Does your restaurant accountant do this?

YOUR ACCOUNTANT HAS NEVER WORKED A FRIDAY RUSH.

VAST is the accounting and CFO firm built only for restaurants, run by a CPA who actually owns eight of them. We read your P&L the way a line cook reads a ticket, which is to say we already know what every number means before you have to explain it.

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20+ years · Restaurant-only · Reno, NV

CPA + Restaurant owner

The generic-accountant problem

Most accountants do your taxes. That's it.

Can they find the FICA tip credit?

It's a federal credit on the payroll tax you've been paying on tips, and most generalist firms either don't know it exists or don't bother claiming it. The money is sitting there, but only if somebody actually goes and gets it.

Do they know your prime cost target?

Food plus labor as a share of sales. It's the one number that decides whether a restaurant survives the year, and your accountant probably can't tell you what yours should be for your concept.

Will they catch labor creeping past 32%?

Labor doesn't usually fail on one bad shift. It drifts a percent a week until it has quietly eaten half a payroll period. We watch for the drift while you can still adjust.

Can they speak operator, not just accountant?

Tanya has done the line, owned the build-out, dealt with the no-show on a Saturday. When she reads your numbers, she sees the shifts behind them, not just the totals.

What VAST does

Everything your restaurant's finances need, in one team.

Books that are actually clean, taxes handled on time without the April scramble, and CFO-level strategy when you're ready to grow into the next location.

Restaurant bookkeeping

Books kept the way restaurants actually run. Prime cost, comps, tips, voids, and seasonality categorized the way an operator would expect, not buried in a generic chart of accounts.

Tax planning and filing

Filed on time, every time, with strategy running in the background year-round. We claim the FICA tip credit, time depreciation on equipment and build-outs, and chase the deductions other firms quietly skip.

Fractional CFO

Cash flow, forecasting, and the conversation you've been needing about whether the second location actually makes sense. CFO firepower without the full-time hire.

Margin and menu insight

We benchmark your food and labor costs against real restaurants, model menu pricing against actual food cost, and tell you which dishes are quietly costing you covers.

Payroll tax recovery

Tipped-wage compliance done right, plus the FICA tip credit captured every period. The savings show up in your bank account, not just on a report at year-end.

A team, not a portal

You get a dedicated person who knows your concept. Whether you're starting, fixing, or growing, we meet you where you are with a track built for that moment.

Meet Tanya McCaffery, CPA

A CPA who actually owns restaurants.

Tanya is Founder & CEO of VAST and Co-Owner & CFO of Local Food Group , a multi-unit Reno restaurant group. She's built and operated brick-and-mortar restaurants and reviewed thousands of restaurant P&Ls. She reads your numbers like a line cook reads a ticket.

CPA20+ YearsB.S. Accounting, UNRRestaurant OwnerFractional CFO

Great Basin BrewingLiberty Food & WineCucina LupoPizzeria LupoOverland

20+

Years in accounting & finance

1,000s

Restaurant P&Ls reviewed

Restaurant concepts co-owned

100%

Restaurant-focused. Nothing else.

“I couldn't imagine a better team to work with. They are intentional, thorough, and have set us up for more success than I ever thought possible.”

Nenada Maslovaric · Old Barrel Tea Company

Questions, answered.

Do you only work with restaurants?

Yes, and we mean only. Every client on our roster is in food and beverage. That focus is the whole point, because the things that make or break a restaurant (tip compliance, prime cost, seasonality, comp tracking) don't show up on a generalist CPA's radar.

What's the difference between a bookkeeper and a fractional CFO?

A bookkeeper records what already happened. A fractional CFO helps you decide what happens next, things like cash timing, pricing, when to add a location, when to renegotiate a lease. We do both under one roof, which means the strategy is always built on books we trust.

What is the FICA tip credit?

It's a federal credit that refunds the employer's share of payroll tax on the tips your staff report above a certain wage floor. Most restaurants are eligible. Most never claim it because their accountant doesn't bring it up. We do.

How do we get started?

Book a short intro call. We'll spend a few minutes understanding your concept and where you are right now, then map you to one of three tracks: Start (you're new), Fix (something is broken or behind), or Grow (the books are fine and the next move is what matters).

Where is VAST located?

We're based in Reno, NV, and we work with restaurant operators across the country in a secure online environment. The location of your concept doesn't matter. The fact that it's a restaurant does.

HERO