Decoding the F&B Chain Accounting System
From the central kitchen to the consolidated P&L
A morning to review how to organize your data system to match the operating structure of an F&B chain, so leaders know which stores are profitable, where costs leak, and whether the business has the foundation to keep expanding.
Time
Sat · 19 Sep 2026 · 09:00 - 12:00
Location
343 Pham Ngu Lao, District 1, Ho Chi Minh City
Format
Offline · Limited size to leave time for discussion
Vé tham dự
300,000 VND/ person
Pay by QR code; the e-ticket is emailed within about 30 seconds.
- Three hours of live content with experts, no intermediaries
- Session materials collected at the check-in desk
- Dedicated Q&A time for your own chain's situation
Time left until the opening
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- Bank
- MB Bank
- Account number
- 0942212223
- Account holder
- NGUYEN NGOC TIEN TIEN
- Amount
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Context
Why do accounting numbers get harder to control as a chain grows?
With 1 or 2 stores, accounting can still be handled with an old chart of accounts and Excel. But when the business expands into many stores, many brands, many sales channels, a central kitchen and multiple legal entities, problems begin to appear.
Cannot separate profit/loss by store, by brand or by sales channel
To get a report, you must filter and compile manually in Excel
The chart of accounts cannot keep up with the chain's expansion speed
General accounting software does not reflect the specifics of F&B operations
Accounting is done correctly, but reports still do not reflect the real state of the business
The data is complete, but leaders still struggle to see where profit is made and where it leaks
The problem is not really that accounting is done wrong.
The problem lies in how the accounting system was designed from the start.
Bootcamp content
At the bootcamp, you will work with experts to explore
The program is for business owners, managers and the accounting team, to review how to organize your data system to match the operating structure of an F&B chain.
Identify what causes financial numbers to drift from operating reality
Understand the principles of designing an accounting system for a chain model, instead of using one structure for all stores
Understand how to organize data across dimensions: store, brand, sales channel, department, whole chain
Control goods, cost of goods and standard quantities from the source, from the warehouse or central kitchen to each outlet
Read and use financial data to make decisions, instead of only receiving reports after the period has ended
The through line
One data path, from the central kitchen to the consolidated P&L
The goal is not just a good-looking set of reports, but a system that executives can actually read and use.
Central kitchen
Standard quantities, costs and goods controlled from the source
Stores
Revenue, costs and inventory recorded by outlet
Accounting system
A chart of accounts and data structure readable across multiple dimensions
Consolidated P&L
A whole-chain picture that separates profit/loss down to each layer
The difference
Before and after one morning
The bootcamp does not replace your accounting team. It changes how you look at your own numbers.
Before attending
- Reports arrive after the period has ended, too late to intervene
- To know each store's profit/loss, you must filter and stitch Excel files by hand
- A chart of accounts built when there was one store, now patched together with each new opening
- Costs and standard quantities are recorded differently everywhere and cannot be reconciled with the central kitchen
- The data is complete, but no one dares rely on it to decide whether to open or close an outlet
After attending
- See what makes financial numbers drift from operating reality
- Grasp the principles of designing a chart of accounts for a chain model, not one structure for every store
- Picture how to organize data across dimensions so reports show exactly the layer you need
- Know how to control goods, costs and standard quantities from the source to each outlet
- Use reports to make decisions within the period, instead of reading results after it
Program
Three hours, four parts
Each part starts from a real chain problem and does not stop at accounting theory.
Check-in & Networking
Welcome guests, receive materials and connect with fellow chain owners attending.
Understand the F&B Chain Financial Picture
Get a clear view of revenue, costs, profit and the performance of each outlet across the chain.
Visualize the Chain Accounting System
Connect data from stores and the central kitchen to the consolidated report: coding system, data dimensions, document flow.
Break
Identify the Core Cost Groups
Understand and control cost of goods, operating costs, fixed costs and variable costs layer by layer.
The Role of Reports, Metrics and Financial Data
Learn to read, analyze and apply data to make decisions and grow sustainably.
Q&A & Networking
Discuss your chain's situation directly with the expert.
Audience
Who the bootcamp is for
Most effective when the decision-maker and the person who prepares the numbers sit in the same room.
Business Owner / Founder
Running multiple outlets and needing to know exactly where profit is made.
Executive Management
CEO, COO and Operations Directors responsible for the chain's business results.
Accounting Team
Chief accountants and general accountants in charge of data for a chain or multiple legal entities.
Goals
Four questions executives must be able to answer
A well-built chain accounting system answers these four questions at any time, without waiting for period end.
Which stores are profitable?
Separate results down to each outlet and each brand, rather than one blended number.
Where do costs leak?
Trace from cost of goods and standard quantities at the source to costs incurred at the counter.
Which channels perform?
Read the contribution of dine-in, takeaway and food delivery platforms after costs.
Is the foundation ready to expand?
Know how many outlets your current data system can handle before it breaks.
Your guide
Expert instructor
Nguyen Ngoc Tien Tien
Founder of AAU Academy · Former owner of the PEACE Hospitality chain
MBA, James Cook. Has advised and worked alongside 95 F&B businesses on building operating systems and expanding chains.
Ms Kimberly
Chief Accountant · F&B Chain
Many years as chief accountant at leading F&B chain groups in Vietnam, running accounting systems across multiple brands, multiple legal entities and central kitchens.
Event information
All in one place
Topic
Decoding the F&B Chain Accounting System
Time
Sat · 19 Sep 2026 · 09:00 - 12:00
Location
343 Pham Ngu Lao, District 1, Ho Chi Minh City
Event ticket
300,000 VND
Frequently asked questions
Frequently asked questions
My chain only has 2 or 3 stores. Is it too early to attend?
This is exactly the cheapest stage to redesign the chart of accounts and data structure. Fixing after expanding costs far more and carries far more risk.
Do I need to bring real data?
Not required. But if you bring your chain's latest report, the discussion will stay close to your business's real situation.
Can I send my accountant instead?
Yes, but the best results come when the business owner and the accountant attend together, because one decides what needs to be seen and the other builds those numbers.
Does the bootcamp sell accounting software?
No. The program focuses on principles for designing a data system, applicable to the tools you already use.
Is there a more in-depth program after the bootcamp?
Yes. AAU has the Accountant for Non-Accountant course, 8 sessions. Details will be shared at the session.