Steven Mamis - FORCS Restaurant Accounting & Operations Blog

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Steven Mamis

Restaurant manager reviewing labor cost data on tablet during busy dinner service

What Is an Ideal Restaurant Labor Cost in 2026?

In 2026, an ideal restaurant or bar labor cost is usually 25% to 40% of net sales, depending on the service model. Owners should judge labor with prime cost, sales per labor hour, schedule accuracy, turnover, and service quality rather than chasing one fixed target.

Restaurant accountant explaining chart of accounts dashboard on laptop with financial reports

What Is a Restaurant Chart of Accounts?

A restaurant chart of accounts is the account list that organizes sales, costs, liabilities, assets, and equity. A well-built COA helps owners read profit and loss reports, track food and labor costs, reconcile payments, and spot margin leaks before they grow.

Two business professionals reviewing restaurant delivery fee reconciliation spreadsheets and financial reports at a desk.

How Should Restaurants Reconcile Food Delivery Fees, Commissions, and Sales Tax?

Restaurants should reconcile delivery orders by matching each platform order to the POS sale, payout statement, bank deposit, tax report, and general ledger. This shows the real cost of commissions, ads, refunds, promos, and taxes so owners can protect margins and fix cash leaks before they grow.

Restaurant manager doing her own restaurant accounting on a laptop with receipts and POS system nearby.

Can You Do Your Own Restaurant Accounting?

You can do your own restaurant accounting if your operation is small, simple, and backed by strong weekly systems. It becomes risky when sales channels, tips, payroll, inventory, delivery apps, taxes, or locations grow. At that point, errors can hurt margins, compliance, and owner time.

Restaurant365 partner consultant reviewing R365 dashboard analytics with a restaurant owner.

Restaurant365 Partners: How to Choose the Right R365 Partner

Restaurant365 partners help restaurant operators set up, connect, and run R365 with fewer errors. The right partner can improve accounting accuracy, inventory controls, reporting, payroll workflows, POS data, and growth planning across one or many locations.

Restaurant manager reviewing tipping records with receipts, calculator, and POS totals screen

What Restaurant Tipping Rules Should Operators Know for 2026?

Restaurant tipping rules for 2026 require operators to separate tips, service charges, tip credits, tip pools, and tip outs. Each item has different wage, tax, payroll, and accounting rules. Restaurants should follow federal law, check stricter state and city rules, and keep clear records.

Restaurant owner reviewing P&L statement and POS sales report on laptop with receipts

How Do You Read a Restaurant P&L Statement Like an Owner?

A restaurant P&L should show whether the business is truly making money. To read it like an owner, focus on sales, COGS, labor, owner pay, delivery fees, inventory, and cash timing—not just the final profit number. A restaurant Profit & Loss statement should tell you whether the business is actually

Restaurant owner reviewing financial reports and KPIs on a tablet in a busy dining room.

What restaurant financial reports and KPIs should owners monitor?

Restaurant owners should track daily sales, P&L, balance sheet, cash flow, inventory, labor, prime cost, margins, and menu profitability. These reports help owners see problems early, protect cash, control food and labor costs, and make faster pricing, staffing, and purchasing decisions. Restaurants

Restaurant owner reviewing bookkeeping reports and financial dashboards on laptop amid receipts

Restaurant Bookkeeping Red Flags and When to Hire a Controller

By Steven Mamis MBA, MSA

Restaurant manager using tablet for inventory management near refrigerator and fresh produce shelves.

Restaurant Inventory Management: How to Cut Waste, Control COGS, and Improve Margins

Restaurant Inventory Management: Best Practices, SOPs, and Tech for 2026 Learn how restaurant inventory management works in 2026, including FIFO/FEFO, par levels, cycle counts, POS integration, SOPs, and KPI tracking to reduce waste and improve margins.

NYC Commercial Lease for rent tax calculation on table outside Manhattan restaurant. Operators were assisted by FORCS Restaurant Accounting Experts.

NYC Commercial Rent Tax for Restaurants in Manhattan: CRT Rules, Calculations, and Compliance

The New York City Commercial Rent Tax (CRT) can be a hidden cost driver for restaurants leasing space in Manhattan below East/West 96th Street . Although the statutory CRT rate is 6% of “base rent” , NYC provides a standard 35% base-rent reduction , often discussed as an effective 3.9% rate. Since 2

Top Strategic Trends Shaping QSR Success in 2025

Top Strategic Trends Shaping QSR Success in 2025

The quick-service restaurant (QSR) industry faces a pivotal year in 2025, marked by transformative trends challenging leaders to quickly adapt and thrive. As economic pressures reshape dining habits, QSR leaders must embrace key themes.

FORCS Blog Post - Restaurant Budget Accountability: How to Set Realistic Goals and Incentives

FORCS Blog Post - Restaurant Budget Accountability: How to Set Realistic Goals and Incentives

Your restaurant budget is crushing your team. Not motivating them. Here's the problem: Stretch targets backfire. When you set a 25% labor cost goal in a market where wages realistically push that number to 30%, your managers know it's impossible from day one. They stop caring.

