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C.Hill Accounting, Finance, and Tax, LLC

@chillaftax

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A full service accounting firm made for restaurant owners.
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It's Monday and you already know how last week went. That's how you disrupt restaurant accounting and win and it just takes about 15 minutes once your books are set up.🐢
Here’s the move: check 5 numbers every week.
1. Sales
2. Food cost
3. Labor cost
4. Prime cost
5. Cash.
Most owners find out how a month went halfway through the next one. Weekly numbers let you fix
problems while they’re small.
Save this and send it to a restaurant owner who needs it.

#restaurantowner #primecost #foodcost #laborcost #restaurantmanagement #restaurantaccounting by @chillaftax

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2 days ago

Your restaurant is making money. So why isn’t more of it staying in your bank account?

High sales don’t automatically mean healthy profits.

Food costs creep up. Labor gets more expensive. Rent, fees, waste, and other operating expenses eat into your margins.

And if you’re only looking at revenue, you could be missing the very numbers that explain where your money is going.

The goal isn’t just to bring more money in. It’s to keep more of what you earn.

Start by reviewing your food cost percentage, labor cost, prime cost, and net profit margin. Those numbers can tell you far more about your restaurant’s financial health than sales alone.

At Chill AF Tax, we help restaurant owners understand their numbers and make smarter financial decisions.

📊 Want a clearer picture of your restaurant’s finances? Book a free 30-minute consultation through the link in our bio.

Follow @ChillAFTax for practical restaurant finance, tax planning, and CFO-level insights.

#RestaurantFinance #RestaurantOwners #RestaurantProfitability #RestaurantAccounting #RestaurantCFO by @chillaftax

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6 days ago

“When we get a chance” isn’t an inventory schedule. If you want your food cost numbers to mean anything, you need a consistent counting process.

High-value items like proteins and liquor should be checked more frequently. A full inventory count should happen at least monthly if you want a reliable picture of your food cost. And consistency matters. Same day. Same time. Same people.

Because if your ending inventory is inaccurate, your food cost percentage is inaccurate too.

You can’t manage a number you can’t trust.

Follow us for more restaurant finance, tax, and CFO-level insights.

#RestaurantFinance #FoodCost #RestaurantAccounting #RestaurantOwners #RestaurantProfitability by @chillaftax

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13 days ago

“When we get a chance” isn’t an inventory system.

If you want your food cost numbers to mean anything, inventory needs to be counted consistently. High-value items may need a weekly count. Your full inventory should be counted monthly.

And the process matters too. Same day, same time, same people. You don’t need a perfect system. You need a consistent one.

Because without an accurate ending inventory, your food cost percentage isn’t telling you the full story.

Count it. Track it. Know where your margins are going.

Follow us for more restaurant finance, tax, and CFO-level insights. by @chillaftax

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15 days ago

Your food cost can get worse without anything obviously going wrong. A supplier raises a price. Then another one does. Your menu stays the same. Your portions stay the same.

But your margin gets smaller. That’s why pricing your menu once and forgetting about it can quietly cost you. Your top-selling items deserve a regular check.

Look at what each item costs you today, compare it to what you’re charging, and make sure the margin still makes sense. If your costs change but your prices don’t, your margin is the one paying for it.

Re-cost your top 10 sellers every quarter. Don’t wait for the P&L to tell you there’s a problem.

Follow us for more restaurant finance, tax, and CFO-level insights. by @chillaftax

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16 days ago

September is almost over and Q4 is here. For restaurant owners that means the holiday season is just around the corner and the financial decisions you make right now will determine how profitable it actually is. Make sure your pricing, staffing costs, and supplier agreements are all set up for your strongest quarter yet. 🌟 by @chillaftax

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20 days ago

Food cost isn’t a number you set once and forget.

Your target depends on your concept, menu mix, pricing, purchasing, and what’s happening in the business right now. A food cost percentage that made sense last year might not make sense today. That’s why looking at the number every month matters.

