Industry
Bookkeeping for Restaurants & Bars
Run by someone who spent nearly thirty years in food service, most of it in management, before he kept books for a living. There is no translation step.
Book a free consultationWhy this industry needs a different setup
Weekly rhythm, not monthly. Prime cost moves week to week, labour moves daily, and a monthly profit and loss statement tells you the month was bad after it is already over.
What gets tracked
- Prime cost — cost of goods plus total labour including payroll taxes, reported weekly rather than at month end
- Food and pour cost by period, tied to real inventory counts
- Labour percentage split between hourly, salaried and payroll burden
- Comps, voids and discounts tracked as their own line instead of hiding inside cost of goods
- Tip reporting, tip credit and the payroll treatment that goes with them
- Daily point-of-sale sales summaries posted so the books reflect real trading
- Supplier ledger and 1099 vendor tracking kept current through the year
- Multi-unit reporting by location
How we work with you
Everything is delivered remotely, so it makes no difference whether you are in Little Rock, Chicago or Sacramento. Bank feeds, cloud accounting and a monthly call are the whole mechanism. Books are kept in QuickBooks Online or Xero — whichever suits the business — and payroll, sales tax and 1099 filings are handled in every state you operate in.
Common questions
What makes restaurant bookkeeping different?
Weekly rhythm, inventory counts, comps and voids, tip reporting, and a supplier ledger that turns over constantly. A generalist can reconcile a restaurant. Reading it week to week is a different skill.
Do you handle tip reporting and tip credit?
Yes — allocated tips, tip credit against minimum wage, and the payroll treatment that goes with them, kept consistent with how you actually run the floor.
Can you work with my POS?
Daily sales summaries from the point-of-sale system get posted as journal entries so the profit and loss reflects real trading, not just what cleared the bank.
We are a bar, not a restaurant. Same thing?
Largely. Pour cost replaces food cost as the number that moves, and inventory counts matter more, not less.
Bookkeeping for restaurants & bars, anywhere in the US
Book the free consultation and you will leave the call with a scope, a price and a clear view of what your books should be tracking.
Mo answers his own phone. Same-day reply, every time.