Food & Beverage
When your margin is 5%, a 5% mistake erases the month. You need to know your exact numbers.
No Room for Guessing
5% net margin. That’s a good year in this business. Some restaurants run at 3%. Some run at zero and don’t know it until they close.
At those margins, small errors compound fast. Food cost creeps up two points and there goes half your profit. Labor runs hot for a month and you’re working for free. You can’t afford to guess at these numbers. You need to know them.
We help you see exactly where the money goes. Not at the end of the quarter. Every month.
Food Cost Is Where It Hides
You think you’re running 28% food cost. Based on what? Menu pricing from when you opened? A quick look at last month’s invoices? A number your chef told you?
The reality is usually higher. Waste. Over-portioning. Theft. Prices that went up without a menu adjustment. A vendor swap that seemed like a good deal. It creeps up a point at a time until suddenly you’re at 33% and can’t figure out where the profit went.
Actual Food Cost
Actual Food Cost
Purchases, inventory, sales. We calculate what you’re actually running, not what the menu math says you should be.
Menu Profitability
Menu Profitability
Some dishes make money. Some don’t. We help you see which is which so you can price correctly or cut what isn’t working.
Labor Is a Daily Bet
Schedule too many people and you’re bleeding money watching staff stand around. Schedule too few and you’re in the weeds, comping meals, and reading angry reviews tomorrow. Every shift is a gamble.
Labor cost should run somewhere around 30%. But that number hides a lot. Overtime. Training hours. Shifts that ran long. Cooks who prep slowly. It’s not just about headcount. It’s about efficiency.
Labor Cost Tracking
Labor Cost Tracking
Total labor as a percentage of sales. Tracked weekly, not just at month end. You see problems while there’s still time to adjust.
Overtime and Overruns
Overtime and Overruns
Who’s going over hours? Which shifts are running hot? We surface the patterns so you can manage them.
Cash, Tips, and Chaos
Hundreds of transactions a day. Cash drawers, card tips, voids, comps, spills, walkouts. Money moving constantly. Your POS tracks some of it. Your bank account shows something else. Reconciling the two is a job in itself.
Then there’s tips. Cash tips that may or may not get reported. Card tips that need to be paid out. Tip pools. Tip credits. The rules are complicated and most restaurants are doing something slightly wrong.
Daily Reconciliation
Daily Reconciliation
POS to deposit to books. Every day accounted for. Discrepancies caught quickly instead of piling up for months.
Tip Reporting
Tip Reporting
Cash tips, card tips, pools, payouts. We make sure it’s tracked correctly for payroll and taxes. No IRS surprises.
Who We Work With
Who We Work With
Restaurants, cafes, bars, food trucks, bakeries, catering companies, breweries, juice bars. Different formats, same tight margins.
Payroll
Payroll
Tipped employees, overtime, multiple pay rates. Restaurant payroll is its own beast. We handle it.
Utah's Trusted Bookkeeping Firm
First Step:
Start With a Call
Tell us what's going on and we'll let you know if we can help. We'll ask a few questions and give you a straightforward quote.