RESTAURANTS & BARS
Running the kitchen and the books? Let’s fix that recipe.
Keeping track of food costs shouldn’t take more time than preparing the meals.
The hospitality industry comes with its own accounting recipe: thin margins, high inventory turnover, cash handling complexities, and specialized labor tracking. It’s a unique financial world that generic accounting approaches just don’t serve well.
At Hannegan & Associates, we understand the specific challenges that restaurants and bars face. We provide specialized accounting support that gives you clear visibility into your operation’s financial health—so you can focus on delighting your customers instead of drowning in spreadsheets.
Keep your operation running smoothly. You got into the restaurant business because you love food, drinks, and creating amazing experiences—not because you were excited about calculating prime costs or reconciling tip reporting. That’s where we come in.
Food and beverage cost control
that works
Track your true food and beverage costs to understand your actual profit margins on menu items. We’ll help you set up systems to monitor these crucial metrics without spending hours on calculations.
Labor cost management
Staff scheduling and labor costs can make or break your profitability. Get clear reporting on your labor percentages with breakdowns by shifts, roles, and revenue periods to optimize scheduling.
POS system integrations
Stop manually entering sales data into your accounting system. We’ll help connect your point-of-sale system with your accounting software for accurate, effortless financial tracking.
Inventory systems that make sense
Implement practical inventory tracking that balances accuracy with usability. No more late nights counting bottles or guessing at food usage—just clear systems that show you what’s really happening with your stock.
What this means for your
restaurant or bar
- Know your true numbers. Understand exactly where you’re making money and where you’re leaking it—from food costs to pour costs to labor percentages.
- Spot problems before they grow. Identify concerning trends early, whether it’s rising food costs, inventory shrinkage, or labor inefficiencies.
- Make menu decisions based on facts. Use actual profitability data to inform your menu engineering and pricing strategies.
- Navigate cash flow challenges. Plan for the inevitable ups and downs of the hospitality business with forecasting that helps you stay ahead of cash crunches.
- Focus on what you do best. Spend your time creating great experiences and building your team instead of struggling with financial paperwork.