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CPA. Big 4 trained. Built for the restaurant industry.

You know your food cost is too high. You just don't know by how much.

Between tip tracking, delivery app fees, fluctuating food costs, and a POS system that speaks a different language than your books, restaurant finances are a full-time job on top of your full-time job.

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Here's what we hear from restaurant owners over and over: "I know I'm leaving money on the table, but I don't have time to figure out where." It makes sense. You're running a kitchen, managing staff, dealing with DoorDash taking 30% of every delivery order, watching food costs climb, and trying to keep labor under control. The books get pushed to the bottom of the pile. Then tax season comes and you're scrambling through a year of POS reports, trying to figure out what you actually made. Meanwhile, your spreadsheet says one thing and your bank account says another. A restaurant accountant told us that most owners don't realize their actual profit margin until someone else sits down with the numbers. By then, the leaks have been running for months.

Sound Familiar?

The owner who didn't know he was losing money some months.

A restaurant owner finally sat down to do his books at tax time. His wife had been tracking things in Excel, and they both thought the business was doing fine. Revenue looked good. The restaurant was busy. But when they actually broke it down, some months they were losing money. Food costs had crept up without anyone noticing. Labor was running over on weekends. Delivery app fees were eating 25-30% of every third-party order. None of this showed up in their day-to-day because they were looking at revenue, not profit. The worst part? He'd already signed a lease on a second location based on numbers that weren't real.

We Understand Your Challenges

Restaurants & Food Service bookkeeping is different.

•Your profit margins are razor thin, and you don't have a clear picture of where the money is actually going. Revenue looks fine, but your bank account tells a different story.
•Delivery apps are taking 25-30% of every order and you feel trapped. You can't afford to be on them, but you can't afford not to be. And nobody's tracking what those fees actually cost you each month.
•Tip tracking is a mess. Cash tips, credit card tips, tip pooling, tip-outs to BOH. You're not sure if you're even compliant with reporting requirements, and the math takes forever at the end of every shift.
•Food costs keep climbing and you're not catching it until it's too late. No weekly tracking, no waste monitoring. By the time you realize your food cost percentage jumped from 28% to 35%, it's already eaten your margin for the month.
•Your POS system generates reports that don't match your books. Toast says one thing, QuickBooks says another, and reconciling them feels like translating between two languages.
•Labor costs are the valve everyone squeezes, but nobody's tracking it properly. You're cutting hours reactively instead of planning proactively, and your managers are getting yelled at to "GET YOUR LABOR COST DOWN" without the data to do it intelligently.
How We Help

We handle it all, so you don't have to.

Monthly P&L that actually shows your real margins. Revenue, COGS, labor, overhead, and delivery app fees broken out so you can see exactly where your money goes.
Delivery app fee tracking across DoorDash, Uber Eats, and GrubHub so you know the true cost of every third-party order, not just the revenue it brings in
Proper tip recording and allocation for tax compliance. Cash tips, credit card tips, tip pools, and tip-outs documented correctly so you're not exposed at audit time.
Food cost tracking tied to your actual numbers, not just what your spreadsheet says. We reconcile what you're buying with what you're selling so cost creep doesn't hide in the noise.
POS-to-books reconciliation. We make sure what Toast or Square reports matches what's actually in your accounts. No more mystery discrepancies.
Clean records your tax preparer can use immediately. No more reconstructing a year of transactions from POS dumps and bank statements at tax time.
Common Questions

Questions restaurants & food service owners ask us

My books are basically just POS reports and a folder of invoices. Can you work with that?
Yes. Most restaurants we onboard are starting from exactly that. POS reports, supplier invoices, and a bank account. We pull it all together into a proper bookkeeping system, categorize everything, and get you caught up. No judgment.
How do you handle tip tracking and reporting?
We set up proper recording for cash tips, credit card tips, tip pools, and tip-outs. Everything is documented for tax compliance. If you're not sure whether your current tip practices are reported correctly, we'll flag that during onboarding so you can fix it before it becomes a problem.
We use Toast. Does that work with your process?
Yes. We work with Toast, Square, Aloha, Clover, and most other POS systems. We reconcile your POS data with your bank account and books every month so the numbers actually match.
Can you help me figure out my real food cost percentage?
That's a big part of what we do. We track your COGS against your revenue so you can see your actual food cost percentage each month. If it's creeping up, you'll know before it eats your margin. The target for most restaurants is 28-35%, and we'll make sure you always know where you stand.
What about delivery app fees? Nobody tracks those for me.
We do. DoorDash, Uber Eats, GrubHub, all of them take different percentages and structure their payouts differently. We break out what each platform actually costs you so you can decide whether the volume is worth the margin hit.
Do I really need a bookkeeper for a single location?
If you're doing your books in Excel or not doing them at all, yes. Restaurant finances are more complex than most small businesses because of tips, high transaction volume, perishable inventory, and multiple revenue streams. A bookkeeper who understands restaurants catches things you won't, like food cost creep, labor overruns, and delivery app fee leaks.
How much does restaurant bookkeeping cost?
Plans start at $250/month for single-location restaurants with moderate volume. Most restaurants fall in the $300-500/month range. Flat monthly rate, no surprises. For a business running on 5-10% margins, catching one cost leak pays for the service.

Stop running your restaurant on gut feel.

Let's talk about your numbers. Free consultation, no strings attached. We'll look at your setup and tell you exactly what clean books would look like for your restaurant.

Get Started Today