Multi-Unit Restaurant Accounting: What Changes When You Grow Past 2-3 Locations
Multi-unit restaurant accounting: one chart of accounts, consolidated plus location-level reporting and unit benchmarking that surfaces problems.
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Restaurant accounting insights that actually help
Guidance on food cost, prime cost, payroll, technology and running a more profitable restaurant — written by people who do this work every day.
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Restaurant Equipment Costs: The Real Budget Breakdown
Restaurant equipment costs run $75,000 to $250,000+. See category ranges, new vs. used tradeoffs, and how to prioritize revenue-generating spend.
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Restaurant Bookkeeping for LA Delivery Concepts
How restaurant bookkeeping changes for LA delivery-first concepts: real commission rates, packaging costs, and California sales tax rules for 2026.
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Dynamic Pricing for Restaurants: A 2026 Guide
How restaurant dynamic pricing works in 2026, the real revenue lift it delivers, and why off-peak discounts beat peak surcharges every time.
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Restaurant Bookkeeping Software: How to Choose
Compare restaurant bookkeeping software by size and complexity. What QuickBooks, Restaurant365 and MarginEdge each do well, and where each one stops.
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Restaurant Startup Costs: What They Really Cost
Learn what restaurant startup costs really include, from build-out to pre-opening payroll, plus how the IRC Section 195 tax deduction works.
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Accounting for Gift Cards: A Restaurant Owner's Guide to Breakage, Liability, and Escheatment
Gift card sales are a liability until redeemed. How restaurants book sales, recognize breakage under ASC 606 and handle state escheatment rules.
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Actual vs. Theoretical Food Cost: How to Calculate AvT and Close the Gap
Actual vs theoretical food cost compares recipe cost to real spend. A gap under 2 points is control; over 4 signals waste or theft. The math inside.
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5 Types of Restaurant Accounting Firms in NYC
Not every NYC restaurant accounting firm does the same work. Here are the 5 types, what each one costs, and how to pick the right fit.
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Restaurant CPA vs. Restaurant Controller: Which One Do You Actually Need?
A restaurant CPA files taxes a few times a year. A controller manages the weekly numbers that control cost. How to tell which one you need.
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Is a Service Charge a Tip? Service Charge vs Tip Rules Restaurants Must Know
A service charge is not a tip under IRS rules. The legal test, the payroll tax differences and why service charges never earn the FICA tip credit.
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inKind for Restaurants: How to Book It Without Blowing Up Your Financials
inKind advances cash against future sales. Book it as a liability, not revenue, or your P&L overstates. The journal entries and discount math.
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What Is 4-4-5 Accounting? The Restaurant Fiscal Calendar Explained
The 4-4-5 calendar gives every period the same weekday mix, so restaurant weeks compare cleanly. How it works and when to switch.
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FICA Tip Credit Explained: The Restaurant Tax Break Most Owners Never Claim
The FICA tip credit refunds the employer share of Social Security and Medicare taxes on tips above $5.15 an hour. Eligibility, Form 8846 and the math.
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The 12 Restaurant KPIs Every Owner Should Track Weekly
The 12 restaurant KPIs that move margin: prime cost, food and labor cost %, sales per labor hour, average check and more, with 2026 benchmarks.
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Restaurant Prime Cost: The One Number Every Operator Should Manage Weekly
Restaurant prime cost explained: food plus labor as a percent of sales, healthy targets by concept and how to bring it down 3 to 5 points.
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Form 8027 Explained: A Restaurant Owner's Guide to IRS Tip Reporting
Who must file IRS Form 8027, how the 8% rule and tip allocation work, key deadlines and the mistakes that trigger IRS letters.
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What's a Good Restaurant Profit Margin in 2026?
A good restaurant profit margin in 2026 is 3 to 5% net for full-service, 6 to 9% for QSR and 10 to 15% for bars. Benchmarks and how to lift yours.
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What Is an Ideal Restaurant Labor Cost in 2026?
An ideal restaurant labor cost in 2026 runs 25% to 40% of net sales depending on service model. Benchmarks by concept and how to manage it.
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How Should Restaurants Reconcile Food Delivery Fees, Commissions, and Sales Tax?
