The Weekly Financial Read

Every Monday, one page in your inbox.

A plain-language operator briefing that turns last week’s books into this week’s decisions.

  • What moved

  • Why it matters

  • What to watch next

  • One or two actions to take

Your bookkeeper has probably never worked a Saturday night. I have for 25+ years, from dishwasher to GM, to Regional Director, to owner. I have a deep understanding of restaurant margains. So you don't just get accurate books. You get someone who reads them the way an operator does, and tells you what to do about it before it eats your month.

The books are the foundation. The analysis is the value.

Clean books are crucial. But for an independent restaurant, clean books are only useful if they help you make better decisions before the month is gone. Plus experienced, clear eyes not mired in the day-to-day are a valuable resource.

Weekly financial analysis

A clear read on the four numbers that decide whether you make money: sales, food cost, labor, and admin. Where they moved, why they moved, and what to do next.

  • Weekly operator summary

  • Menu and vendor flags

  • Labor drift alerts

Clean books in Xero

Daily sales and cash reconciled, bills entered and categorized, and your P&L and balance sheet kept current so your CPA gets clean books instead of a mess.

  • You own the login

  • Your data stays yours

  • CPA-ready at tax time

  • Data Imported directly

Clear lines

I do not file your taxes, run payroll, or move your money. I keep your books clean and translate your numbers into operator decisions.

  • Not your CPA

  • Not your payroll company

  • Not another dashboard

  • Data Collected from secure logins

Flat monthly pricing, scaled to your operation

Most clients fall between $299–$699 / month

Every restaurant runs differently. So does the financial workload behind it. Pricing is based on the size and complexity of your operation; not a vague sales call, not a percentage of your margins, and not a surprise invoice after we talk.

  • Single-location cafes and counter-service concepts are usually at the lower end

  • Full-service restaurants with more vendors, payroll complexity, and weekly analysis needs are usually in the middle

  • Multi-unit or more complex operators are quoted after we understand the workload

No setup fees. No long-term contract. We agree on the monthly number before anything starts.