[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"global":3,"entry:industry:restaurants":324},{"id":4,"documentId":5,"siteName":6,"organizationSchema":7,"contactEmail":13,"contactPhones":48,"address":49,"currencyRates":50,"createdAt":70,"updatedAt":71,"publishedAt":72,"logoDark":49,"logoLight":49,"nav":73,"footer":257},1,"ded2oyx8g005xuue0dkk17wm","Accountaire",{"url":8,"logo":9,"name":6,"@type":10,"email":13,"sameAs":14,"address":16,"@context":21,"legalName":22,"telephone":23,"areaServed":24,"knowsAbout":36,"description":46,"foundingDate":47},"https:\u002F\u002Faccountaire.com","https:\u002F\u002Faccountaire.com\u002Flogo.png",[11,12],"Organization","AccountingService","hello@accountaire.com",[15],"https:\u002F\u002Fwww.linkedin.com\u002Fcompany\u002Faccountaire",{"@type":17,"streetAddress":18,"addressCountry":19,"addressLocality":20},"PostalAddress","5 Davis Road, G-8, Shimla Tower","PK","Lahore","https:\u002F\u002Fschema.org","Accountaire (SMC-Private) Limited","+1-925-219-6399",[25,28,30,32,34],{"name":26,"@type":27},"United Kingdom","Country",{"name":29,"@type":27},"United States",{"name":31,"@type":27},"United Arab Emirates",{"name":33,"@type":27},"Canada",{"name":35,"@type":27},"Australia",[37,38,39,40,41,42,43,44,45],"Bookkeeping","Cloud Accounting","VAT","Payroll","Management Accounts","CFO Advisory","Xero","QuickBooks Online","Making Tax Digital","Modern remote accounting for ambitious SMEs. 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modern remote finance team for ambitious businesses across the UK, US, UAE, Canada and Australia.","© Accountaire (SMC-Private) Limited. All rights reserved.",[261,265,269],{"id":262,"label":263,"href":264,"badge":49,"external":79},2006,"Privacy","\u002Flegal\u002Fprivacy",{"id":266,"label":267,"href":268,"badge":49,"external":79},2007,"Terms","\u002Flegal\u002Fterms",{"id":270,"label":271,"href":272,"badge":49,"external":79},2008,"DPA","\u002Flegal\u002Fdpa",[],[275,291,304],{"id":276,"title":78,"links":277},91,[278,280,282,284,286,288],{"id":279,"label":83,"href":84,"badge":49,"external":79},1991,{"id":281,"label":40,"href":87,"badge":49,"external":79},1992,{"id":283,"label":90,"href":91,"badge":49,"external":79},1993,{"id":285,"label":94,"href":95,"badge":49,"external":79},1994,{"id":287,"label":98,"href":99,"badge":49,"external":79},1995,{"id":289,"label":290,"href":103,"badge":49,"external":79},1996,"Catch-up",{"id":292,"title":240,"links":293},92,[294,296,298,300,302],{"id":295,"label":26,"href":244,"badge":49,"external":79},1997,{"id":297,"label":29,"href":247,"badge":49,"external":79},1998,{"id":299,"label":31,"href":250,"badge":49,"external":79},1999,{"id":301,"label":33,"href":253,"badge":49,"external":79},2000,{"id":303,"label":35,"href":256,"badge":49,"external":79},2001,{"id":305,"title":306,"links":307},93,"Company",[308,312,316,320],{"id":309,"label":310,"href":311,"badge":49,"external":79},2002,"About","\u002Fabout",{"id":313,"label":314,"href":315,"badge":49,"external":79},2003,"Pricing","\u002Fpricing",{"id":317,"label":318,"href":319,"badge":49,"external":79},2004,"Blog","\u002Fblog",{"id":321,"label":322,"href":323,"badge":49,"external":79},2005,"Contact","\u002Fcontact",{"id":325,"documentId":326,"title":327,"slug":328,"summary":329,"twoColMenu":79,"order":330,"createdAt":331,"updatedAt":332,"publishedAt":333,"seo":334,"blocks":342},589,"ethj06fnckgd1r0axjqni6np","Restaurant and hospitality accountants.","restaurants","Restaurant and hospitality accountants running daily takings reconciliation, tronc and tips compliance, split-rate menu VAT and weekly cost control.",0,"2026-06-01T17:04:24.458Z","2026-09-11T00:58:10.904Z","2026-09-11T00:58:11.077Z",{"id":335,"metaTitle":336,"metaDescription":329,"keywords":337,"canonicalURL":338,"ogType":339,"ogLocale":340,"twitterCard":341,"noindex":79,"structuredData":49,"ogImage":49},4398,"Restaurant and Hospitality Accountants UK","restaurant accountant, hospitality accountant, café bookkeeping, tronc administration, hospitality VAT, food cost percentage, restaurant payroll, hospitality SME