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Rent on Brickell Avenue is running up to $150/SF on NNN leases, competition is intense, food costs are creeping past 35%, and the only thing working for your restaurant is the Service Charge.
Accross provides restaurant-specific accounting for Brickell operators who need real-time financial visibility, not a monthly report that shows up after the damage is done.
Our expertise will help you make the right decisions and gain another competitive advantage.
Book a free 30-minute profitability review and we’ll show you exactly where your margins are leaking.
Brickell isn’t Coral Gables and it isn’t Wynwood. The financial profile is specific: sky-high triple-net leases in Class A towers, a lunch crowd that disappears on Fridays, and a dinner scene that’s heavily dependent on whether the condo residents are in town or back in Bogotá.
That’s a financial environment an average bookkeeper simply isn’t able to handle.
We specialize in independent restaurant groups with 2–20 locations doing $2M–$40M in annual revenue. If you’re running a single Brickell location and planning to open your second, or managing five locations across Miami-Dade and trying to get consolidated reporting that actually makes sense, that’s our sweet spot.
We also work with PE-backed hospitality brands that need CFO-level financial infrastructure without the full-time CFO cost.
CEO
Our founder has Big 4 public accounting experience and served as CFO and Interim CEO of a 10-location restaurant group generating ~$70M in annual revenue. That combination — big-firm financial discipline applied to real restaurant operations — is what makes our approach different.
Most accountants will tell you your food cost is high. We tell you why.
Your actual food cost doesn’t match your theory. Your vendor invoices are being coded to the wrong accounts. Your labor cost breakdown isn’t separating BOH from FOH. Your tip pool calculations don’t reconcile with payroll. Your product mix is shifting but nobody has connected it to margin. Refunds and comps are hitting the P&L without a clear paper trail.
These are accounting findings — and they’re the ones that get missed when your books are handled by someone who doesn’t know the restaurant business.
That’s the difference between someone who closes your books and a partner who understands what the numbers mean.
In 30 minutes, we’ll look at your current financials, identify your biggest margin leaks, and give you a clear roadmap — whether you hire us or not. No pitch, no obligation.
Call 786-763-2428 or book online.
At Accross Restaurant Consulting, we take pride in offering top tier accounting services tailored to meet the unique needs of Brickell restaurants residents and businesses. Explore our services below.
Restaurants deal with daily cash reconciliation, tip credit calculations, perishable inventory valuation, volatile food costs, and sales tax rules that vary by what you’re selling — food, alcohol, and service charges are all treated differently. A generalist bookkeeper typically doesn’t track prime costs, doesn’t understand FICA tip credits, and delivers monthly reports that are already outdated by the time you see them. We report weekly because in restaurants, monthly is too late.
We build your labor cost tracking and scheduling benchmarks around your actual day-of-week demand curve — not a weekly average. That means your Friday labor target is different from your Thursday target, and the variance report flags it if you’re overstaffed relative to actual covers.
Your bookkeeper closes books monthly and hands you a P&L that’s six weeks old. In a market where NNN rent alone can eat 15% of revenue, that’s too late. We track prime costs weekly, reconcile to POS revenue, and flag variances before they compound. The difference isn’t software — its frequency, restaurant-specific formatting, and the operational context behind the numbers.
Yes, and it’s been getting more pronounced as hybrid work becomes the norm in financial services. The fix isn’t to staff for Thursday on Friday — it’s to build a scheduling model that accounts for the actual demand curve. We see this across Brickell operators and it’s one of the first things we address in a new engagement.
QuickBooks, Restaurant365, NetSuite, and more. If you’re already on a platform, we work within it. If you need a recommendation, we’ll help you find the right fit.
Restaurant365, MarginEdge, Craftable, and others. We integrate with your existing setup — no switching required.
Toast, Square, Revel, and many more. Whatever you’re running, we work with it.
ADP, Square, Toast, and others. We meet you where you are regardless of which platform you use.
No. Our job is to make your numbers work, not to sell you on new software. If your current setup is serving you well, we keep it. If something isn’t working, we’ll tell you honestly and help you evaluate alternatives.
Most Brickell clients see measurable improvement in food cost visibility and cash flow clarity within 60–90 days. Procurement savings typically show up even faster — once we identify where you’re overpaying, the corrections are immediate.
Full-service bookkeeping, weekly prime cost reporting, cash flow forecasting, payroll processing, and real-time dashboard access. Everything in one monthly fee with no hourly add-ons or surprise invoices.