If food cost is creeping up, don’t just accept the higher percentage. Find out what changed.

Are ingredient prices up?
Has your menu mix shifted?
Are portions getting bigger?
Is there more waste?
Did pricing keep up with your costs?

The percentage tells you there’s a change. Your P&L should tell you why.

Follow us for more restaurant finance, tax, and CFO-level insights.

#RestaurantFinance #RestaurantAccounting #FoodCost #RestaurantOwners #RestaurantProfitability by @chillaftax

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23 days ago

Food cost usually doesn’t blow up because of one massive mistake.

It’s the small leaks that add up.

A little over-portioning here.
A few more spoiled ingredients there.
Supplier prices creeping up.
Untracked comps and staff meals.

By the time the food cost percentage looks bad on the P&L, the money has already left the business.

That’s why food cost management isn’t just about negotiating better prices.

It’s about knowing where the product is going, what it’s costing you, and whether the numbers match what’s actually happening in the kitchen.

Small leaks become big margins problems when nobody is watching.

Follow us for more restaurant finance, tax, and CFO-level insights.

#RestaurantFinance #FoodCost #RestaurantAccounting #RestaurantOwners #RestaurantProfitability by @chillaftax

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23 days ago

Food cost shouldn’t be a guess.

If you want to know whether your restaurant is actually controlling food costs, you need to know what you started with, what you bought, and what you have left. That’s why inventory counts matter.

A restaurant can look busy and still have food costs quietly eating into its margins. Without regular counts, it’s hard to tell whether the problem is rising ingredient prices, waste, portioning, theft, purchasing, or something else.

And waiting until the end of the quarter to find out doesn’t give you much time to fix it.

Run the numbers monthly. Find the problem while you can still do something about it.

Follow us for more restaurant finance, tax, and CFO-level insights.

#RestaurantFinance #RestaurantAccounting #FoodCost #RestaurantOwners #RestaurantProfitability by @chillaftax

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23 days ago

A 70% gross margin can still end in a 2% net. The middle is where restaurants quietly bleed. A strong gross margin doesn’t necessarily mean your restaurant is making good money.

Gross margin tells you what’s left after the direct cost of what you sell. Net margin tells you what’s actually left after the rest of the business gets paid. And that gap matters.

Labor, rent, utilities, insurance, debt, taxes, and all the other costs between gross profit and net profit can turn what looks like a healthy business on paper into a very thin margin. That’s why looking at revenue or gross margin alone can give you a very incomplete picture.

The real question is: what actually makes it to the bottom line? Know your gross margin. Know your net margin. And understand what’s happening in between.

Follow us for more restaurant finance, tax, and CFO-level insights.

#RestaurantFinance #RestaurantCFO #RestaurantProfitability #RestaurantOwners #RestaurantAccounting by @chillaftax

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23 days ago

You now know exactly when a slow month becomes a dangerous one — before it happens.
Do you know how many covers your restaurant needs every month just to break even?

Not to make a great profit. Not to have a record month. Just to cover the bills.

That number gives you a much clearer picture of how much pressure your restaurant is under when sales slow down. Your fixed costs don’t care if Tuesday is busy. Rent still comes due. Salaries still need to be paid. Insurance and loan payments don’t disappear because you had a slow week. Knowing your break-even point means you can plan around it instead of finding out the hard way.

Know the number before you need it.

Save this for your next financial review and follow us for more restaurant finance, tax, and CFO-level insights.

#HospitalityFinance #RestaurantFinance #FoodCost #LaborCost by @chillaftax

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23 days ago

Q3 is closing out this week and for restaurant owners that means reconciling your food and labor costs, reviewing your quarterly performance, and making sure your tax estimate is current before October arrives. A clean Q3 close gives you the clarity to make smart decisions through the holiday rush ahead. 💼 by @chillaftax

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a month ago