Writen by Robert Berman
Keeping track of expenses in any business can be a very frustrating exercise and even more exasperating for a business that is on wheels and moves to numerous locations throughout a state and/or country.
Food concession operators face this challenge each and ever day.
Small expenses such as gas, a refill of propane, a container of cooking oil or something as simple as a new mop can, over a period of a year add up to hundreds of receipts and even more important thousands of dollars.
The use of business credit cards or any low interest rate cards does not solve the problem, as credit card statements do not delineate expenses sufficiently for tax purposes.
To help solve the challenge of ensuring that all expenses are properly accounted for requires a two pronged approach.
1. The first and most important is a commitment by all those incurring the expenses to follow the procedure that is set in place to handle the receipts. It is very easy to apply the procrastinators’ concept of “I will do it later”. If you apply this attitude, the system will not work. There must be diligence and a commitment by all those involved to ensure that the system will work.
2. The second is the system.
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April 1st, 2012
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