Restaurants & Hospitality

Bookkeeping for restaurants, bars, and food service businesses. We track food costs, reconcile POS systems, and handle the cash and tips that make restaurant accounting messy.

The Industry

Restaurant bookkeeping is different because you deal with high volume low-margin transactions, perishable inventory, cash handling, tips, and multiple revenue streams. Your POS system tracks sales but you still need to reconcile it, track food costs, manage tip reporting, and separate catering from dine-in from delivery revenue.

We work with restaurants, bars, food trucks, catering companies, cafes, and other food service businesses. We know how to reconcile POS systems, track prime costs, handle tip reporting and allocation, calculate food cost percentages, and deal with the accounting challenges unique to hospitality.

Who We Serve

Restaurants, bars and breweries, food trucks, catering operations, cafes and coffee shops, quick service restaurants, and other food and beverage businesses in the DFW area.

What Makes Us Different

We understand POS reconciliation, food cost tracking, tip reporting requirements, delivery service fee accounting, and prime cost analysis. We know restaurant accounting is high-volume and detail-intensive.

The Services

Restaurant businesses need bookkeeping that handles high transaction volume, tracks food costs accurately, and manages the compliance issues around tips and cash. Here’s what we handle.

POS System Reconciliation

We reconcile your POS reports to bank deposits daily or weekly. Sales, refunds, voids, discounts, and payment types are all tracked. Cash over and short is documented so you know if there are register discrepancies.

Food Cost Tracking

We track food and beverage purchases and calculate cost of goods sold as a percentage of revenue. You know if your food costs are in line or if portion control, waste, or theft is eating your margins.

Tip Reporting and Allocation

We handle tip reporting for payroll, track tip pools and allocations, and ensure compliance with IRS tip reporting requirements. Your tip records are accurate and defensible if questioned.

Multi-Channel Revenue Tracking

We separate dine-in, takeout, delivery, and catering revenue. DoorDash, UberEats, and other third-party delivery fees are tracked separately so you know what each channel actually nets after fees.

The Problem

Most restaurant owners look at POS totals and bank deposits and assume everything is fine. But cash discrepancies, untracked comps, employee meals, and waste all eat into profit. Without proper reconciliation and cost tracking, you do not know if you are profitable or just busy.

Food costs creep up slowly. Prices increase, portions get inconsistent, waste goes untracked, theft happens. Without weekly food cost analysis, you do not catch problems until you have bled profit for months.

Mystery Shrinkage

When POS systems are not reconciled carefully, cash discrepancies and inventory shrinkage go unnoticed. You might be losing hundreds per week to theft, errors, or untracked comps and never know it.

Food Cost Blindness

Without tracking food costs as a percentage of sales weekly or monthly, you do not see when costs creep up. By the time you notice profit is down, you have lost thousands to uncontrolled food costs.

Delivery Fee Confusion

Third-party delivery services take significant fees but many restaurants do not track the net revenue properly. You think delivery is profitable when you are actually losing money after commissions and fees.

Tip Compliance Problems

Improper tip reporting or allocation creates payroll tax issues. The IRS scrutinizes restaurants for tip income underreporting. Errors can result in back taxes, penalties, and employee disputes.

The Outcome

Your books are reconciled daily or weekly so discrepancies get caught immediately instead of months later. Food costs are tracked consistently and you know when percentages start climbing. You can adjust portions, negotiate with vendors, or raise prices before margins disappear.

Revenue is tracked by channel so you know what dine-in, delivery, and catering actually contribute after all fees. Tip reporting is compliant and documented. You have the financial visibility to make smart decisions in a tight-margin business.

Protected Margins

Regular food cost tracking and prime cost analysis help you maintain margins in a low-margin business. You catch cost increases and operational issues before they destroy profitability.

Channel Profitability

Understanding the true net revenue from each sales channel helps you decide where to focus. Some delivery services might cost more than they are worth. Catering might be your most profitable channel.

DFW's Trusted Bookkeeping Firm