Bookkeeping for restaurants & breweries · Golden, Colorado
See your prime cost.
Before it eats the margin.
Food and pour cost, tip reporting, daily POS reconciliation, and Golden's home-rule sales tax — bookkeeping built for thin-margin, high-volume hospitality. Real numbers from a local bookkeeper who answers the phone, so you can act before a bad week becomes a bad quarter.
Food & pour cost · Tip reporting · Golden home-rule sales tax · Flat pricing, never hourly
№ 01 — We speak your language
A bookkeeper who knows a P&L from a prime cost
Hospitality runs on razor-thin margins and high transaction volume — a two-point move in food cost is the difference between a good month and a loss. We build your books around the numbers that actually run a restaurant.
Food & pour cost
Cost of goods tracked against sales so you can see food and pour cost by period — and catch a creeping number before it eats the margin.
Tip reporting & payroll
Tips, tip-outs, and payroll booked correctly so your labor cost is accurate and your filings stay clean.
Daily POS reconciliation
Sales, comps, voids, and deposits from your POS reconciled to the bank so the high-volume numbers actually tie out.
Home-rule sales & use tax
Colorado's home-rule maze — including the City of Golden — calculated and filed on schedule, so a notice never blindsides you.
№ 02 — The number that matters
Catch the cost creep while you can still act
By the time a bad quarter shows up in the annual numbers, the money's gone. We track prime cost — food plus labor — every month and flag it the moment it drifts, with a plain-English note on what moved and what to do about it.
It's the difference between books that record the loss and books that help you prevent it.
“Prime cost crept to 59% — food cost is up two points since the new menu launched. Worth a look at portioning or pricing before it settles in. Tips and sales tax are reconciled and filed.”
— a sample. Yours will be about your business.
№ 03 — What we handle
The whole ledger, built for the rush
Prime cost, every month
Food and labor tracked against sales so you can see the number that makes or breaks a restaurant — and act on it in time.
Daily sales reconciliation
POS sales, comps, voids, and card deposits tied out to the bank so high-volume days actually balance.
Tip & payroll accounting
Tips, tip-outs, and payroll booked correctly for accurate labor cost and clean filings.
Home-rule sales & use tax
State and City-of-Golden sales tax calculated, filed, and remitted on schedule — notices handled if they come.
Vendor & COGS control
Food and beverage invoices entered and categorized so cost of goods is accurate and payable is under control.
Multi-location ready
Class or location tracking so a second taproom or location doesn't turn the books into a mess.
№ 04 — Sound familiar?
Signs your books can't keep up with the rush
Most owners call us after a margin scare, a sales-tax notice, or a POS-to-books mess. If a few of these land, a check-up will tell you exactly where you stand.
- You can't say what your food or pour cost was last month.
- POS sales and bank deposits never quite tie out.
- A sales-tax deadline snuck up — or a notice showed up.
- Tips and payroll are a monthly headache.
- Margins feel thin but you can't see exactly where the money goes.
- You're opening a second location and the books are already stretched.
№ 05 — What it costs
Flat pricing. The price is the price.
Restaurants and breweries fit our Industry plan — food costing, POS reconciliation, sales tax, and payroll coordination included. Behind or mid-POS-migration? Catch-up is a fixed-price project, quoted before we start. Never an hourly surprise.
Industry plan
$1,000/mo flat
- Food / pour cost & class tracking
- Daily POS reconciliation
- Tip & payroll coordination
- Home-rule sales & use tax filing
- Monthly prime-cost review call
Industry covers up to 2 entities and ~600 transactions a month; beyond that we quote custom — still flat, still in writing.
Margins you can actually see
Two points of food cost is the whole game
Hospitality lives and dies on prime cost, and by the time a problem shows up in the annual return it's already cost you a season. We track food, pour, and labor against sales every month and flag the drift early — so you're managing the margin in real time, not explaining it after the fact.
Fair questions
What people ask first
Do you understand restaurant and brewery accounting?
Can you reconcile my POS to the bank?
Do you handle Golden's sales tax?
We're opening a second location. Can you scale with us?
Next step
Find out where your books stand.
The books check-up is $50 — a real review of your current books plus a written, flat-price plan. A small fee keeps both sides serious, and we credit it back on your first month if we're a fit. No hourly meter, ever.