How to reconcile third-party delivery: match every platform order to POS sales, payout statements, bank deposits and sales tax reports.
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What Is a Restaurant Chart of Accounts?
A restaurant chart of accounts organizes sales, costs, assets and liabilities so the P&L reads clearly. Structure, examples and setup tips.
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Can You Do Your Own Restaurant Accounting?
You can do your own restaurant accounting if the operation is small and backed by weekly systems. When DIY works and when it turns risky.
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Restaurant365 Partners: How to Choose the Right R365 Partner
What Restaurant365 partners do, how to vet them and the questions that separate real R365 expertise from a logo on a website.
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What Restaurant Tipping Rules Should Operators Know for 2026?
Restaurant tipping rules for 2026: tips vs service charges, tip credits, pooling and tip-outs, and the wage and tax treatment of each.
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How Do You Read a Restaurant P&L Statement Like an Owner?
How to read a restaurant P&L like an owner: sales, COGS, labor and the line items that show whether the business actually makes money.
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What restaurant financial reports and KPIs should owners monitor?
The financial reports and KPIs restaurant owners should monitor: daily sales, P&L, cash flow, prime cost and menu profitability.
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Restaurant Bookkeeping Red Flags and When to Hire a Controller
The bookkeeping red flags that signal restaurant trouble: late closes, unreconciled POS, messy AP, and the point where a controller pays for itself.
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Restaurant Inventory Management: How to Cut Waste, Control COGS, and Improve Margins
Restaurant inventory management for 2026: FIFO and FEFO, par levels, count SOPs and the tech stack that cuts waste and controls COGS.
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NYC Commercial Rent Tax for Restaurants in Manhattan: CRT Rules, Calculations, and Compliance
Which Manhattan restaurants owe NYC Commercial Rent Tax: the below-96th-Street rule, the $250,000 rent threshold, credits and how to file.
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When Should a Restaurant Outsource Its Bookkeeping?
Outsourced restaurant bookkeeping pays off when the close runs late, controls are thin, or one hire covers too much. The real math and the tradeoffs.
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AI Is Changing Restaurant Accounting: Are You Ready?
AI is changing restaurant accounting, from invoice processing to forecasting. What the tools do well, where they fall short and how to start.
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How Restaurants Can Plan for Downturns Before the Pressure Hits
Plan for slow seasons before the cash crunch: forecasting, cost resets and cash strategies restaurants can set up ahead of the dip.
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Restaurant365 Implementation Guide: Mastering Multi-Unit Restaurant Management in 2025
A Restaurant365 implementation guide for multi-unit operators: setup order, chart of accounts, POS integration and the mistakes that stall rollouts.
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How AI is Transforming Restaurant Inventory Management
How AI improves restaurant inventory management: real-time tracking, predictive ordering and waste reduction, and how to put it to work.
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Restaurant Industry Trends and Outlook for 2026
Restaurant industry trends for 2026: labor costs up 41%, AI adoption still under 30%, and consumers trading down, not walking away.
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How Mobile POS is Revolutionizing Quick Service Restaurants
How mobile POS changes quick service restaurants: faster lines, table-side ordering, cleaner sales data and tighter labor scheduling.
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Restaurant Owners: Your Accountant Might Be Costing You More Than They Save
Generic accountants miss what restaurants need: real-time food and labor cost control. What a restaurant-specific accountant does differently.
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How Advanced Payroll Systems Boost QSR Success
How advanced payroll systems help QSRs manage high turnover, tip compliance and wage rules while cutting admin time for managers.
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How AI is Transforming Quick Service Restaurants
How AI is changing quick service restaurants: drive-thru ordering, kitchen automation, forecasting and what adoption looks like in practice.
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Mastering Restaurant Food Cost Challenges in 2025
Restaurant food cost percentage should run 28-35% for full-service, lower for QSR, higher for fine dining. See 2026 benchmarks and the formula.
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Restaurant Workforce Management Trends and Challenges
How restaurants manage workforce challenges: scheduling technology, retention tactics and labor-cost controls that offset rising wages.
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How Technology Is Changing Restaurant Accounting
How technology changes restaurant accounting: POS integrations, automated AP and real-time reporting cut manual work and speed up decisions.
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