What accounting a café or restaurant needs
Food service is one of the most accounting-intensive industries: you need to calculate dish costs, control the cash register, keep HR records of shift staff and, if alcohol is on the menu, deal with licensing at the same time.
Which registration format fits
Cafés and restaurants almost always choose a sole proprietorship or an LLC — the format depends on turnover and scaling plans. If you plan several outlets or attracting investment, an LLC is usually more convenient from the start.
What to keep in mind
A cash register is mandatory, and discrepancies between the register and actual revenue are a frequent source of questions during audits. Dish costs are calculated using costing cards, and without them it is hard to understand which menu items are actually profitable. HR is a separate topic: shift schedules, tips and combining positions require careful documentation.
Common mistakes
- They don't calculate dish costs using costing cards and instead set prices "by eye"
- They allow discrepancies between cash register revenue and actual sales
- They document shift staff improperly, which surfaces during labor inspections
Conclusion
Accounting in food service pays off quickly: exact costing immediately shows where the venue earns and where it loses. We'll take over cash discipline, costing and HR records — you focus on the kitchen and your guests.