The bank account and P&L don't always agree.
You need reports that explain what happened while there's still time to do something about it. How to read a restaurant P&L.
Restaurant bookkeeping and CFO support
Restaurant bookkeeping, fractional CFO services, and restaurant advisory expertise. Built for restaurateurs by restaurateurs.
Yes Chef Advisory is built around a simple principle: We must save our clients more than we cost.
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Built for independent operators who want numbers that actually drive next month's decisions.
Two minutes
How Yes Chef Advisory works, start to finish.
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Read the transcript
If you run an independent restaurant, you already know the rush. Orders flying, line humming, labor ticking, and dollars moving by the minute.
You've got the hospitality down. But when service ends, managing the financials shouldn't feel like a second shift.
Generic software promises answers, but leaves you doing all the work and still paying the tab. And standard bookkeepers? They don't speak restaurant.
That's where Yes Chef Advisory comes in. We're not another app. We're restaurant finance experts and specialized bookkeepers. From bulletproof monthly bookkeeping, prime cost reporting, and food and labor analysis to strategic cash flow forecasting, expansion planning, and one-off decision support, we give you the exact financial clarity your operations need.
Every month, we sit down with you live to review your numbers, protect your profits, and help inform your biggest decisions as an owner.
The sooner you have that clarity, the more profit in your pocket. So doing the numbers stops feeling like a second shift, and starts feeling like your competitive edge.
No corporate fluff. No consultant pitch decks or empty promises. Just real clarity, and a partner who knows the floor.
Schedule a short conversation today and see if Yes Chef Advisory is the right fit for your operations.
Why it matters
You shouldn't have to guess whether the restaurant is working.
If the books are late, vendor spend is noisy, or the P&L doesn't match what you're feeling in service, the business starts making decisions in the dark.
Food cost moves before anyone catches it.
Price creep, vendor noise, waste, menu mix, and purchasing habits all need to connect back to profitability. Food cost benchmarks by concept.
Labor pressure hides in the schedule.
Overtime, role mix, and sales timing can make a good week look fine until cashflow says otherwise. Labor cost benchmarks and warning signs.
Cash decisions need a clearer frame.
Owner pay, debt, vendor payments, and growth choices all depend on clean financial timing. Cash flow and owner pay benchmarks.
How it works
Clean the financials, then upgrade how they inform your decisions.
This is not standard bookkeeping. Yes Chef Advisory builds the financial base for restaurants first, then turns it into industry-specific decision support.
1
Build restaurant books the right way.
Industry or concept specific chart of accounts, clean reconciliations, department-specific labor carveouts, and category-specific cost of goods tracking.
2
Review the business at a higher level.
Each month includes a full financial review that connects the books, the margins, cash flow, operations, and the decisions in front of you.
3
Plan cash, taxes, payroll, and growth with the full picture.
No more sleepless nights stressing over the financials. Instead, make decisions with clarity, knowing that the financials are being managed with a steady hand.
Why Yes Chef
Run by an industry veteran and professional.
Restaurant finance support built for owner-level decisions. Yes Chef Advisory is built for restaurateurs who need the financials and the operations to point to the same set of decisions.
Christian launched Yes Chef Advisory after two decades of leading international restaurant and franchise operations. His goal? To give restaurant owners and operators access to high-level bookkeeping, financial tools, and CFO expertise built specifically for the restaurant industry.
Christian TouzetFounder
Partnership levels
Fixed monthly support, built to support profitability.
Each level builds on the one before it. Together they protect profitability through better books, sharper reporting, and real financial leadership.
Bookkeeping+
Restaurant-specific books, closed and reconciled every month, with your POS sales and payroll tied in.
- ✓Monthly close and reconciliation of bank and credit card accounts
- ✓A restaurant-specific chart of accounts, with food, beverage and labor costs broken out
- ✓POS sales and payroll recorded and tied to your books
- ✓Monthly profit and loss and balance sheet
- ✓Year-end coordination with your CPA
Clean books, built for restaurants.
CFO Foundations
A full restaurant finance foundation for operators who need clean books, useful reporting, and a professional monthly review.
- Everything in Bookkeeping+ plus:
- ✓P&L, balance sheet, and cash flow statement review
- ✓Prime cost reporting and tracking
- ✓Food cost tracking and trend analysis
- ✓Labor efficiency tracking
- ✓Labor trend analysis
- ✓Sales staff efficiency review
- ✓Owner decision support and monthly professional financial meeting
A real finance package.
Fractional CFO
A higher-touch financial partner for operators who need planning, strategy, and a full financial picture.
- Everything in CFO Foundations plus:
- ✓13-week cash flow projection and planning
- ✓Annual budgeting and variance review
- ✓Full menu and sales mix analysis
- ✓Owner compensation and distribution planning
- ✓Employee compensation benchmarking
- ✓Strategic growth and brand development consulting
- ✓One-off scenario support for major decisions
- ✓Financing preparation and support
- ✓Pre-sale or exit support
Financial advisor and restaurant CFO support in one seat.
