Tax Accountant for Fine Dining Restaurants in Ontario and Across Canada
We value your wine and liquor cellar as inventory under section 10 at the lower of cost or net realizable value, run your tip pool so controlled tips are handled correctly for CPP and EI on payroll, defer your private-dining and event deposits until the event is served, charge 13% HST on meals and alcohol with full input tax credits on your purchases, and put your kitchen equipment, cellar and fit-out in the right CCA class. Whether you run a chef-owned restaurant, a steakhouse, a tasting-menu room, a wine bar or an upscale bistro, we handle the restaurant books, the wine-inventory, tip-pool and event-deposit accounting, the HST, the payroll with WSIB, and plan the salary, dividends and eventual sale of your company — with AFFORDABLE flat fees.
AFFORDABLE Fine Dining Restaurant Tax Accountant
A fine dining restaurant is a high-labour, high-inventory hospitality business, and the accounting turns on wine, people and events. Your wine and liquor cellar is a material asset valued as inventory under section 10 of the Income Tax Act, bought under an AGCO licence and carrying its own markup and shrinkage. Labour — chefs, sommeliers and front-of-house — is your largest cost, with tip pooling that has to be run correctly because controlled tips are pensionable and insurable. Private-dining and event deposits are deferred revenue recognized when the event is served, gift cards are a deferred liability, and meals and alcohol are HST-taxable at 13%. That is why you need a CPA who knows fine dining. At Gondaliya CPA, we specialize in wine-inventory, tip-pool, event-deposit and HST accounting and corporate tax planning for upscale restaurants, providing AFFORDABLE flat-fee support that keeps you CRA-compliant and stops you paying more tax than you owe.
As a fine dining and hospitality accountant, we work with chef-owned restaurants, steakhouses, tasting-menu rooms, wine bars and upscale bistros across Ontario, with year-round support rather than a once-a-year scramble. We tell you plainly what you can deduct, what you cannot, and where the real margin sits on the kitchen, the bar and the wine list.
Let us handle the numbers so you can focus on the pass, the cellar and your guests.
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Accounting That Understands How a Fine Dining Restaurant Actually Works
Running a fine dining restaurant comes with financial pressures a desk-bound company never faces. You carry an extensive wine and liquor cellar as inventory, you buy alcohol under an AGCO licence with its own markup and shrinkage, you charge 13% HST on every meal and bottle, you take event and private-dining deposits you have to honour later, and you fit out a leased dining room and kitchen with equipment and a POS that all have to be costed and classed. At Gondaliya CPA, we understand the financial reality of a fine dining restaurant and provide practical, hospitality-focused solutions across the GTA and all of Ontario.
Stay Compliant and Minimize Your Fine Dining Restaurant Tax
For a fine dining restaurant, staying onside with CRA and WSIB and paying the least legal tax are the same job. We keep every filing on schedule while claiming every inventory, equipment and labour dollar the T2 allows, so nothing is missed and nothing invites a reassessment.
Accounting & Tax Experts for Fine Dining Restaurants
- AFFORDABLE + Fully Registered CPA Firm
- Business and Corporate Tax Expert
- Small & Medium Business Expert
- Accounting, bookkeeping, and tax filing
- Certified CPA
- 1300+ 5-star Google reviews
- 30-Day Money-Back Guarantee
- 60-Day Fees Matching Policy
Why Choose Our Accounting Services for Fine Dining Restaurants?
Tax Planning — Wine, Kitchen & Cellar Assets
We know hospitality: kitchen and cellar equipment in Class 8 at 20%, POS in Class 50 at 55%, the fit-out in Class 13, and wine and food inventory under section 10. We protect the $500,000 Small Business Deduction and time purchases before year-end.
Consulting — Wine, Tip & HST Bookkeeping
Our bookkeeping runs a perpetual wine and liquor inventory, defers event deposits until served, handles gift-card liabilities, and ties 13% HST to revenue. We reconcile TouchBistro, Lightspeed and Square to gross sales.
CRA Representation — Cash & Inventory Audit
When CRA reviews your cash sales, your wine inventory, or your HST and tip pool, we prepare the response, reconcile the POS to the books, and pursue relief on Form RC4288 where penalties came from a prior error.
Bookkeeping — Payroll, Tips & Sale
We run your kitchen and service payroll with WSIB, handle controlled-tip CPP and EI, and get you ready to sell. We model the profit level where incorporating pays off and handle the eventual sale.
