Accounting costs hit your bottom line from day one of operations. Most restaurant owners underestimate these expenses by 30-40%, creating budget shortfalls that derail their financial planning. Here's exactly how to calculate your annual accounting costs.
What does accounting cost for a restaurant?
Your accounting costs scale directly with transaction volume and revenue complexity. More sales mean more paperwork, and your accountant's workload grows accordingly.
? Example typical costs:
- Small restaurant (€200k revenue): €150-250/month
- Average restaurant (€500k revenue): €250-400/month
- Large restaurant (€1M+ revenue): €400-600/month
Different types of accounting costs
Your accountant isn't your only expense. Several related costs add up quickly throughout the year.
- Accountant/bookkeeper: €150-500 per month
- Software (Exact, Twinfield): €30-80 per month
- Annual statements: €500-1500 per year
- VAT filings: often included, sometimes €50/quarter extra
- Tax return: €200-500 per year
⚠️ Watch out:
Cheap often becomes expensive. Poor accountants cost you through VAT filing errors or missed tax deductions.
Calculate your total annual costs
Add every expense together for your complete financial picture:
? Example calculation restaurant €500k revenue:
- Accountant: €300/month × 12 = €3,600
- Software: €50/month × 12 = €600
- Annual statements: €800
- Tax return: €350
Total per year: €5,350
What to watch for when choosing
Not every accountant grasps restaurant operations. One of the most common blind spots in kitchen management is partnering with accountants who lack hospitality expertise, leading to costly oversights in tax planning and compliance.
- Hospitality experience: Understands sector-specific costs and challenges
- VAT knowledge: Handles 9% vs 21%, takeaway vs dine-in correctly
- POS system integration: Reads data directly from your register
- Monthly reporting: Provides insights, not just raw numbers
? Example wrong choice:
An inexperienced accountant miscalculates VAT on takeaway orders. This oversight could cost you €1000+ annually in overpaid taxes.
Budget in your business plan
Accounting expenses typically run 1-2% of your revenue for efficiently managed restaurants. Build this percentage into your financial projections from day one.
⚠️ Watch out:
First-year costs run higher due to setup requirements. Budget an additional 50% for initial paperwork and extra consultation time.
How do you calculate accounting costs? (step by step)
Estimate your expected revenue
Start with your revenue forecast for the first year. This determines the complexity of your accounting. More revenue means more transactions and thus higher costs.
Get quotes from 3-5 accountants
Tell them exactly what you expect: revenue, number of transactions per month, POS system. Ask for an all-in price including VAT filings and annual statements.
Add up all costs
Don't just count monthly costs, but also software, annual statements and tax returns. Multiply by 1.5 for the first year due to startup costs.
✨ Pro tip
Request a 15-minute monthly financial review call with your accountant during your first 18 months of operation. These brief check-ins help you spot cost overruns early and build financial literacy that pays dividends long-term.
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Frequently asked questions
Can I handle restaurant accounting myself to cut costs?
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Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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