Our Award Winning Restaurant and Hospitality Team work side-by-side with over 60 Michelin-starred restaurants, fine dining restaurants, themed restaurant groups, hotels, franchises, individual bistros, gastro pubs, bars and pop-ups. Some of our London based restaurant clients include White Rabbit Fund, Kym’s, Ottolenghi, the Coal Office (collaboration between Palomar chef Assaf Granit and designer Tom Dixon), Mildreds, The Urban Leisure Group, Tommi’s Burger Joint, Nightjar, Tom Conran Restaurants, Nuno Mendes, Callooh Callay, Sacro Cuore, Señor Ceviche, Kricket and others.
We provide a full ‘menu’ of cost-effective accounting services using our unique receipt processing platform and Xero. Used correctly, Xero provides reliable financial data which can help you capitalise on opportunities, plan better and grow faster.
So, whether you’re dreaming of becoming a restaurant entrepreneur, about to open your next site, becoming a chain, expanding internationally, reducing cost, restructuring your tronc, improving margins or planning an exit… we have the expertise, experience and shared determination to make it happen.
Cost Effective Cloud Accounting including document collection, receipt scanning and automated bookkeeping
Supplier Payments and Management
Pension and Auto Enrolment regulations
Advice on Minimum Wage Legislation
VAT Compliance and Returns
EPoS Setup and Controls
Food and Beverage Margins
Regular Meetings to discuss Management Accounts, Growth Plans, Operational and Commercial Issues
Monthly Management Accounts with KPI’s and Advanced Analytics
Remote link to EPoS Systems and EPoS sales/big data analysis
Year End Accounts and Statutory Audit
Remuneration Planning and Profit Extraction
Hospitality HR advisory and consultancy
Review of Internal Controls
Property Acquisition and Stamp Duty Planning
Maximising Allowances on Fit-Out and Capital Expenditure
Capital Expenditure Planning
Advice on Debt, Equity and Alternative Financing Options
Seamless Global Support through Jeffreys Henry International
Our commitment to the sector is further supported by the Restaurant Directors’ Club, a quarterly roundtable event that brings together a cross-section of leading restaurant owners and industry experts to share ideas, exchange views, discuss challenges, and do some all-important networking.
The previous event, hosted over lunch at the iconic Ceviche Restaurant in Old Street, guests including directors from The Table Café, Cocotte, Roccardo’s, Santa Maria, Jar Kitchen, CoBa, Kuia Aina, Fatto a Mano, heard how the founder of the award-winning Peruvian restaurant group Martin Morales setup and grow one of the UK’s hottest independent restaurant groups, and how he overcame a number of finance and HR challenges along the way.