Here's what most restaurant owners don't realize: a professional hospitality accountant costs between €3,000 and €8,000 per year, depending on your turnover and complexity. Many underestimate these costs and get sticker shock. You'll calculate exactly what a hospitality accountant will cost your operation.
What does a hospitality accountant cost?
A specialized hospitality accountant charges differently than a regular accountant. They understand hospitality-specific challenges like daily cash reconciliation, VAT on food (9%) vs. beverages (21%), and seasonal fluctuations.
💡 Example costs per year:
Restaurant with €400,000 turnover:
- Basic administration: €2,400
- VAT returns (12x): €1,200
- Annual accounts: €1,800
- Tax return: €600
- Advisory meetings: €800
Total: €6,800 per year
Factors that determine the price
Your restaurant's turnover: Higher turnover means more transactions to process. A bistro with €200,000 turnover pays less than a busy restaurant with €800,000 turnover.
- Up to €250,000 turnover: €250-350/month
- €250,000-€500,000: €350-500/month
- €500,000-€1,000,000: €500-700/month
- Above €1,000,000: €700+/month
Number of locations: Each additional location means more administration. Budget for 60-80% of your first location's costs for each additional one.
Complexity of your administration: Do you handle catering? Run a webshop? Work with different VAT rates? This drives costs up. One of the most common blind spots in kitchen management is underestimating how these complexities compound your accounting needs.
⚠️ Note:
Some accountants charge per hour (€75-125), others work with fixed monthly rates. Fixed rates give you more certainty about your annual costs.
Extra costs that come on top
Beyond the base rates, there are often extra costs you should know about upfront:
- Software: €20-50/month for accounting software
- Bank statement linking: €10-25/month
- Extra VAT returns: €50-100 each (for corrections)
- Tax authority correspondence: €100-200 per letter
- Advisory meetings: €75-125 per hour
💡 Total cost calculation example:
Café with €300,000 turnover:
- Accountant: €4,200/year
- Software: €360/year
- Bank linking: €180/year
- 2 extra meetings: €200/year
Total: €4,940 per year (€412/month)
Is an expensive accountant worth it?
A good hospitality accountant often saves you more than they cost. They know hospitality-specific deductions and help optimize your VAT return.
Possible savings per year:
- Correct VAT treatment: €500-2,000
- Hospitality-specific deductions: €1,000-3,000
- Preventing fines from errors: €200-1,000
- Time you save yourself: 4-8 hours/month
If you spend 6 hours a month on administration, and your time is worth €50/hour, you save €3,600 per year on your own time.
Cheaper alternative: online accountants
Online accountants like Visma or Informer are cheaper (€150-300/month), but offer less personal contact. For simple hospitality administration this might suffice.
⚠️ Note:
Online accountants are often less specialized in hospitality. In complex situations (multiple VAT rates, catering, seasonal work) a specialist is often more cost-effective.
How do you calculate the annual costs of a hospitality accountant?
Determine your turnover and complexity
Note your expected annual turnover and count the number of different activities: restaurant, catering, webshop, multiple locations. The more complex, the higher the rate.
Request quotes from 3 hospitality specialists
Find accountants who specifically work with hospitality and request a quote for your situation. Ask about monthly rate and extra costs like software and advisory meetings.
Calculate the total annual costs
Add the monthly rate × 12 + software + expected extra costs. Compare this with the time and stress you save to see if the investment is worth it.
✨ Pro tip
Request quarterly cost breakdowns from 3 different firms over a 6-month period to compare true expenses. Many firms quote low base rates but add significant extras throughout the year.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Can't I just use a cheap accountant?
You can, but hospitality has specific challenges like different VAT rates and daily cash reconciliation. A specialist often prevents costly mistakes that a general accountant might make.
What if my turnover fluctuates heavily by season?
Many hospitality accountants work with fixed monthly rates regardless of seasonal fluctuations. This gives you budget certainty, even in quiet months.
Are online accountants really cheaper?
Online accountants cost less (€150-300/month), but you get less personal contact. For complex hospitality situations you risk errors that end up costing you more.
When should I switch to a more expensive specialist?
Once your turnover exceeds €400,000, you have multiple locations, or complex activities like catering and events. Then the savings outweigh the extra costs.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (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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