Tight margins demand tight books. We help Oregon restaurants see prime cost and profit clearly.
Food service runs on thin margins and fast-moving numbers. We track sales and cost of goods weekly, handle tips and payroll, and give you the prime-cost view that tells you whether the week actually worked.
Tracked so trends are visible fast.
Handled accurately and compliantly.
Labor + COGS watched as a share of sales.
The full picture, every month.
The Willamette Valley’s restaurant scene is competitive — clean weekly numbers are how the survivors stay open.
Yes — food service moves too fast for monthly-only books, so we can track sales and COGS weekly.
Yes — tipped, hourly, and mixed payroll are all handled, with the right filings.
It’s your combined cost of goods and labor as a percentage of sales — the most important restaurant metric, and we keep it in view.
Let’s give your restaurant the prime-cost clarity it needs. Book a free consultation.