Food cost with no categories
Everything lands as food purchase. Without separating protein, beverage, produce and disposables, there is no way to know where cost rose or to negotiate with suppliers.
Industry · Restaurants
Bookkeeping for restaurants in the United States
A full house every night and nothing left at month end has an explanation, and it sits in two numbers.
Restaurants go under while busy. The two numbers that decide it are food cost and labor, and together they usually sit between 55 and 65 percent of revenue in a healthy restaurant. The problem is that almost nobody tracks both in the same place at the same frequency. GS Brasil reconciles Toast with QuickBooks, closes the register every day, separates food cost by category and delivers a closed prime cost every month, the indicator that says whether the business stands.
Where the money leaks in this industry
A register that never ties out
Toast says one thing, the bank says another, and the gap disappears in the middle. Without a daily close that gap becomes a hole nobody can explain anymore.
Payroll and tips tangled
Tips, overtime and double shifts treated as one block. The real cost per shift stays hidden and scheduling stays on instinct.
What we deliver
What changes in your finances
Daily Toast reconciliation
Sales, card fees, tips and bank deposits tied out every day. A gap shows up the next morning, while the cause can still be found.
Food cost by category
Protein, beverage, produce and disposables separated, with a percentage of revenue month over month so you see the trend before the loss.
Closed prime cost
Food cost plus labor added and compared to revenue, the indicator that says in one number whether the restaurant stands.
Labor by shift
Labor cost separated by shift and by weekday, so scheduling stops being guesswork.
Suppliers under control
Payables organized by supplier and due date, with a heads up on what is due this week before it turns into a fee or a stopped delivery.
Sales tax with no surprise
Sales tax separated from the moment of entry, so the amount is not mistaken for revenue and gone from the account before it is due.
Plans
Which format makes sense for you
Strategic Bookkeeping Basic
The monthly routine with reconciliation, categorization and close. The base for getting the numbers in order.
Financial Support Premium
Weekly support, cash flow forecasting and KPIs. For those making pricing and investment calls.
Diagnosis and Strategy
A three month project to bring late books up to date and see the real result of the business.
Frequently asked
Questions from people in this industry
Do you integrate with Toast?
Yes. Toast stays your point of sale and QuickBooks your financial system. GS Brasil reconciles sales, card fees, tips and deposits between the two, daily.
What is prime cost and why does it matter so much?
Prime cost is food cost plus labor cost compared to revenue. In a healthy restaurant it usually sits between 55 and 65 percent. Above that the business can bill well and still end the month with nothing left.
Do you run payroll?
GS Brasil organizes and reconciles payroll cost in the books, including separation by shift and tip handling. Processing itself stays with your payroll provider, and we keep both sides matching.
First step
Start with the first conversation
Twenty minutes, no commitment, to understand where your company is and point the way.