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It is important to properly account for employee meals for a few reasons: to accurately calculate food-cost percentages, to paint a more accurate picture of revenues, and to be clear on employee benefits for expense and tax purposes.
There are many great reasons to provide free or heavily discounted meals to staff. Among them:
- Servers who have tasted menu items can sell them more convincingly.
- People work better and cleaner when they aren’t hungry.
- Safe-to-eat leftovers or excess product can be repurposed for staff meals.
- Employees will be happier and have a chance to bond over a meal.
The following are the considerations which are as applicable:
- Separate requisition for indenting the supplies for staff meal.
- Allocation of a fixed amount on a per day basis is done which is the difference between the total expenditure and the amount collected by selling coupons.
- Coupon system may be adopted or OTH may be issued.
- Estimated cost per day may be calculated and allocated accordingly.
