Deposits recorded as sales
If the bank deposit goes in as revenue, fees and commissions disappear and sales look lower than they were.
How Savoury handles it: sales come from the POS and platform reports, and deposits are reconciled against them.
Restaurant bookkeeping that matches how a restaurant runs.
Daily sales, deposits, vendor bills and payroll recorded against a chart of accounts built for restaurants, so your P&L shows food cost, labour and every sales channel the way you think about them.
A restaurant P&L, in the order you read it
Food salesby channel
Beverage salesby channel
Food and beverage costby category
Labourfront and back of house
Prime costevery period
Not a generic small-business ledger with "Sales" on one line.
Generic bookkeeping hides restaurant problems.
Most bookkeeping is set up for businesses that send invoices. Restaurants take thousands of small payments a week through a POS, a card processor, delivery apps and gift cards, then pay staff with tips in the mix. When all of that lands in one "Sales" line and one "Cost of goods" line, the books can balance and still tell you nothing.
One line for all costs
Food, beverage, packaging and supplies lumped together make it impossible to see which one moved.
How Savoury handles it: vendor bills are coded by category and by location as they come in.
Tips treated as income
Tips collected on cards pass through the business. Booked as sales, they inflate revenue and confuse payroll.
How Savoury handles it: tips are recorded as a liability and cleared through payroll.
Books that are months behind
Catching up once a year means every decision in between was made without numbers.
How Savoury handles it: books close on a schedule, monthly at minimum, weekly where the numbers move fast.
What restaurant bookkeeping includes.
Everything that turns a week of service into numbers you can read. Each piece is set up for restaurants from the first day, not adapted later.
- Restaurant chart of accounts
- Daily sales entries from the POS
- Sales by channel
- Deposit and card reconciliation
- Delivery platform payouts
- Vendor bills by category
- Accounts payable
- Tips held as a liability
- Gift card liability
- Monthly close and P&L
How it works.
Start with the assessment
Seven questions about your locations, systems and where it hurts. A Savoury specialist reviews your answers before the first conversation.
Map your systems
POS, card processor, delivery apps, payroll, bank and accounting software. We work out where each number comes from and where it should land.
Rebuild the chart of accounts
Sales by channel, costs by category, labour split the way you manage it, and locations kept apart from the start.
Close on a schedule
Sales recorded, deposits reconciled, bills coded and a P&L delivered on the same rhythm every period.
Restaurant bookkeeping questions
Why doesn't my restaurant POS match my bank?
Timing, settlement batches, fees, refunds and tips all sit between the POS total and the deposit.
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.
Read the answer →How should restaurant tips be accounted for?
Tips are not revenue. They pass through the business and are reported through payroll.
Read the answer →POS & payment reconciliation
How sales, card settlements and deposits are tied together, location by location, week by week.
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.