What brings you in?
Running a place Opening or just bought one Books are a mess Just exploring
What kind of place do you run?
Restaurant Café Bar Food truck
What POS do you run?
Toast Square Clover Lightspeed SpotOn TouchBistro Revel Heartland Other / not listed Not yet — still shopping
We work on most POS. On Toast? We know it cold — clean books and a clean register from day one.
Which POS do you run? (we will check if we can connect it to QuickBooks)
Smart move asking first. We would set you up on Toast — the POS we know inside-out (Philippe was a West Coast Toast pioneer). We handle the setup so your books and your register are clean from day one.
Annual sales
Under $300K $300K–$500K $500K–$1M $1M–$2M $2M–$3M $3M–$4M $4M–$5M Over $5M
What do you most want off your plate? (pick any)
Food / prime cost A/P posting Bill pay Payroll posting Tip posting Bank reconciling Monthly close Taxes & CPA handoff Honestly, all of it
On payroll: we do not run it — we set it up in QuickBooks and your team enters it. We handle the posting and the tip side.
What are your biggest headaches right now? (pick any)
Inventory Tip processing Food / prime cost A/P & bills Payroll Bank reconciling Getting the month closed Taxes / CPA scramble Cash flow / not knowing my numbers Honestly, all of it
This is where we start on the first call — and it tells us which add-ons would actually earn their keep for you.
How current are they?
Up to date 1–3 months behind 6+ months behind Never really started
Behind is common, and fixable — we scope any catch-up up front, no surprise bill.
How do you handle tips?
No tips / cash only By hand or spreadsheet An app or system
Which tip app or system?
This points to Labor Control — we keep your tips compliant and give you the weekly labor note. We do not schedule your staff.
How do you handle inventory?
We do not really Spreadsheet by hand An app or system
Which inventory app?
This points to Cost Control — where we find money in your food and bar cost, usually a couple points back.
Which reports do you actually look at today? (pick any)
P&L Balance sheet Sales by day / daypart Labor % Prime cost Food cost Cash flow A/P aging None, really
Which reports do you wish you had? (pick any)
Weekly prime cost Real food cost Labor by daypart Cash flow forecast Sales trends Menu item profitability A plain note on my numbers Not sure — tell me what I should see
The plain note on your numbers is The SBO Brief — it comes with The Books, every week and every month.
Your kitchen & bar numbers — how well do you know them?
No wrong answers. If you are not sure, that is exactly what Cost Control is for — we make these numbers real, and put them in front of you every week.
Do you know your food cost %?
Yes, I track it Roughly No idea
Do you know your labor %?
Yes, I track it Roughly No idea
Do you track prime cost — food + labor together?
Yes, every week Now and then Not really What is prime cost?
How do you cost your recipes, plates, and drinks?
Every recipe is costed Some are We price by eye Not really
Plate and drink costs are where menu profit hides. If you price by eye, Cost Control is usually the fastest money we find.
Any other cost you watch closely? (optional)
What is the bookkeeping costing you now?
Two parts: whoever does the data entry, and the time you spend on top. SBO takes over the data entry now — and the goal is to hand your own hours back over time.
Your data-entry person (bookkeeper or clerk)
You, the owner
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Add the hours and rates for a quick side-by-side.
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Your answers stay private. We never share or sell your information, and we will not add you to any list — one real reply from a person, that is it.