Google Reviews
Fine Dining Restaurant Clients
Fine Dining Restaurant Tax and Accounting Services in Ontario
Corporate Tax Filing (T2) for Fine Dining Restaurants
Professional T2 preparation with Schedule 8 CCA on your kitchen, cellar and POS, wine and food inventory under section 10, event-deposit deferral, and CRA compliance on every line.
Bookkeeping & Accounting for Fine Dining Restaurants
Wine-inventory, event-deposit and gift-card bookkeeping with financial statements, clean records, and monthly reporting built for a restaurant.
Payroll Services for Fine Dining Restaurants
Chef, kitchen and front-of-house payroll with WSIB, PD7A remittances, T4s, EHT and controlled-tip CPP and EI for your restaurant staff.
GST/HST Filing for Fine Dining Restaurants
AFFORDABLE HST filing on meals and alcohol at 13% with full input tax credits on food, wine and equipment, matched to your T2.
Tax Planning for Fine Dining Restaurants
Smart tax planning to protect the Small Business Deduction, time wine, kitchen and equipment purchases, and plan salary, dividends and sale.
Corporate Catch-Up Filing for Fine Dining Restaurants
File overdue T2 and HST years, rebuild missing wine, food and sales records, and get back into CRA compliance with accurate catch-up support.
CRA Audit Resolution for Fine Dining Restaurants
Expert support for cash-sales, wine-inventory, tip-pool and HST audits, with indirect-verification-of-income reviews handled with confidence.
CPA Financial Statements (Notice to Reader) for Fine Dining Restaurants
CPA-compiled financial statements that landlords and banks accept for your restaurant corporation.
Incorporation Services for Fine Dining Restaurants
Full incorporation including NUANS, articles, share structure, and the section 85 rollover from your unincorporated restaurant.
Catch-Up Bookkeeping Services for Fine Dining Restaurants
Catch up months of overdue restaurant books, reconcile POS meal and bar sales against wine, food and event-deposit records, and hand you accurate, CRA-ready numbers for your fine dining T2 and HST filings.
US Corporation & LLC Tax Filing for Fine Dining Restaurants
Cross-border US corporation and LLC tax filing for fine dining owners with a US location, US investors or a Delaware LLC, coordinated with your Canadian T2 so restaurant income is never taxed twice.
Voluntary Disclosure Program for Fine Dining Restaurants
Come forward through the CRA Voluntary Disclosures Program to correct unreported cash tips, bar sales or missed HST from prior restaurant years, cancelling penalties and reducing the interest CRA charges.
Accounting & Tax Services Tailored for Fine Dining Restaurants
Real, practitioner-level CPA expertise for chef-owned restaurants, steakhouses, tasting-menu rooms, wine bars and upscale bistros across Ontario — built for how a fine dining restaurant actually runs.
- We prepare your T2 with GIFI on Schedule 125 and Schedule 100, reporting dining-room sales, wine and beverage revenue and private-event income on their correct lines, so CRA’s automated matching never flags your restaurant for a needless desk audit.
- We carry your wine and liquor cellar as inventory under section 10 of the Income Tax Act at the lower of cost or net realizable value; on one restaurant we brought a $120,000 cellar onto the books instead of expensing it on purchase.
- We place your kitchen and cellar equipment in CCA Class 8 at 20%, your point-of-sale hardware in Class 50 at 55%, and your dining-room fit-out in Class 13 leasehold improvements, so each asset depreciates at its correct rate every year.
- We claim bad-debt relief under paragraph 20(1)(p) on unpaid corporate-event and catering invoices written off in the year, so a $9,000 defaulted banquet contract becomes a deduction rather than tax on revenue you never collected.
- Your T2 is due six months after your fiscal year-end and any balance owing two months after, so we file early and CRA arrears interest never starts running on a return it still treats as filed on time.
- We sync your TouchBistro, Lightspeed or Square point-of-sale to QuickBooks Online so every cover posts food revenue, wine and beverage revenue and event income to the right account, giving true margin per stream and the six years of records section 230 requires.
- We run a perpetual wine and liquor inventory, reconciling bottle counts, by-the-glass pours and the reserve list against purchases so cost of sales reflects real consumption; one count surfaced $14,000 of unrecorded shrinkage and breakage.
- We book private-dining, tasting-menu and event deposits as deferred revenue, a liability, releasing them to income only when the event is served, because recording a deposit as a sale up front overstates revenue and the HST you appear to owe.
