QuickBooks bookkeeping for bakeries

The counter and the wholesale round in QuickBooks

Wholesale customers are billed on account and sometimes send product back, while the counter turns over a stream of small sales. Each side needs its own bookkeeping.

• Cafes, delis and grocers on standing orders invoiced on the terms you agree with each, using the signed delivery dockets from each run.
• Credits raised against a wholesale customer's invoice for short deliveries, damaged trays or unsold product you agree to take back, so their balance shows what they actually owe.
• Where your QuickBooks plan offers class tracking, the counter and the wholesale round each get a class, giving each side a profit and loss of its own, which lets you judge whether wholesale is worth its early starts.
• Counter sales entered from the end-of-day summary your point of sale produces, with the card portion matched to the settlement that reaches the bank and cash deposits checked against the cash the till recorded.
• Deposits on birthday and wedding cakes held against the order under the treatment your accountant gives us, with the balance paid at pick-up matched to it.
• Invoices from flour mills and from dairy, egg and packaging suppliers emailed straight into QuickBooks, checked under For review against bills already entered, and recorded as new bills where nothing matches.
• An accounts receivable ageing report for your wholesale customers each month, showing which accounts are overdue and by how long.
• Each bank and card account compared with its statement in QuickBooks every month, with differences such as a deposit still in transit or a duplicated entry explained.

Businesses by main state or territory

These counts are for the ANZSIC class Bakery Product Manufacturing (Non-factory based), which covers bakeries that make bread, cakes and pastries in the shop rather than in a factory. Bakeries that produce in a factory are counted in other classes, so they are not in these counts.