Get Moving

Grow your Empire.

Grow your Wealth.

Outsourced accounting for
restaurant groups who want an
operation that runs itself (without
hiring an in-house finance team).

Start Today

Our back-office support is designed for
independently owned restaurant groups who:

  • null

    Operate at least 3 restaurants,
    bars, or nightclubs.

  • null

    Collectively generate between
    $5-50 million in revenue

  • null

    Need accurate, consistent, and
    timely accounting, bookkeeping,
    and financial reporting

  • null

    Want to spend time scaling and
    growing, not building a back-
    office team

Get the data you need to keep
investors confident

Flying blind will only get you so far. To grow a restaurant group that’s scalable, sellable, and providing you with the financial return you’d hoped for, you need trustworthy numbers. More than just compliance, you want detailed financial insights to know you’re providing the right strategy to your leadership team.

What detailed insights look like:

Weekly Snapshot

A weekly summary of your cash flow, working capital, vendor payables/purchases, and liquidity.

  • null

    Spot cash shortages or surpluses early.

  • null

    Identify top costs for better spend negotiations.

  • null

    Categorize debts to prioritize immediate payments.

Period End Report

A detailed summary of your performance for the last 13 periods or last 12 months.

  • null

    Identify seasonal patterns and trends in sales, expenses, and profits.

  • null

    Benchmark current performance against past periods.

  • null

    Uncover operational efficiencies and inefficiencies.

  • null

    See restaurant and bar KPIs directly on your P&L.

  • null

    Compare your performance with the industry.

  • null

    Collaborate directly with your advisor.

Prime Cost Analysis

A report focusing on two major expense categories: your cost of goods sold (COGS) and labor costs. These costs are combined to form the ‘prime cost’ – a critical metric for understanding your operational efficiency and profitability.

  • null

    Compare weekly and bi-weekly data to get a clearer picture of cost trends and take corrective action more promptly.

  • null

    Optimize staff schedules to better match demand and reduce overtime costs.

  • null

    Reveal patterns in inventory usage, helping to minimize waste and ensure efficient stock levels.

What You Get

Services
  • null

    Bookkeeping & Accounting (weekly)

  • null

    Monthly or 4-week Financial Statements,
    KPI Analysis, and CPA Review

  • null

    Sales Tax Reconciliation, Preparation, & Filing

  • null

    Biweekly/Weekly Food and Labor Cost Analysis

  • null

    Bill Pay and Vendor Reconciliation Management

Support
  • null

    Unlimited Access to a Dedicated CPA

  • null

    Monthly Health Check-up Call

Technology
  • null

  • null

  • null

  • null

Add-Ons
  • null

    Historical Accounting
    Records Clean-up

  • null

    1099 Preparation & Filing

  • null

    Business Tax
    Preparation & Filing

  • null

    Individual Tax
    Preparation & Filing

HOW MUCH DOES IT COST?

Get industry gold standard reporting at a fraction of the cost of hiring an in house team.

We’ll guide you on exactly what you need from our list of services and provide you with a price unique to your requirements. It means you’ll get all the benefits of an in-house team without unnecessary add-ons or costly disadvantages. Even better, our prices adjust as you grow, so you benefit from economies of scale.

IN-HOUSE VS OUTSOURCED ACCOUNTING TEAM

Revenue $35M $25M $15M $10M
Internal Staff 1 controller
3 bookkeepers		 1 controller
2 bookkeepers		 1 controller
1 bookkeeper		 1 controller
1 bookkeeper
Annual Salaries $325K $250K $175K $165K
Payroll Taxes
(7.65% + 3% Fringe)		 $34K $26K $18K $17K
Total Cost In House* $359K $276K $193K $182K
OUTSOURCE COST**
WITH THE FORK CPAs		 $180K $144K $120K $96K
Cost Savings $179K $132K $73K $86K

*The cost estimate provided is based on average industry pricing.

**The cost estimate provided is based on average amounts paid by The Fork CPAs’ clients in the corresponding revenue ranges. The actual prices will vary based on a variety of factors that are determined via a discovery call.

TESTIMONIALS

JOHN MURRAY

Chief Operating Officer, Call Your Mother

“Call Your Mother has grown from five to 13 locations in the last two years, and the team at Fork has been an integral part of our growth. Fork constantly invests the time and energy needed to understand our business and proactively identify issues and solutions in real time. If you are a growing business looking to solidify and upgrade your finance and accounting department as you grow, with the confidence needed to know your business is on a solid financial footing, I couldn’t offer a more enthusiastic recommendation than partnering with Fork.”

AU DANG

Chief Financial Officer, Happy Ending Hospitality Group

“Partnering with The Fork has transformed our operations and exceeded all our expectations. The Fork brings a wealth of expertise, particularly in the restaurant industry, which has been instrumental in streamlining our financial processes across all our different concepts. Their punctuality and reliability ensure that our financial matters are always handled with precision and timeliness. Greta is incredibly easy to work with, always available to answer questions and provide valuable guidance. To anyone considering working with The Fork, I would say don’t hesitate.”

KIRK SPARE

Director of Operations, Taco Bamba

“Raffi and his team were quite responsive and their restaurant operations knowledge were crucial to helping us manage our business.”

WE PROVIDE STRATEGIC
BACKUP FOR YOUR CFO

Want to be the next hot thing and
create real wealth doing it? The answer
isn’t to get another bookkeeper on
the payroll. Spend your time opening more
stores and providing a quality
experience instead of finding, hiring,
and training an in-house finance team.

Ask a CPA

The most common questions we get asked by restaurant group leadership teams and CFOs:

  • How do I determine my restaurant's cash reserves and working capital requirements?
  • How do I raise and distribute capital for my restaurant startup?
  • How do I capture prime costs in a commissary model?
  • How should I structure a restaurant management company and fee?
  • How do you account for gift cards in a restaurant group?

FOLLOW US ON
INSTAGRAM @FORKCPAS

WANT TO BE HANDS-OFF BUT GET THE INSIGHT YOU NEED TO GROW?

Let’s talk.

Book a call