Tables are full. POS is ringing. Staff is moving. But when you check the bank account— the money isn't there.
Labor hits 32-38% of revenue
Food waste eats 4-10% of costs
Net margins: 3-6% (if lucky)
You made $2,100 for 30 days of 14-hour shifts.
Your POS system—whether it's Toast, Shift4, or another platform—already generates the data you need: sales by item, labor by shift, tip compliance tracking. The problem? Most restaurants never turn that raw data into decisions.
We build reporting that shows you exactly where your money is going—and what to do about it.
Your system makes your numbers necessary, not optional.
The Internal Revenue Service requires strict tip reporting for restaurants—mistakes here don't just create paperwork issues, they create audit risk across your entire payroll. Underreporting can trigger penalties, back taxes, and IRS scrutiny that extends far beyond tips.
We ensure your tip allocation, Form 8027 filing, and payroll tax compliance are airtight—protecting you from costly IRS audits.
A 65-seat restaurant doing $115k/month felt profitable. Owner worked 70-hour weeks. But cash was always tight, and there was never money to reinvest or pay themselves consistently.
Adjusted scheduling, tightened inventory controls, repriced 3 items.
Result: +$6,200/month to bottom line
Target food cost %
Target labor cost %
Combined prime cost (food + labor)
Net profit margin (healthy range)
The National Restaurant Association publishes quarterly benchmarks on labor costs, food pricing trends, and operational metrics.
We use this data to contextualize your performance.
We'll show you where your labor costs spike, how inventory waste destroys profits, and which menu items are actually making you money.