accountant","https:\u002F\u002Faccountaire.com\u002Findustries\u002Frestaurants","website","en_GB","summary_large_image",[343,351,358,363,375,380,409,414,419,445,451,484,488,512],{"id":344,"eyebrow":345,"heading":327,"lead":346,"artworkSvg":347,"variant":348,"primaryCta":49,"secondaryCta":49,"metrics":349,"media":49,"__component":350},3277,"Industry · Hospitality","Daily takings reconciliation, tronc administration, hospitality-specific VAT (including the 5% reduced rate where it applies), food and labour cost tracking, and the operating margins that determine whether a restaurant survives.","\u003Csvg viewBox=\"0 0 480 360\" fill=\"none\" xmlns=\"http:\u002F\u002Fwww.w3.org\u002F2000\u002Fsvg\" role=\"img\" aria-label=\"Illustration\">\u003Crect width=\"480\" height=\"360\" fill=\"var(--ink)\">\u003C\u002Frect>\u003Ccircle cx=\"400\" cy=\"70\" r=\"150\" fill=\"color-mix(in oklab, var(--accent) 14%, transparent)\">\u003C\u002Fcircle>\u003Ccircle cx=\"240\" cy=\"185\" r=\"80\" fill=\"var(--ink-mid)\" stroke=\"var(--bg)\" stroke-width=\"2\">\u003C\u002Fcircle>\u003Ccircle cx=\"240\" cy=\"185\" r=\"52\" fill=\"none\" stroke=\"rgba(245,241,232,0.32)\" stroke-width=\"2\">\u003C\u002Fcircle>\u003Ccircle cx=\"240\" cy=\"185\" r=\"26\" fill=\"var(--accent)\">\u003C\u002Fcircle>\u003Cpath d=\"M130 120v60c0 12 8 16 8 16v80M138 120v44\" stroke=\"var(--bg)\" stroke-width=\"3\" stroke-linecap=\"round\">\u003C\u002Fpath>\u003Cpath d=\"M350 120c-14 0-22 16-22 34s10 22 14 22v100M350 120v156\" stroke=\"var(--bg)\" stroke-width=\"3\" stroke-linecap=\"round\">\u003C\u002Fpath>\u003C\u002Fsvg>","light",[],"blocks.hero",{"id":352,"eyebrow":353,"heading":354,"body":49,"gridBody":355,"layout":356,"__component":357},14525,"Overview","Hospitality margins demand operational accounting.","\u003Cdiv>\u003Cp style=\"color:var(--muted);font-size:17px;line-height:1.6;margin-bottom:18px;\">Restaurant and hospitality accountants reconcile the till to the bank every day rather than every month, split menu sales between VAT rates at the point of sale, and run tips through a compliant tronc. Margin in this sector is decided weekly by food cost and labour cost, so monthly-only reporting arrives too late to act on.\u003C\u002Fp>\u003Cp style=\"color:var(--muted);font-size:17px;line-height:1.6;margin-bottom:18px;\">Restaurants and cafés run on thin margins (typically 5–15% operating profit) and detailed cost discipline. Food cost percentage, labour cost percentage and prime cost (food + labour) drive viability. A two-point swing in either can be the difference between profit and loss for the year. That requires bookkeeping that surfaces these numbers in real time, not in a year-end accounts pack.\u003C\u002Fp>\u003Cp style=\"color:var(--muted);font-size:17px;line-height:1.6;margin-bottom:18px;\">We work with independent restaurants, multi-site operators, café chains, dark kitchens and hospitality groups. Daily takings reconciled to till exports. Supplier invoices captured via Dext, coded to detailed cost categories (fresh produce, dry goods, alcohol, soft drinks, paper goods). Labour cost split by department (kitchen, FOH, management). VAT handled correctly, including the 5% reduced rate where it applies, the alcohol vs food split for restaurants, and the takeaway-vs-eat-in distinctions.\u003C\u002Fp>\u003Cp style=\"color:var(--muted);font-size:17px;line-height:1.6;margin-bottom:18px;\">Tronc, the system for distributing tips and gratuities, has specific HMRC rules around when tips are taxable as employment income vs distributable separately. We administer tronc schemes for clients, including the Tipping Act 2023 compliance that became mandatory in October 2024.