Management Accounts
Know what the restaurant’s numbers are telling you.
Management accounts turn hospitality bookkeeping into something you can use on the floor and in the office. Sales mix, cost of sales, labour, overheads and cash are presented so you can understand performance while there is still time to change a menu, a rota or a supplier.
The pressure point
Annual accounts arrive too late to steer a restaurant or bar.
- 01Not knowing whether food or drink is genuinely profitable this month
- 02Labour feeling high without a clear view against sales
- 03Reports that are technically complete but ignore covers, mix or site-level detail
- 04Decisions on pricing, hours or purchasing delayed because figures are not ready
- 05Performance conversations based on instinct rather than a current pack
Included
What hospitality management accounts include
Each engagement is scoped to the restaurant or bar. The items below are the core of the service; we will tell you plainly if something sits outside it.
- Profit and loss reporting
Food, drink and other income set against direct costs and overheads so you can see margin, not just turnover.
- Balance sheets
Assets, liabilities and equity summarised so the wider financial position of the company is visible, not only the monthly result.
- Cash-flow visibility
A practical view of cash in, cash out and the gap between a busy week’s sales and what actually lands in the bank.
- Performance reporting
Comparisons against prior periods and, where useful, against the expectations you set for the site or group.
- Management insights
Commentary that highlights what has changed in sales mix, costs or labour, rather than a pack of unexplained schedules.
- Monthly or quarterly reporting
A reporting cycle agreed around how you run the restaurant or bar, not a generic office timetable.
How it works
A clear process, without unnecessary steps.
We agree what you need to see
The pack is designed around the questions hospitality operators actually ask: sales mix, GP, labour, cash, and anything specific to the site.
We prepare accounts from maintained records
Reporting sits on organised bookkeeping, so the figures are consistent with the tills and the suppliers.
You receive a pack you can use
Clear statements, trends and a short briefing so you are not left to interpret the numbers between services.
Benefits
What this changes in the business.
- Earlier sight of problems in food cost, wet GP or labour
- A shared financial picture for owners, GMs and chefs
- Better conversations with lenders, landlords or investors
- Year-end that is a continuation of the year, not a reconstruction of it
Who it is for
Owners and directors of restaurants, bars, cafés and growing hospitality groups who need timely financial information, not only a year-end set of accounts.
F&B example
How this looks in a restaurant or bar.
A useful hospitality pack shows food GP, beverage GP, labour %, prime cost, site reporting, cash flow and actual versus budget or prior year — not only a total profit figure.
Systems supported
Quality-control and review
Work is prepared, reviewed and only then released. Senior review is part of the process for accounts, VAT, payroll and tax filings. You approve statutory and tax submissions before they go to Companies House or HMRC.
Related services
This work rarely sits on its own.
Questions
Management Accounts — frequently asked.
Most hospitality clients receive a monthly pack. Quarterly reporting can be appropriate for simpler sites. We agree the cycle during onboarding and can adjust it as the group grows.
No. Management accounts are for running the restaurant during the year. Statutory accounts are the formal year-end statements prepared for Companies House and tax purposes. The two should agree in substance, but they serve different audiences.
You should be able to read the pack without an accounting background. We include concise commentary and are available to talk through food GP, labour and cash.
