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so ive had a lot of questions about how restaurant businesses are supposed to record their inventories and cost of goods sold most of my clients in the restaurant industry are quite confused on this issue so i decided to get deeper into this concept and explain it in the simplest ways so for those of you who dont know me yet i am andrew molo im a cpa and a quickbooks pro advisor managing owner of arm accounting we are a small remote quickbooks consulting company based in the philippines and we serve businesses abroad mostly in the us so without further ado this is restaurant inventory setup [Music] explained the debate on this issue is whether or not restaurants should be using the inventory tracking feature in quickbooks online to account for their inventory movements and cost of goods sold i suggest that they shouldnt but in order to give you guys the right context allow me to show you first how inventories work inside quickbooks online every time you set up an inventory item or
