I've worked in restaurants since I was a 15 year old dishwasher. Over the years that turned into director-level operations roles and, eventually, ownership. I've seen the business from the same angles you have: the line, the back office, the P&L, payroll, the 11pm math trying to figure out why a good month didn't feel like one.
Now I'm bringing that experience into bookkeeping, specifically for restaurant, bar, and cafe owners. I'm not a generalist who learned the restaurant business from a textbook. I've lived inside food cost, labor cost, and thin margins, and I built my process around what actually mattered to me an operator and owner.
If you're running an F&B business and want books that are accurate, current, and actually useful for decisions, that's what I do.
Hi, I’m Jack.
Me at my first cafe, Zoe’s in 2018
My Approach
1
A strong business starts with a solid foundation. I review your current processes and clean up anything that's not working. Where needed, I put new systems in place to streamline your operations and make sure you're capturing accurate, usable data.
2
Once your processes are running smoothly, my service shifts to giving you clear, detailed reporting. You'll get useable insight into how your business is actually performing, so you can track progress and make decisions based on real numbers instead of guesswork. You'll always know exactly where you stand, which means you can catch problems early and act on opportunities as they come up.
3
With a solid foundation in place, it's time to focus on growth. We give you specific, practical advice tailored to your business, not generic tips, but action steps built around your actual numbers and goals.