\u003C\u002Fp>\u003C\u002Fdiv>","grid","blocks.section-head",{"id":359,"eyebrow":360,"heading":361,"body":362,"gridBody":49,"layout":49,"__component":357},14526,"What we handle","Hospitality-specific scope.","Built around the realities of running a restaurant.",{"id":364,"heading":49,"intro":49,"items":365,"__component":374},2989,[366,367,368,369,370,371,372,373],"Daily takings reconciliationPOS exports (Lightspeed, Square, Toast, Vita) reconciled to bank deposits. Card, cash, gift-card sales split correctly.","Supplier invoice processingCaptured via Dext. Coded to detailed cost categories: fresh produce, dry goods, alcohol, soft drinks, paper goods, cleaning, equipment.","Food & labour cost percentagesCalculated weekly. Trended monthly. Compared to industry benchmarks. Surfaced in your management pack.","Hospitality VATStandard rate on alcohol and most food. Reduced 5% rate where applicable (currently for limited circumstances). Eat-in vs takeaway VAT treatment applied correctly.","Tronc administrationTipping Act 2023 compliance. Troncmaster appointed. Tronc scheme operated separately from payroll where structured correctly.","Payroll across departmentsKitchen, FOH, management split. Variable hours handled. National Minimum Wage compliance tracked.","Inventory & stock-takePeriodic inventory reconciled. Variance investigation. Wastage tracked separately for cost control.","Multi-site consolidationFor operators with 2+ sites, per-site P&L reporting plus group consolidation.","blocks.deliverables",{"id":376,"eyebrow":377,"heading":378,"body":379,"gridBody":49,"layout":49,"__component":357},14527,"Menu VAT","How hospitality sales split across VAT rates","The mapping we configure in the till before the first return is filed. Liability depends on the specific product and setting.",{"id":381,"heading":378,"columns":382,"rows":386,"__component":408},182,[383,384,385],"Sale type","Typical VAT treatment","Why",[387,391,394,398,401,404],{"Why":388,"Sale type":389,"Typical VAT treatment":390},"Supplied in the course of catering","Eat-in food and drink","Standard rated",{"Why":392,"Sale type":393,"Typical VAT treatment":390},"Supplied hot for immediate consumption","Hot takeaway food",{"Why":395,"Sale type":396,"Typical VAT treatment":397},"Most cold food is zero rated unless excepted","Cold takeaway food","Usually zero rated",{"Why":399,"Sale type":400,"Typical VAT treatment":390},"Excepted items, whatever the setting","Confectionery, crisps and soft drinks",{"Why":402,"Sale type":403,"Typical VAT treatment":390},"Always, eat-in or takeaway","Alcohol",{"Why":405,"Sale type":406,"Typical VAT treatment":407},"Commission is a separate input cost, not a reduction in sales","Delivery aggregator orders","Follows the underlying food","blocks.compare-table",{"id":410,"eyebrow":411,"heading":412,"body":49,"gridBody":413,"layout":356,"__component":357},14528,"Weekly, not monthly","Which numbers decide whether a restaurant makes money?","\u003Cdiv>\u003Cp style=\"color:var(--muted);font-size:17px;line-height:1.6;margin-bottom:18px;\">Two percentages, tracked weekly, explain most of the difference between a site that works and one that does not: cost of sales as a share of net sales, and labour as a share of net sales. Both are controllable within days. Neither is visible in a set of accounts produced six weeks after the month closed. We run a weekly flash on both, tied to the rota and the delivery invoices rather than to the ledger, then reconcile the flash to the formal accounts at month end so the operator has never been working from a number the accounts later contradict.\u003C\u002Fp>\u003Cp style=\"color:var(--muted);font-size:17px;line-height:1.6;margin-bottom:18px;\">The daily reconciliation underneath it is unglamorous and non-negotiable. Gross takings from the till system, split by VAT rate, are matched to card settlements, cash banked, delivery aggregator remittances and voucher redemptions. Aggregator income arrives net of commission, so booking the remittance as sales understates turnover and hides a cost that often runs to a fifth of the order value. Cash shortfalls, voids and staff discounts get logged as they happen, because a variance found on Monday is a conversation and a variance found in April is an unexplained hole.\u003C\u002Fp>\u003Cp style=\"color:var(--muted);font-size:17px;line-height:1.6;margin-bottom:18px;\">VAT is where menus turn into rate decisions. Hot food and anything consumed on the premises is standard rated, most cold takeaway food is zero rated, and alcohol is always standard rated, so a single order at the counter can carry two rates. HMRC sets the boundaries out in its guidance on \u003Ca href=\"https:\u002F\u002Fwww.gov.uk\u002Fguidance\u002Fvat-rates-on-different-goods-and-services\" rel=\"noopener\" target=\"_blank\">VAT rates on different goods and services\u003C\u002Fa>, and the till must be configured to that mapping or the return is wrong before anyone opens a spreadsheet.