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Accounting by industry

Accounting for HoReCa in Chișinău

Restaurants, cafés, bars and catering — accounting that keeps pace with cash registers, stock and seasonal staff.

In HoReCa the margin is won or lost at the level of grams and lei: food cost, waste, staff coming and going, cash registers that must always be in order. We keep the books of restaurants, cafés and catering firms so you can see clearly where you make money and where you lose it — not just tick off the filings.

Cash registers, VAT and food service

Food-service activity has its own rules: strict cash-register/POS obligations, the specific VAT regime (including reduced rates where they apply), and daily sales records. We make sure everything is recorded correctly and on time, so you don't get caught with penalties in an audit.

Stock, food cost and staff

We tie sales to raw-material consumption so you can track real food cost and waste. We also handle payroll for shift, seasonal or part-time staff — correct calculation of hours, contributions and leave, with no headaches every time the team changes.

Frequently asked

What clients in the field ask us

Do I need a cash register for a restaurant?

Yes, food-service activity carries cash-register/POS obligations. We check your setup and make sure your sales records are compliant.

How do you track food cost?

We link raw-material consumption to sales so you can see the real margin per product and where waste occurs — useful for pricing and profit.

How do you handle seasonal staff?

We correctly calculate salaries, hours and contributions for shift or seasonal staff and prepare the paperwork for every hire or departure.

How much?

A clear price after a free assessment

Fees depend on the volume of operations and the complexity of your activity. We give you an exact figure after a short conversation — no surprises.

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