Our Services

Restaurants don’t behave like “normal” small businesses. You’re dealing with daily sales batches, tips, vendor credits, comps/voids, third‑party delivery fees, and tight food and labor margins. We build your books and reports around restaurant metrics like prime cost, food and beverage cost, and labor‑to‑sales ratios, so you can actually use the numbers to make decisions, not just file taxes.

You can, but it usually costs more in hidden ways: lost time, missed deductions, and bad decisions from incomplete numbers. Most owners we work with were spending 5–10 hours a week in QuickBooks and still didn’t fully trust their reports. Our job is to give you that time back and turn your books into a tool for controlling costs and profit, not another task on your plate.

Yes. A big part of what we do is “clean‑up and catch‑up” work. We’ll review your current file, fix coding, reconcile bank and credit card accounts, and bring everything current so your CPA has clean, tax‑ready books. We handle this as a defined project with clear timelines, then roll you into ongoing monthly bookkeeping so you don’t fall behind again.

Pricing depends on the number of locations, sales volume, and how complex your setup is (multiple POS systems, delivery platforms, payroll, etc.). After a short call, we’ll recommend a flat monthly package so you know exactly what you’re paying for each month. If your books need clean‑up, we’ll quote that as a separate, one‑time project before any work starts.

We handle day‑to‑day bookkeeping: recording and reconciling sales and deposits, vendor bills and payments, payroll entries, and month‑end close. Each month you receive restaurant‑specific financials (P&L, balance sheet, prime cost and labor reports) plus a Restaurant Numbers Review to walk through what’s driving your profit and cash flow. You stay in charge of running the restaurant; we make sure the numbers behind it are clean and clear.

I completely understand wanting one person who really knows your books so you don’t have to re-explain things.
You’ll start with our Director of Client Services for onboarding, then you’ll be assigned a dedicated lead bookkeeper who becomes your primary point of contact and gets to know your restaurant, systems, and preferences.
Behind the scenes, your bookkeeper is supported by our team so there’s coverage for vacations, deadlines, and special projects, but you are not passed around from person to person.
As part of onboarding, we can schedule a Zoom with you, our Director of Client Services, and your lead bookkeeper to walk through your current setup and anything unique about your restaurant. You’ll have your bookkeeper’s direct email and can also book calls with them or with the Director of Client Services whenever you need.

Yes. We work with your payroll provider to make sure wages, tips, and employer taxes are recorded correctly, and we can support you with sales tax tracking and filings so your returns match your books. The goal is that you don’t have to worry whether payroll, tips, or sales tax are being handled correctly in the background.

If you already have a CPA you like, great. We don’t replace them; we make their job easier. We keep your books clean and current all year, then coordinate with your CPA at tax time so they have accurate financials and can focus on strategy and returns instead of cleanup.
If you don’t have a CPA, or you’d prefer to keep everything under one roof, we have CPAs on staff who can file your business and personal returns and provide ongoing tax planning specific to restaurants. Either way, you get bookkeeping, tax, and advisory that all work together.

The Food Bookkeeper is built specifically for restaurants, bars, cafés, food trucks, caterers, and other food and beverage concepts. Through our sister brand, we also support other small and mid‑sized businesses that need bookkeeping, tax, and advisory services, but this brand is dedicated to food and beverage.

We primarily use QuickBooks, R365 or Xero for bookkeeping and connect them to your POS, bank, credit card, and payroll systems so data flows in cleanly. We regularly work with common restaurant tools (Toast, Square, Clover, etc.) and major payroll providers. During onboarding we review your current stack and set up the simplest, most reliable workflow for your restaurant.

Yes. Each month you receive clear, restaurant‑specific reports and you can set up a call any month you’d like a walkthrough what changed, what’s on track, and what needs attention. The goal is that you understand your cash flow, food and labor costs, and true profit so you can make confident decisions, not stare at spreadsheets.

Step one is a short call to understand your restaurant, your current systems, and where your books stand today. Step two is a clean‑up (if needed) and connecting your banks, POS, and payroll. Step three is your first full month of bookkeeping. We work on a simple service agreement with transparent terms; you’re not locked into a long multi‑year contract, and if we ever miss something that’s in our scope, we fix it at our cost.