📑 Table of Contents
🍽️ 1. Overview
The Food & Beverages setup in DizLog automatically includes core expense accounts aligned with restaurant and café operations — from ingredient costs to utilities and staff expenses.
These accounts are used in the Bills (Accounts Payable) module to classify all supplier and operating expenses accurately.
🧾 2. Default Expense Accounts
Account Code | Account Name | Purpose / Example |
6650 | Utilities Expense | Electricity, gas, and water for kitchen or store |
6310 | Communication Expense | Internet and phone for order management |
6110 | Advertising Expenses | Promotions, food posters, or social media ads |
6620 | Rent Expense | Restaurant or commissary space rental |
6220 | Kitchen Supplies Expense | Small utensils, cleaning materials, and kitchen items |
6210 | Bar Supplies Expense | Liquor, glassware, and bar consumables |
6630 | Repairs and Maintenance | Equipment and furniture upkeep |
6540 | Salaries and Wages - Statutories | Contributions and benefits for staff |
6520 | Salaries and Wages | Chef, service crew, and cashier salaries |
6340 | Meals and Representation | Staff meals or meeting refreshments |
6110 | Advertising Expense | Campaign and menu promotions |
6920 | Insurance Expense | Property or fire insurance for store premises |
6640 | Transportation and Travel | Deliveries, logistics, and business errands |
6310 | Communication Expense | Landline or business phone bills |
6800 | Other Expense | Miscellaneous operational costs |
🧮 3. Recommended Cost of Sales Accounts
Account Code | Account Name | Description |
5000 | Cost of Goods Sold | Total cost of food and drinks sold |
5120 | Direct Materials | Ingredients, raw materials |
5110 | Direct Labor | Kitchen staff directly involved in food prep |
5130 | Other Overhead Cost | Gas, cooking oil, condiments |
5200 | Inventory Loss | Spoilage or expired ingredients |
💡 4. Best Practices
Always match your supplier invoices to the right expense account (e.g., electricity bill → Utilities Expense).
Track kitchen consumables and bar supplies separately for cost analysis.
Use Direct Labor for cooks and service crews tied to production.
❓ 5. FAQs
Q: Should delivery fees go under Transportation or COGS?
A: Delivery fees should be classified under Transportation and Travel unless they are directly part of your production costs.
Q: Can I rename these accounts?
A: Yes, you can rename or add sub-accounts to align with your internal reporting.