#restaurant
Accounting solutions for restaurants and food businesses
Illinois SB 618 makes cocktails-to-go permanent July 1, 2026, requiring tamper-evident sealed containers, four-element labeling, a seven-day fill clock, employee-only delivery, and age verification, with ABV-based gallonage tax and separate POS bookkeeping to keep the channel profitable and audit-ready.
Florida SB 606 amends Statute § 509.214 effective July 1, 2026, requiring restaurants to disclose every mandatory operations charge—its amount and purpose—on menus and receipts before the order, on its own line separate from tax and tips. Includes the payroll treatment (service charges are wages, not tips), sales-tax exposure, and a chart-of-accounts setup to book each fee cleanly.
Illinois' Interchange Fee Prohibition Act bans swipe fees on the sales tax and gratuity portions of card transactions starting July 1, 2026 — the first US law of its kind. Learn how to prove tax and tips per transaction, choose between the real-time exemption and the 180-day rebate, and structure a chart of accounts that captures every dollar either way.
For wages paid on or after January 1, 2026, employers must report qualified tips in W-2 Box 12 Code TP and the Treasury Tipped Occupation Code in Box 14b, or tipped employees lose a deduction of up to $25,000 under section 224.
Under IRC Section 197, a liquor license is an intangible you must capitalize and amortize straight-line over 180 months starting the later of acquisition or opening month — no bonus depreciation, no shorter life, no half-month convention. Routine annual renewal fees paid to the state to maintain a license you already hold are generally deductible in the year paid. This guide covers what belongs in basis, the journal entries, Form 8594 allocation when you buy a bar, and five bookkeeping mistakes that misstate hospitality books.
The FDA's Food Traceability Rule (FSMA 204) requires covered businesses to produce lot-level records in a sortable electronic spreadsheet within 24 hours and retain them for two years. The compliance date moved from January 20, 2026 to a proposed July 20, 2028 — here is what CTEs, KDEs, and traceability lot codes require, which 15 commodity categories are covered, and how to build the records now.
A mandatory service charge fails the IRS four-factor tip test, so it is wages rather than tip income — you owe both FICA shares on it, lose the Section 45B credit on Form 8846, and it is excluded from the new OBBBA qualified-tip deduction. Covers the four-factor test, the journal entries that keep Service Charge Revenue separate from Tips Payable, and the payroll, tip-credit, sales tax, and fee-disclosure changes a restaurant hits the day it switches.
Chicago City Council failed to override Mayor Johnson's veto — the tipped wage phase-out to full $16.60 minimum by July 1 2028 continues. Payroll and menu math for operators.
Florida's new service charge transparency law will require restaurants to clearly disclose any automatic gratuity or service charge — amount, label, and who keeps it — before guests order and on the receipt. Learn what to disclose, how to fix your POS and payroll, and how to book service charges correctly.
Square, Toast, and Clover each target a different business — Square starts free at 2.6% + 15¢, Toast locks restaurants into 2-year contracts, and Clover's hardware runs $500–$1,799+. This guide compares real costs by transaction volume and explains the three-way reconciliation problem POS data creates in your books.
Restaurant no-shows cost the U.S. industry roughly $16 billion a year, and the deposits that fight them create a bookkeeping trap — under ASC 606 a reservation deposit is a liability, not revenue, until the guest dines or forfeits. Here's how to record deposits as deferred revenue, book no-show forfeitures as breakage, and reconcile net payouts from OpenTable, Resy, and Tock.
Restaurant labor costs now average over 36% of sales industry-wide, up from the old 30% rule of thumb. A practical guide to tracking labor cost and prime cost weekly — including a 35-hour overtime alert threshold, demand-driven scheduling that cuts labor cost 20–30%, and the chart-of-accounts setup that makes it all measurable.
