Your POS doesn't match the bank.
Sales, card settlements and deposits rarely land on the same day or in the same amount.
How Savoury handles it: we reconcile POS, processor and bank together, so every difference is explained instead of guessed at.
Restaurant accounting.
Without the restaurant headaches.
Bookkeeping, payroll, tax support, reconciliation and financial reporting built specifically for restaurants and food-service businesses across the US and Canada.
From one location to twenty, we make your numbers make sense.
- Built for restaurant operators
- 1 to 20 locations
- US + Canada
Why your deposit is not your sale
POS sales$10,000
Less payment fees-$250
Less delivery fees-$700
Less refunds and adjustments-$150
Bank deposit$8,900
Your POS says one thing. Your bank says another. Somebody should be able to explain the difference, every week.
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Real restaurant photography to come: kitchen line, dining room, POS in service.
- Built for Restaurant Operators
- Restaurant-Specific Accounting
- 1 to 20 Locations
- US + Canada
- Accounting That Understands Operations
Your restaurant has one business.
Why are the numbers in twelve different places?
Restaurant money moves through more systems than almost any other small business. The POS closes out one way, the card processor settles another way, payroll runs on its own clock, and the delivery apps take their cut before you ever see a deposit. None of it lines up on its own.
- POS
- Payroll
- Bank
- Credit cards
- Delivery apps
- Inventory
- Vendors
- Online ordering
- Gift cards
- Accounting software
Savoury connects the dots.
One clear financial picture.
- Sales that reconcile to deposits
- A P&L by location, on time
- Food and labour cost you can act on
- Cash flow you can see coming
Restaurant accounting is different.
Accounting for restaurants is not accounting for everyone. The problems below are ordinary Tuesdays in this business. Each one has a system behind it, and the system is the point.
Payroll is never just payroll.
Tips, tip-outs, overtime, shift premiums and staff who work at more than one location.
How Savoury handles it: payroll is set up the way restaurants actually pay people, with tips handled correctly from the start.
Food costs move constantly.
Supplier prices change, portions drift, waste happens quietly in the background.
How Savoury handles it: actual food cost tracked against theoretical, so a margin leak shows up while it is still small.
Delivery platforms take their cut.
Commissions, promotions and adjustments are buried inside the payout you receive.
How Savoury handles it: platform sales are recorded gross, with fees split out, so you know what each channel actually makes.
Location #2 changes everything.
Shared staff, shared vendors, shared expenses, and no clean way to split them.
How Savoury handles it: intercompany and shared costs are allocated properly, so each location's P&L tells the truth.
Your P&L arrived three weeks late.
A P&L that shows up late is history. You cannot fix last month's labour cost today.
How Savoury handles it: books close on a schedule, monthly at minimum, weekly where the numbers move fast.
Everything behind the restaurant.
Thirteen services, one system. Every one of them is built around the way restaurants actually operate, not adapted from a generic small-business template.
Restaurant Bookkeeping
Daily sales, deposits and expenses recorded against a chart of accounts built for restaurants.
POS & Payment Reconciliation
POS totals tied to card settlements and bank deposits, location by location, week by week.
Payroll & Tips
Hours, overtime, tip pools and tip-outs handled correctly for hourly and tipped staff.
Food Cost & Inventory
Theoretical against actual, so you see where margin is leaking and how fast.
Accounts Payable
Vendor invoices coded by location and category, ready for approval and payment runs.
Delivery Platform Accounting
DoorDash, Uber Eats and other platform fees, promotions and payouts recorded as what they are.
Tax & Compliance
Sales tax, GST/HST, payroll remittances and filings kept current on both sides of the border.
Multi-Location Accounting
One system across every location, with shared costs allocated fairly and consistently.
Financial Reporting
P&Ls you can actually read: by location, by period, against last year.
Cash Flow Management
What is owed, what is coming in, and what you can safely spend this week.
Restaurant CFO / Financial Advisory
Prime cost, labour targets and expansion decisions reviewed with an operator's lens.
