Would activity based accounting be more suitable for a buffet (one price) restaurant or a regular menu (many prices) restaurant? I can see arguments both ways, so I'm not sure.
Activity based accounting
Feb 07, 2007
2 Replies
Presume you mean activity based costing, this is more for manuf businesses. Most restaurants would use some form of standard costing approach. Its easier to analyse the variances (wastage).
Depending on your restaurant, you could have a hybrid systems. Standard costs is used for food. You could apply activity based accounting to wine inventory, especially if it is extensive. Liquor and beer would be treated like food. Just my thoughts, with 25years of experience in hospitality accounting. TK
J wrote:
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