accounting treatment of meat and vegetables purchased by restaurants:

meat and vegetables purchased,

raw materials borrowed,

taxes payable-value-added tax payable-input tax payable, and

loans: bank deposits, accounts payable, etc.

Carry-over cost after cooking:

Borrowing: main business cost,

Lending: raw materials,

Generally, finished products are not put into storage, so the account turnover of inventory goods is not written.