Best Practices for Wineries Using Quickbooks
Rohnert Park, CA
Registration Deadline: Dec 6, 2013
Event Type: Seminars and Classes
Description: The cover of the box says you will be up and running in no time. And yes, many people simply print checks then hand the file off to the CPA at tax time. The smart business owner, however, should learn how to use the many powerful tools in QuickBooks® to help manage the day-to-day decisions of running the business. And in the complex world of wineries where you won’t see a profit from this year’s harvest for another two years or more, it is essential to monitor the business to ensure it is on track. We will explain some special accounts needed for wineries and give you a chart of accounts you can implement the next day. We will also demonstrate the most common processes built into QuickBooks® that will save you time plus other tasks such as setting up budgets, running reports (including the most critical ones), using the credit card feature, and more. QuickBooks® has a wonderful feature that dumps reports into Excel, so we will also show you some Excel tips. For those wineries with tasting rooms, we will show how to manually integrate your point of sale information with QuickBooks®. And finally, we will discuss the best practices to deter fraud and embezzlement. You will leave with checklists, templates, and diagrams of procedures to start unleashing the full power of QuickBooks®.
Jeanette Tan is the accountant at Kokomo Winery and Sbragia Family Vineyards. She is also a Certified QuickBooks ProAdvisor® and has a consulting practice, QB Winery Solutions, which provides training, setup, and support for micro and boutique wineries using QuickBooks®. Before moving to Sonoma County, Jeanette provided a similar service to owners of small businesses on the Island of Maui. As a SCORE counselor, she taught an introductory QuickBooks® class to several hundred people for the Maui County Business Resource Center and the SBA. She admits to being an accidental accountant because she started out as a Pastry Chef, became detoured managing a small French Restaurant for 10 years, then joined the management team that opened the Four Seasons Resort on Maui. This was all many, many years ago, but it gave her a unique in-the-trenches perspective and it gave her the ability to explain accounting terms in plain English. She also speaks very quickly so you will not be bored.