- We track food-cost and beverage-cost percentage each period against premium-ingredient purchases, so you see the true margin on the tasting menu and the wine list rather than discovering a blown food cost only at year-end.
- We capture every produce and liquor invoice through Dext and reconcile monthly, so the 13% HST input tax credit on food, wine, linens and equipment is never lost to a missing receipt; one review recovered $7,200 of unclaimed credits.
- We set up hourly and salaried payroll for chefs, line cooks, sommeliers and front-of-house in Wagepoint, withholding income tax, CPP and EI and remitting on the PD7A by the 15th, so a busy kitchen never eats CRA’s 10% late-remittance penalty.
- We run tip pooling correctly: controlled tips distributed by the house are pensionable and insurable, so we put them through payroll for CPP and EI; on one $600,000 annual tip pool we corrected the controlled-tip source deductions.
- We apply Ontario’s current minimum wage now that the separate liquor-server rate has been eliminated, and calculate the statutory-holiday and overtime pay owed under the Employment Standards Act, so a payroll review never surfaces underpaid front-of-house entitlements.
- We register and reconcile your WSIB coverage for kitchen and service staff and file premiums on assessable wages, so an unregistered restaurant does not face retroactive premiums going back two years plus penalties when a cook is burned on the line.
- We manage Ontario Employer Health Tax once annual payroll passes the $1,000,000 exemption, file the T4 and T4 Summary by the last day of February, and reconcile them to the PD7A so year-end slips never trip a CRA earnings review.
- Your meals, wine and alcohol are all taxable at 13% HST in Ontario, so we set the right code on every menu and bar item and confirm you charge it on the full cheque, because there is no exempt line for restaurant food.
- We claim the input tax credits your food, wine and liquor purchases, kitchen equipment and credit-card processing fees carry, recovering the 13% on line 108; on one fit-out and opening buy we recovered $18,000 of HST.
- You must register once taxable revenue passes the $30,000 small-supplier threshold across four consecutive quarters, and we track the exact quarter you cross so CRA cannot assess back-tax on sales where you never charged HST.
- We reconcile the HST on your returns to the revenue on your T2 every filing period, because CRA’s matching program compares the two and a restaurant whose figures disagree is among the fastest files pulled for a costly audit.
- We handle the rare Ontario point-of-sale rebate on qualifying prepared food and drinks sold for $4 or under, so any takeout or counter items are taxed correctly at 5% while your dining-room cheques stay at the full 13%.
- We set the salary-versus-dividend mix for the owners, paying enough T4 salary to build RRSP room while the balance flows as dividends, so combined tax stays near the 12.2% Ontario small-business rate rather than your 53.53% personal rate.
- We keep your active income under the $500,000 Small Business Deduction limit using section 125, and watch CRA’s associated-corporation and passive-income rules that grind the limit toward the higher general corporate rate as your surplus builds.
- We time your kitchen, cellar and POS purchases before your fiscal year-end so the half-year rule and the 20% Class 8 and 55% Class 50 declining-balance rates give the largest first-year deduction against a profitable holiday season.
- We value the wine cellar at year-end under section 10 and write down corked, damaged or obsolete stock, turning genuine breakage into a deduction; on one restaurant, timing the write-down moved $11,000 of losses into the higher-tax year.
- We plan at least two years ahead so your shares qualify for the $1.25M Lifetime Capital Gains Exemption, purifying the company of non-active assets, so selling your restaurant defers tax CRA would otherwise collect on the gain.
- We reconstruct dining-room, wine and event revenue from bank deposits, merchant statements and your POS exports where no bookkeeping exists across your unfiled years, so CRA cannot arbitrarily assess your restaurant on its own estimate and overcharge you.
- Late filing costs 5% of the balance owing plus 1% per month up to twelve months, so we file your oldest unfiled T2 first to stop the penalty compounding and limit the arrears interest CRA charges your corporation.
- We file the missing HST returns and reconcile the 13% you charged on meals and alcohol against what you actually remitted, so tax you collected is accounted for before CRA assesses back tax with interest on a $40,000 shortfall.
- We rebuild the undepreciated capital cost pools across the unfiled years so missed CCA on kitchen equipment in Class 8, POS in Class 50 and the fit-out in Class 13 is recovered instead of surfacing later as a costly reassessment.
- We file a Voluntary Disclosures Program application on Form RC199 before CRA contacts you, because a disclosure accepted under the general program cancels penalties in full and gives 50% interest relief; one catch-up cancelled $8,400 of penalties.