Multiple locations often need a different structure. We build a custom monthly setup with location-level reporting, consolidated review, and a multi-location discount based on scope. No percentage, formula, or one-size pricing. The work must match the operating reality.
Who it's for
This works best when the operator wants the truth.
Good fit
- ✓You want a partner who understands the restaurant model.
- ✓You want numbers that drive decisions.
- ✓You want higher level financial support for your in-house team.
- ✓You want owner-level support, and you need someone who can help connect the month-end close to what happens next.
Not a fit
- ✕You want the cheapest and most generic bookkeeper.
- ✕You want reports but aren't willing to take action.
- ✕You want agreement, even when the financials are wrong.
What restaurant owners say
"I have been working with Christian for over a decade and he is truly exceptional. What separates Christian from others is his complete understanding of all aspects of operations because he has worked in every role throughout his career; from front of the house to back of the house to owner of multiple locations to franchising. This allows him to put a global perspective on his financial analysis, improvement plans, and implementation strategies. It is easy to look at numbers and say food costs or labor are high. However, it is difficult to develop and implement a plan that considers the unique aspects of an individual situation, goals and budget. I can't recommend Christian highly enough."Don
"Christian's dedication to excellence is inspiring. Just by having a short conversation with him, you can tell he really loves helping people! I've spent time with him 1 on 1 to talk about how to grow my business and I wouldn't be where I'm at today without his guidance."Ben
"I have known and worked with Christian for many years now and have always had a great experience. He is very professional, responsible, and efficient. He is reputable in our community and well known for his generosity. I would recommend him in any capacity."Lahna
Common questions
What operators ask before they start.
How much does restaurant bookkeeping cost?
Pricing is customized for your specific operations, including the number of locations, your transaction volume and the reporting you want. Book a free conversation and we'll walk through what fits.
How much does a fractional CFO cost for a restaurant?
Yes Chef Advisory typically starts at $1500 per month for CFO Foundations and $2500 per month for Fractional CFO, depending on the size and scope of the restaurant. Both are fixed monthly fees rather than hourly billing. Multiple locations are quoted separately, because location-level reporting and consolidated review change the scope of the work.
Why do I need a fractional CFO for my restaurant?
A bookkeeper tells you what already happened. A fractional CFO uses that same data to catch problems while there's still time to act on them, food cost creeping up, labor drifting out of line, a cash crunch building before it hits, and to guide decisions like pricing, staffing, and growth. On a restaurant doing $800K to $1.5M in revenue, even a modest 1.5% improvement in food cost or labor efficiency adds up to $12,000 to $22,500 a year, savings that go straight to the bottom line once the engagement pays for itself.
What's the difference between Bookkeeping+, CFO Foundations and Fractional CFO?
Bookkeeping+ is the monthly close, with a restaurant-specific chart of accounts, POS sales and payroll tied to your books, financial statements, and year-end coordination with your CPA. CFO Foundations adds a live monthly review with prime cost, food cost, labor and sales staff reporting, and owner decision support. Fractional CFO adds forward-looking work: 13-week cash flow projection, annual budgeting, menu and sales mix analysis, owner compensation planning, financing preparation, and pre-sale support.
What's included in restaurant bookkeeping?
Proper restaurant bookkeeping means a restaurant-specific chart of accounts, clean monthly reconciliations, cost of goods tracked by category rather than as one line, and labor broken out by department. That structure is what makes prime cost reporting possible. Generic bookkeeping produces books that balance but can't tell you where a cost problem is coming from.
Do I need a bookkeeper or a fractional CFO?
A bookkeeper records what already happened. A fractional CFO uses those records to inform decisions ahead of you: pricing, staffing, cash timing, expansion, financing. Most independent operators need both, which is why every level includes the bookkeeping rather than treating it as a separate purchase.
What kind of restaurants do you work with?
Independent, owner-operated restaurants: pizza, Italian, family, diner and breakfast concepts, plus coffee shops and food trucks. One location or several.
What is prime cost and why does it matter?
Prime cost is food and beverage cost plus labor cost, measured against total revenue. It matters because it rolls up the two costs an operator can actually influence week to week. Most full-service restaurants land between 55 and 65 percent. Above 65 percent usually signals a structural problem rather than something menu pricing alone will fix.
Do you replace my accountant or CPA?
No. Yes Chef Advisory handles the books, the reporting, and the financial decision support through the year. Your CPA still files the returns. Clean monthly books usually make that filing faster and less expensive.
How does the free distribution audit work?
You send your distributor agreement and recent invoices. We review contract terms, buried fees like fuel charges and delivery minimums, and buying patterns that lift your food cost. You get back a short list of what to renegotiate, with real dollar figures. The audit is free and the findings are yours whether or not you hire us.
Do you work with restaurants outside Oregon?
Yes. Yes Chef Advisory serves independent operators across the United States. The monthly financial review happens live rather than as a report sent by email.
A narrower first step
Not ready for monthly support? Start with the free distribution audit.
If distributor pricing or food cost is the immediate pain, the audit page explains that focused review.
Consider it done.
Build the financial clarity needed to support better, faster, and more effective decisions for your restaurant.
Know what has to change, what is already working, and what the business can safely build next.