Accounting Services
for Food & Beverage Businesses
Margins Protected. Operations Streamlined.
Restaurants, cafés, bars, and multi-location groups run on thin margins and fast decisions. One miscount, one late vendor payment, or a stale menu cost can wipe out a week’s profit. Add volatile labor, perishable inventory, and ever-shifting sales tax rules, and “keeping up” becomes a daily grind.
That’s where we step in. Straight Talk CPAs gives
food & beverage operators
a system that keeps every invoice, payroll run, and POS feed in sync — so decisions are based on real-time cost and sales, not end‑of‑month guesswork. No dense reports you’ll never use. Clear dashboards, quick answers, and financial control without midnight inventory math.
What These Services Look Like in Practice
Setting Up the Framework
From COA tuned for COGS and prime cost to location-level classes, we build a structure that maps menu items, modifiers, and promos to the right accounts across entities and sites.
Staying Ahead on Bills
Vendors, rent, utilities, and delivery platforms — a missed payment risks supply and service. We run AP/AR on cadence, reconcile credits, and maintain terms to protect cash and relationships.
Payroll Without Panic
Front-of-house, back-of-house, tips, allocations, overtime — compliance has zero slack. We handle setup, processing, and filings so each pay cycle is accurate and audit-ready.
Real-Time Financial Reviews
Service is fast; insights must be faster. Monthly or weekly reviews flag waste, labor creep, and menu margin erosion before small leaks become big losses.
Reports That Make Sense
Beyond “numbers are in,” reports show plate costs vs price, prime cost trends, and which items drive profit or drag, so price changes and 86s are evidence-based.
Making Your Tools Work for You
POS, delivery apps, inventory, and accounting rarely talk by default. Our restaurant
accounting services integrate systems to cut keystrokes, reduce errors, and surface trustworthy numbers instantly.
A Real Example
A multi-unit casual concept with mixed POS and manual counts was bleeding margin through vendor price drift and portion variance. We standardized the chart of accounts, integrated POS-to-GL, automated AP with 3-way match, and set weekly prime cost reviews. Within two quarters, invoice discrepancies dropped, prime cost tightened by 3.2 points, and menu engineering lifted contribution on top sellers without denting volume.
Accounting That Matches Your Kitchen
Running F&B shouldn’t feel like a second career in spreadsheets. We keep it accurate, compliant, and decision-ready — so operations stay smooth, and margins stay protected.
