From the POS to the ledger — books that tie out daily.

Volume, cash, and margins measured in single digits. A restaurant produces hundreds of transactions a day through a POS, takes payment in every form, carries tips that belong to staff rather than the business, and lives or dies on a prime cost the owner needs to see weekly, not annually. Generic bookkeeping treats a restaurant like any other small business — and the books drift within a quarter.

Tying what the point-of-sale system says you sold to what actually landed in the bank — daily sales by tender type (cash, card, third-party delivery), minus tips payable, processor fees, and comps, matched against deposits. When it's done right, the gap between the register and the bank is explained every day; when it's skipped, 'undeposited funds' quietly swallows the truth.

Prime cost is food and beverage cost plus labor — the two cost lines a restaurant operator controls week to week. Tracked weekly against sales, it tells you whether the operation is drifting before the month-end P&L can. Our bookkeeping is built so prime cost is readable on demand, not reconstructed at quarter-end.

Yes — as the liability they are. Tips collected through the POS belong to staff, not revenue, and the books must show them flowing in and out without inflating sales or profit. Payroll-side tip reporting and its tax treatment stay with your payroll provider and CPA — we keep the books that make their numbers tie.

Carefully, because the deposit those platforms send you is nothing like your sales. DoorDash, Uber Eats, and Grubhub take a large commission, sometimes withhold their own fees and adjustments, and pay you a net figure days later — so booking that deposit as revenue understates your sales and hides one of the biggest costs on your P&L. We record third-party orders at gross, break out the commission and fees as the expense they are, and reconcile each platform's payout against the orders behind it. That's the only way you can actually see whether delivery is making you money or quietly costing it.

A daily sales summary is a single journal entry, built from the POS each day, that captures the full picture: sales by category, sales tax collected, tips owed to staff, comps and discounts, and the breakdown by tender — cash, cards, third-party — so the day can be reconciled to what actually hit the bank. It's the backbone of honest restaurant books. Run daily, the gap between the register and the deposit is explained every single day; skipped, a month's worth of small discrepancies piles into 'undeposited funds' and nobody can untangle it. We set the summary up so the daily numbers stay true.

As the number that decides whether the kitchen is actually profitable. Food and beverage cost only means something when it's measured against sales over the same period, which takes recording purchases correctly and accounting for inventory on hand at period-end rather than treating every grocery order as an instant expense. We keep cost of sales and inventory tracked so your food-cost and beverage-cost percentages are real and readable — the levers that, alongside labor, make up the prime cost an operator lives and dies by.