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The Vegetarian Food Fair Manual Project Hosted by Follow these links to learn more about VUNA and IVU:
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Vegetarian Food Fair Manual Draft Part IV Section 23: Final inventory After the food fair, you'll want to regroup and begin assess the outcome of the fair. The best place to start is probably with the finances, and this section outlines the areas you need to consider to get your inventory organized. Merchandise Even if your event wasn't organized as a fundraiser for your organization, you may still turn a profit from the sale of merchandise at the food fair. The first task of the final inventory from the fair is to figure out how much money you made. You should take an inventory of all remaining merchandise, including literature or other items you purchased for the fair, and decide its value. This value can be deducted from the total expense of merchandise purchased for the food fair because it was not sold and remains with your organization. It becomes part of your regular inventory or can be stored for next year's fair or other events. Make a note or list of this merchandise so that it is available for the group. TOPOutstanding bills You should pay any outstanding bills and reimburse volunteers before calculating the revenue from the fair and making notes about budget and expenses. TOP Profits and expenses After you have a remaining inventory list, compare this with the beginning inventory that you purchased for the food fair to determine the exact number of items that were sold, unit by unit. From this number, you can calculate profit and expense. Beginning inventory - ending inventory = total sales Add up any membership dues or in-kind donations that you received from attendees, vendors, or other sources on the day of the fair. With these numbers, you can create an exact budget, which will guide you in creating a more accurate working budget for future food fairs. An exact budget will also enable you to decide whether sponsorship and vendor fees were adequate or need to be increased in the future. TOP |
