From single-concept restaurants to multi-unit hospitality groups, we deliver accounting, tax, and Fractional CFO advisory calibrated to the rhythms of food & beverage — so you can focus on the guest experience.
Restaurants operate on razor-thin margins with daily revenue swings, complex labor structures, multi-vendor AP cycles, and inventory that spoils. Generic accounting firms treat your books like any other business. We don't.
Our team has spent years embedded in the food & beverage world — learning the language of prime cost, covers, average check, and RevPAR. We know what healthy looks like for your concept type and flag deviations before they become problems. From a 40-seat neighborhood bistro to a 12-unit fast-casual portfolio, we bring the financial rigor your operation demands.
Tailored financial services designed around the operational realities of food & beverage — not retrofitted from a generic accounting package.
Accurate, timely books that reflect how your restaurant actually operates — daily sales reconciliation, vendor payments, payroll, and monthly close.
Weekly and monthly dashboards built around your most critical metrics — prime cost, food cost %, labor %, covers, and average check.
Proactive tax strategy for restaurant owners — FICA tip credits, Section 179 equipment deductions, multi-entity structuring, and quarterly filings.
Strategic financial leadership without the full-time cost — budget vs. actual reviews, expansion feasibility, investor reporting, and growth planning.
Restaurant payroll is uniquely complex — tip pooling, split shifts, multiple pay rates, and tipped minimum wage rules all handled precisely.
Consolidated financials across your portfolio — unit-level P&Ls, comparative reporting, and the management accounts operators need to run the business.
We don't bring a generic accounting template and call it restaurant expertise. We bring real operating knowledge, industry benchmarks, and a team that speaks your language.
Prime cost, food cost variance, labor efficiency — we track the KPIs that define a profitable restaurant, not just GAAP metrics. Our clients always know exactly where they stand before problems become crises.
We understand the chaos of peak service, the reality of vendor relationships, and the pressure of a Friday night. Our processes are built around how restaurants actually operate — not how accountants wish they did.
From fine dining and fast-casual to breweries, ghost kitchens, and hotel F&B, we've worked across the full spectrum of hospitality concepts. That depth of experience means we hit the ground running on day one.
Most accountants miss FICA tip credits, misclassify leasehold improvements, or overlook opportunity zone benefits. We don't. Our tax approach is built specifically around the restaurant ownership experience.
Whether you're opening your second location or managing a 20-unit portfolio, our infrastructure scales with you. Clients who started with us at one unit now trust us across entire restaurant groups.
You work directly with experienced advisors who know your business and communicate proactively. When something looks off in your numbers, we call you before you have to ask — that's the Cartera standard.
Every month, your financials are analyzed through the lens of metrics that actually matter for restaurant performance.
Let's talk about your concept, your goals, and how Cartera can become the financial partner your operation deserves.