Serve Guests, Not Spreadsheets — Restaurant Bookkeeping in New Orleans, LA
Bookkeepers Who Know the Restaurant Business
Thibodeaux & Roe was founded in 2013 by two people who grew up in New Orleans kitchens and dining rooms. We watched brilliant operators lose their shirts to bad numbers — food cost creeping up, tips reported wrong, no idea what a night actually made.
So we built a firm that does one thing: hospitality bookkeeping. Thirteen years and 180+ NOLA restaurants later, we reconcile your POS daily, keep tip and payroll compliance airtight, and hand you weekly prime cost — the one number that decides whether a restaurant survives.
- ✓Hospitality specialists — it's all we do
- ✓Daily POS and deposit reconciliation
- ✓Tip and payroll compliance handled
- ✓Weekly prime cost reporting
The Full Restaurant Back Office
The specialist bookkeeping restaurants need — daily, weekly, and dialed in to how kitchens actually run.
Restaurant Bookkeeping
Clean books built around the rhythms of a restaurant — daily deposits, comps, voids, and seasonality.
Daily Sales & POS Reconciliation
Every day's sales reconciled from your POS to the bank, so cash and cards always tie out.
Tip & Payroll Compliance
Tip reporting, tip credits, and hospitality payroll handled correctly and compliantly, every run.
Cost of Goods (Food & Bev)
Real food and beverage cost tracking, so you see exactly what your menu and bar actually cost.
Prime Cost Reporting
Weekly prime cost — the labor-plus-COGS number that makes or breaks a restaurant — delivered like clockwork.
Vendor & AP Management
Vendor invoices tracked and paid on time, so your purveyors keep delivering and nothing slips.
Bookkeeping for the Way You Actually Operate
🍽️ Daily POS Reconciliation 📊 Weekly Prime Cost 🍷 Food & Bev COGS
Generalists Don't Speak Restaurant
Hospitality accounting has its own rules, its own rhythm, and its own traps. Here's what we get right.
Daily, Not Monthly
Restaurants live and die daily. We reconcile your sales and deposits every day — not once a month when it's too late.
Prime Cost Focus
We track the one number that matters most — labor plus cost of goods — and report it weekly so you can react fast.
Tip Compliance
Tip reporting, tip credits, and service charges handled correctly, keeping you compliant and out of trouble.
True Food & Bev Cost
Real COGS tracking reveals menu and bar profitability, so you can price and buy smarter.
Built for Seasonality
We understand festival weeks, slow summers, and the cash-flow swings that define New Orleans hospitality.
Weekly Prime Cost, Not April Surprises
Prime cost — labor plus cost of goods — is the single number that decides whether a restaurant makes money. Most operators only see it months later, when it's far too late to fix. We deliver it weekly, so you can catch a creeping food cost or an overstaffed shift while you can still do something about it.
- ✓Weekly prime cost, not quarterly guesses
- ✓Catch food cost creep before it hurts
- ✓Right-size labor shift by shift
Loved by New Orleans Operators
Running two restaurants in the Quarter, I never had time for the books and never trusted the numbers. Thibodeaux & Roe reconcile our POS daily and hand me prime cost every week. For the first time, I actually know where the money's going.
Tip reporting and payroll compliance in hospitality is a minefield. They handle all of it flawlessly, and my managers finally stopped dreading payroll day. Worth every penny.
My food cost was quietly killing me and I didn't even know it. They set up real cost-of-goods tracking and I trimmed 4 points off food cost in a quarter. That's the whole difference between a good month and a bad one.
They just get restaurants — the daily deposits, the vendor invoices, the seasonality. Thibodeaux & Roe keep my books clean so I can stay on the floor with my guests, where I belong.
Stay on the floor. We'll keep the books.
Book a free consultation and see how much clearer running your restaurant gets when a hospitality specialist owns the numbers.
Do What You Opened the Doors to Do
You didn't get into this business to reconcile POS reports at 2am. Hand us the books and get your nights back — on the floor with your guests, in the kitchen with your team, building the restaurant you dreamed about. We'll handle the numbers, quietly and completely.
- ✓Your nights and weekends back
- ✓Clean books without lifting a finger
- ✓A specialist who knows hospitality
Frequently Asked Questions
Do you really specialize in restaurants?
Exclusively. Restaurants, bars, and cafés are all we work with. That means we know POS reconciliation, tip compliance, food and bev cost, prime cost, and the daily cash rhythm of hospitality — the things generalist bookkeepers get wrong.
What is prime cost and why does it matter?
Prime cost is your cost of goods (food and beverage) plus labor — usually the biggest chunk of a restaurant's expenses. It's the single best indicator of whether you're profitable. We track and report it weekly so you can adjust menus, pricing, and staffing before small problems become big ones.
Can you reconcile our POS daily?
Yes. Daily POS and deposit reconciliation is core to what we do — we make sure each day's sales, cash, cards, and comps tie out to the bank, so discrepancies get caught immediately, not weeks later.
Do you handle tip reporting and payroll?
We handle tip reporting, tip credits, and hospitality payroll compliance — one of the trickiest areas in restaurant accounting. We keep it accurate and compliant so you avoid costly mistakes and audits.
How much does it cost?
One flat monthly fee based on your number of locations, volume, and services — quoted up front with no hourly surprises. Cleanup and onboarding are scoped separately. Your consultation is free.
Do you work with bars and cafés too?
Absolutely — full-service restaurants, quick-service, bars, cafés, and multi-location groups. If you serve food or drink, we can keep your books.
Book Your Free Consultation
Tell us about your restaurant and we'll be in touch within one business day.