Stock & money
Cash book, expenses and profit & loss for restaurants
Each account — the cash drawer, the bank, UPI — starts at the balance it had the day you began. Bill payments land in it by how they were paid; purchases, supplier payments and expenses come out of it. The profit & loss reads it all back, with real food cost from the stock.
Know what's in the drawer, the bank and the profit — every day.
How it works
- Open each account and enter what is in it today. Bringing old books? Pick an earlier date and add the old entries back-dated.
- Bill payments land on their own — cash in the drawer, UPI and card in the bank, the way you set it.
- Purchases and supplier payments come out of the account you pick.
- Add expenses as they are paid — rent, salaries, gas, electricity. GST on a bill with a GSTIN is kept as input tax.
- Money the owner puts in or takes home, and cash deposited in the bank, are one tap each.
- Open Profit & loss: net sales, food cost, wastage, expenses and what is left.
What you get
- Every account's balance, and a passbook view line by line
- What you owe suppliers and what guests still owe you
- Expenses by category, with GST inside them
- Profit & loss with food cost %, against the period before
- GST collected against GST paid — what is left to pay, or carried forward
- One Excel with the P&L, purchase register, money book and expenses for your CA
Questions about money book & profit
Do I still need Excel for my accountant?
No. Download one workbook with the profit & loss, the purchase register with GST, the money book and the expenses. The GST report adds the input tax sheets beside your sales.
Is a bill counted twice if it is also in the money book?
Never. Bill payments are read from the bills themselves, so a cancelled or refunded bill corrects the balance on its own.
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