Back of House Accounting

Get timely, reconciled financials and unit-level reporting that help restaurant operators understand performance and act on it.

Manage tipped payroll across locations with jurisdiction-specific compliance, scheduled filings, tax-credit support, and labor reporting.

Helps hospitality operators plan cash, understand unit performance, monitor debt obligations, and prepare for financing and capital decisions without a full-time finance hire.

Get lodging-specific financial reporting and analysis that helps owners and operators understand performance and where revenue converts to profit.

See location performance, reconcile franchise obligations, and plan growth using consistent unit-level and consolidated reporting.

Spot beverage, cash, and shift-level losses sooner with accounting and reporting tailored to bars and nightlife venues.

See costs and margins by product and sales channel, reconcile excise and compliance records, and receive timely financial statements.

Improve visibility into event earnings, cash needs, beverage costs, and labor with accounting tailored to bookings and seasonal demand.

Prepare and file tax returns, meet recurring filing obligations, and claim eligible FICA tip credits.

See when cash may run short and plan around upcoming restaurant payments and receipts.

Estimate tax by check line, separate tax from revenue, and reconcile gross point-of-sale totals with tax-inclusive sales.

Calculate drink prices and identify gaps between theoretical and actual beverage costs to help locate lost product and margin.

Restaurant accounting

Restaurant accounting and outsourced bookkeeping for independent operators and groups. The service covers restaurant-specific period close, POS and delivery reconciliation, accounts payable, account reconciliations, inventory accounting, accruals, weekly reporting, payroll and tip compliance coordination, and financial analysis. It produces per-unit and consolidated reporting, works in clients’ existing systems, and delivers a closed P&L and balance sheet by day 10 of the following period. Prior-period cleanup can be scoped separately.

Category: Accounting Services

• Reconcile Sales To Deposits
  Trace sales across POS and delivery channels through settlement and into the bank, with variances investigated to support reliable recorded figures.
• Track Weekly Unit Performance
  Review sales, food, and labor performance by location while the information can still inform operating decisions.
• Compare Units And Consolidate Results
  Review location-level performance alongside reconciled consolidated group results.
• Deliver Timely, Comparable Financials
  Receive closed financial statements promptly on restaurant-specific trading calendars, making period comparisons more meaningful.
• Measure Actual Cost Of Sales
  Use inventory movement and usage, rather than purchases alone, to report cost of sales and identify differences between theoretical and actual costs.
• Coordinate Restaurant Tip Compliance
  Support records and reporting for tip credits, service-charge treatment, and applicable Form 8027 filings.
• Identify Sales Exceptions
  Examine comp, void, and discount activity to identify unusual activity and potential losses.
• Capture And Route Vendor Invoices
  Organize vendor costs by category, route invoices for approval, and prepare payment runs for client review.
• Anticipate Cash Requirements
  Understand upcoming cash needs and how payment timing affects the bank balance.
• Keep Your Existing Systems
  Continue using supported accounting, restaurant, POS, and payroll systems while the service works within the existing technology stack.
• Get Named And Reviewed Support
  Work with a named accountant for day-to-day bookkeeping and a controller who reviews the close.
• Scope Historical Cleanup Separately
  Address prior-period bookkeeping through a separately scoped cleanup engagement.
• Plan Around A Fixed Monthly Fee
  Agree on the monthly fee after reviewing the operation and scope, with historical cleanup quoted separately.

Restaurant payroll

Payroll processing and compliance support for tipped restaurants across locations and entities. The service handles payroll each cycle, tip reporting and tip-credit rules by state and location, tip pooling, federal, state and local filings and deposits, Form 8027 where required, and annual FICA tip-credit calculations. It also supports new-hire onboarding and terminations, applies state-specific final-pay rules, and sends labor reporting by unit and daypart into the weekly flash. Payroll can integrate with POS and scheduling systems where the systems allow.

