U-Nique Accounting, LLC

U-Nique Accounting, LLC Join the revolution of business owners who are fed up with the old and are embracing the new.

07/14/2026

When food costs spike and margins shrink, the schedule is usually the first thing a restaurant owner touches.

Trim a few shifts here, cut someone’s hours there, and watch the labor percentage drop. Except it often doesn’t drop the way you expect.

At U-Nique Accounting, we see this pattern constantly with the operators we work with, and it’s worth breaking down why cutting hours can be a frustrating fix for a more structural problem 👉 https://u-niqueaccounting.com/why-cutting-staff-hours-doesnt-always-reduce-restaurant-labor-costs/

07/09/2026

Your tip pool should meet four basic requirements. Miss even one of these, and you’re opening yourself up to violations:

✅ Only Eligible Employees Can Participate
✅ Only True Tips Go Into the Pool
✅ The Distribution Formula Is Clear and Documented
✅ POS Distribution Matches Payroll Reporting

Learn more about structuring tip pools in our blog: https://u-niqueaccounting.com/the-right-way-to-structure-a-tip-pool-2026/

06/25/2026

If you’re stuck in a cycle of hiring, losing, and rehiring... it’s time to zoom out. There’s a better way to manage staffing. One that supports your people and your profitability. ⤵️

Our team at U-Nique Accounting specializes in using Xero to provide accounting support tailored for restaurant owners to help you track your and monitor your labor costs.

Let's talk 📲 https://u-niqueaccounting.com/contact-us/

06/23/2026

The bigger your menu, the more inventory you need to carry. And the more you carry, the harder it is to manage spoilage, waste, prep time, and ex*****on.

‼️A leaner menu is easier to run, and often more profitable‼️

We are your trusted restaurant accountants, reach out today to learn more 📲 https://u-niqueaccounting.com/contact-us/

06/16/2026

Here’s a sneaky one that catches a lot of operators off guard.

Customer pays a $100 check with a credit card and leaves a $20 tip. Your server gets that $20 in cash at the end of the shift. But you don’t get the $120 from the credit card company for 1-3 days.

You just paid out cash you haven’t collected yet. 😬

Learn more in our blog: https://u-niqueaccounting.com/advice-from-experienced-restaurant-accountant__trashed/

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Summit, IL

Opening Hours

Monday 8:30am - 4:30pm
Tuesday 8:30am - 4:30pm
Wednesday 8:30am - 4:30pm
Thursday 8:30am - 4:30pm
Friday 8:30am - 4:30pm

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