- When CRA opens an audit, we manage the whole file and answer the wine-inventory, tip-pool and HST queries inside the deadlines, so a review of one year does not expand into a reassessment of three prior years and more tax.
- When CRA runs indirect verification of income on a cash-taking restaurant, comparing bank deposits and lifestyle to reported sales, we prepare the source-and-application-of-funds reconciliation within the 30-day deadline before CRA assesses the gap plus penalties.
- We show your point-of-sale keeps a complete, unaltered transaction record, because electronic sales suppression “zapper” software is illegal and CRA can impose penalties up to $50,000 on restaurants that use it, so a clean POS protects you.
- We answer wine and food inventory reviews with the section 10 lower-of-cost-or-net-realizable-value valuation, cellar counts and supplier invoices, because a deduction disallowed for missing records cannot be restored later at the objection stage.
- We file the Notice of Objection within 90 days of a reassessment and pursue taxpayer relief on Form RC4288 where a prior accountant’s error caused the penalties; on one file we had $6,500 of penalties and interest cancelled.
- We prepare the CSRS 4200 compilation engagement financial statements, the Notice to Reader a bank and a landlord require across two fiscal years before they approve the lease or the operating line a growing restaurant needs to carry its cellar and payroll.
- Your compiled statement of financial position presents wine and food inventory, the event-deposit and gift-card liabilities and kitchen equipment at net book value, giving a lender the working-capital picture a bare T2 cannot, so financing is approved faster.
- We build the statement of operations with dining-room revenue, beverage revenue and food and labour cost classified consistently across two years and tied to the T2 filed with CRA, so a lender approves the operating line rather than declining on reclassified noise.
- The CSRS 4200 communication discloses that no audit or review was performed, and without it a bank and the Business Development Bank of Canada reject the file and the credit your restaurant needs to fund a renovation or a second location.
- We deliver the compiled statements within 30 days of receiving your records and the year’s T2 figures, because a restaurant’s lease or equipment-financing approval collapses when the lender’s conditional offer expires; one rushed file saved a $250,000 lease.
- We incorporate your restaurant under the Ontario Business Corporations Act, giving you limited liability and the roughly 12.2% Ontario small-business rate against the lease guarantees and supplier credit an unincorporated dining room never sheltered you from.
- We complete the section 85 rollover on Form T2057, transferring your wine cellar, kitchen equipment and goodwill into the corporation at elected amounts, deferring the capital gain and recapture a straight sale of those assets would trigger for CRA.
- We open the corporation’s CRA Business Number, HST and payroll accounts within the first 30 days, transfer your AGCO liquor licence to the corporate entity, and close the old accounts so your restaurant never remits the same revenue twice.
- We structure the share classes and set the first fiscal year-end up to 53 weeks after incorporation, so dividends can later be split among family shareholders and the first T2 and CRA balance-due date are deferred to save the restaurant cash.
- We model the exact net profit level where incorporating pays for itself against the annual T2 and compliance cost; on one chef-owned restaurant earning $190,000, incorporating and applying the Small Business Deduction saved roughly $21,000 in the first year.
- We rebuild months of missing books from your POS exports, merchant deposits and supplier invoices, separating dining-room covers, bar sales, wine-by-the-bottle and private-event revenue so every reconstructed period ties back to your restaurant’s actual takings.
- We reconcile your wine and liquor cellar as section 10 inventory, matching LCBO and distributor purchases against depletion and closing counts, so cost of goods sold and your food-and-beverage margins are finally accurate across the backlog years.
- We recover missed input tax credits on the 13% HST you paid on food, packaging, linen, equipment leases and repairs during the unrecorded months, often returning several thousand dollars once the backlog is properly reconstructed.
- We separate controlled tips, tip-outs and gratuities from wages in the rebuilt ledger so your payroll, CPP and EI figures are correct and your catch-up T4 summaries reconcile cleanly to the deposits that actually reached staff.
- We set up cloud bookkeeping tied to your POS with a disciplined monthly close, delivering a reconciled trial balance and prior-period comparatives your lender, landlord or franchisor can rely on so the backlog never rebuilds.
- We prepare your US federal and state returns — Forms 1120, 1120-S or 1065 as they apply — for restaurant owners running a cross-border location, a US commissary or a Delaware LLC, and coordinate them with your Canadian T2.
