Accounting services built for hospitality businesses
Each service addresses a specific financial challenge that restaurants, cafés, and small hotels deal with. Use one, two, or all three — depending on where you need the most clarity.
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Restaurant & Hospitality Accounting
This is the core service — ongoing monthly accounting structured around how food service and hospitality businesses operate. It covers the financial tracking that independent restaurants, cafés, and small hotel operations typically need but don't always have organized in a usable form.
The reporting isn't a standard P&L document. It's structured around hospitality metrics: food cost as a percentage of revenue, labor cost by category, daily sales by period, and vendor totals. These are the numbers that tell you whether your operation is running efficiently — not just whether it turned a profit on paper.
The service is designed for independently owned restaurants, cafés, and small hotel operations. The reporting structure is set up around your specific operation — your revenue categories, your vendor structure, your staffing arrangement.
Menu Profitability Analysis
A focused review of your menu's financial structure — which items contribute to profitability and which don't. It's a one-time analysis delivered as a written document you can use as a reference for pricing and recipe decisions going forward.
The analysis looks at ingredient costs against your current pricing, factors in preparation time and labor, and identifies where margins are healthy and where they're thin. Each item gets its own calculations, and the written summary includes specific observations — not just a spreadsheet of figures to interpret on your own.
Menu pricing decisions get made by instinct more often than by data — not because operators don't care about the numbers, but because the numbers aren't organized in a form that makes them easy to act on. This analysis puts them in front of you clearly.
Seasonal Cash Flow Planning
Hospitality cash flow isn't flat. It rises in busy periods and drops in slow ones — often sharply, and with some predictability if you're looking at the right data. This service builds a twelve-month projection model that accounts for your actual seasonal pattern rather than averaging it out.
The model covers revenue projections by period, planned staffing adjustments, anticipated vendor and capital expenses, and the resulting cash position for each month. The goal is to enter each season — especially the slow ones — with a prepared position rather than a surprised one.
Three quarterly refresh updates are included. These adjust the projections based on what actually happened in the preceding quarter, keeping the remaining months accurate and usable as the year progresses.
All three services compared
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Restaurant Accounting
$480/month
|
Menu Analysis
$650 one-time
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Cash Flow Planning
$500 + updates
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|---|---|---|---|
| Type | Ongoing monthly | One-time | Planning + 3 updates |
| Best for | Ongoing financial oversight | Menu pricing decisions | Seasonal cash preparation |
| Food cost tracking | — | ||
| Labor reporting | — | ||
| Monthly reports | — | — | |
| Written analysis | — | — | |
| 12-month projection | — | — | |
| Quarterly refresh | — | — |
Where to start depends on your situation
Start with the accounting service if
Your monthly financial picture is unclear, your current reporting doesn't include hospitality metrics, or you've never had structured accounting that reflects how your operation actually runs. This creates the financial baseline everything else is built on.
Start with the menu analysis if
You have an upcoming menu refresh, your food costs have been shifting, or you've never actually reviewed whether your pricing reflects your ingredient and labor costs. It's a one-time project with a clear output you can act on immediately.
Start with cash flow planning if
Your seasonal swings are significant and you're planning for the year ahead — staffing decisions, capital expenses, or simply making sure you'll have enough cash in your slow months to operate normally. A projection model is the right starting point.
Not sure which service fits your situation? That's what the initial conversation is for. We'll ask about your operation and what's been unclear, and suggest what would be most useful to address first.
Tell us about your operation and we'll go from there
A short conversation usually clarifies which service makes the most sense and whether there's a natural place to start. No obligation to decide on the first call.
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