Food-cost clarity, week by week
Hospitality margins are thin enough without guesswork. Food cost moves, labor swings with the season, tips have to be reported correctly, and a good week can still leave you short on cash. We keep the books tight so you can see exactly where the money is going.
Sound familiar?
Food cost is a mystery
You know roughly what you spend, but not your cost of goods by period, or which items are quietly losing money.
Tips and payroll are a minefield
Tip reporting, tip credits and shift-based payroll take hours and still feel risky at filing time.
Busy month, empty account
Sales were strong but cash is tight, and nothing in your reports explains the gap.
What we handle
- Weekly or period-based food and beverage cost tracking
- POS integration and daily sales reconciliation
- Tip reporting, tip credits and shift-based payroll
- Vendor and food supplier accounts payable
- Inventory and waste tracking support
- Prime cost reporting: COGS plus labor as a percentage of sales
- Seasonal cash flow planning and reserve building
- Sales tax filings and tax-ready year-end books
Built for how kitchens actually run
We are trained in MarginEdge and work alongside the POS and inventory tools you already use. Reports arrive on a period schedule that matches your operating rhythm, not a generic calendar month, and we are happy to walk through them with you.
Let’s talk about your books
A short, no-pressure conversation. Tell us where things stand and we’ll tell you honestly what we’d do about it and what it would cost.