- We claim foreign tax credits and apply the Canada-US treaty so profit from your US dining room or catering arm is taxed once rather than twice when it flows back to your Ontario corporation.
- We handle Form 5472 and 1120-F wherever a US entity has foreign ownership or effectively connected income, filing the information returns that each carry $25,000 penalties if a busy restaurant owner overlooks them.
- We map your US sales-tax and state nexus arising from physical locations, catering events and out-of-state delivery, so your restaurant registers and remits only in the states where it genuinely has an obligation.
- We align both countries’ deadlines and estimated-payment dates, tracking the March and April corporate due dates on each side so your restaurant avoids late-filing and failure-to-file penalties in the US and Canada.
- We assess whether your restaurant qualifies for the CRA Voluntary Disclosures Program and build a complete submission covering unreported cash tips, skimmed bar sales, undeclared catering income or HST collected on meals but never remitted.
- We quantify your exposure before anything is filed, calculating back tax, interest and the gross-negligence penalties CRA could assess on, say, a $60,000 unreported-sales shortfall, so you know the numbers before coming forward.
- We prepare the RC199 application and reconstruct the underlying wine, food and event records so the package satisfies CRA’s voluntary, complete and penalty conditions and is accepted rather than rejected on a technicality.
- A disclosure accepted under the general program cancels penalties in full and grants 50% interest relief, so filing before CRA opens a restaurant audit can save tens of thousands over an involuntary reassessment.
- We manage every follow-up query and document request from CRA through to acceptance, so your prior-year tip, cash and HST errors are corrected and your restaurant is returned to full compliance.
Fine Dining Tax & Wine Check
Six quick questions on your wine cellar, tip pooling, event deposits, food cost, gift cards and whether it is time to incorporate. No fee shown.
1. Is your wine and liquor cellar carried on the books as inventory under section 10?
2. Are your controlled tips run through payroll for CPP and EI?
3. Are your event and private-dining deposits deferred until the event is served?
4. Are you tracking your food-cost and beverage-cost percentage each period?
5. Are your gift-card sales booked as a deferred liability, not income?
6. Is your restaurant incorporated?
Free CPA Consultation for Fine Dining Restaurants
Case Studies: Fine Dining Restaurant Accounting & Tax
Toronto Fine Dining Restaurant — Wine Cellar & Event Deposits
The problem: A Toronto fine dining restaurant with an extensive wine cellar expensed every bottle on purchase instead of carrying it as inventory, so cost of sales swung wildly and margin was impossible to read. Event and private-dining deposits were booked as income the day they were received, overstating revenue and the HST the restaurant appeared to owe and distorting each month.
What we did: We brought the cellar onto the books as inventory under section 10 at the lower of cost or net realizable value, built a perpetual bottle and by-the-glass count with shrinkage tracking, and deferred every event deposit to the date the function was actually served.
The result:
- A five-figure correction to margin and revenue
- $120,000 wine cellar carried as section 10 inventory
- Event deposits deferred to the service date
Ottawa Chef-Owned Restaurant — Incorporation & Tip Pool
The problem: An Ottawa chef-owned restaurant was operating as a sole proprietor, so strong profit landed on the owner’s personal return at Ontario’s top 53.53% rate with no way to defer surplus. A large tip pool was mishandled for CPP and EI because controlled tips were never run through payroll, and gift cards were booked as income on sale, exposing the restaurant to a payroll assessment.
What we did: We incorporated under the Ontario Business Corporations Act, moved the cellar, equipment and goodwill across on a section 85 rollover, applied the $500,000 Small Business Deduction so active income is taxed near 12.2%, put the controlled tips through payroll for CPP and EI, and booked gift cards as a deferred liability.
The result:
- Cut the combined tax bill materially at the 12.2% rate
- Fixed controlled-tip CPP and EI on the tip pool
- Headed off a CRA payroll assessment
Mississauga Upscale Bistro — Food Cost & Catering Streams
The problem: A Mississauga upscale bistro could not see its food and beverage cost because inventory was never counted, and catering income was mixed straight into dining-room sales, so neither stream had a real margin. The point-of-sale was never reconciled to the general ledger, leaving sales and HST impossible to verify at year-end and the books nowhere near audit-ready.
What we did: We split the revenue into dining-room, beverage and catering streams, set up food and liquor inventory and food-cost-percentage reporting in QuickBooks Online, added shrinkage tracking on the cellar, and reconciled the TouchBistro POS to the ledger so every cover, deposit and gift-card balance ties out.
