You didn't open a restaurant to spend your nights doing the books.
Thyme & Margin keeps your bookkeeping clean, your sales tax on time, and your margins crystal clear — so your evenings, your weekends, and your peace of mind go back to being yours.
Bookkeeping made for the way restaurants actually run.
Three tiers, plated to fit your kitchen — from monthly clean books to a full KPI dashboard.
Mise en Place
The essentials, prepped and ready.
- Monthly bookkeeping
- Bank & card reconciliation
- Monthly P&L and balance sheet
Dinner Service
Everything running, front to back.
- Everything in Mise en Place
- POS / sales reconciliation
- Sales tax filing
- Accounts payable
- Monthly review call
Full Plate
The full spread, with the dashboard.
- Everything in Dinner Service
- Payroll coordination
- Cash-flow reporting
- Restaurant KPI dashboard (prime cost, food cost %, labor %)
We speak restaurant.
This is the stuff a general bookkeeper guesses at — and the stuff we do every day.
The number that actually tells you if the month worked. We track it so you don't have to.
Food and labor percentages, watched every period — the two levers that make or break your margin.
Tip liabilities handled correctly, so what you owe and what you keep never get tangled.
Third-party delivery deposits reconciled — the fees, the timing, the deposits that never quite match.
Multi-location reconciliations kept clean, whether you run one room or a growing group.
Sales tax in every jurisdiction you operate — filed on time, every time.
Sound familiar?
It's 11pm, the dining room's dark, and you're squinting at QuickBooks instead of sleeping.
You're pretty sure you're profitable — but you couldn't name your food cost or labor percentage without a small panic.
Sales tax season makes your stomach drop.
The last full weekend you took off, you spent half of it thinking about receipts.
You got into this to feed people and build something you love — not to drown in spreadsheets after close.
Getting your books off your plate is simple.
Book a free call
Tell us about your restaurant, your POS, and where things stand. No jargon, no judgment.
We clean up and set up
We get your books current, connect your QuickBooks and POS, and build a system that fits how a restaurant actually runs.
You get your time back
Every month, clean books and clear numbers land in your inbox. You get back to the kitchen — and back to your life.
Restaurant owners who got their evenings back.
Real client stories are on the way. These slots are placeholders — no invented quotes.
Real client quote coming soon — first name + restaurant type only.
Real client quote coming soon — first name + restaurant type only.
Real client quote coming soon — first name + restaurant type only.
I've seen this business from every side of the kitchen door.
I started out in business management — budgeting, forecasting, and financial analysis — but my restaurant roots run deeper than spreadsheets. In my early 20s, I owned a small café in southern Utah. Since then I've managed restaurants and built a wine-and-liquor fulfillment program serving more than 20 of them. And these days I'm married to a chef who became director of operations for several restaurants, with a catering business on the side — so I also know exactly what it's like to be the family waiting at home while the books pile up after close.
That's the whole reason Thyme & Margin exists. I understand your numbers like a financial analyst, your kitchen like an operator, and your late nights like someone who's lived them. My team and I are QuickBooks Online ProAdvisor certified, and our job is simple: keep your books clean and your margins clear, so you get your evenings — and your people — back.
— [Founder name — to be added]
Answers, no jargon.
The Restaurant Owner's Month-End Checklist
A simple, no-jargon checklist for closing your month with confidence — what to reconcile, what to file, and what to watch.
Ready to get the books off your plate?
Let's reclaim your thyme — and grow your margin.