Seattle Accounting, Bookkeeping & Tax Services for Restaurants

Restaurant accounting connects the general ledger with POS sales, discounts, comps, gift cards, tips, service charges, cash and card deposits, delivery-platform payouts, food and beverage purchases, payroll, sales tax, and operating expenses. The goal is to produce reliable books that support tax filings and show whether the operation is actually profitable.

Restaurants process high transaction volumes through several systems while managing perishable inventory, fluctuating labor, tips, service charges, delivery commissions, merchant fees, and narrow margins. The POS, bank, payroll, vendor, delivery, and accounting records need a repeatable reconciliation process rather than disconnected totals.

The service is designed for Seattle-area independent restaurants, cafés, bars, bakeries, food trucks, caterers, fast-casual concepts, and multi-location food-service operators that need current monthly books and clearer profitability reporting.

Revenue is not the same as cash available to the owner. Sales tax, tips held for employees, payroll, food and beverage purchases, delivery fees, merchant processing, rent, debt, repairs, and owner distributions can consume cash quickly. Reconciled books separate these obligations from operating profit.

Yes. We can build a monthly process that ties POS sales to cash, card settlements, gift-card activity, discounts, refunds, tips, service charges, sales tax, and bank deposits. The exact workflow depends on the POS, payment processor, bank feeds, and quality of the source reports.

Yes. Third-party payouts can be recorded gross so sales remain visible while commissions, promotions, refunds, adjustments, and processing fees are classified separately. Each platform’s statement and deposit schedule should reconcile to the accounting records.

Yes. We can organize purchases, inventory information, waste or adjustment records, and sales data to improve cost-of-goods reporting. Reliable food and beverage cost helps owners evaluate pricing, purchasing, menu mix, portion controls, and gross profit.

Prime cost generally combines cost of goods sold with labor-related costs. Because food, beverage, and labor are major controllable costs, tracking them consistently helps explain why sales growth may not produce more profit. The useful calculation and reporting format should match the restaurant’s operation.

Yes. We can reconcile POS tip and service-charge reports with payroll and the general ledger. Voluntary tips and mandatory service charges can receive different payroll and tax treatment, so source records and payroll mapping matter. The scope may also include year-end reporting and review of potential restaurant-related tax credits with the tax team.

Yes. Restaurant sales, prepared food, beverages, catering, delivery charges, and other activities can have different Washington reporting considerations. We can support Department of Revenue filings included in the engagement and reconcile tax liabilities to the books. Current classifications and taxability are confirmed from the restaurant’s actual activities.

Alcohol sales, purchases, inventory, tips, service charges, and licensing-related fees should be separated clearly in the accounting records. Count On That® can support the financial and tax records, while liquor licensing and legal compliance remain with the appropriate regulatory or legal advisers.

Yes. We first assess bank and credit-card reconciliations, POS sales, delivery deposits, payroll, vendor balances, loans, sales-tax accounts, and prior filings. We then define the cleanup work and an ongoing monthly process designed to prevent the same issues from returning.

Yes. We can reconcile payroll, organize vendor records, and support W-2 and 1099 reporting included in the engagement. Worker classification and reporting responsibilities depend on the actual working relationship and applicable law.

When the source systems and chart of accounts support it, reports can separate locations and meaningful channels such as dine-in, takeout, catering, events, and third-party delivery. The goal is to show where revenue and margin are being created—not simply produce more categories.

Pricing depends on the condition of the books, transaction volume, locations, POS and delivery systems, bank and credit accounts, payroll, inventory workflow, cleanup needs, reporting frequency, and tax scope. After the initial review, Count On That® recommends a clear scope and price.

Count On That® will contact you to learn about the concept, locations, POS, delivery platforms, payroll, current bookkeeping, tax responsibilities, and most urgent financial concern. If the service appears to fit, we will explain the review or engagement, required information, and next step. Submitting the form does not commit the restaurant to ongoing service.