Know your food cost this week, not next April.
We keep books for restaurants at restaurant speed — food cost weekly, POS reconciled to the bank, and no margin left to guesswork.
Restaurant margins don’t leave room for finding out in April what went wrong in January. Food cost is the whole game, and it’s a weekly number — by the time it shows up in a year-end statement, the money is long gone. We track it weekly against sales, so a supplier price hike or a portioning problem shows up while you can still do something about it.
Underneath that, the plumbing has to work: POS totals reconciled to actual bank deposits, tips and payroll handled correctly across a mixed crew of servers and cooks, and the vendor invoice pile turned into a payment plan instead of a stack of surprises. Thin-margin businesses don’t get to run on guesswork, and with us they don’t have to.
- Food cost is a weekly number being treated like an annual one.
- What the POS says and what the bank shows are rarely the same — someone has to reconcile the gap.
- Tips, wages, and vendor bills each carry their own way to go wrong.
where food cost typically has to live — a weekly number, not a year-end discovery
Weekly-rhythm books
POS-to-bank reconciliation so every day’s sales actually landed, vendor invoices captured and scheduled instead of piling up by the office door, and tip and payroll records kept straight. Monthly statements close fast because the weekly work never fell behind — which, in a restaurant, is the only way it works.
Food cost and margin insight
Food cost percentage tracked weekly against sales, category-level views so you can see whether it’s proteins, produce, or the bar driving the drift, and prime cost — food plus labor — watched as one number. Margins this thin reward whoever sees the problem first. We make sure that’s you.
Strategy at restaurant speed
Menu pricing decisions backed by your own cost data, a cash plan for slow seasons and remodels, and a straight read on whether the second location is a real opportunity or a good way to lose the first one. Operator questions, answered by people who’ve signed the front of paychecks.
Can you really track food cost weekly?
Yes — that cadence is the point. We pull sales from your POS and costs from vendor invoices on a weekly rhythm, so food cost percentage lands on your desk while the week is still fresh. Monthly statements still close on schedule; the weekly number is what lets you steer.
What does this cost for a restaurant?
Books Right starts at $159/mo on our current special, against a $300 regular price. CFO Core is from $1,325/mo (marked down from $1,500), Strategic CFO from $5,000/mo, and a Catch-Up Cleanup of past months comes as a one-time fixed quote. Give us 15 minutes on the phone and you’ll get a flat price — hourly rates aren’t part of the deal.
A fixed number.No mystery.
Tell us what you do and how far behind the books are. You’ll have your price this week.
(254) 556-5277