1. Short accounting period: catering enterprises usually calculate their income and expenditure on a daily basis, which will produce a large number of accounting statements. The frequency of accounting work is higher than that of other enterprises, which makes the task difficult to complete.
2. Cost is difficult to control: The cost composition of catering industry is complex, including labor, food, rent, logistics, equipment maintenance, etc. The fluctuation and change of these costs bring great trouble to accounting work.
3. Small scale of operation: catering enterprises often open a restaurant or shop first, so the scale of operation is relatively small, resulting in a shorter accounting cycle than other large enterprises, and the accounts are relatively complicated. Sometimes the enterprises themselves do not pay enough attention to accounting.