Pub Accounting Course

Looking for a good course on pub accounting

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Hi All,

Just wondering if anyone knows of a good short course on pub accounting?

I'm a qualified accountant and tax adviser, so don't need it to cover the basics, but I understand that accounting for pubs has some unique requirements and want to make sure I'm fully up to speed on them as we've recently had a couple of enquiries from potential clients.  I'm always nervous about the things you 'don't know you don't know', so ideally would like to do some sort of course to make sure I'm not missing anything.  I've tried google but couldn't find anything that looked suitable, so I was wondering if anyone had come across a CPD course that might help.

Thanks in advance.

Replies (10)

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John Toon
By John Toon
20th Jul 2023 11:25

Not aware of any specific courses and I'm wondering what areas you think are specialised? Unless they're brewing their own beers or similar there isn't anything complex that isn't any different from a business that buys and sells widgets from an accounting point of view.

Key things with pubs is that they tend not to want to invest in decent systems but somewhat ironically tend to pay excessive amounts for poor POS systems, recording of stock and record keeping can often be manual, all of which jacks up the bookkeeping/accounting costs. Stocks are generally perishable and sometimes provided on a sale/return basis and sometimes connected to a brewery loan/funding which should be all documented. None of this is outside the kind of stuff covered in basic accounting exams (and the accounting standards)

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Replying to johnt27:
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By PurpleGem
20th Jul 2023 12:21

Thanks for the reply - it might just be me overthinking it. As one example I thought there were special rules relating to wastage (rather than just being able to do a normal COS calc), but maybe this relates more to the brewer than the publican.
I've seen accountants advertise as being specialists, so to be honest had probably just assumed there was something a bit unique about it. Like I said my concern is always the not knowing what you don't know! If I don't know that I don't know it I can't look it up! I just thought a course would cover off anything specific that I needed to know about that I hadn't thought of, but it sounds like it might not be necessary.

Thanks again.

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Replying to PurpleGem:
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By Hugo Fair
20th Jul 2023 14:06

A thought ... take the money you were prepared to spend on a course (and the time spent in 'attending' it) - and put it to more productive use.

For instance, find a nice medium-sized local hostelry that has an approachable landlord/owner on site ... and offer to pay him your intended investment - to cover his time (helping you to understand the operation and any book-keeping oddities) as well as a few bevies!

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Replying to Hugo Fair:
John Toon
By John Toon
20th Jul 2023 16:24

Wastage calcs tend to be done by stock valuers. Whether your prospective client uses one probably depends on their size. It's an important metric to measure for any F&B business but quite often it's estimated by said valuers as the records tend to be too manual/cumbersome to provide the detail.

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Replying to johnt27:
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By Hugo Fair
20th Jul 2023 16:31

Intended for OP rather than me?

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By Open all hours
20th Jul 2023 15:10

There’s nowt to it. Just look at the number of times the licences change hands in any of the soap operas.

Even the most unlikely seem to manage.

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By ireallyshouldknowthisbut
20th Jul 2023 15:32

Depends what you are set up for.

I don't have a single client with a till, van or cash trade, or tips, so would be a huge learning curve for us.

If I already did shops and restaurants it would be same old same old.

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By PurpleGem
20th Jul 2023 16:29

Thanks for all the replies.

We have clients it lots of different industries, but not any in that sort of sector. We do have some fairly large hair/beauty salons, so used to dealing with cash/till/card machine entries. So I'm not phased by that side of things.

I had just convinced myself there was something specialist about accounting for pubs but it sounds like I was wrong on that. I think it was probably ullage and wastage allowances for producers that I was getting confused with.

I'm on pretty good terms with our local Landlord, so I'll have a chat with him when I next see him (maybe I'll have to make a special visit!) just to see how he does things and if it throws up anything unexpected.

Thanks again to everyone who took the time to reply. Much appreciated.

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By bernard michael
21st Jul 2023 09:38

My advice is don't accept pubs as clients as they can be trouble,which I've found in the past before I started refusing them

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Replying to bernard michael:
the sea otter
By memyself-eye
21st Jul 2023 12:39

Harsh: my wife works for a very well run pub- been in the same family for 40 years.. Choose ones that are actually owned by the Guy or Gal behind the counter.

By 'owned' I mean the premises.

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