Restaurant bookkeeping at the speed the business actually moves.
Hospitality runs on margins thin enough that a two-point swing in food cost is the difference between a good month and a bad one. Monthly books delivered three weeks late are close to useless — by the time you see the problem, you've repeated it twice.
The four problems we see most in restaurants & hospitality
Prime cost seen too late
Food and labour percentages arriving weeks after the period they describe, when nothing can be done about them.
POS data never reconciled
Sales, comps, voids, and tips flowing in as a lump sum that hides what actually happened.
Tip reporting complexity
Tip credits, pooling, and split shifts landing in the books as figures nobody can trace back.
Seasonal cash swings
No forecast for the slow months, so a predictable dip becomes an emergency every year.
What we do about it
- Reconcile POS data properly — sales, comps, voids, and tips
- Report prime cost on a weekly rhythm, not a monthly one
- Forecast cash through the seasonal cycle you already know is coming
- Track vendor pricing so cost creep gets caught early
What this means when you go for financing
Restaurants borrow to build out, renovate, or open a second location — and lenders are cautious with the category. Weekly-grade financial discipline and a credible forecast are what separate a fundable operator from a risky one.
The services behind the work
Most engagements start with a cleanup, then move into ongoing accounting and a loan-ready package.