Restaurant finance
A sous-chef keeps the line moving so the chef can cook. Sous does the same for the money — every receipt, transaction, report and tax filing across all of your restaurants, prepped before service.
How it runs
So Sous is built around the shift rather than around a chart of accounts. Each station below is a place where the books normally drift — and where Sous closes the gap while the detail is still fresh.
Transactions arrive four ways — straight from the till, scanned off a receipt, bulk-imported, or keyed in by hand — and sort into categories written for restaurants rather than for generic small business. Food cost sits apart from alcohol. Labour sits apart from payroll tax.
Revenue, cost, profit and tax set aside, each against the previous period so a bad week reads as a bad week. Costs break down by category, and revenue plots against spend over time. Run one site, or add a whole group into a single view.
Nothing is assumed correct. A transaction stays pending until somebody accepts it, and anything Sous read off a receipt is shown to a person first. A cancelled line stays on the record instead of vanishing.
Accounting reports and tax filings are built from the books you have been keeping all month, previewed before they are committed, and exported as CSV or PDF the moment somebody outside asks for them.
Receipt capture
The shoebox of thermal paper is where restaurant bookkeeping actually breaks. Sous reads the receipt, proposes the transaction, and waits for you.
Snap the receipt at the door or drop in a supplier PDF. Thermal paper fades and goes missing; a photo taken on the spot is still a record in April when somebody asks about it.
Merchant, date, total and line items come back already filled in. When a scan is poor Sous says so instead of guessing, because a confident wrong number costs more than a blank one.
Corrections, a category, the right site — then it becomes a transaction with the original image attached, still retrievable months later.
More than one room
Restaurants come in groups, and not everyone should see everything. Access is granted a restaurant at a time, from an owner across the whole group down to a manager who only ever sees their own room.
Consolidated reporting covers exactly the sites you are responsible for, so a regional manager sees their region and an owner sees everything — and neither has to ask somebody to build a combined report first.
Tax filings
Pick a type and a period. Sous assembles it, shows you a preview with the figures it intends to file, and only then commits.
Integrations
Seventeen platforms across three families, so the till, the ledger and the board deck stop disagreeing with each other.
Why operators switch
Not a tidier spreadsheet. A different relationship with your own numbers — current instead of historic, and the same across every site.
Service starts
Connect a till or upload a month of receipts and Sous will have your revenue, cost and tax position laid out before the end of the day.
Every new account comes with a fully populated demo restaurant, so you can explore before entering a single number of your own.