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The Weekly A/P: Transforming Ingredients into Intel thumbnail

The Weekly A/P: Transforming Ingredients into Intel

Accounting For Taste 30 mins Math for Food

In this Accounting for Taste session, Kristen Nies Ciraldo, Founder of Math for Food, explores how restaurant accounting professionals can transform weekly accounts payable workflows into valuable financial insights. Discover how vendor invoices can provide early warning signs of rising food costs, why credit card transactions, unapplied credits, and inconsistent client habits complicate A/P processing, and how to distinguish meaningful exceptions from costly inefficiencies. Learn how to evaluate the reliability of your workflows, improve cost of goods sold (COGS) visibility, and turn routine bookkeeping into more informed restaurant advisory conversations.

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The Daily Sales: Serving Up Data from the POS to the Books thumbnail

The Daily Sales: Serving Up Data from the POS to the Books

Accounting For Taste 30 mins

In this Accounting for Taste session, Kristen Nies Ciraldo, founder of Math for Food, breaks down the realities of getting daily restaurant sales from the POS into the books. She explores how delivery apps, comps, tips, payment methods, and multiple platforms complicate daily sales while showing how accounting professionals can build a practical, repeatable workflow that delivers reliable data without chasing unnecessary precision.

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The Messy Middle: Workflows That Work thumbnail

The Messy Middle: Workflows That Work

Accounting For Taste 30 min

In this session, Kristen Nies Ciraldo of Math for Food explores how accounting professionals can build workflows that work in the real world—not just on paper. Learn how to create systems that are minimally disruptive, set clear expectations, resist workflow erosion, and balance consistency with the realities of client service, with practical lessons drawn from the restaurant and hospitality industry. Speaker: Kristen Nies Ciraldo, Math for Food Featured Company: Math for Food

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What It’s Really Like Serving Restaurant Clients and Why You Should Do It Anyway thumbnail

What It’s Really Like Serving Restaurant Clients and Why You Should Do It Anyway

Accounting For Taste 31 min Kristen Nies Ciraldo

Webinar Date: November 21, 2025 Serving restaurants can look intimidating from the outside, but Kristen Nies Ciraldo breaks it down in a way that makes the path clear. In this session, she explains what it’s really like to work with restaurant and bar clients, why the industry is misunderstood, and why accountants should consider this niche even with its fast pace and heavy data flow. Kristen talks about the tech landscape, the mindset of restaurant owners, the advisory role accountants naturally fill, and how your experience with financial data is the real advantage. She also outlines why restaurants value mid-range planning, practical insights, and the kind of support only accountants can give. If you’ve been curious about the restaurant niche or looking for a path where your work has visible impact, this session covers the realities and rewards of serving food and beverage clients.

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