Restaurants & Hospitality Bookkeeping
Restaurant books live or die on two numbers: prime cost and labor, and both get fuzzy fast when tips, delivery apps, and processor fees mix inside your deposits. We reconcile the POS to the bank daily, break sales out by revenue center, and keep payroll tied to what was actually paid. Weekly numbers you can compare across shifts and locations.
What we handle for your restaurant
- Tips, tip-outs, and POS deposits that never reconcile to reported sales
- Labor cost tracked against sales by shift, role, and location
- Food and beverage inventory tied to actual menu cost
- Dine-in, delivery apps, and catering merged into one unusable sales line
- Merchant processor fees quietly shrinking every deposit
Services that matter most here
Tools you already use: Square, Toast, Gusto — we connect to what your restaurant runs on, so nothing about your workflow has to change.
“Payroll for 40 staff used to eat my Sundays. Now it's done before I wake up. I haven't touched QuickBooks in 8 months.”
Questions restaurant owners ask
How do you handle tips in the books?
We record tips so the liability, the payouts, and the payroll tax treatment all agree — including tip-outs between staff. Your POS data drives the entries, and payroll reflects what was actually paid rather than what the deposit roughly looked like.
We run on Toast or Square. Does that change anything?
No. We connect to the POS export or direct feed, reconcile daily deposits net of processor fees, and break sales out by revenue center — dine-in, delivery apps, catering — so your weekly numbers stay comparable across locations.
Ready to hand off the books?
Tell us about your restaurant and get a fixed monthly quote — no contracts, no surprises, backed by a 30-day money-back guarantee.