• Process Payroll Across Locations
  Run payroll across restaurant locations and entities, with POS and scheduling integrations where the systems allow.
• Apply Tip-Credit Rules By Location
  Apply the rules and rates relevant to each location and address tip-credit conditions and shortfalls as part of tipped payroll.
• Classify Tips And Service Charges Correctly
  Keep tip and service-charge treatment distinct in payroll, including the effects of service-charge classification on payroll taxes, tip-credit eligibility, and overtime.
• Configure Tip Pools And Allocations
  Set up tip pooling and allocation for applicable state and location rules and address required Form 8027 allocations.
• File Returns And Make Deposits
  Manage payroll tax returns and deposits across applicable federal, state, and local requirements.
• Claim The FICA Tip Credit Annually
  Calculate the annual FICA tip credit on eligible reported tips and retain a supporting schedule for the tax preparer.
• Track Labor By Unit And Daypart
  Bring labor cost information into the weekly flash by unit and daypart.
• Manage Hiring And Termination Requirements
  Address payroll-related new-hire reporting and state-specific final-pay rules, including applicable New York employer registration requirements.

CFO and controller services

Fractional CFO, controller, and treasury support for hospitality operators who have outgrown bookkeeping but do not need a full-time finance hire. Services include bottom-up budgeting, quarterly revisions and rolling forecasts; weekly 13-week cash projections; debt covenant tracking; unit-level economics and benchmarking; monthly senior review; lender and investor reporting; capital planning; bank and merchant settlement reconciliation; and accounts payable payment scheduling. Analysis is built from the operator’s own history and actual results.

Category: Fractional CFO Services

• See Cash Needs Further Ahead
  Review projected cash receipts and disbursements in a regularly updated forecast to identify upcoming cash requirements.
• Plan Operations With Documented Assumptions
  Use budgets grounded in unit history and forecasts updated against actual results, with the basis for projected revenue and costs made visible.
• Compare Location Performance
  Review contribution and cost lines by location, with comparisons across units and comparable operations.
• Discuss Results With A Senior Reviewer
  Pair financial results with prepared variance commentary and discuss decisions with a senior team member.
• Monitor Covenants Before Test Dates
  Track covenant ratios each period and see when a ratio is trending toward its minimum before the test date.
• Prepare Reports For Funding Conversations
  Receive audience-appropriate reporting packages and support during financing conversations and audit or review engagements.
• Model Capital Needs And Payback
  Evaluate new units, refurbishments, and equipment using models based on the business’s own history.
• Reconcile Banking Activity
  Connect reported sales and payment activity with deposits and investigate differences between transactions and bank records.
• Plan And Approve Payments
  Review a prepared payment schedule alongside the current cash projection before approving the accounts payable run.

Hotel accounting

Hotel accounting and reporting services for lodging businesses, including daily reconciliation of the property management system to the ledger, USALI-format financial reporting, monthly owner statements, departmental performance analysis, and occupancy and lodging tax filings. The service supports the current USALI 12th revised edition and conversion from older layouts, and handles reporting for multiple ownership groups from consolidated books. Monthly reporting includes departmental detail and analysis of RevPAR, gross operating profit, flow-through, and cost per occupied room.

Category: Accounting Services

• Receive Current USALI-Format Reports
  Get hotel statements and schedules in the current USALI format, structured for owner, brand, and lender review.
• Identify Where Revenue Converts To Profit
  Review departmental results and hotel metrics against budget to understand performance and the flow-through of incremental revenue.
• Reconcile Night Audit Data Daily
  Match PMS activity to the ledger each day so discrepancies can be addressed before month-end.
• Deliver Owner Packages By Agreement
  Receive monthly statements tailored to agreements, with separate packages available for ownership groups from consolidated books.
• Receive Closed Books By Day Ten
  Get a closed P&L and balance sheet by day 10 of the following month.
• Convert Statements To The Current Edition
  Move reporting to the current USALI edition with mapped balances and restated comparatives.
• Track Covenant Position Each Period
  Review debt service coverage and covenant position each period, with trends toward a minimum visible before the test date.
• Track Hotel Outlets With Departmental Detail
  Keep restaurant, bar, and banquet activity visible in hotel accounts alongside rooms and other operated departments.
• File Hotel Taxes Across Jurisdictions
  Handle applicable state and local tax filings on schedule across jurisdictions.

