Tip reporting, cash reconciliation, food cost analysis, and sales tax compliance — handled so you don't have to.
Running a restaurant means high transaction volume, thin margins, and a dozen financial headaches before you even think about the books. Tips need to be reported correctly. Cash needs to be reconciled daily. Sales tax filings have deadlines that don't move. Vendor payments pile up.
When the numbers don't make sense, you can't tell if you're actually making money — or just staying busy.
Over 20 years in finance across food & beverage, service, manufacturing, and distribution industries. I understand the pace and complexity of food service operations — and I build financial systems that keep up with them.