#restaurant
Accounting solutions for restaurants and food businesses
Illinois's Interchange Fee Prohibition Act was supposed to stop banks from charging swipe fees on sales tax and tips, but after two effective-date delays to July 1, 2027, an OCC preemption rule, and a June 2026 permanent injunction covering national banks and card networks, merchants are still paying. Here's where the law stands and what it means for your processing costs.
On July 1, 2026, Indiana's HB 1302 decommissioned the Youth Employment System (YES) database, ending registration and self-reporting for employers with five or more minor employees — but hour caps for 14- and 15-year-olds, hazardous occupation bans, federal FLSA rules, and escalating state penalties all remain in force, making internal recordkeeping the employer's sole audit trail.
West Virginia's Senate Bill 44, effective June 12, 2026, created a potentially hazardous cottage food vendor permit that lets home producers legally sell pickled and fermented vegetables, acidified salsas and hot sauces, kombucha, and refrigerated items like custards and cream pies. The permit requires a kitchen inspection, food safety training, a WVDA permit, and water testing for kitchens on private wells, while raw meat, poultry, seafood, and Grade A dairy remain prohibited under both cottage food tiers.
Delivery platforms take an effective 30–40% of each order once commissions, promotions, and processing fees stack up — and a multi-brand ghost kitchen that books only net deposits can't tell which concept is profitable. This guide covers per-brand revenue categorization, three methods for allocating shared rent, utilities, and labor (square footage, revenue share, labor hours), per-brand food cost tracking, and a six-step monthly close checklist.
Colorado's HB26-1223, signed June 4, 2026, lets qualifying food and drink retailers deduct up to $14,000 of monthly net taxable sales from state sales tax in July, August, November, and December of 2027 and 2028 — worth up to about $3,248 — plus a prepared-food utility exemption or 0.5% credit starting July 1, 2026. Here's who qualifies and how to record it.
Florida's SB 606 (Section 509.214, effective July 1, 2026) requires restaurants to disclose any non-tax "operations charge" on menus, bills, receipts, and contracts in a font size at least as large as menu item descriptions, and to itemize gratuities, operations charges, and sales tax as separate line items on every receipt.
Ireland cut VAT on food, catering, and hairdressing from 13.5% to 9% on July 1, 2026, raised the entrepreneur relief cap to €1.5M, and boosted the R&D credit to 35% — but the minimum wage hike to €14.15 and pension auto-enrolment landed six months earlier. Here's what each change means for small business books.
Eleven U.S. jurisdictions now enforce fair workweek laws requiring 14 days' schedule notice and predictability pay for changes — Starbucks paid $38.9M and Chipotle $20M for violations. Here's what multi-location retail, food service, and hospitality employers must track, what penalties cost per employee, and how to keep the three-year compliance paper trail clean.
A 750ml bottle yields about 5 five-ounce pours, and wine pour cost typically runs 25–30% versus 18–24% for liquor. This guide covers FIFO costing by vintage, by-the-glass yield math, shrinkage as a real COGS line, and why wine bars need separate on-premise and off-premise revenue and COGS accounts from day one.
A barcade runs two businesses with opposite cost structures — liquor at a 20–24% pour cost and games at near-zero marginal cost. How to split the chart of accounts, book token sales as deferred revenue with ASC 606 breakage, expense machines via Section 179 or bonus depreciation, and test whether blended margin beats a plain bar's 10–15% net.
Effective July 1, 2026, Virginia's HB 975 replaces the flat 45% food-to-beverage ratio for mixed beverage licensees with three tiers — no ratio above $48,000 in monthly food sales, 30% between $25,000 and $48,000, and 45% below that — making monthly food-sales tracking a compliance requirement, not just an annual MBAR exercise.
California's SB 68 (the ADDE Act) requires restaurant chains with 20+ locations and at least one California site to disclose the nine major food allergens on every menu format starting July 1, 2026, with civil liability rather than regulatory fines as the primary enforcement risk.
