Restaurant Accounting Services in Pakistan.
A decade of restaurant and F&B clients in Pakistan, POS reconciliation that matches how you actually sell, with food cost and wastage tracking available as an add-on.
Talk to Us →Accounting Built for Restaurants, Not Retail.
Restaurant accounting fails when inventory and COGS tracking gets treated like generic retail. Menu costing and multiple point-of-sale systems all need to reconcile against actual food and beverage cost, and that reconciliation looks different depending on whether you're running a single location or several. We've built our process around Pakistani restaurant and F&B operations specifically, through multiple POS migrations and menu changes over a decade with the same clients.
Know Exactly What Waste Is Costing You.
Most restaurants only see their food cost as one number on a report, if they see it at all. As an add-on to your monthly close, we calculate your theoretical food cost, what your menu should cost with zero waste, against your actual food cost, what it really costs once spoilage, over-portioning, and shrinkage are counted, and benchmark both against Pakistan's industry standard 35 to 45 percent range. You get the dollar gap between the two, not just a percentage, so you know exactly what waste is costing you and where to fix it.
- Inventory and COGS mapping specific to restaurants and F&B, not generic retail.
- Point-of-sale reconciliation across single or multiple locations.
- Setup and integration with the POS and accounting software you already use, including QuickBooks and FBR-integrated POS systems.
- Monthly close on a schedule that matches how restaurant cash flow actually moves.
- Food cost and wastage tracking, available as an add-on for restaurants that want the data.
A decade of the same restaurant clients.
Restaurants, 10 years and counting
We’ve kept the same F&B and restaurant clients for a decade, through inventory system changes, menu expansions, and multiple point-of-sale migrations.
Read the full case study →Restaurant Accounting, Answered.
How is restaurant food cost percentage calculated?
Food cost percentage is your cost of goods sold divided by your food sales, multiplied by 100. In Pakistan, a healthy range for most restaurants falls between 35 and 45 percent, though the right number for you depends on your menu, portion sizes, and pricing.
What's the difference between theoretical and actual food cost?
Theoretical food cost is what your menu should cost with zero waste, based on your recipes and portion sizes. Actual food cost is what it really costs once spoilage, over-portioning, theft, and other real-world variables are counted. The gap between the two is where wastage tracking earns its keep.
How do you calculate wastage in a restaurant?
We compare your theoretical food cost against your actual food cost for the same period, using your POS and inventory data. The difference, in rupees, not just percentage, is what wastage is actually costing you. This is available as an add-on to your monthly accounting engagement.
Do you work with the POS or accounting software we already use?
Yes. We set up and reconcile against the POS and accounting software you're already running, QuickBooks and the FBR-integrated systems common in Pakistani restaurants included, rather than asking you to switch platforms.
Let's talk about your numbers.
Tell us where things stand today. We'll give you a straight answer on what it'll take to get them right.