#restaurant
Restaurant
Accounting solutions for restaurants and food businesses
Square vs. Toast vs. Clover: How to Choose a POS System for Your Business Type
Square, Toast, and Clover each target a different business — Square starts free at 2.6% + 15¢, Toast locks restaurants into 2-year contracts, and Clover's hardware runs $500–$1,799+. This guide compares real costs by transaction volume and explains the three-way reconciliation problem POS data creates in your books.
Restaurant Reservation Deposits and No-Show Fees: The Deferred Revenue Guide
Restaurant no-shows cost the U.S. industry roughly $16 billion a year, and the deposits that fight them create a bookkeeping trap — under ASC 606 a reservation deposit is a liability, not revenue, until the guest dines or forfeits. Here's how to record deposits as deferred revenue, book no-show forfeitures as breakage, and reconcile net payouts from OpenTable, Resy, and Tock.
Restaurant Labor Cost Percentage in 2026: How to Track It Weekly and Keep It Under Control
Restaurant labor costs now average over 36% of sales industry-wide, up from the old 30% rule of thumb. A practical guide to tracking labor cost and prime cost weekly — including a 35-hour overtime alert threshold, demand-driven scheduling that cuts labor cost 20–30%, and the chart-of-accounts setup that makes it all measurable.
The Egg Price-Fixing Settlement: What Small Food Businesses Should Learn From It
In June 2026, the DOJ and 17 states settled with Cal-Maine, Versova, and Hickman's for $3.3 million over alleged manipulation of the Urner Barry egg price index from 2022 to 2025 — a period when the three producers earned an estimated $1.22 billion. Here's what bakeries, diners, and grocers should do now, from pulling 2022–2025 purchase records to checking contracts for index-linked pricing clauses.
The FDA Just Bought Food Businesses 30 More Months on Traceability — Don't Waste Them
The FDA moved the FSMA 204 Food Traceability Rule compliance date 30 months, from January 20, 2026 to July 20, 2028, and Congress barred earlier enforcement. The rule itself is unchanged — FTL foods, seven Critical Tracking Events, Key Data Elements, and 24-hour sortable records — so here's who's exempt and how small food businesses can build a compliant traceability plan without enterprise software.
A $7 Million Seller Note Just Sent a 59-Unit Franchisee Into Chapter 11: What Every Franchise Buyer Should Learn From It
A Phoenix operator that bought 93 fast-food restaurants in 2023 filed Chapter 11 in July 2026, disputing a $7.04 million seller note over allegedly undisclosed liabilities. The case shows why setoff clauses, escrow holdbacks, facilities diligence, and seller solvency checks matter in any seller-financed business purchase.
The FDA's New 'Healthy' Label Rule: What Food Businesses Must Budget Before February 25, 2028
The FDA's redefined "healthy" claim becomes mandatory on February 25, 2028, replacing 1990s fat limits with added-sugar, sodium, and saturated-fat thresholds — with no small-business extension. Here's what qualifies now, what enforcement looks like, and how to budget reformulation, lab testing, and relabeling across 2026–2027.
Food Truck Bookkeeping: Food Cost Percentage, Commissary Fees, and Daily Cash Drops
Food trucks average about $346,000 in annual revenue but net only 6-9% margins. This guide covers the three numbers that decide profitability: keeping food cost between 28% and 35%, breaking commissary invoices ($300-$1,500/month) into trackable sub-accounts, and reconciling the cash drawer after every service.
Illinois Banned Swipe Fees on Sales Tax and Tips — So Why Are You Still Paying Them?
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.
Indiana Repealed Its Youth Employment System: What HB 1302 Means for Employers Who Hire Teens
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 New Cottage Food Permit: How SB 44 Lets Home Producers Sell Pickled, Fermented, and Refrigerated Foods
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.
Ghost Kitchen Bookkeeping: How to Stop Three Virtual Brands From Wrecking One P&L
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.