a letson consulting company
“My restaurant’s numbers don’t tell me anything useful.”
Hospitality has thin margins, fast decisions, and messy data. Generic bookkeeping wasn’t built for it. I was.
Sound Familiar?
Sales are strong but the bank account doesn’t agree, and nobody can explain the gap.
Labor and food costs are “probably fine” — which means nobody actually knows.
Tips, service charges, and delivery platforms turn every payroll and every close into a puzzle.
Your POS and your accounting system are two different versions of reality.
The P&L arrives weeks late, formatted for an accountant instead of an operator.
Restaurants don’t fail because operators don’t work hard. They fail because the financial picture arrives too late, too garbled, or too generic to act on. The margins are too thin for decorative numbers.
WHAT WORKING
TOGETHER
LOOKS LIKE
P&L review built for operators — prime cost front and center, department-level detail where it matters.
Labor cost and COGS analysis you can actually act on next week, not next quarter.
Tip, gratuity, and service charge reporting workflows that survive payroll and an audit.
POS-to-accounting process review: Toast, Micros, and the rest, mapped cleanly into your books.
Event and catering revenue workflows, purchasing discipline, and month-end close support.
Operator-friendly financial summaries — one page, plain English, decision-ready.
Why Me
Hospitality finance is my native language. Fifteen years inside Marriott, The Ritz-Carlton, and EDITION Hotels; GM/Controller of a Venice restaurant through the hardest years in the industry; purchasing manager and then fractional controller for a multi-entity LA restaurant group doing eight figures. I know what a Friday night service costs because I’ve closed the books on thousands of them.
Built for clarity,
not Dinner
theater
If you want numbers that work as hard as your kitchen does, tell me about the operation — concept, size, systems, and what’s driving you crazy. I’ll tell you honestly what I’d look at first.