\u003C\u002Fp>\u003Cp style=\"color:var(--muted);font-size:17px;line-height:1.6;margin-bottom:18px;\">Tips are the third area, and the rules moved recently. Employers must pass on qualifying tips to workers fairly and keep a written policy, and where tips are distributed through an independent tronc arrangement the National Insurance treatment differs from tips the employer allocates itself. HMRC's booklet \u003Ca href=\"https:\u002F\u002Fwww.gov.uk\u002Fgovernment\u002Fpublications\u002Fe24-tips-gratuities-service-charges-and-troncs\" rel=\"noopener\" target=\"_blank\">E24: tips, gratuities, service charges and troncs\u003C\u002Fa> is the reference, and the worker-facing summary sits at \u003Ca href=\"https:\u002F\u002Fwww.gov.uk\u002Ftips-at-work\" rel=\"noopener\" target=\"_blank\">tips at work\u003C\u002Fa>. We set up the troncmaster arrangement, run the distribution through \u003Ca href=\"\u002Fservices\u002Fpayroll\">our payroll service\u003C\u002Fa>, and keep the paperwork that proves the employer did not direct the split. If you are still deciding what level of support you need, our \u003Ca href=\"\u002Fblog\u002Fbookkeeper-vs-accountant\">bookkeeper vs accountant\u003C\u002Fa> comparison sets out what each role delivers, what each costs, and the monthly reporting role that sits between them. The daily till and supplier posting that produces those weekly numbers is handled by our \u003Ca href=\"\u002Fservices\u002Fcloud-bookkeeping\">cloud bookkeeping service\u003C\u002Fa>, and the period reporting on top of it by our \u003Ca href=\"\u002Fservices\u002Fmanagement-accounts\">monthly management accounts service\u003C\u002Fa>. Both appear in our \u003Ca href=\"\u002Fservices\">accounting services index\u003C\u002Fa>.\u003C\u002Fp>\u003C\u002Fdiv>",{"id":415,"eyebrow":416,"heading":417,"body":49,"gridBody":418,"layout":356,"__component":357},14529,"Why us","Why hospitality operators choose us.","\u003Cp class=\"lead\">Sector-specific operational accounting.\u003C\u002Fp>",{"id":420,"heading":49,"dark":131,"variant":421,"note":49,"cells":422,"__component":444},6963,"default",[423,429,434,439],{"id":424,"num":425,"numUsd":49,"eyebrow":49,"headline":426,"avatar":49,"body":427,"span":428,"rowSpan":79,"accent":79,"dark":79,"href":49},27710,"01","Daily takings native","POS integration with Lightspeed, Square, Toast and Vita. Reconciliation by the next morning.","2",{"id":430,"num":431,"numUsd":49,"eyebrow":49,"headline":432,"avatar":49,"body":433,"span":428,"rowSpan":79,"accent":79,"dark":79,"href":49},27711,"02","Food & labour cost tracking","The metrics that actually determine whether a restaurant makes money.",{"id":435,"num":436,"numUsd":49,"eyebrow":49,"headline":437,"avatar":49,"body":438,"span":428,"rowSpan":79,"accent":79,"dark":79,"href":49},27712,"03","Tronc & Tipping Act compliant","Tipping Act 2023 fully implemented. HMRC-defensible tronc schemes operated.",{"id":440,"num":441,"numUsd":49,"eyebrow":49,"headline":442,"avatar":49,"body":443,"span":428,"rowSpan":79,"accent":79,"dark":79,"href":49},27713,"04","Multi-site capable","Group operators with 2–50 sites accommodated. Per-site reporting plus consolidation.","blocks.bento",{"id":446,"quote":447,"name":448,"role":449,"company":49,"avatar":49,"__component":450},2563,"Our food cost was 38%. We thought it was 32%. Accountaire surfaced it within six weeks of taking over. We tightened menu engineering and recipe costing; food cost is now 31.5%. £140k of profit recovered.","Owner · 3-site restaurant group","London & Surrey","blocks.testimonial",{"id":452,"heading":453,"items":454,"__component":483},1915,"Restaurant and hospitality accountants: operator questions.",[455,459,463,467,471,475,479],{"id":456,"question":457,"answer":458},12081,"Which POS systems do you integrate with?","Lightspeed, Square for Restaurants, Toast, Vita, Revel, Epos Now, TouchBistro and most others. We export daily Z-report data into your accounting software