cynfulsmokersbbq
Full Fledged Farker
- Joined
- Sep 5, 2011
- Location
- Wapello...
Accounting and Bookkeeping:
I will be up front and admit I am lousy at it. i stink at the finer points. I can't tell you how much I spent on cabbage last year for slaw, and I can't tell you how much I spent on paper towels. I can tell you how much we earned, how much I spent on meat, how much we sold catering vs. vending. But I just have a tough time at the finer points.
I think that part of the reason for this is because BBQ catering and vending is a second job. My wife and I both still have "primary" jobs. However the BBQ keeps us very busy. We are at the point that if I took it full time, I honestly believe it would explode.
I consider myself an first class vendor/caterer. We put out a superior product, I think I do a hell of a job as a pit master. Hell We have booking as far out as September of 2016!
My partner AKA... Mrs. Cynful, My Wife, ...
has stated that unless I can do a better job of book keeping she will not be a partner in the next step of our business plan which is to open a carry out/catering building.
What does everyone else do?
What do you use to make the job easier? Is there any such thing?
How much do you "fine detail" when you are doing your accounting?
Is there software that would help me....
I love what I do, and I have BBQ dreams.
Thanks in advance..
I will be up front and admit I am lousy at it. i stink at the finer points. I can't tell you how much I spent on cabbage last year for slaw, and I can't tell you how much I spent on paper towels. I can tell you how much we earned, how much I spent on meat, how much we sold catering vs. vending. But I just have a tough time at the finer points.
I think that part of the reason for this is because BBQ catering and vending is a second job. My wife and I both still have "primary" jobs. However the BBQ keeps us very busy. We are at the point that if I took it full time, I honestly believe it would explode.
I consider myself an first class vendor/caterer. We put out a superior product, I think I do a hell of a job as a pit master. Hell We have booking as far out as September of 2016!
My partner AKA... Mrs. Cynful, My Wife, ...
has stated that unless I can do a better job of book keeping she will not be a partner in the next step of our business plan which is to open a carry out/catering building.
What does everyone else do?
What do you use to make the job easier? Is there any such thing?
How much do you "fine detail" when you are doing your accounting?
Is there software that would help me....
I love what I do, and I have BBQ dreams.
Thanks in advance..