One P&L for everything
A single set of books shows the group's total and hides which location is pulling it down.
Multi-location restaurant accounting.
One restaurant is manageable. Five restaurants are a financial system. We give every location its own P&L, split shared costs fairly, and roll it all up into one view, so you know which rooms are carrying the business.
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.
Location #2 changes everything.
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. Most groups find out their books weren't built for this when they try to answer a simple question like "is the new location making money?"
Shared staff and managers
People who work across locations get charged to wherever payroll happened to put them.
Shared vendors and a commissary
One invoice, one central kitchen, several locations using it. Someone has to split the cost.
Corporate overhead
Office, owners' salaries, software and insurance either sit nowhere or get loaded onto one location.
Separate companies
Each location in its own entity means money moving between companies that has to be tracked both ways.
Both sides of the border
Locations in the US and Canada follow different tax and payroll rules, in different currencies.
What multi-location accounting includes.
One accounting system across every location, with shared costs allocated fairly and the same way every period, so locations can be compared honestly.
- Location-level P&Ls
- Consolidated reporting
- Shared expense allocation
- Intercompany accounting
- Location comparisons
- Multi-location payroll
- Shared employees
- Commissary accounting
- Corporate expenses
- Location profitability
How it works.
Map the group
Locations, companies, shared people, shared vendors and anything run centrally, like a commissary or an office.
Agree the allocation rules
How shared costs are split: by sales, by hours, by square footage or by use. Written down once and applied every period.
Keep each location's books clean
Sales, costs and labour recorded to the right location from the start, with intercompany balances tracked both ways.
Report by location and in total
A P&L for every location, side by side, plus the consolidated picture for the group.
Multi-location questions
Should every restaurant location have its own P&L?
Yes. Without location-level P&Ls you cannot see which room is carrying the business.
Read the answer →What is restaurant prime cost?
The single number that tells you whether menu and schedule are working together, location by location.
Read the answer →Restaurant payroll and tips
Staff who work across locations, charged to the right one.
See the service →Restaurant CFO services
Expansion planning before you sign the next lease.
See the service →
Know where your money is going.
Seven quick questions, and a Savoury restaurant accounting specialist will come back with where your numbers stand.