Hone’s Restaurant Business and Service Publication

Already operating on razor-thin margins that hover around 5% (dropping to under 2% for full-service operations) restaurants need daily vigilance in order to stay healthy.

Already operating on razor-thin margins that hover around 5% (dropping to under 2% for full-service operations) restaurants need daily vigilance in order to stay healthy.

Even the simplest eateries are underpinned by complex financial structures that can make or break them at the end of each month. But there’s a cost-effective solution available, a reporting platform paired with specialized restaurant bookkeepers who aggregate data from these various systems efficiently and accurately.