Restaurants
Independent and group restaurants that need the books, food and drink reporting, VAT, payroll and year-end handled as one finance function.
F&B Finance
Specialist finance & accounting for UK food & beverage businesses.
Finance support designed around the operational realities of restaurants, cafés, bars, pubs, takeaways, catering businesses and hospitality groups.
Who this page serves
The specialist market, not a generic SME list with hospitality added on.
Cafés and coffee shops
Daytime food and beverage businesses that want organised bookkeeping, payroll and tax without building a finance team behind the counter.
Bars and pubs
Wet-led sites with high till volume, mixed VAT and supplier activity, and a need for cash and labour to be visible during the week.
Takeaways and delivery-led businesses
High-volume, often platform-led businesses that need takings, commissions, VAT and payroll kept in one set of records.
Catering businesses
Food and beverage businesses that trade in peaks, with invoicing, labour and tax that need to stay organised between events.
Hospitality and multi-site groups
Groups that need site-level numbers as well as a company view, with processes that still work when a second or third venue opens.
Why F&B finance is different
High volume, daily sales, and costs that move with the pass.
Food and beverage finance is different because the operation is different: high transaction volumes, daily sales, multiple payment channels, food and labour costs, frequent suppliers, payroll complexity, wastage, delivery commissions and site-level performance.
A generic accounting pack that only shows total turnover will not tell you whether food GP, beverage GP or labour moved. The work has to sit on till reconciliation, supplier invoices and rotas — not a year-end reconstruction.
That is the flagship of this practice. Other UK businesses are welcome; they are not the headline.
F&B service areas
The finance function behind the venue.
We understand F&B
Operational detail, not hospitality slogans.
EPOS reconciliation
Till reports matched to card batches, cash-up and the bank.
Food and beverage gross profit
Food GP and beverage GP watched separately, not lost inside total sales.
Labour percentage
People cost against sales, including the hours hospitality actually works.
Prime cost
Food, beverage and labour brought together as the cost of running the site.
Stock, wastage and supplier spend
Purchases coded so cost of sales is not reconstructed from memory.
Delivery platforms
Orders, commissions and payouts recorded rather than guessed.
Tips, service charges and tronc
Where they apply, reflected in payroll and the books. We do not invent a scheme.
Multi-site reporting and cash flow
Site-level numbers plus a company view of cash, VAT and payroll.
Single site
Independent restaurant, single site
Books were behind after a busy season. Till reports, suppliers and payroll did not tell one story, so food GP and cash were guesses.
Bookkeeping and AP brought onto a monthly cycle, EPOS matched to the bank, and a hospitality management pack covering food GP, beverage GP, labour and cash.
The operator had a current pack to read, not a year-end reconstruction — and a clear view of food, drink and cash during the month.