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Vast CFO

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Vast CFO, Accountant, 4050 S McCarran Boulevard Suite D, Reno, NV.

From tracking your cash flow to managing taxes, our dedicated restaurant accountants handle your finances so you can focus on delivering great food and service.

10/29/2026

If your bookkeeper closes the month on time but nobody can tell you why prime cost jumped two points, you've probably outgrown bookkeeping alone.

Bookkeeping records what happened, and a CFO-level partner uses those same numbers to decide what happens next: whether you can afford a second location, how much cash to hold before the slow months, which menu items to reprice, and what the 2027 budget should look like.

A few other signs we see often: you check the bank balance to decide whether you can make payroll, each location's P&L is laid out differently, or your financials arrive too late in the month to act on.

Not sure which side of that line you're on? Take the Vast Client Quiz: https://www.vastcfo.com/vast-client-quiz/

10/27/2026

A year-end tax conversation in late October still has options, while the same conversation in March usually only comes with a bill.

Between now and December 31, restaurant operators still have decisions that can affect what they owe for 2026: when to buy the equipment you already know you need, whether the F**A tip credit is being claimed on every eligible tipped wage, how owner pay is structured, and whether your books are clean enough for your CPA to plan from instead of guess.

None of those are one-size-fits-all, and the right call depends on your entity type, your cash position, and what 2027 looks like. That's why the conversation needs your actual year-to-date numbers, not last year's return.

If you'd like to have it before the calendar runs out, schedule a CFO strategy call: https://www.vastcfo.com/restaurant-tax-services/

10/23/2026

Every holiday gift card you sell in November and December lands in your bank account as cash, but it isn't revenue yet.

Until a guest redeems it, that gift card is a liability on your balance sheet because you owe someone a meal. If your books record gift card sales as sales on the day they're sold, December looks like a record month and February looks rough, since you're serving those meals with no new cash coming in.

Two things to set up before the holiday rush. Make sure your POS and your books track gift card sales and redemptions separately so the liability stays accurate, and treat holiday gift card cash as money already spoken for rather than a cushion for January payroll.

Rules on unredeemed cards vary by state, so confirm yours with your CPA. More on how we set up restaurant books: https://www.vastcfo.com/restaurant-accounting-services/

10/21/2026

The lowest food cost item on your menu is not always your most profitable one.

Take a $42 steak at 38% food cost. It costs about $16 to plate and leaves roughly $26 to cover labor, rent, and profit. A $22 pasta at 25% food cost costs $5.50 and leaves $16.50, so the pasta wins on food cost percentage and loses by almost $10 on every plate.

That matters now because a lot of operators are planning menu price increases before the new year. Raising everything by the same percentage is the easy move, but looking at contribution margin (the dollars each item leaves after food cost) and deciding which items to push, reprice, or drop is what actually changes the P&L.

Your servers sell what you train them to sell, so menu mix is partly a training decision too.

10/20/2026

We've moved October's Deep Dive Training to Tuesday, October 27 at 1:00 PM PT.

If you're starting on your 2027 budget, Tanya will walk through building it month by month from what your prime cost actually runs, including fully loaded labor and a cash forecast. It's 30 minutes on Zoom plus time for questions, and it's free.

If you already signed up, your seat carries over. You can save a seat here:
https://www.vastcfo.com/restaurant-budget-training/?utm_source=facebook&utm_medium=social&utm_campaign=october-training&utm_content=new-date-post

10/20/2026

Today at 1:00 PM PT: October's Deep Dive Training.

Tanya walks through how to build next year's budget around how your restaurant really runs. Prime cost targets, monthly seasonality, fully loaded labor and a cash forecast. 45 minutes plus live Q&A.

There's still time to confirm your seat. Your Zoom link arrives by email as soon as you do.

Save your spot: https://www.vastcfo.com/restaurant-budget-training/?utm_source=facebook&utm_medium=social&utm_campaign=october-training&utm_content=post-7

10/16/2026

This Tuesday at 1:00 PM PT.

If your 2027 budget is still a blank spreadsheet, or last year's file with the dates changed, this is the hour to fix it. Tanya walks through the five layers of a restaurant budget, where it should start, labor budgeted fully loaded, a month-by-month plan and the cash forecast that sits on top.

Bring your team. Bring your questions. There's live Q&A at the end.

Save your spot: https://www.vastcfo.com/restaurant-budget-training/?utm_source=facebook&utm_medium=social&utm_campaign=october-training&utm_content=post-6

10/15/2026

Two restaurants can both do $12,000 on a Friday night while one of them gets far more out of its dining room than the other.

The number that shows the difference is RevPASH, revenue per available seat hour. Take the revenue for a service and divide it by seats times hours open. An 80-seat dining room open five hours for dinner has 400 seat hours, so $12,000 in sales works out to $30 per seat hour.

Then break it out by hour. If 6 to 8 pm runs well above that and the 5 pm and 9 pm slots sit far below it, the fix may not be more marketing. It may be table mix, turn times, or a different offer in the shoulder hours.

Tanya walks through the math in this one. Want the same view of your dining room? Schedule a CFO strategy call: https://www.vastcfo.com/restaurant-cfo/

10/14/2026

Take your annual budget, divide by twelve, and you've built a plan that's wrong every single month.

Restaurant sales don't come in evenly. Your slowest month and your busiest month aren't close. Spread the year flat and every month looks like a big beat or a big miss. Within a quarter, nobody trusts the budget anymore.

Build it month by month instead. Use last year's actual monthly pattern, then layer in what's changing. Now a slow January is on plan, and a soft June is a real signal worth acting on.

Tanya covers the month-by-month build at October's Deep Dive Training, Tuesday, October 20, 1:00 PM PT on Zoom.

Save your spot: https://www.vastcfo.com/restaurant-budget-training/?utm_source=facebook&utm_medium=social&utm_campaign=october-training&utm_content=post-5

Read how to structure the budget: https://www.vastcfo.com/restaurant-budget-breakdown-2025/

10/13/2026

Monday morning, before the first delivery shows up, which number do you look at first?

A) Last week's sales
B) Labor % for the week
C) Prime cost
D) The bank balance

There's no trick answer, but each one tells you something different. Sales shows what happened at the register, and labor % shows whether the schedule matched the covers. Prime cost (food, beverage, and total labor as a share of sales) shows whether the week actually made money, while the bank balance shows whether you can cover what's due this week.

The operators we see running the tightest ships usually check prime cost first and cash second, because those two catch problems while there's still time to fix the week ahead.

Reply with your letter. We're curious where most of you land.

Address

4050 S McCarran Boulevard Suite D
Reno, NV
89502

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Website

https://vastcfo.com/

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