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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.

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, Ta...
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

Today at 1:00 PM PT: October's Deep Dive Training.Tanya walks through how to build next year's budget around how your re...
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

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,...
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

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 ot...
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/

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

Monday morning, before the first delivery shows up, which number do you look at first?A) Last week's salesB) Labor % for...
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.

I co-own eight restaurants, and I lead a team that builds budgets for restaurant operators every day.The budgets that ge...
10/12/2026

I co-own eight restaurants, and I lead a team that builds budgets for restaurant operators every day.

The budgets that get used all year have one thing in common. They start from what the restaurant actually spends. Not from the revenue number the owner hopes for.

The ones that end up in a drawer usually made the same few mistakes. Costs written to fit a sales goal. Labor budgeted as wages only. Twelve equal months for a business that is nothing like equal month to month. No cash plan for the slow season.

None of that is hard to fix. It just has to be built in from the start. So on Tuesday, October 20, I'm teaching exactly how we build a restaurant budget, live, with Q&A at the end.

If you're starting your 2027 budget this month, come build it with me.

Save your spot: https://www.vastcfo.com/restaurant-budget-training/?utm_source=facebook&utm_medium=social&utm_campaign=october-training&utm_content=post-4

October is when your 2027 restaurant budget should get built, because by January you're already spending against it.Most...
10/09/2026

October is when your 2027 restaurant budget should get built, because by January you're already spending against it.

Most operators wait until the new year, copy last year's numbers, add 5% to revenue, and call it done. That skips the parts that decide whether next year works: which months carry the business, what labor looks like by daypart, which equipment is likely to fail, and how much cash you need on hand going into the slow stretch after the holidays.

A useful restaurant budget is built month by month, with prime cost set as a target you check weekly and a cash flow forecast sitting right next to the P&L. If you run more than one location, each one gets its own budget before they roll up together.

We walk through the most common misses here: https://www.vastcfo.com/common-restaurant-budgeting-mistakes-owners-make/

If your 2027 labor budget is built from wages, it's already short.Wages are what the POS labor report shows. They aren't...
10/08/2026

If your 2027 labor budget is built from wages, it's already short.

Wages are what the POS labor report shows. They aren't what labor costs you. Add the employer share of payroll taxes, workers' comp and whatever benefits you carry, and the real number is several points higher than the one you planned against.

Budget labor fully loaded, and budget it by week against the covers you expect. Then the labor line in your budget matches the one in your bank account.

Tanya walks through it 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-3

If your recipe cards say food cost should run 29% and your P&L says 33%, those four points are real money: on $2M in foo...
10/07/2026

If your recipe cards say food cost should run 29% and your P&L says 33%, those four points are real money: on $2M in food sales, it works out to roughly $80,000 a year.

Theoretical food cost is what each plate should cost based on your recipes and current invoice prices. Actual food cost is beginning inventory plus purchases minus ending inventory, divided by food sales. The gap between the two is where waste, over-portioning, comps that never got rung, and theft all show up.

Most operators only look at the actual number, so they know food cost moved but can't say why. Running both side by side every month turns a vague "food cost is up" into a short list of items and stations to check.

If your recipe costs haven't been updated since the last menu change, that's the place to start.

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

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