BOOKKEEPING FOR RESTAURANTS & BARS • TEXAS

Restaurant bookkeeping in Texas, from people who’ve actually run the numbers for one.

Bald Ginger is a bookkeeping and outsourced controller firm based in Austin, serving independent restaurants, bars, and small hospitality groups across Texas. We handle your books the way a restaurant actually needs them handled.

Talk to Ed about your books

WHO THIS IS FOR

Built for restaurant and bar owners, not a business in general

You run a restaurant or bar, or a small handful of locations across Texas.

You want a bookkeeper who already knows what prime cost is, not one you have to explain it to.

You use a POS system like Toast or Square and want it actually talking to your accounting software.

You want monthly numbers you can actually read, not a PDF you forward and hope for the best.

WHAT’S INCLUDED

What restaurant bookkeeping with Bald Ginger actually includes

  • Daily sales and POS reconciliation (Toast, Square, and similar systems tied directly into your books)

  • Vendor invoice processing and accounts payable, so bills get paid and coded correctly the first time

  • Prime cost tracking — food cost and labor cost broken out weekly, not buried in a monthly report

  • Monthly financial statements and KPI reporting built around what actually matters in a restaurant, not a generic P&L

  • Full payroll processing for tipped and salaried employees, including insurance deductions

  • Sales & use tax, mixed beverage sales tax, and mixed beverage gross receipts tax filings

  • Direct access to Ed, backed by two senior CPAs, not handed off to a rotating bench of junior bookkeepers.

  • Real-time numbers on your phone through our client portal — sales, food cost, prime cost, and labor, updated as soon as your books close

What restaurant bookkeeping costs in Texas

PRICING

If there's an industry-standard pricing model for restaurant bookkeeping, we haven't found one. Our clients come to us from a handful of different bookkeepers and accountants, and each priced things a different way. If someone tells you their fee is based on a percentage of your revenue, ask them why — the accounting work itself doesn't really change whether a restaurant does $800,000 or $3 million a year. What changes is what you, the owner, actually need.

That's what actually determines price. Are you trying to improve your bottom line and open a second location, or do you just need clean books and a straightforward tax prep partner? A single restaurant, a multi-concept bar group, and a food truck all need different things, and no one-size-fits-all fee makes sense for all three. We'd rather sit down, understand what you actually need, and build a fee structure around that together. We're looking for a partnership, and that only works if it's fair to both sides.

One thing we can promise no matter where we land on a number: no surprise invoices. When something comes up that takes extra time on our end, it's usually because we're the ones sitting behind the desk with the numbers — so we'd rather just handle it than bill you for every extra minute.

Let's talk about what makes sense for you

HOW WE’RE DIFFERENT

Why not just a generalist bookkeeper?

A GENERALIST BOOKKEEPERBALD GINGER
Treats a restaurant like any other small businessBuilt around prime cost, food cost, and labor cost from day one
Monthly PDF report, weeks after month-endTimely month-end numbers on your phone through our client portal
Doesn't know your POS systemConnects Toast, Square, and other POS systems directly to your books
Hands you off to a rotating bench of junior bookkeepersEd as your direct point of contact, backed by two senior CPAs
Might miss the FICA tip credit or mixed beverage tax nuancesSenior CPAs with decades of combined hospitality experience

WHO WE WORK WITH

Real Texas restaurants and bars, not hypotheticals

We already handle the books for restaurants, bars, and hospitality groups across Austin and Texas — from neighborhood taverns to butcher counters to Italian kitchens. If it involves a POS system, a walk-in cooler, and a payroll full of tipped employees, we've seen it.

Let’s look at your numbers.

Text, call, or email Ed — he actually answers. Set up a no-pressure call and we'll tell you honestly whether we're a fit, and roughly what it'll cost.

Ed Hattrup · 512.517.2478 · ed@baldginger.com

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