Franchise and multi-unit accounting

Accounting and bookkeeping services for franchisees and independent multi-unit restaurant groups. The service combines location-level profit and loss reporting, multi-entity consolidation, royalty and advertising-fund accounting, franchisor reporting, unit benchmarking, and new-location modelling using one set of books. It also covers POS and merchant-deposit reconciliation, accounts payable, payroll journals, sales-tax preparation, and franchise-fee accruals.

Category: Accounting Services

• Reveal Unit-Level Profitability
  See each location’s performance rather than relying on a group total that can average away weaker units.
• Reconcile Entities Into One Group View
  Review consolidated results alongside location-level detail, with intercompany transactions eliminated from group results.
• Reconcile Franchise Fees To Contract Terms
  Calculate and accrue franchise obligations using the agreement’s stated basis, then compare them with franchisor draws.
• Meet Franchisor Reporting Requirements
  Receive reports in the required format and on schedule without maintaining a separate set of books.
• Compare Location Economics
  Identify differences in unit costs and contribution so outliers can be examined in context.
• Model The Next Location
  Use historical unit performance to prepare a pre-opening budget, estimate ramp, and assess cash requirements.
• Keep Location Records Reconciled
  Maintain recurring records through sales reconciliation, invoice coding, payables, payroll journals, and franchise-fee accruals.
• Align Reports From One Close
  Manage the business on its chosen calendar and meet franchisor reporting requirements without running two separate accounting exercises.

Bar and nightlife accounting

Accounting services for bars, taprooms, and nightlife venues. The service reconciles daily sales and cash, counts and values beverage inventory, compares theoretical and actual usage by category and station, captures and checks distributor invoices, and handles payroll and tips. Each period includes accruals, a closed P&L and balance sheet by day 10, written variance commentary, and a weekly flash. The accounting also addresses cash controls, promotional pricing, comps and spills, draft yield, and deferred revenue from bottle-service deposits. Single locations and multi-location operators can receive category-level reporting and consolidated results.

Category: Accounting Services

• Reveal Beverage Loss By Category
  Identify categories and stations accounting for differences between expected usage and actual inventory.
• Close Books By Day 10
  Receive timely financial statements, written commentary, and weekly flash reporting.
• Reconcile Sales And Identify Cash Variances
  Match POS activity to settlements and see cash differences at station level.
• Measure Draft Yield And Quantify Loss
  Compare purchased volume with volume sold to quantify draft loss, including differences among taps.
• Track Comps And Spills Separately
  Make complimentary drinks, spills, and staff drinks visible in their own accounts and shift-level reporting.
• Handle Bar Payroll And Tip Treatment
  Apply bar-specific tip and payroll handling, including applicable tip-credit and worker-classification distinctions.
• Check Deliveries And Flag Price Changes
  Review distributor pricing and compare deliveries with orders.
• Separate Pricing Tiers In Reporting
  Keep promotional and event pricing distinct in financial reporting to improve period comparisons.
• Account For Bottle-Service Deposits
  Track prepaid tables and deposits with appropriate revenue timing.
• Compare Variance Across Locations
  See consolidated results alongside site-by-site variance to compare locations.

Brewery accounting

Accounting for breweries and taprooms, separating production, taproom, self-distribution, and wholesale economics. The service includes cost-per-barrel reporting by brand and package, work-in-process costing, inventory accounting across four states, excise accrual and reconciliation, distributor deduction accruals, and taproom sales reconciliation. It also prepares production and removal records that reconcile compliance reporting to the general ledger and delivers a closed P&L and balance sheet by day 10 with variance commentary.

