Restaurant Owners: Your Accountant Might Be Costing You More Than They Save
Running a restaurant isn’t about spreadsheets. Owners and operators know it’s about managing food costs, labor, and operations in real time. Yet too many of them are relying on generic accountants or overpriced CPA's who don’t understand the business.
🚨Here’s the problem:
- Your books may be “clean,” but your prime cost isn’t under control.
- Reports arrive only at month end....too late to make changes.
- No one is tracking recipes, inventory, or scheduling labor alongside financials.
At FORCS, we’re different. We’re restaurant people first, accountants second. We've worked in actual kitchens. We've bussed tables and been inside a walk in. Our team combines controller-level accounting expertise (from an MBA) with hands-on restaurant operations knowledge (from a former chef).
That means we don’t just reconcile your bank accounts and pay your bills. We actually help you:
✅ Cut food waste by dialing in recipes & portion control
✅ Manage labor before overtime eats your margins
✅ See true prime cost in real time
✅ Budget and forecast from sales through 4 wall profit
✅ Scale confidently from one unit to many
📍 Based in NYC, not offshore, we serve restaurants nationwide and we work with independents, multi-units, QSR's, Fast Casuals, Fine Dining franchisees, food trucks, cafés, and caterers. If you serve food—we can serve you.
👉Schedule a free 30-minute Restaurant Accounting & Ops Diagnostic. We’ll review your current setup, flag potential costly blind spots, and show you how to get accurate, timely numbers that actually drive decisions.
No cost. No obligation. Just clarity.
Because if your accountant doesn’t understand your recipes, they don’t understand your business.
