Food, Beverage and Hospitality

Food, Beverage and Hospitality

Food, Beverage and Hospitality represent a huge assortment of industries that share common characteristics and range from manufacturers to distributor from wholesaler to retailer from five star restaurant to the local diner from the chain multinational to the local boutique hotel. The Food, Beverage and Hospitality industries also share a common and heavy dependency on discretionary consumer spending which needs to stretch its hard-earned dollar and make it go further.

Mendonca & Partners has been working alongside of clients in the Food, Beverage and Hospitality industries for over 20 years. During our years of experience, we have seen all kinds of economic climates and have continually been able to assist our clients in reaching their goals.

We are able to perform benchmarking and analytical review services that paint a clear picture to clients of their financial metrics in comparison to others in the same industry. Once the key performance indicators are established, Mendonca & Partners is able assist the client in making strategic and proactive decisions that can ultimately result in making them more profitable while increasing efficiency.

Once we have established both the short and long term goals of the client, a knowledgeable industry team is assembled that will create a plan seamlessly guiding the client down a path of success. Focused on your reporting, compliance and advisory needs, each individual assigned to the client’s team brings a combined experience as accounting, tax and consulting advisors with in-depth knowledge of the industry to provide timely and proactive guidance and a comprehensive suite of services.

Mendonca & Partners services include but are not limited to:

  • Benchmarking and Analytical Procedures
  • Financial Analysis
  • Small Business Accounting
  • Payroll
  • Strategic Business Planning
  • Tax Preparation
  • Tax Planning
  • Audit – Review – Compilations
  • International Business Assistance
  • Debt Restructuring

Fact: Did you know that in a typical restaurant employing 30 people, if every fourth employee comes in one hour later every day, the potential savings (even at minimum wage) would add up to over $21,000 per year adding it directly to the bottom line?



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