Books that keep up with restaurants.
Restaurants have more moving parts than almost any small business — high volume, thin margins, and a lot of suppliers. We set up your accounting system and run it, so you can see where the money went without living in a spreadsheet.
Your money, the way it actually moves
Daily sales across cards, cash and delivery apps; a stack of supplier invoices for food, drink and packaging; payroll with tips and a rotating team. Getting a real picture of food cost and margin means all of it landing in one place — which is what we set up.
What we set up for you
- 01Daily sales by channel (card, cash, delivery), with HST
- 02Supplier bills and food costs, so margin is visible
- 03Payroll with tips, vacation accrual and the right deductions
- 04HST owing, month-end close, and reports your accountant can use
Questions
Can you track food cost and margin?
Yes — because sales and supplier costs land in the same system, you can ask how the week or a product did and get a real answer, not a guess.
What about delivery apps?
Payouts from delivery platforms are recorded so your sales and fees reconcile, rather than showing up as a mystery deposit.
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