automatically.",{"id":460,"question":461,"answer":462},12082,"How does tronc work for VAT and PAYE?","Properly-administered tronc schemes (with an appointed Troncmaster, separate distribution rules and meeting HMRC conditions) keep tips outside the payroll for NI purposes, material saving for both employer and employees. We administer the scheme and ensure ongoing HMRC compliance.",{"id":464,"question":465,"answer":466},12083,"What VAT rates apply to my menu?","The item and the setting decide it, and the table on this page maps the cases that come up daily. The recurring problem is maintenance rather than knowledge. A new dish added to the till by a duty manager inherits the tax code of whatever it was copied from, and nobody catches it until a return has gone in. Meal deals need apportioning, so we recheck the mapping whenever the menu changes.",{"id":468,"question":469,"answer":470},12084,"Can you handle Deliveroo \u002F Uber Eats \u002F Just Eat reconciliation?","Third-party delivery platform reconciliation is standard scope. Commission, marketing fees, refunds and payouts are handled correctly, with VAT applied on the gross sale.",{"id":472,"question":473,"answer":474},12085,"What about pop-ups and seasonal trading?","Festival pop-ups, summer trading and supper clubs come through often. We handle short-trading-period accounting and VAT properly, and where revenue is significant, voluntary VAT registration can be useful for input recovery.",{"id":476,"question":477,"answer":478},12086,"How do the tipping rules affect our service charge?","Four weeks is the part most operators have not diarised. A worker can request their own tipping records going back three years, and the answer you send has to match the payslips. VAT sits outside the tronc question as well. A service charge the customer is required to pay forms part of the sale and is standard rated, while a genuinely voluntary tip is not. The till has to tell them apart at the point of sale, because nothing downstream can.",{"id":480,"question":481,"answer":482},12087,"Can you produce a weekly flash for multiple sites?","Yes. Each site gets its own takings reconciliation, food and labour percentages and variance against the prior week, plus a consolidated view across the group. Sites are compared on the same basis, so a manager cannot improve a percentage by reclassifying a cost. The weekly flash is reconciled to the formal management accounts each month.","blocks.faq",{"id":485,"eyebrow":486,"heading":487,"body":49,"gridBody":49,"layout":49,"__component":357},14530,"Recommended services","What operators add next.",{"id":489,"heading":49,"dark":79,"variant":421,"note":49,"cells":490,"__component":444},6964,[491,495,498,502,507],{"id":492,"num":493,"numUsd":49,"eyebrow":49,"headline":83,"avatar":49,"body":494,"span":428,"rowSpan":79,"accent":79,"dark":79,"href":84},27714,"CORE","Daily takings reconciliation and supplier invoices.",{"id":496,"num":493,"numUsd":49,"eyebrow":49,"headline":40,"avatar":49,"body":497,"span":428,"rowSpan":79,"accent":79,"dark":131,"href":87},27715,"Hospitality payroll including tronc.",{"id":499,"num":500,"numUsd":49,"eyebrow":49,"headline":90,"avatar":49,"body":501,"span":428,"rowSpan":79,"accent":79,"dark":79,"href":91},27716,"COMPLIANCE","Hospitality VAT and Corporation Tax.",{"id":503,"num":504,"numUsd":49,"eyebrow":49,"headline":505,"avatar":49,"body":506,"span":428,"rowSpan":79,"accent":79,"dark":79,"href":95},27717,"REPORTING","Multi-site management accounts","Site by site P&L with food, labour and rent benchmarked against each other.",{"id":508,"num":509,"numUsd":49,"eyebrow":49,"headline":510,"avatar":49,"body":511,"span":428,"rowSpan":79,"accent":79,"dark":131,"href":244},27718,"MARKET","UK VAT and HMRC filings","The wider UK compliance calendar for hospitality businesses.",{"id":513,"cta":514,"__component":519},2214,{"id":513,"eyebrow":515,"heading":516,"body":517,"primaryLabel":518,"primaryHref":323,"secondaryLabel":49,"secondaryHref":49,"dark":79},"For restaurants","Want hospitality-fluent accounting?","Thirty minutes to review your current setup, POS integration and food-cost tracking.","Book a hospitality accounting call","blocks.cta-banner"]