"How do I know if your firm is the right “fit” for us?”

We don’t try to be all things to all people.  Our clients have sales ranging from $250,000 to $25,000,000 annually and include single unit and multiple unit operators.  We handle firms that operate in various states.

“I don’t need any help with bookkeeping.”

If that is true, it may greatly reduce our fees.  The fact is that restaurant bookkeeping is not the same as bookkeeping in other businesses.  At a minimum a restaurateur simply needs more detailed information, more accurate information and more timely information than most other business owners.  Without someone like us supervising the bookkeeping, it often gets sloppy, and that can be a costly mistake in terms of both time and money.

“Why do you say restaurant bookkeeping is different?”

Tracking cost of goods and payroll by category is essential.  Knowing daily or weekly food costs is vital.  Promotions, buybacks and employee meals must be tracked and controlled.  Strict control and accounting for cash takes care and diligence.  We’d be happy to enumerate the various types of activities and transactions that make a strong bookkeeping and accounting control system necessary.  Most accounting firms run away from bookkeeping or simply don’t have the finesse to handle restaurant bookkeeping correctly.