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.
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.
[Founder name — to be added]
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.
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.
Bookkeeping made for the way restaurants actually run.
- Monthly bookkeeping
- Bank & card reconciliation
- Monthly P&L and balance sheet
- Everything in Mise en Place
- POS/sales reconciliation
- Sales tax filing
- Accounts payable
- A monthly review call
- Everything in Dinner Service
- Payroll coordination
- Cash-flow reporting
- Restaurant KPI dashboard (prime cost, food cost %, labor %)
We speak restaurant.
Prime cost. Food and labor percentages. Tip liabilities. Third-party delivery deposits. Multi-location reconciliations. Sales tax in every jurisdiction you operate. This is the stuff a general bookkeeper guesses at — and the stuff we do every day.
More thyme in the kitchen, more margin on the books.
Picture the last dinner service handed off, the apron on the hook, and a whole evening that's actually yours — a hike at golden hour, the farmers market on a Saturday morning, dinner at home with the people you love.
That's what clean books buy back. We handle the numbers; you get the hours.
Restaurant owners who got their evenings back.
Real client quote coming soon — first name + restaurant type only.
— Testimonial slot 1Real client quote coming soon — first name + restaurant type only.
— Testimonial slot 2Real client quote coming soon — first name + restaurant type only.
— Testimonial slot 3The Restaurant Owner's Month-End Checklist
The exact steps we run to close a clean month — so nothing slips through before you close out.
Stubbed form — connects to Account Groove.
Good questions, honest answers.
Yes — we work in QuickBooks Online and connect it to your POS and bank feeds so everything flows in one place.
Not at all. Catch-up and clean-up is one of the most common ways we start.
We handle your bookkeeping and sales tax filing and hand your CPA clean, year-end-ready books.
It depends on your sales volume, number of storefronts, and needs. Book a free call and we'll give you an honest quote.
Book a free call — we'll talk through where you are and map a plan.
Ready to get the books off your plate?
Let's reclaim your thyme — and grow your margin.
Book a free call