Cork & Column Bookkeeping's 30-Day Calendar
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Week 1
Your numbers are speaking; here's how to listen
Nine years managing restaurant floors — and here is the one number I wish every owner had in their head before they ever looked at a P&L: prime cost, and why it is the only formula that actually connects what happens on the floor to what shows up in the books
Three numbers every bar and restaurant owner should be able to name without opening a spreadsheet — and what it means if you can't name all three
Nobody talks about why a profitable October can still leave you short on November rent — distributor payment timing and how it makes your bank account lie to you
Week 2
The mistakes that quietly drain operators
It's a Saturday with 140 covers on the book, and the owner has just pulled me into the office to ask why payroll has bounced — and not one person in that building can read the P&L
Stop running your liquor order on a personal card — and three other habits that make your books unsolvable before a bookkeeper even touches them
Are you making hiring decisions based on your bank balance — because your books and your bank account are telling you two completely different things right now
Week 3
What a cleanup actually fixes
My first catch-up project, I told a bar owner it would take three weeks — it took nine, and I paid for that mistake in hours I never billed, because I did not ask one question I now ask on every single intake call
The intake call before a cleanup project is the least glamorous fifteen minutes in bookkeeping — and the one that determines whether a backlog takes six weeks or six months
If you've been putting off getting your books cleaned up because you're embarrassed by how far behind they are — that is the most common reason people call, not the least
Week 4
Know your rhythms, run your year
Slow Januaries are not a problem to survive — they are the best diagnostic your business has, and operators who read them correctly come out of Q1 with information that a busy June will never give them
She was convinced she had to cut a staff position — every month looked like she was losing money — until we looked at her books instead of her bank balance and found out she had been profitable most of the time
How to read your P&L the way a restaurant bookkeeper reads it — the four lines that actually tell you if this month was good, and what to skip
Nine years managing restaurant floors — and here is the one number I wish every owner had in their head before they ever looked at a P&L: prime cost, and why it is the only formula that actually connects what happens on the floor to what shows up in the books
Three numbers every bar and restaurant owner should be able to name without opening a spreadsheet — and what it means if you can't name all three
Nobody talks about why a profitable October can still leave you short on November rent — distributor payment timing and how it makes your bank account lie to you
It's a Saturday with 140 covers on the book, and the owner has just pulled me into the office to ask why payroll has bounced — and not one person in that building can read the P&L
Stop running your liquor order on a personal card — and three other habits that make your books unsolvable before a bookkeeper even touches them
Are you making hiring decisions based on your bank balance — because your books and your bank account are telling you two completely different things right now
My first catch-up project, I told a bar owner it would take three weeks — it took nine, and I paid for that mistake in hours I never billed, because I did not ask one question I now ask on every single intake call
The intake call before a cleanup project is the least glamorous fifteen minutes in bookkeeping — and the one that determines whether a backlog takes six weeks or six months
If you've been putting off getting your books cleaned up because you're embarrassed by how far behind they are — that is the most common reason people call, not the least
Slow Januaries are not a problem to survive — they are the best diagnostic your business has, and operators who read them correctly come out of Q1 with information that a busy June will never give them
She was convinced she had to cut a staff position — every month looked like she was losing money — until we looked at her books instead of her bank balance and found out she had been profitable most of the time
How to read your P&L the way a restaurant bookkeeper reads it — the four lines that actually tell you if this month was good, and what to skip