Industries

F&B accounting that keeps up with service.

Cafes, restaurants, hawker groups and food factories run on thin margins, daily cash and delivery platforms that pay net of fees. The accounting has to keep pace with service, or decisions get made blind. Ours keeps pace.

What we handle

  • Daily sales and POS reconciliation
  • Delivery platform payout reconciliation, gross to net
  • Food cost and wastage tracking
  • Outlet P&L and central kitchen inter-company charging
  • GST and service charge treatment
  • Payroll for shift-based and part-time teams

The daily money trail

An F&B day produces cash, card settlements arriving on different lags, and platform orders where GrabFood, Deliveroo or foodpanda keep their commission before paying out. We reconcile each stream on its own rhythm: POS to cash and cards daily or weekly, platform statements to payouts every cycle. When the streams reconcile, shrinkage and error show up in days. When they do not, they show up in the year-end shock.

Margins you can act on

Food cost percentage is the number that decides whether an outlet lives. We track purchases against sales at outlet level, flag drift early, and cost central kitchen production properly, including the inter-company charge from kitchen entity to outlets that multi-entity groups need for both management truth and tax cleanliness. Wastage, staff meals and promotions get lines of their own instead of hiding in cost of sales.

Not sure where to start?

Tell us where your books stand. An expert accountant replies within one working day.

Common questions

Yes, daily-takings businesses are a specialty. POS feeds, cash floats and platform payouts each get their own reconciliation rhythm, so nothing drifts for long.

You account for GST on the gross sale, not the net payout, and the platform commission is your expense. Getting this wrong is the most common F&B GST error we correct.

Outlet P&L is our standard format for multi-outlet clients, with the group view on top. Weak outlets become visible in months, not years.

Yes, including production costing and the inter-company charging between the kitchen entity and outlets that keeps both management numbers and tax clean.

Service charge distribution, shift-based payroll, part-timers and CPF are all handled within our payroll service, integrated with the books.

Yes, from entity structure and POS setup through to the outlet appearing as its own P&L from the first day of trading.

Service charge is revenue with GST implications and its distribution to staff is wages with CPF consequences. We set the flow up correctly once and it stays clean.
Yes. Inter-outlet transfers are priced on a documented basis so outlet margins are honest and the kitchen entity is neither a hidden profit nor a hidden loss.
Most F&B concepts target food costs between the high twenties and mid thirties as a percentage of sales, varying by format. What matters is tracking yours weekly against your own target.
Platform commissions are generally taxable supplies to you with input tax claimable when registered. We book gross sales and fees separately so both GST directions are right.

Ready to hand it over?

A 30-minute chat, no obligations. We reply within one working day.