Daily takings, reconciled
POS to cash to bank, every day, so discrepancies surface while people still remember the shift.
Hospitality finance
Know what every plate makes and what every outlet earns
GP by outlet, every dish costed to the gram, food and beverage cost tracking and wage percentage — the numbers a hospitality operator runs the place on.
- Outlet-level visibility
- True dish margins
- Costs under control
The challenge
A restaurant is not a business with an accounting requirement bolted on
It is a business where the accounting is the operation. Every plate is a costing. Every shift is a payroll entry. Every delivery is a stock movement — and all of it happens daily, not monthly. General accountants file the returns and stop there. They cannot tell you why your gross profit moved, because they have never counted your walk-in.
What we handle
Know what every plate makes and what every outlet earns.
Gross profit, explained
GP by site and by period. When it moves, we can tell you what moved it.
Cost of sales that means something
Opening stock, purchases, closing stock, transfers, wastage and staff meals — so COGS is a real number.
Payroll for a shift business
Casuals, overtime, service charge distribution and high turnover, remitted on time.
KRA compliance for hospitality
VAT, eTIMS and supplier invoices checked before the exposure becomes yours.
Multi-site reporting
Each site standing on its own numbers, plus the consolidated view.
What you get
The difference it makes
- Daily numbersThat you can act on the next morning.
- GP you can explainTo the shilling.
- True margin per dishFor everything you sell, with the losers named.
- One firm, joined upStock, costing, payroll, tax and books together.
Menu & food cost control
Know what every plate actually makes
The dangerous dishes are not the obvious losers. They are the popular ones with quietly collapsing margins — the ones you sell most of, where volume multiplies the damage.
- Cost every dish to the gramAt your actual buying prices, including oil, spice, garnish and packaging.
- Apply real yieldsTrim, bone, peel and shrinkage carried into the dish that caused them.
- Cross it with what sellsA menu-engineering view, and what to do with each quadrant.
- Leave the sheet behindYou keep the costing model, and we train your team to run it.
You may also need
What clients usually need next
What restaurant and hotel owners ask us
If your question is not here, message us. We answer questions without opening a file on you.
We already have an accountant. What is different here?
Most accountants will file your returns correctly. Ask yours what your gross profit was last month and why it moved. If the answer takes a week, that is the difference. We work inside the operation, so the numbers arrive while you can still do something about them.
Why does a restaurant need a specialist accountant?
Because in hospitality the accounting is the operation. Every plate is a costing, every shift is a payroll entry, every delivery is a stock movement, and all of it happens daily rather than monthly. An accountant working from a bank statement and a box of invoices cannot tell you why your gross profit moved, because none of the causes appear in the documents they are given.
Do you work with our POS system?
We work with what you already have. If your POS cannot produce the data we need, we will tell you early rather than build a reporting process on top of a gap and hope.
Do you handle businesses with more than one site?
Yes. Several of our clients are multi-site groups. Each site stands on its own numbers, and you also get the consolidated view.
Why does eTIMS matter so much for restaurants?
Because a large share of food and beverage suppliers still cannot produce a compliant invoice, and under eTIMS your ability to claim the expense depends on their compliance rather than yours. That makes supplier compliance a commercial issue for you, and it is worth auditing before it turns into an assessment.
Let’s make the business easier to manage.
Tell us what you need help with and we’ll help you work out the next step.