Chart of Accounts: Restaurant & F&B

What's Included

A restaurant and food & beverage (F&B) specific Chart of Accounts with accounts for tracking the unique cost structure of food service businesses:

Revenue accounts:

• Dine-in sales (VATable)
• Takeout and delivery sales
• Beverage sales
• Catering revenue
• Other F&B income

Cost of Sales — Food:

• Food purchases (raw ingredients)
• Kitchen supplies
• Packaging materials
• Delivery platform fees (GrabFood, Foodpanda, etc.)

Cost of Sales — Beverages:

• Beverage purchases
• Bar supplies

Operating Expenses (F&B-specific):

• Kitchen equipment depreciation
• Uniforms and laundry
• Pest control
• Health permits and certificates
• Commissary fees
• Rider and delivery costs

Food Cost Percentage

The most important metric for any restaurant is food cost percentage:

Food Cost % = (Food Purchases + Beginning Inventory − Ending Inventory) / Food Revenue × 100

Industry standard for Philippine casual dining is 28–35%. Fine dining often runs 30–38%. Quick service and fast food target 22–28%.

This COA includes a summary sheet for computing food cost percentage weekly or monthly.

BIR Compliance for Restaurants

Restaurants that are VAT-registered must issue Official Receipts for services (even if the primary activity feels like selling goods — food service is classified as a service by the BIR). The COA is structured accordingly.

If you use a Cash Register Machine (CRM) or POS system, ensure it is BIR-registered. Z-readings and audit rolls must be kept for 10 years.

Who Should Use This

• Restaurants (casual, fine dining, fast food)
• Cafes and coffee shops
• Catering businesses
• Food stalls and canteens
• Cloud kitchens and delivery-only operations

How to Customize

1. Add sub-accounts per outlet or concept if you operate multiple brands.
2. Separate commissary costs from individual branch costs.
3. Track food waste as a separate contra-cost account.
4. Add a franchise royalty expense account if applicable.