Restaurant accounting is complex: multiple VAT rates (5.5%, 10%, 20%), inventory management, numerous receipts, and staff management (overtime, breaks).
For a small restaurant or startup, 100% outsourcing is recommended. An accountant costs between €1500 and €3000 per year, but it avoids costly tax errors and frees up your time.
Choose an accountant who knows the restaurant industry. He will be able to advise you on ratios specific to the sector, social specificities (HCR), and possible optimizations.
Internalizing (hiring an accountant) only becomes profitable once a certain size is reached (restaurant group, turnover > 2-3M€). Before that, a part-time administrative assistant can help prepare documents for the expert.
Utilize modern tools that connect to your POS (Zettle, Tiller, etc.) and your bank. Automatic invoice retrieval and automated accounting export reduce your accountant’s data entry fees.
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