Why choose Alessandro & Associates?

  1. ?

    “Why do you bundle your services?”
    Most restaurants don’t have a controller, accounting department, a human resources department or in-house legal counsel. While we don’t offer legal services, our team of experienced professionals “fill in the gaps” inherent in your business, without the need to hire a myriad of outside consultants.
  2. ?

    “Your fees are higher than other quotes we are getting.”
    Our pricing is a reflection of our depth of services. Most accounting firms offer tax filing services but little or nothing in the way of bookkeeping support, financial analysis and business advice. If you have in-house resources and need a reduced scope of services, we are happy to discuss it with you.
  3. ?

    “What value does your firm offer me?”
    All accounting firms charge fees for basic tax preparation services. We bundle our tax, accounting and consulting services to maximize our value to you. We focus on helping you make smart business decisions, finding operating cost savings and avoiding business risks. In short we help you to build and protect your wealth.
  4. ?

    “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.
  5. ?

    “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.
  6. ?

    “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.
  7. ?

    “I report all my sales, why should I be concerned about a sales tax audit?”
    Sales tax audits are conducted frequently, at random. The record-keeping requirements are stringent and can cause audit problems. New York State examines more than routine sales transactions. Other areas under scrutiny include tax-exempt transactions, use tax liability on fixed asset and expense purchases and use tax on “comped” items. Considering the steep penalties and interest on any sales and use tax assessment, even taxpayers that report all sales can face large assessments if they are not prepared.
  8. ?

    “I have a lot of experience and know the rules about tip reporting and tip appropriation.”
    You may be right, but there are a number of complexities. You need an understanding of the new two-hour, twenty-percent rule and how to assure that certain employees in your tip pool are eligible to participate in it. Also, there are extensive new record-keeping requirements that greatly affect all New York restaurant employers.
If you have more questions please contact us