Setting up inventory items

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Using QuickBooks in the Wine Industry
- Module 1 – Introduction
  - QB Introduction
  - Outline
- Module 2 – Cost Pools & Chart of Accounts
  - Costing Part 1 – Cost Pools (9:48)
  - Costing Part 2 – The Costing Book (9:32)
  - COA Part 1 – The balance sheet accounts (6:23)
  - COA Part 2 – Income and overhead expenses (6:20)
  - COA Part 3 – More overhead expenses (5:16)
  - COA Part 4 – Accounts for winemaking and bottling activities (3:30)
- Module 3 – Inventory
  - Setting up inventory items
  - Workflow for inventory
- Module 4 – Sales and Samples
  - Using QB classes for sales channels
  - Sales Details Part 1 – Setting up the accounts and items
  - Sales Details Part 2 – Workflow for entering the sales details
  - Entering pours, samples, & shrinkage
- Module 5 – Flag direct costs
  - How to flag direct costs
- Module 6 – Budget & Cash Flow
  - Entering a budget in QuickBooks
  - How to use a shortcut to create your budget/forecast
  - How to convert the budget/forecast to a Cash Flow Quickie
  - Next steps to creating a budget/forecast
- Module 7 – Reports
  - Reports 101
  - Financial report package
- Module 8 – Vineyards
  - Vineyards
- Module 9 – My QB Favs
  - Introduction to QB favorites
  - Use QuickBooks payroll
  - Customize an invoice template & mark as pending
  - Use the credit card charge forms and reconciliation window
  - Use vendor nicknames for out-of-state tax agencies
  - Grapes and more grapes: Use purchase orders and Item receipts
  - Merchandise is inventory too
  - Use excel to reconcile inventory physical count
  - The right way to record sales of futures
  - Attach documents to vendors, customers, and items
  - Set reports to accrual basis
  - Workflow for petty cash
  - Use the sales tax revenue report
  - User names, Closing date, Backups, and The End

The Crush