👍🏻
in this example, would you set up a separate product for each item (ketchup, flour , chicken, pork, etc)? I understand that you group the items for the inventory accounts & COS accounts. but would you do a bunch of separate product items?
No, generic labels would do. For example, condiments, meat, seafood, bread/pastry. Then you can specifiy in the descpription.
But it all depends on how large your item list is. If its small then you can create one item for each ingredients.
plz. guide me, how to setup accounts in QBO for start up expenses employees training and salaries, Construction and decoration Expenses of business premises, travel expenses, all these expenses are made before business starts operation,
Regards,
how to get this application
Thank you sir!
pre. ka anu ano mo si engr. pet molo?
Twin brother
@@AndrewRMoloCPA woahh
Hi Andrew, I would like to getting in touch. Would you be able to share your email. Thank you
Hi. Its drewmolo2017@armaccountingbs.com