We run the recurring bookkeeping for restaurant clients, inside your workflow and under your firm's name — with a supplier invoice audit built into every close. You keep the client, the relationship, the review and the tax work.
Restaurant clients only. That's the whole practice — we don't take a dental group one month and a contractor the next.
Daily sales journal off the POSComps, voids and discounts broken out, not buried in net sales.
Bank and credit card reconciliationBatch to deposit, including the fee side.
Delivery platform settlementsDoorDash, Uber Eats and Grubhub settle net of commission. Reconciled back to gross sales.
AP entry and vendor statement reconciliation
Supplier invoice auditBuilt into the close, not a separate service. See below.
Payroll journal entriesPosted from your payroll provider's reports, with tips and service charges allocated.
Month-end close, P&L and balance sheet by location
Cleanup and catch-up projectsFixed scope, fixed fee, quoted before the recurring work starts.
Tax returns and planning, sales tax filings, payroll tax filings, review and sign-off, advisory, and the client relationship. We do production; you do judgment and everything that carries your licence.
Anyone can post an invoice. Every month we also read them: contract prices not honored, duplicate charges, missed credits, surcharges nobody agreed to, and pack-size changes that hide a price increase. It comes to you as a findings report alongside the close, with disputes drafted.
This one is ours — a real invoice from our own kitchen, in dollars and pounds. Our supplier shipped a case 10% lighter and charged the same price for it. The invoice looked flat, and nothing triggers in a price-change report. What moved was the pack size, and our cost per pound went up 11% on one of the largest line items in the kitchen.
We caught it inside a month, because we track cost per unit rather than cost per case. Most kitchens don't, and it runs for a year before anyone asks why food cost drifted.
Software flags price changes. Someone who has bought this product for a living flags the case that got lighter. The trick travels — a US distributor runs it in pounds and cases, and it reads exactly the same on the invoice: nothing.
You never interview, train or manage an individual. Staffing, training and turnover are ours to solve.
We work only through accounting firms and accept no direct clients. Non-solicitation is in the agreement and survives termination.
White-label by default. Everything goes through you. If you later want us on client calls under your firm's name, that's your call to make.
Accountant, then QA, then your desk — with a documented review trail. Exceptions come to you flagged, never decided.
I'm Giorgi Chiteishvili — Birdson is my surname, translated. Chiti is Georgian for bird. I run three restaurants and have spent six years reading the same invoices, close files and P&Ls your restaurant clients bring you.
We built this practice out of our own back office. The team keeps the books for ten operating businesses today, and every process here started as something we needed for our own kitchens before it became a service.
That's what we're selling. Not cheaper hours — someone who has bought these products for a living and knows what a short-weighted case looks like on paper.
Send us two restaurant clients and one month of work. Your file structure, your process, your review. The first month is priced as a pilot, and if the work isn't right you stop there — no notice, no commitment.
For context: a bookkeeper on staff in the US runs $6,000–8,000 a month fully loaded.
Start a pilot