Category: Accounting Services

• Calculate Cost By Brand And Package
  See finished cost per barrel by brand and package, including production inputs and costs carried through work in process.
• Compare Margins Across Channels
  See channel performance separately so results in one channel do not conceal margins in another.
• Accrue Excise On Removal
  Record excise liability when beer leaves bond and reconcile it to production and removal records.
• Carry Costs Through Production
  Keep production costs with beer through fermentation and conditioning until packaging.
• Track Inventory Across Four States
  See inventory in each production and distribution state to support cost-per-barrel calculations and identify shrinkage.
• Reconcile Compliance Records To The Ledger
  Keep production and removal records used for compliance reporting consistent with the general ledger.
• Review Costs And Results By Day 10
  Receive timely financial statements and commentary, with cost-per-barrel trends for period review.
• Track Keg Deposits As Liabilities
  Keep deposit obligations visible until a keg returns or the deposit is forfeited.
• Accrue Distributor Deductions
  Include late-arriving distributor deductions in the period they relate to.
• Reconcile Taproom Sales And Beverage Costs
  Connect taproom sales to settlements and make beverage costs and comps visible by category.

Venue and events accounting

Accounting for venues and event-driven hospitality businesses. Deposits are held as liabilities and revenue is recognized on the event date. The service reconciles banquet event orders (BEOs) to final invoices and POS records, plans cash flow around seasonal booking calendars, tracks beverage costs against theoretical usage, models labor against booked business, and separates room rental, food, beverage, service charges, and gratuities.

Category: Accounting Services

• Recognize Revenue When Events Occur
  Keep deposits out of earned revenue until the event date.
• Reconcile BEOs To Final Charges
  Compare event orders with final invoices and POS records to surface missed additions, comps, and adjustments.
• Plan Cash Around Bookings
  Use the booking calendar to anticipate cash needs and prepare for seasonal slow periods.
• Separate Event Revenue Streams
  Keep event revenue categories distinct in the accounts to reflect their different tax and tip treatment.
• Track Beverage Variance By Category
  Compare beverage cost with theoretical usage and view variance by category.
• Model Labor Against Booked Events
  Base labor planning on the event calendar and booked business.
• Compare Labor Against Plan
  Review how reported labor compares with planned staffing and costs.

Tax preparation and filings

Tax preparation and filing support for hospitality businesses, including annual year-end tax preparation and filing. Related filing work includes federal, state, and local payroll returns and deposits, sales tax filings, and Form 8027 reporting for qualifying food and beverage establishments. The service also calculates and claims the FICA tip credit annually, with supporting schedules maintained for the tax preparer.

• Prepare And File Annual Tax Returns
  Provides annual year-end tax preparation and filing as part of the back-office service.
• File Payroll Returns And Schedule Deposits
  Support timely payroll tax filings and deposits across applicable jurisdictions.
• Prepare And File Sales Tax Returns
  Support recurring sales tax filing, including applicable location-specific requirements.
• File Required Form 8027 Returns
  Help qualifying establishments meet annual tip-income reporting requirements through Form 8027 filing.
• Calculate And Claim The FICA Tip Credit
  Support annual calculation and claiming of the employer FICA tip credit with a supporting schedule.

Restaurant cash flow forecast

A free interactive 13-week restaurant cash flow model that recalculates as users enter their figures. It accounts for card and delivery receipts, vendor payments, payroll, rent, loan payments, operating costs, and sales tax. Users can edit weekly sales and one-off payments, view weekly cash inflows and outflows, and download the forecast as a CSV. The tool runs in the browser; figures are not transmitted or stored.

