Bookkeeping for Restaurants Down to the Plate
Thin margins, daily sales, tips, and food and labor costs make restaurant books their own world. Our bookkeeping for restaurants, part of full restaurant accounting services, tracks the numbers that decide whether tonight was profitable.
Book a free consultationThe Two Numbers That Make or Break a Kitchen
Food cost and labor cost are where restaurants live or die. We track both closely so you can see them as a percentage of sales, the way operators actually manage a kitchen.
We import daily sales from your POS, handle tips correctly, and keep vendor bills organized so your prime cost is always in view.
Built for food service
- Daily sales imported from your POS
- Food cost and labor cost tracking
- Tip handling and reporting
- Vendor and food supplier bills
- Multi-location reporting
- Prime cost visibility every period
Why restaurants choose us
- Prime cost tracked, not estimated
- POS and payroll flow into the books
- Tips handled the right way
- Numbers in time to act on them
See Profit by Period, Not Just at Year End
Restaurants move fast, so waiting until tax time to learn how you did is far too late. We close your books on a rhythm that matches how you run service.
With clean weekly and monthly numbers, you can adjust menu prices, portions, and scheduling while it still matters.
Answers Before You Ask
Do you connect to my POS system?
Yes. We import daily sales from common restaurant POS systems so your revenue is accurate without manual entry.
How do you handle tips?
We record and report tips correctly so payroll and taxes are clean, which is an area that trips up many restaurants.
Can you handle multiple locations?
Yes. We provide reporting per location and combined, so you can compare sites and see the whole group.
Ready to Hand Off Your Books?
Book a free consultation and we will tell you exactly where your books stand and what it takes to get them clean.
Book a free consultation