The result:
- Dining-room, beverage and catering streams separated
- Food and liquor inventory and food-cost reporting live
- POS reconciled to the books, restaurant audit-ready
Our clear, efficient process ensures every step is transparent, building trust and long-term client relationships.
Kickoff (Document Request)
Collect prior T2 returns, wine and food inventory counts, event-deposit and gift-card records, AGCO liquor purchases, POS and merchant statements, payroll and tip-pool records, and bank statements.
First 30 Days (Cleanup & Setup)
Set up QuickBooks Online or Xero, integrate TouchBistro, Lightspeed or Square, build wine, food, event-deposit and gift-card schedules, classify CCA, and configure payroll, tip pooling and WSIB tracking.
Monthly Close
Monthly reconciliations, receipt capture, wine and food inventory tracking, HST on meals and alcohol, and POS-to-ledger reconciliation.
Quarterly Planning Review
Salary and dividend mix, HST, inventory and food-cost review, gift-card and event-deposit balances, and equipment purchase timing.
Year-End Close & T2 Filing
Trial balance, financial statements with wine and food inventory, event-deposit and gift-card liabilities, T2 with GIFI, and CRA preparation.
Get Your Fine Dining Restaurant Taxes Done Right Today
Affordable Pricing for Fine Dining Restaurants
We believe in clear, upfront pricing so you know exactly what to expect. All fees include HST.
- Tax Preparation (Corporation) — From $400
- Tax Return Filing (Corporation) — From $400
- Tax Compliance Audit — FREE CRA audit support for our clients
- Tax Strategy — FREE for our clients
- Accounting Base Plan — From $100 per month
- Bookkeeping Management — Free for our Accounting clients
- Financial Reporting — Free for our Accounting clients
- Business Formation — Flat $35
- Incorporation Process — Flat $35
- Entity Setup Assistance — Flat $35
- Full-Service Payroll — From $125 per month
Payment is by Interac e-Transfer to info@gondaliyacpa.ca only. Security question: Not Applicable, as auto-deposit is enabled.
Meet Your Lead Fine Dining Restaurant Accountant
Meet your lead fine dining restaurant accountant. As your hospitality and corporate tax adviser, you deal with the same two people every year.
What Our Clients Say
1300+ five-star reviews from fine dining and hospitality business owners across Ontario and Canada.
Serving Fine Dining Restaurants Across Ontario
Our CPA team provides specialized accounting and tax solutions for fine dining restaurants throughout Ontario. We understand how wine inventory, tip pooling, event deposits and food cost actually flow through a restaurant, what CRA looks at on a cash-taking file, and how to put your inventory and kitchen assets in the right place.
Toronto (ON)
55 Queen St E Ste 1205, Toronto, ON M5C 1R6, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Mississauga (ON)
2100 Camilla Rd #716, Mississauga, ON L5A 2J8
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Brampton (ON)
4 Starhill Crescent, Brampton, ON L6R 2P9, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Scarborough (ON)
24 Clementine Square, Scarborough, ON M1G 2V7, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Vaughan (ON)
19 Cabinet Crescent, Woodbridge, ON L4L 6H9, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Oshawa (ON)
210 Durham St, Oshawa, ON L1J 5R3, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Ottawa (ON)
2090 Neepawa Ave a314, Ottawa, ON K2A 3L6, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Etobicoke (ON)
60 Stevenson Rd #1601, Etobicoke, ON M9V 2B4, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Hamilton (ON)
70 Starling Dr, Hamilton, ON L9A 0C5, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Guelph (ON)
1155 Gordon St, Guelph, ON N1L 1S8, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Windsor (ON)
4387 Guppy Ct, Windsor, ON N9G 2N8, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
North York (ON)
150 Graydon Hall Dr #912, North York, ON M3A 3B2, Canada
+1 (647) 212-9559
9:00 AM – 8:30 PM (Mon – Sun)
Fine Dining Restaurant Accounting & Tax FAQs
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Fine Dining Restaurant Accounting & Tax Done Right.
T2 filing, HST on meals and alcohol, wine and liquor inventory under section 10, tip pooling and controlled-tip payroll, event and private-dining deposits, gift cards, kitchen and cellar CCA, and hospitality payroll with WSIB under one roof. AFFORDABLE flat fees, no hourly billing. Licensed CPA Ontario. 1300+ five-star reviews. 30-Day Money-Back Guarantee.