Outsourced bookkeeping from FORCS provides hospitality leaders with access to industry-trained professionals

Outsourced bookkeeping from FORCS provides hospitality leaders with access to industry-trained professionals

Your restaurant margins don't have to be dying quietly. Full-service operators are stuck at 3–5% profit margins. Quick-service barely breathes at 6–9%. Meanwhile, 70% of your team is drowning in manual data entry instead of serving guests. The hidden killer isn't food cost or

AI Is Changing Restaurant Accounting: Are You Ready?

AI Is Changing Restaurant Accounting: Are You Ready?

Your competition is already using AI to cut costs and boost profits. Restaurant operators are racing to adopt AI technology, but here's the catch: 76% say technology gives them a competitive edge, yet only 13% think they're actually ahead of their peers.

Restaurant Growth: From Operator to Strategic Builder

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Restaurant Growth: From Operator to Strategic Builder

In today's rapidly evolving restaurant landscape, scaling with intention has become crucial. Drawing on insights from nearly 100 seasoned industry leaders, this article explores strategic approaches that prioritize deliberate planning, leadership empowerment, and operational consistency.

Mastering Communication in Restaurant Franchises: Strategies for 2025

Mastering Communication in Restaurant Franchises: Strategies for 2025

In the complex landscape of 2025, mastering communication is crucial for restaurant franchises striving to achieve operational efficiency and customer satisfaction.

How Restaurants Can Plan for Downturns—Before the Pressure Hits

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How Restaurants Can Plan for Downturns—Before the Pressure Hits

We see it every year—the weather gets colder, foot traffic dips, and suddenly operators are surprised by a January cash crunch. But the truth is, you can feel a slowdown long before you ever see it on a P&L.

How AI-Powered Location Intelligence Is Transforming Quick Service Restaurants in 2025

How AI-Powered Location Intelligence Is Transforming Quick Service Restaurants in 2025

In the competitive landscape of 2025, Quick Service Restaurants (QSRs) are increasingly turning to AI-powered location intelligence to enhance decision-making, optimize operations, and improve customer experiences. By leveraging advanced geospatial and demographic data analysis, these restaurants can strategically select new locations, personalize marketing efforts, and ensure operational efficiency. This article

How AI is Helping Restaurants Finally Get Ahead of Food Waste. And how to start right now.

How AI is Helping Restaurants Finally Get Ahead of Food Waste. And how to start right now.

AI and Food Waste Management in the Restaurant Industry In the face of mounting environmental and economic pressures, the restaurant industry is increasingly turning to artificial intelligence (AI) to tackle the perennial challenge of food waste. AI innovations enable restaurants to significantly reduce waste by providing real-time insights, demand forecasting,

Restaurant365 Implementation Guide: Mastering Multi-Unit Restaurant Management in 2025

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Restaurant365 Implementation Guide: Mastering Multi-Unit Restaurant Management in 2025

In today's ever-evolving restaurant industry, effective management strategies are essential, especially for multi-unit operations. With the rise of comprehensive platforms like Restaurant365, restaurants are transforming their operations to achieve better efficiency and control. This guide delves into core aspects of implementing Restaurant365, addressing common challenges, and exploring future

2025 Restaurant Industry: Navigating Labor Challenges and Economic Headwinds

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2025 Restaurant Industry: Navigating Labor Challenges and Economic Headwinds

In 2025, the restaurant industry continues to grow despite a weakening job market that poses numerous challenges. As the U.S. restaurant sector employs nearly 15.9 million workers, operators face high turnover, labor shortages, and rising costs. Economic slowdowns have affected consumer spending, tipping practices, and threatened various restaurant

How AI is Transforming Restaurant Inventory Management

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How AI is Transforming Restaurant Inventory Management

AI-Driven Inventory Optimization In 2025, AI-assisted inventory management is redefining restaurant operations. From real-time tracking and predictive analytics to automation and computer vision, these technologies optimize stock levels, minimize food waste, and improve operational efficiency. As market adoption grows, understanding AI's role in inventory management becomes critical for

Restaurant Industry Trends and Innovations in 2025

Restaurant Industry Trends and Innovations in 2025

In 2025, restaurant operators are navigating a landscape fraught with economic pressures, including inflation and rising operation costs, while simultaneously addressing shifts in consumer preferences. Success in this challenging environment requires strategic pivots that embrace technology, sustainability, and innovative service models. This article explores how these factors, along with deep

Restaurant Owners: Your Accountant Might Be Costing You More Than They Save

Restaurant Owners: Your Accountant Might Be Costing You More Than They Save

Running a restaurant isn’t about spreadsheets. Owners and operators know it’s about managing food costs, labor, and operations in real time. Yet too many of them are relying on generic accountants or overpriced CPA's who don’t understand the business. 🚨Here’s the problem: * Your books

Steven Mamis, MBA