Restaurant Accounting Services Built for Restaurants
Restaurant bookkeeping, accounting, and financial systems that connect your POS, bank deposits, payroll, inventory, and QuickBooks — so you can actually trust your numbers.
Accounting • Bookkeeping • POS Reconciliation • Cost Controls • Financial Reporting
Your Restaurant Can Be Busy and Still Be Losing Money
Sales are coming through the POS. Credit card deposits are hitting the bank. Payroll is being processed. Vendors are getting paid. QuickBooks is producing reports.
Everything can appear to be working while thousands of dollars quietly disappear through incorrect mappings, inventory variance, labor inefficiency, unreconciled deposits, inaccurate food costs, or weak financial controls.
That's why restaurant accounting requires more than bookkeeping.
Accounting That Connects the Entire Operation
Margin & Menu helps connect the financial pieces of your restaurant into one reliable system.
POS & Deposit Reconciliation
Your POS sales should ultimately reconcile to the money reaching your bank. When they don't, we find out why.
- Credit card deposits
- Cash sales
- Tips and tip payouts
- Sales tax
- Refunds and discounts
- Processing fees
- Gift cards
- Third-party delivery
- Clearing accounts
- Deposit timing differences
Restaurant Bookkeeping & QuickBooks
Restaurant bookkeeping requires a chart of accounts designed around how restaurants actually operate.
- Food and beverage sales
- Food and beverage COGS
- Payroll and labor
- Merchant processing fees
- Inventory
- Vendor expenses
- Sales tax and tips
- Cash and owner activity
Food Cost & Inventory Controls
Food and beverage costs can drift long before the problem becomes obvious on your financial statements.
- Actual food cost
- Beverage cost
- Inventory usage
- Purchase trends
- Waste and portion control
- Vendor pricing
- Inventory variance
- Menu margins
Labor & Payroll Controls
Labor is one of the largest controllable expenses in a restaurant. We connect scheduling, payroll, sales, and operating performance.
- Labor cost percentage
- Labor dollars by period
- Overtime exposure
- Staffing efficiency
- Payroll trends
- Sales per labor hour
- Tip handling
- Scheduling opportunities
Accounts Payable & Vendor Controls
Restaurant accounts payable isn't just about paying bills. Poor AP controls can hide duplicate invoices, missed credits, unauthorized purchases, and unnecessary cash-flow pressure.
- Invoice review
- Vendor reconciliation
- Payment controls
- Duplicate invoice prevention
- Vendor credits
- Purchase tracking
- AP aging
- Cash-flow planning
Restaurant Month-End Close
Financial statements are only useful when the accounts underneath them are correct.
- Bank accounts
- Credit card deposits
- POS clearing accounts
- Cash
- Sales tax
- Payroll liabilities
- Inventory and AP
- Revenue, COGS and expenses
Outsourced Restaurant Accounting Without Generic Bookkeeping
Many accounting firms understand accounting. Far fewer understand restaurant operations.
Margin & Menu combines restaurant bookkeeping services with operational financial analysis. We don't stop when the books reconcile. We look at what the numbers are telling you about the restaurant.
The Numbers Restaurant Owners Should Know
Prime Cost
Prime cost combines COGS and labor — typically the two largest controllable costs in a restaurant.
Restaurant prime cost guide →Food & Beverage Cost
Understand what you should have used compared with what you actually used.
Labor Cost
Evaluate labor against sales, operating periods, staffing needs, and productivity.
Cash Flow
Understand why profit on a P&L doesn't always translate to cash in the bank.
Your Restaurant's Numbers Should Tell One Story
Instead of treating every restaurant system separately, we look at how information moves between them.
When that chain works correctly, restaurant owners gain something extremely valuable: confidence in their numbers.
Restaurant Accounting Built Around the Operator
Whether you need outsourced restaurant accounting or help cleaning up an existing financial system, the objective is the same:
Turn restaurant data into information you can actually use.
- Independent restaurants
- Bars and taverns
- Full-service restaurants
- Quick-service restaurants
- Multi-unit operators
- Owner-operated restaurants
- Restaurants preparing to grow
- Restaurants struggling with margins or cash flow
- Operators whose books haven't kept pace with the business
You Don't Have to Replace Your Bookkeeper or CPA
Margin & Menu can work alongside your existing bookkeeper, accountant, CPA, payroll provider, or management team to improve the restaurant-specific systems feeding your financial statements.
Your CPA may prepare your taxes. Your bookkeeper may record transactions.
We focus on making sure the restaurant's financial engine works correctly.
Start With the Margin & Menu 360° Restaurant Financial Audit
We review the areas that most often cause restaurants to lose visibility and profit, then identify what's working, what's leaking money, and what should be fixed first.
- POS configuration
- Accounting structure
- Deposit reconciliation
- Food and beverage cost
- Inventory
- Labor
- Payroll
- Cash controls
- Accounts payable
- Financial reporting
- Profitability
Your Restaurant Produces Thousands of Transactions. We Turn Them Into Numbers You Can Trust.
Better accounting isn't about producing more reports. It's about giving you the financial visibility to make better decisions.
Restaurant accounting. Restaurant bookkeeping. Financial controls. Operational insight.