RESTAURANTS HAVE TAX BREAKS. ARE YOU TAKING THEM?
There's the FICA tip credit, the way you can depreciate kitchen equipment and the build-out, the utilities, the deductions your generalist firm doesn't think to ask about. We claim every one of them. More money stays in your business, less goes to the IRS, and your filings still arrive on time.
On-time filing. Year-round strategy. Restaurant-only.
Filing on time is the bare minimum. Strategy is the point.
Are you planning taxes year-round?
The savings happen during the year, not the week before the deadline. By the time you're scrambling in April, the moves that mattered are already off the table. We plan ahead so the moves are still available.
Are you claiming the FICA tip credit?
If you have tipped staff and your CPA hasn't mentioned this credit, you're almost certainly leaving money behind. It's a federal credit on the payroll tax you've been paying on tips, and restaurants are exactly who it was written for.
Is your kitchen equipment depreciating right?
Hoods, ranges, walk-ins, the build-out itself. The way you elect depreciation can swing your tax bill by real money this year. We model the options before we file, not after.
Is every deduction on the table?
Utilities, supplies, spoilage, vehicle, the home office where it qualifies. The deductions are the same boring list every year. The difference is whether somebody is actually looking for them.
On time, every time, and optimized year-round.
No more scrambling at the deadline. No more unfiled returns sitting in a corner. No more credits you found out about three years later when it was too late to claim them.
Filing and compliance
Federal, state, sales tax, and every other return that needs to go out filed accurately and on time. No surprise penalties, no extensions you didn't ask for.
FICA tip credit
The payroll-tax credit on reported tips, claimed properly and stacked with the rest of your tax strategy. Most restaurants are eligible. Most aren't claiming it. We make sure you do.
Depreciation strategy
Equipment, hoods, walk-ins, refrigeration, the build-out. We choose the depreciation approach that gets the most into this year's deductions instead of trickling out over a decade.
Year-round planning
Quarterly check-ins where we look ahead, not back. Tax moves work when there's time left in the year to make them. We make sure there always is.
Entity and owner strategy
How you're structured, how owner comp flows through, when distributions make sense. Restaurants leak tax through ownership structure all the time. We tighten yours.
Audit-ready records
Clean books and a paper trail that holds up. If the IRS asks a question, you'll have the answer ready instead of digging for it.
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.
“You'll never have to stress about unfiled tax returns, missing receipts, or overlooked bills again. We've got it covered.”
Questions, answered.
Do you handle both filing and planning?
What restaurant tax breaks get missed the most?
We're behind on filings. Can you help?
Will I work with the same team each year?
Ready to talk?
Tell us about your restaurant and book a no-pressure intro call with a team that actually speaks operator.