TrueCount Services

08/28/2026

How healthy are your restaurant’s books?

A restaurant can be busy and still have bookkeeping gaps hiding in sales and deposits, payroll and tips, inventory, vendor bills, or financial reporting.

I created the free 2-minute Restaurant Bookkeeping Health Check to help restaurant owners see what’s working, what may need attention, and where to focus next.

You’ll receive a score out of 30 plus personalized results showing the area with the most room to strengthen.

Take the free Health Check here:
https://quiz.truecountservices.com/restaurant-bookkeeping-health-check

08/18/2026

Hearing that 'food costs are down' might not mean much for your restaurant.

If you keep up with research published by the NRA, you might have seen their recent post about how 'Wholesale food prices fell sharply in July'.

That might be true nationwide.

But here’s the thing: national averages don’t run your restaurant.

A steakhouse, seafood spot, bakery, coffee shop, breakfast place, and quick-service restaurant can all feel food cost pressures differently.

One restaurant might catch a break if egg or butter prices drop, while another still struggles with the cost of beef, seafood, coffee, oils, vegetables, or soft drinks.

That’s why just looking at your total food cost percentage can be misleading.

A better question to ask is:

Which categories are seeing higher costs, and are your menu prices, portion sizes, and sales mix keeping up?

Restaurant owners should keep an eye on things like:

* Food purchases by category ranges
* Food sales compared to food purchases
* Menu items with shrinking margins
* Delivery app sales and commissions
* Waste, comps, discounts, and portion control

Your books should show you more than just what you’ve spent.

They should help you understand why your profit has changed.

This matters even more in the food & beverage industry, where just one or two key ingredients can shift your whole situation.

It’s not just about sorting transactions to keep your books tidy.

The numbers should match what’s really happening in your kitchen, bar, and dining room.

08/10/2026

Restaurant owners: A busy restaurant isn’t always a profitable one.

Strong sales can sometimes hide rising food and labor costs, processing fees, cash-flow problems, and other expenses quietly affecting your bottom line.

I created a free guide for independent restaurant owners with seven practical financial strategies to help you identify common profit leaks, better understand your numbers, and make more confident decisions.

Get your free Restaurant Profit Guide here:

https://truecountservices.com/free-restaurant-profit-guide

08/07/2026

Restaurant owners: “Free” does not always mean tax-free in Tennessee.

A complimentary meal, employee menu item, fountain drink, coffee, or sample may never appear as a sale, but it can still affect the restaurant’s sales and use tax filing.

The rule itself is only part of the challenge. How do you account for the soda syrup and CO2 used in employee drinks? What about coffee, samples, or an off-menu family meal prepared for the staff?

My newest article explains what the Tennessee Department of Revenue says and outlines practical ways restaurants can track these items using separate POS reason codes, standard costs, and a simple monthly worksheet.

Read the article here: https://truecountservices.com/tennessee-use-tax-restaurant-comps-employee-meals

This article provides general educational information and is not tax or legal advice.

08/03/2026

QuickBooks Online prices just increased. Are you paying for features your business doesn’t actually need?

In my newest article, I explain what changed and what to review when deciding whether your current QuickBooks plan is still the right fit.

Read it here:

QuickBooks Online prices increased on August 1, 2026. See what changed and learn how to determine whether your business is paying for the right QBO plan.

08/02/2026

A restaurant’s tip pool can be mathematically correct and still create problems if employee hours, job roles, POS totals, payroll, and bookkeeping records don’t agree.

In my latest guide, I cover:

• Common methods for calculating a tip pool
• Important employee-eligibility considerations
• The difference between tips and service charges
• The records that should support each distribution
• How the POS, timekeeping system, payroll, and general ledger should tie together

From a bookkeeping standpoint, the goal is a process that is consistent, documented, and easy to reconcile. Legal eligibility and policy language should be reviewed with a qualified employment professional.

Read the complete guide:

https://truecountservices.com/restaurant-tip-pooling-guide

07/27/2026

I didn’t choose restaurant bookkeeping by accident.

Before starting TrueCount Services, I spent more than 30 years working in the restaurant industry. I understand the long hours, tight margins, staffing challenges, vendor issues, and constant pressure that come with running a food-and-beverage business.

That experience shapes how I approach bookkeeping and payroll today.

I don’t just see numbers in QuickBooks. I understand the business activity behind them—POS sales, tips, payroll, food costs, delivery-platform deposits, merchant fees, gift cards, and the many moving parts that make restaurant accounting different.

My goal is to give restaurant owners accurate, organized financial information without making them feel judged, overwhelmed, or passed between departments.

Because your bookkeeper should understand more than the software. They should understand your business.

07/23/2026

**Are your books falling further behind?** ⏳📈

A few unrecorded transactions can quickly turn into months of backlogged receipts, missing information, and unanswered questions.

You do not have to wait until year-end or until the situation feels completely overwhelming to get things back under control.

I provide judgment-free catch-up bookkeeping to help business owners organize their records, update their accounts, and move forward with clearer financial information.

📩 Send me a message or visit trueCountServices.com to schedule a free consultation.

07/21/2026

Restaurant owners have more delivery options than ever, but choosing a platform is only part of the decision.

My newest article looks at the advantages and disadvantages of the major third-party delivery platforms, along with the bookkeeping and financial details that can easily be overlooked when setting them up.

It’s written for restaurant owners who want to understand not only how these services may affect sales, but also fees, payouts, reporting, and profitability.

Read the full article here: https://truecountservices.com/restaurant-third-party-delivery-guide

Compare DoorDash, Uber Eats, and Grubhub fees, setup, payouts, reporting, tax issues, and profitability considerations for restaurants

07/20/2026

🚨 **Payroll deadline reminder for employers**

Second-quarter **Form 941** is due **July 31**.

A second-quarter **FUTA deposit** may also be due if your accumulated FUTA liability is more than $500.

Before the deadline, take a moment to confirm that:

✓ Your April through June payroll records are complete
✓ Required payroll deposits have been made
✓ Form 941 is ready to file
✓ Any required FUTA payment has been scheduled

Staying ahead of payroll deadlines can help your business avoid unnecessary penalties and last-minute stress.