Bookkeeping for restaurants and food trucks in the Rio Grande Valley reconciles daily cash and card sales, tracks tip payouts, and reports prime cost — food and labor combined — so owners can see exactly where thin margins are being won or lost.
Restaurants and food trucks generate transactions every single day, in cash and card, across multiple POS terminals or a single mobile unit that moves around town. Tips complicate the picture further — some go straight to staff, some get pooled and distributed later — and vendor invoices for food, beverage, and paper goods pile up fast, often paid in a mix of checks, cards, and cash on delivery.
Food service runs on razor-thin margins, and the number that actually matters — prime cost, meaning food cost plus labor cost as a share of sales — almost never gets calculated because daily sales aren't reconciled and vendor invoices aren't categorized consistently. Without it, an owner can be busy every night and still be losing money without knowing it.
Here's how we bring order to daily restaurant and food-truck sales:
Daily cash and card sales are reconciled against your POS system and bank deposits, so nothing gets lost between the register and the bank.
Tip payouts are tracked and recorded correctly, whether pooled or paid directly, so payroll and tip reporting stay clean and compliant.
Vendor invoices for food, beverage, and supplies are categorized consistently, giving you an accurate food cost every month, not a guess.
Prime cost — food plus labor as a percentage of sales — is reported monthly, the single number that shows whether the business is actually profitable.
From food trucks along Brownsville's growth corridors to seasonal restaurants near the coast, we handle books for food-service businesses across the Valley, including:
Yes. We build a system that captures daily cash sales alongside card transactions, reconciling both against your total sales for the day, so cash isn't left out of your books or your tax reporting.
Prime cost is food cost plus labor cost as a percentage of total sales — the single best indicator of a restaurant's health. We calculate it monthly so you can see immediately if food or labor costs are creeping up before they erode your margin.
We record tip income and payouts accurately, whether tips are paid directly to servers or pooled and redistributed, so your payroll records stay compliant and each employee's tip income is documented correctly.
Last updated: July 2026
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