• Project Cash Flow For 13 Weeks
  View a week-by-week cash projection across a quarter and roll it forward as actuals and estimates change.
• Identify The Lowest Cash Week
  Locate the projected cash trough and see when the forecast may fall below the desired minimum.
• Model Delayed Sales Deposits
  Account for settlement lag, delivery sales, and commission when estimating when sales proceeds reach the bank.
• Forecast Vendor Payment Dates
  See how vendor terms shift payments into future weeks and affect cash outflows.
• Plan Around Payroll Runs
  Account for payroll amounts and pay-run timing, including the cash impact of biweekly payroll.
• Track Sales Tax Set Aside
  See the estimated tax balance held between filings and the cash outflow when tax is remitted.
• Tailor The Forecast To Your Figures
  Replace defaults with the restaurant’s cash position, sales mix, costs, payment schedules, and tax settings.
• Review Weekly Cash In And Out
  Inspect expected receipts and major payment categories each week alongside closing cash.
• Keep Forecast Figures In Your Browser
  Use the forecast without sending or storing figures on company systems.
• Adjust Weekly Sales And One-Off Payments
  Reflect expected changes in sales and specific payments directly in the forecast.
• Download The Forecast As A CSV
  Save the forecast as a CSV file for use outside the tool.
• Restore The Default Assumptions
  Reset entries to the default assumptions and start again.

NYC restaurant sales tax calculator

A free interactive calculator for estimating New York restaurant sales tax on a check entered by line type. It applies taxability rules to food and drink, takeaway items, alcohol, cover charges, delivery charges, voluntary tips, and mandatory gratuities. Users can calculate tax on pre-tax amounts or work backward from a gross point-of-sale total that includes tax. The calculator shows taxable and exempt receipts, tax due, the guest’s total, and revenue net of tax. Its default New York City rate is 8.875%, adjustable for another New York jurisdiction. Calculations run in the browser; entered figures are not sent or stored.

• Apply Tax Rules By Check Line
  Classify different items and charges according to their stated New York tax treatment instead of applying one rate to the entire check.
• Back Tax Out Of Gross POS Totals
  Work backward from tax-inclusive sales to estimate net taxable sales and included tax.
• Test Mandatory Gratuity Exemption Conditions
  Assess the stated conditions that determine whether a mandatory gratuity is exempt or taxable.
• Calculate Tax On Pre-Tax Check Amounts
  See tax and check total while keeping taxable and exempt receipts distinct.
• Set A Combined Jurisdiction Rate
  Use the default rate or change it to match another New York jurisdiction.
• Separate Tax Liability From Restaurant Revenue
  View collected sales tax separately from net revenue.
• Keep Calculations Private In Browser
  Calculate using check figures without sending or storing the amounts entered.
• Export Calculation Breakdown As CSV
  Save the displayed calculation breakdown as a CSV file.

Pour cost calculator

A free interactive calculator for pricing and analyzing beverage costs. It calculates drink cost, pour cost, gross profit, and saleable pours using a selected or custom container, pour size, menu price, and expected loss. For a full period, users can calculate actual beverage cost from opening inventory, purchases, and closing inventory, then compare it with theoretical recipe cost. The tool also prices a drink from a target pour cost, provides container-volume and yield references, and downloads calculations as CSV. It runs in the browser; entered figures are not sent or stored.

• Calculate Drink-Level Costs And Margins
  See an individual drink’s cost and pour-cost percentage alongside gross profit and estimated saleable pours.
• Measure Actual Period Pour Cost
  Use inventory movement and net beverage sales to calculate actual period beverage cost and pour cost.
• Compare Theoretical And Actual Costs
  See the difference between expected recipe usage and inventory-based actual cost.
• Price Drinks To A Target Cost
  Work backward from a target pour-cost percentage to find the required drink price and markup.
• Model Container Sizes And Product Loss
  Configure calculations for supported or custom containers and account for expected product loss.
• Keep Entered Figures On Your Device
  Run calculations without sending or storing figures entered into the tool.
• Check Container Conversions And Yields
  Use ounce conversions and theoretical yields to relate container sizes to drink or pint quantities.
• Download Calculations As CSV
  Export the calculation in CSV format for use outside the tool.