TORONTO — While good food and great service are the hallmarks of a great restaurant, few restaurants can succeed without sound accounting principles. Luckily a book has been published that addresses everything restaurateurs need to know about the latest standards in bookkeeping and accounting.
The 175-page second-edition book Canadian Restaurant Accounting was written by industry consultant Doug Fisher and published by the Canadian Restaurant and Foodservices Association (CRFA). It serves as a comprehensive, easy-to-use guide and addresses the specific business concerns of foodservice operators, while conforming to the generally accepted accounting principles of the Accounting Standards Board.
According to Fisher, “Canadian Restaurant Accounting addresses the needs of independent, chain and franchise operators and provides direction for the preparation and interpretation of financial statements… It should be used in conjunction with a basic accounting textbook that discusses all the bookkeeping details required to keep financial records.”
Canadian Restaurant Accounting is available to the public for $39.95, but CRFA members can purchase it for $32.95. For more information or to order a copy online, click here.
