Thin margins deserve thick books.

Enter deliveries as bills and let each ingredient carry its current cost; cost of goods posts against what you sell, so food cost as a share of sales is a live number — 28.4% on $18,400 of sales is $5,226 of food. Two honest notes. Purchases and usage aren’t the same thing in a week where you loaded the walk-in, so run a periodic count and let a stock adjustment true it up at real cost. And ingredient costing lives on the Growth plan ($59 a month, or $47 billed annually) — cheaper plans track the bills but not the cost of goods behind them.

Record a vendor credit the morning it happens — shorted case, wrong item, spoiled in transit — for the exact dollars, against the exact supplier. It stays open and visible until it applies to that supplier’s next bill, so you pay the difference rather than paying full and waiting for a credit memo that arrives two invoices later. The audit trail keeps the whole story, which is useful the third time it happens with the same vendor.

No, and we’d rather be plain about it: there’s no Toast, Square or Clover integration, and Bokeping doesn’t pull tickets. What works today is the money side — your processor’s payouts arrive through the bank feed and match back to the days they cover, and a daily or weekly sales summary imports by CSV or QBO file. That keeps revenue, fees and deposits exact. What you don’t get is menu-item-level sales, so plate-level recipe costing isn’t something we can do from your tickets. Most kitchens run food cost at the category level here; if you need per-plate costing, that’s a POS reporting job, not a bookkeeping one.

Monday’s deposit is Saturday plus Sunday, less the processor’s percentage and per-transaction fees, less anything refunded in the same batch. Bokeping matches the payout back to the days of sales it covers and books the fees on their own expense line, so weekend revenue stays gross, your annual processing cost is a number you can see, and reconciliation finishes at $0.00 difference.

No. We don’t run payroll, we don’t track hours or breaks, and we don’t do tip pooling or tip-outs — a kitchen’s payroll is a compliance product with filings attached, and it isn’t ours. Run it through Gusto, Toast Payroll, or whoever you use now. The payroll withdrawal lands in the bank feed and you categorize wages, employer taxes and tips paid out, so labor cost shows up next to food cost where it belongs.

Record a stock adjustment. The quantity comes off and the dollars post to waste at what the food actually cost you, with a reason and a date attached — so a bad week has an explanation instead of just a worse number. Do it alongside your weekly count and spoilage stops being the invisible line that eats the two points you were trying to win back on the menu.