New Location & Expansion Planning
Pro formas, opening costs and break-even worked out before you sign the lease.
Accounting Cleanup & Catch-Up
Months behind? We rebuild the books and put a working system underneath them.
The deposit isn't the sale.
Your POS closes the night at one number. The bank shows another. Between the two sit processing fees, delivery commissions, refunds, adjustments and tips, and they rarely arrive in the same batch or on the same day. If your books record the deposit as the sale, every report built on top of it is wrong.
"Your POS says $42,817. Your bank says $39,641. Someone needs to explain the difference."
Talk to SavouryA week, reconciled
POS sales$10,000
Less payment fees-$250
Less delivery fees-$700
Less refunds / adjustments-$150
Bank deposit$8,900
Your bank balance should never be a mystery.
One restaurant is manageable.
Five restaurants are a financial system.
Savoury works with restaurant groups from one location to twenty. The moment a second location opens, the accounting stops being bookkeeping and becomes a system: shared people, shared vendors, shared costs, and one owner who needs to know which room is carrying the business.
- Location-level P&Ls
- Consolidated reporting
- Shared expense allocation
- Intercompany accounting
- Location comparisons
- Multi-location payroll
- Shared employees
- Commissary accounting
- Corporate expenses
- Location profitability
Every location, one view
Location 1P&L
Location 2P&L
Location 3P&L
Location 4P&L
Location 5P&L
Consolidated reportingKnow which locations are carrying the business.
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Real restaurant photography to come: dining rooms across locations, one consistent view.
Restaurant accounting across the US and Canada.
A lot of operators run rooms on both sides of the border. The accounting principles travel. The payroll, sales tax and compliance rules do not, so we never mix them.
United States
- US payroll and payroll tax support
- Sales tax considerations by state and locality
- Federal and state filing requirements
- Multi-state operations and nexus questions
Canada
- GST/HST and provincial tax considerations
- Payroll remittances and T4s
- Federal and provincial requirements
- Canadian compliance, kept separate from US rules
One accounting system. Two countries, handled as two countries.
Restaurant Accounting Questions
Straight answers to the questions restaurant owners actually ask, each one tied to the service that handles it. No thin articles, no filler. If a question is worth searching, it is worth answering properly.
How do I reconcile DoorDash deposits?
Match each payout to the platform statement, split out commissions, promotions and adjustments, and record gross sales. The deposit is the last step, not the sale.
Read the answer →Why doesn't my restaurant POS match my bank?
Timing, card settlement batches, processing fees, refunds and tips all sit between the POS total and the deposit. Every one of them is reconcilable.
Read the answer →What is restaurant prime cost?
Cost of goods sold plus total labour. It is the single number that tells you whether the menu and the schedule are working together.
Read the answer →What is a good food cost percentage for a restaurant?
It depends on your concept and menu. What matters is measuring it the same way every period, against a theoretical cost built from your own recipes.
Read the answer →How should restaurant tips be accounted for?
Tips are not revenue. They are collected, pooled or paid out directly, and reported through payroll with the correct tax treatment for your jurisdiction.
Read the answer →Should every restaurant location have its own P&L?
Yes. Without location-level P&Ls you cannot see which room is carrying the business, and shared costs will hide the answer.
Read the answer →How should gift cards be accounted for?
A gift card sale is a liability, not income. It becomes revenue when the card is redeemed, and breakage is handled by rule, not by guess.
Read the answer →Why is my restaurant profitable on paper but short on cash?
Timing. Payroll, rent, sales tax and vendor terms do not follow your P&L. Profit is an opinion about a period. Cash is a schedule.
Read the answer →
How healthy is your restaurant's back office?
Seven quick questions. No address, no business history, no accounting application. Just enough for a Savoury specialist to see where your numbers stand.
Let's talk numbers.
Six fields. No address, no business history, no long message box. Tell us where it hurts and a Savoury restaurant accounting specialist will take it from there.
Prefer to talk it through? Book a 15-minute call.
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Real restaurant photography to come: the team, the POS, the pass.