Find out about food cost now, not at year end
Restaurants run on thin margins, and the books usually tell owners about a food cost or labor problem months after it started. By then it's expensive.
We reconcile daily sales from your POS to the actual deposits, separate card fees and tips, and handle tip liability properly so it isn't mistaken for income. Food and labor cost percentages are tracked regularly so you can act on them while they still matter.
Sales tax is tracked and filed on schedule, and payroll — usually the biggest cost after food — is recorded correctly with its liabilities.
- Daily POS sales reconciled to deposits
- Card fees and tips separated
- Tip liability recorded correctly
- Food and labor cost percentages
- Texas sales tax filed on schedule
- Payroll entries and liabilities
