Restaurant365 Accounting & Inventory Services for Restaurant

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We help restaurant operators fully implement Restaurant365 accounting, inventory management, and POS integrations to gain real-time financial visibility and control food costs.

Many restaurants install Restaurant365 but never unlock its full capabilities.

• Inventory not connected to recipes
• Vendor items incorrectly mapped
• Theoretical vs actual COGS not working
• POS integrations not configured correctly
• Food cost reports that operators cannot trust

Without a proper setup, Restaurant365 becomes expensive accounting software instead of a powerful operational tool.

• Restaurant365 accounting setup
• Inventory system configuration
• Recipe costing and menu item mapping
• Vendor catalog setup and UOM conversions
• POS integrations (Toast, etc.)
• Food cost reporting and variance analysis
• Multi-location financial reporting

Step 1 – System Review

• Review existing POS system (Toast, etc.)
   
• Evaluate current accounting structure and chart of accounts
   
• Assess current inventory counting procedures
   
• Identify reporting needs and operational KPIs
   
• Determine integration points between POS, vendors, and accounting systems
   

Step 2 – Inventory & Vendor Setup

• Build vendor catalogs within Restaurant365
   
• Configure vendor items and purchasing units
   
• Set up unit of measure (UOM) conversions
   
• Map vendor items to inventory items
   
• Establish standardized inventory categories
   

Step 3 – Recipe & Menu Integration

• Build recipes within Restaurant365
   
• Link ingredients to inventory items
   
• Map recipes to POS menu items
   
• Configure portion sizes and yields
   
• Enable theoretical food cost calculations
   

Step 4 – Accounting Integration

• Connect Restaurant365 with the accounting platform
   
• Map general ledger accounts
   
• Configure automated invoice processing
   
• Set up sales and payment integrations from POS
   
• Establish financial reporting structure
   

Step 5 – Ongoing Reporting & Optimization

• Monitor theoretical vs actual food cost
   
• Review inventory variance reports
   
• Analyze prime cost and operational KPIs
   
• Optimize purchasing and vendor utilization
   
• Provide ongoing reporting and financial insights for management decisions