Built for full-service, QSR, and bar owners across California.
Tip-compliant books, a weekly flash P&L, and prime-cost reporting for full-service, QSR, and bar / catering owners across LA, OC, and the IE — on one predictable monthly retainer.
One expert who actually understands tip allocation, multi-jurisdiction sales tax, and pour-cost variance — not a rotating cast of junior accountants.
- Full-service restaurants
Tip pools, multi-station prep, and a 941 that lands every quarter.
- QSR · Fast-casual
Food cost variance, multi-jurisdiction sales tax, and owner draws on a real cadence.
- Bars · Wineries · Breweries · Catering
Pour cost, tip pooling, and alcohol-vs-food sales tax — without the audit trail.
Tip pools, multi-station prep, and a 941 that lands every quarter.
Front-of-house versus back-of-house, Busser shifts versus Servers, and a Form 8027 that has to reconcile to the penny — full-service books are the most demanding in hospitality. Most owner-operators do them in a stack of QuickBooks files and a spreadsheet the GM updates on Sundays. We rebuild the chart of accounts around how a real full-service kitchen and floor actually run.
- Tip allocation between BOH and FOH that fails Form 8027
Front-of-house tips, service-charge split-aways, and back-of-house tip-outs all need to reconcile against the IRS Form 8027 the restaurant files. A 1% miss triggers a notice, and most operators don't discover the gap until the next quarterly 941.
- Inventory COGS across prep stations, bar, and walk-in
Prep-station counts, dry-goods variance, beverage pulls, and the walk-in reconcile against the food cost you reported on Tuesday — but rarely match. Without a monthly bridge across stations, the P&L food cost is fiction.
- Quarterly 941 pain across tipped and non-tipped staff
Servers, bartenders, hosts, dishwashers, and line cooks all hit the 941 with different tax treatment. The deposit lands late, the reconciliation drags into the next quarter, and the owner takes the cash-flow hit personally.
- Tip compliance — Form 8027 reconciled monthly, not at year end
Tip-out schedules, service-charge allocations, and BOH distributions tracked against the 8027 each month — so quarterly 941 deposits line up the first time, and January is a quiet month.
- An inventory bridge across every station, every month
Prep, line, bar, and walk-in tied to the food-cost line on the same monthly P&L. The variance between ordered and used shows up before the quarter closes, not in the tax return.
- A weekly flash P&L the owner actually reads
Revenue, labor, food, beverage, and prime cost on a single page, every Monday morning. The GM gets the operational view; you get the cash view; the books tell the same story.
Food cost variance, multi-jurisdiction sales tax, and owner draws on a real cadence.
QSR and fast-casual operators run on a 3–5% food cost margin and a district tax schedule that changes by city. One missed line on the LA County add-on and the cash register says one number while the CDTFA says another. We build the books to match the way QSR units actually bill, collect, and pay owners out.
- Food cost variance across shifting produce and protein vendors
Sysco, US Foods, and the regional produce brokers all issue credits against returns, damage, and substitutions. Without a monthly reconciliation, those credits sit on the vendor statement — and the food-cost line quietly inflates by 1.5 points.
- Sales tax collected across LA, OC, and IE jurisdictions
State base, district add-ons, county measures, and the occasional city ballot item all stack differently by store. A multi-unit QSR operator in three jurisdictions is collecting four tax rates — and reconciling them by hand every quarter.
- Owner-pay discipline across multi-unit operators
Two or three units, a family on payroll, draws booked as wages, and a clean split between owner compensation and reinvestment. Most owners pull from the operating account and call it a draw — the books can't tell the IRS what was wages versus distributions.
- Prime cost tracked weekly, food cost reconciled monthly
Labor and food cost broken out by unit, reconciled against vendor statements, and tied to the same weekly flash the GM already reads. The 3–5% margin you say you run is the margin you actually run.
- A sales-tax calendar that handles every district you operate in
State, district, county, and city add-ons scheduled by jurisdiction, with deposits prepared before the due date. Quarterly CDTFA filings go out the first time — without the December scramble.
- Owner draws scheduled, not pulled on a vibe
A documented owner-pay schedule by unit, with payroll and distributions classified cleanly. Year end is a quiet conversation with the books, not a forensic reconstruction.
Pour cost, tip pooling, and alcohol-vs-food sales tax — without the audit trail.
Bars, wineries, breweries, and catering operators run split tax treatment across every ticket — alcohol versus food versus catering deposits versus tasting-room fees. The pour-cost line drives the entire margin, and a tip pool that crosses roles (FOH, BOH, barbacks, runners) breaks compliance fast. We tune the books for how a real beverage program actually bills.
- Pour-cost variance and beverage COGS that don't reconcile
Bottle counts, keg variance, spillage, comps, and staff drinks all hit the beverage COGS line — but rarely match what the bar program reports at month end. A 2-point pour-cost variance collapses 80% of beverage margin.
- Tip pooling and comping across FOH, BOH, and barbacks
House tip pools, service-charge pools, and barback percentages cross roles and shifts. A pooling mistake triggers a Section 3(m) notice from the DOL, and most operators don't find out until the next TWC review.
- Sales tax across alcohol, food, catering deposits, and tasting-room fees
California taxes alcohol, food, and catering deposits differently — and the tasting-room carve-out changes by license type. Multi-concept operators are collecting three or four tax rates from the same POS, and one misclassification compounds monthly.
- Prime cost tracking with COGS tuned to beverage
Pour-cost variance, beverage COGS, and labor on a single weekly flash. The bar program margin becomes a number you can defend — to yourself, to your banker, and to the CDTFA.
- Tip compliance across pools, comps, and roles
House pools, service-charge pools, and barback allocations reconciled against the payroll register every month. Section 3(m) compliance is a quiet checkmark, not a January surprise.
- A sales-tax calendar that knows alcohol from food from catering
Each concept's tax treatment documented by license, the calendar scheduled by jurisdiction, and quarterly filings prepared before the deposit due date. One POS, many tax rates — handled.
Stop letting the books run the kitchen.
Book a free 30-minute consultation to walk through your full-service, QSR, or bar / catering operation — tip pools, food cost, multi-jurisdiction sales tax, the lot. No pitch, just a real conversation with someone who's done this for 26 years.