Accounting Services for
Restaurants & Cafes
Helping owners see true profit per menu item, control Food Cost, manage cash flow to prevent leaks, and prepare financial statements for branch expansion.
- Know Profit/Loss Per Menu
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- Control Food Cost & Waste
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- Financials Ready for Expansion
Plug Back-of-House Leaks
Boost Profit for Every Menu
Turn messy paper bills into an Executive Dashboard that accurately analyzes Food Cost.
Financial Problems Restaurants & Cafes Often Face
We understand how exhausting running a restaurant is, and it hurts even more when you work hard but don't see profits in your bank account at the end of the month.
High Sales, Low Profit
Full house, high sales, but after month-end expenses, barely any cash is left.
Skyrocketing Food Cost
Fluctuating ingredient costs. Never calculated cost per dish in detail, leading to pricing mistakes.
Ingredient Waste
Spoiled fresh food, bloated stock, and duplicate orders due to poor inventory counting systems.
Back-of-House Cash Leaks
Market purchases without receipts, mismatched change, POS cash drawer totals not matching bank deposits.
Delivery App Headaches
Revenue from Grab, LINEMAN, ShopeeFood have complex GP deductions, causing accounting and tax confusion.
Hard to Control Total Costs
Paper bills everywhere. Don't know where most expenses go, making it impossible to cut hidden costs.
Why Do Restaurants Need a
Specialized Accounting System?
The F&B business is like combining a "manufacturing factory" and a "service industry" into one place, bringing costs from multiple directions.
Without an accounting system designed to separate these cost structures, owners will misunderstand profits and make promotional decisions that result in losses.
5 Accounting Metrics Every Restaurant Owner Must Understand
We don't just send you a balance sheet to read. We summarize restaurant health checks to help you manage your business sharper.
1. Food Cost %
Raw material cost vs sales shouldn't exceed 30-35%. If higher, it means incorrect pricing or back-kitchen theft/waste.
2. Labor Cost %
Staff cost vs sales should be controlled at 15-25%. If higher, shift scheduling needs adjustment to match Peak Times.
3. Gross Profit (GP)
Gross profit after deducting ingredients is the first chunk of money to pay rent and salaries. You must analyze which menu items generate the highest GP.
4. Average Bill
Average spending per bill/head. A crucial metric for upselling, like suggesting drinks or desserts to boost sales.
5. Cash Flow
Net cash flow. Delivery app sales might be delayed by 1-3 days. You must always have enough working capital for daily fresh food purchases.
Invisible Leakage Points
- 1 Overstocking ingredients until they spoil
- 2 Bearing Part-time staff costs on Low season days
- 3 Running Buy 1 Get 1 promos without calculating margins first
- 4 Front-of-house profits eaten by Delivery app commission fees
High Sales,
But Why Is There No Cash?
A classic problem for restaurant owners is "High sales do not always mean high profits."
Our CFO Advisory service steps in to dissect your Cost Structure, pulling data from the POS system and combining it with fresh food purchase bills to find out where your money is disappearing—whether it's Food Cost, Waste, or hidden expenses.
Comprehensive Restaurant Accounting Management Services
Restaurant Bookkeeping
Record fresh/dry bills, reconcile daily transfers from POS and delivery apps to be 100% accurate.
View DetailsRestaurant Tax Planning
Consult on VAT registration, issuing abbreviated tax invoices, and withholding tax for rent/wages.
View DetailsPayroll Services
Manage shift staff salaries, OT, social security, and Service Charge systems legally.
View DetailsCloud Accounting Setup
Connect PEAK/FlowAccount with your restaurant management system. View P&L reports via mobile instantly.
View DetailsCFO Profit Analysis
Deep dive into Food Cost structure, analyze Break-even points, and consult on new menu pricing.
View DetailsStatements for Branch Expansion
Prepare transparent financial statements and income documents for bank loans to open new branches or buy franchises.
View DetailsSystematic Food Cost
Control
Don't let your profits melt away in the kitchen fridge! We help you create food cost analysis reports to answer the questions owners want to know most.
- Analyze actual vs theoretical ingredient costs
- Compare net profit per menu (Menu Engineering)
- Implement waste tracking systems
- Identify money-making menus to push sales
Restaurant Payroll System
Restaurants have extremely high staff turnover. Proper management of salaries, OT, and social security protects you from labor law disputes.
Payroll Services →Expand Branches Without Failing
Before opening a new branch, you need break-even data, cash flow plans, and financials ready for bank loans to step forward safely.
Loan Advisory Services →Covering All Types of F&B Businesses
Popular Cafe in Chiang Mai: Sales Skyrocketed but Profits Plummeted
Packed every weekend, sales growing steadily, but at month-end, the owner had barely any cash left for dividends. The SiamAccount team dissected the POS structure and found pricing errors on the Signature menu (Food Cost hitting 45%) and massive milk waste. After adjusting the chart of accounts and setting up a new Waste control system, the cafe's net profit bounced back to 9% growth in the following quarter.
Frequently Asked Questions (FAQ)
Q:Do restaurants and cafes need to register for Value Added Tax (VAT)?
A:If sales exceed 1.8 million THB per year (avg. 5,000 THB/day), you must register for VAT immediately, issue abbreviated tax invoices to customers, and submit monthly input-output tax reports.
Q:What percentage should a restaurant's Food Cost be?
A:The industry standard for general restaurants is that Food Cost shouldn't exceed 30-35% of the selling price (for cafes/beverages, it should be under 25%). Higher than this, the business won't survive labor and rent burdens.
Q:How are Delivery (Grab, LINEMAN) revenues recorded?
A:Revenue must be recorded in full (before GP deduction), and the 30-35% GP fee is recorded separately as a 'Selling Expense'. This ensures the Revenue Department can verify the true income.
Q:What accounting and POS system should an SME cafe use?
A:We recommend modern POS systems (e.g., Wongnai POS, Ocha, Loyverse) that export daily sales reports, combined with an accounting firm using Cloud Accounting to reduce duplicate data entry.
Q:What documents are needed for a loan to open Branch 2?
A:Banks ask for historical financial statements (1-2 years), bank statements showing consistent inflows, a business plan, and a revenue/break-even projection model for the new branch. Our team can help build this set of statements.
Providing Restaurant & Cafe Accounting Across Northern Thailand
Whether you open a cafe in Nimman, Chiang Mai, or expand restaurant branches to Lamphun and Lampang, our team is ready to set up seamlessly connected back-office systems.