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(618) 656-6010
For Restaurants & Hospitality

Restaurant Accounting that shows you where the money goes.

Weekly prime cost, FICA tip credit, and tip compliance for restaurants. Know your food and labor numbers before a bad month is already gone.

Schedule Your Consultationor call (618) 656-6010
Plated dish being served in a restaurant

Books closed by the 10th
Every month. In writing.
3,000+ clients served
Best Accountants, SBM Finalist
AICPA Member Firm
QuickBooks Certified ProAdvisor
Serving clients nationwide
What we solve

The leaks that sink restaurants

Where most restaurant operators lose money without realizing it.

1
Prime cost creep
Food and labor should stay 55 to 65 percent of sales. A few points of drift erases your profit for the month. By the time monthly books close, it is already gone.
2
The unclaimed FICA tip credit
Operators routinely leave $40K to $60K or more in tip credits on the table every year. A generalist misses it. A restaurant-savvy CPA captures it.
3
Tip and DOL compliance
Tip-pooling and reporting mistakes trigger audits and Department of Labor penalties. The rules are specific and the exposure is real.
4
Month-end is too late
By the time monthly books close, a bad week is baked in. Weekly prime-cost visibility is the only way to catch food and labor drift while you can still act.
What we do

One firm for the whole financial back office.

Four services, one team, one monthly rhythm, all built around how your restaurant actually runs.

Accounting
Financials built around prime cost.
Prime cost tracked weekly
Location-level P&L
CFO-level benchmarking and advisory

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Bookkeeping
Clean, reconciled books every month.
Daily sales and POS reconciliation
Up-to-date books by the 10th
Audit-ready records year-round

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Managed Payroll
Your team, paid right, on time.
Tipped-wage and tip-credit handling
Multi-location staff payroll
Owner and manager compensation

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Tax
Planning all year, not just April.
FICA tip credit capture
Section 179 and 100% bonus depreciation timing
Entity and owner-comp strategy

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The difference

We do things differently than most accountants.

Most firms are built around volume. File the return, move on, repeat. Here’s what you get with us instead.

What you’re used to
Monthly books closed too late to act on bad weeks
FICA tip credit routinely missed or claimed incorrectly
Tip pooling and reporting handled wrong and creating DOL risk
Prime cost calculated once a month, if at all
Multi-rate sales tax and liquor tax filed late
With Thompson Flaherty
Weekly prime-cost reporting so you can act while it still matters
FICA tip credit captured and documented correctly every year
Tip pooling and reporting that holds up to Department of Labor review
Food and labor tracked weekly against sales, not monthly
Multi-rate sales and liquor tax filings handled accurately and on time
Getting started

How working together begins

The first call is completely free, with zero pressure and zero obligation. Just a straight, honest read on your restaurant.

01
Free intro call
Tell us about the practice and your goals. No pressure and no commitment, just a real conversation.
Step 1
02
We review your numbers
We dig into your books, payroll, and prior returns, then show you exactly where we can help.
Step 2
03
We take the wheel
We transition your accounts, clean things up, and put reliable systems in place. Fast.
Step 3
04
Year-round partnership
Proactive planning, fast answers, and ongoing advisory. We’re in your corner all year.
Ongoing
The team

Who you’ll work with

You’ll work directly with the same CPA every time, someone who actually knows your numbers, your goals, and your industry.

Tyler Hawkins

Tyler Hawkins, CPA
Senior Certified Public Accountant
Kelly Flaherty

Kelly Flaherty, CPA
Senior Certified Public Accountant
Jim Klostermann

Jim Klostermann
Senior Tax Accountant
Christian Kimble

Christian Kimble, CPA
Certified Public Accountant

Common questions about restaurant accounting

Straight answers about working with us. Anything else? Bring it to the call.

Yes. Weekly prime cost is the core financial report for restaurants. We produce food cost and labor as a percentage of sales every week so you can see drift early and adjust before a bad week turns into a bad month. That frequency is what separates restaurants that survive from ones that do not.
Let’s talk
Ready to work with a CPA who actually gets back to you?
Whether it’s your books, payroll, or a real tax plan, let’s talk. The first call is free, with zero pressure.
Schedule Your Consultation

Prefer the phone? (618) 656-6010

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