Restaurant accountant in France: VAT, food cost and payroll
Specialist French CPA for restaurants (traditional, brasseries, bistros, pizzerias and fine dining): food cost, multi-rate VAT, HCR collective-agreement payroll (IDCC 1979), NF525 cash registers, delivery-platform reconciliation, 2026 e-invoicing.
A restaurant accountant in France steers what actually drives a restaurant's margin, not just its year-end accounts: VAT split at 10, 5.5 and 20% at the till, food cost of 28 to 32% and prime cost under 65%, payroll under the HCR agreement IDCC 1979, a till compliant with article 286-I-3° bis of the Tax Code, and delivery-platform reconciliation. Goal: 2 to 4 margin points recovered within the first 90 days.
- An operations-first reading: food cost, prime cost and payroll by service (lunch / dinner / weekend) and by channel (dine-in, takeaway, delivery).
- Genuine HCR specialisation: agreement IDCC 1979 (HCR pay scale, €4.35 meal benefit, casual staff), NF525 tills and delivery platforms reconciled to the cent.
Who is this for?
- Traditional and fine-dining restaurants, brasseries, bistros and pizzerias.
- Independent operators as well as multi-site groups and franchises, with staff, seasonality and margin pressure.
When to contact us
- Before an opening, a business takeover or a second location.
- When multi-rate VAT, HCR payroll, staff costs or margin become hard to steer.
What you get
- A clear reading of the food cost / payroll / cash triangle, with a 12-week rolling cash forecast.
- Documented HCR payroll, an NF525-compliant till and delivery platforms reconciled every week.
Test your restaurant profitability in 2 minutes
Estimate your prime cost and the EBITDA you could recover: calculated in your browser, nothing sent.
Your current figures
Indicative simulation based on HCR sector targets. Calculations run in your browser; no data is sent. For a precise figure and an action plan, the next step is the 90-day audit.
Your diagnosis
by bringing food cost, beverage cost and payroll back to HCR sector targets. Theoretical maximum: in practice aim for 50 to 80% of this.
They secure (1) VAT classification at the till (10% for dine-in and takeaway meant to be eaten straight away, 5.5% for food sold to be eaten later, 20% on alcoholic drinks), (2) payroll under the HCR collective agreement IDCC 1979 (pay scale from amendment no. 36, in force since 1 November 2026, meal benefit in kind, casual staff on fixed-term contracts), (3) till compliance (certified software, art. 286-I-3° bis of the French tax code), (4) delivery platform reconciliation (Uber Eats, Deliveroo and Just Eat commissions separated from what actually lands on the account) and (5) monthly food cost tracking, the ratio that decides whether a service makes money. Public fees: restaurant bookkeeping from EUR 350 excl. VAT per month, written consultation from EUR 450 excl. VAT (price list).
Yes. A specialist restaurant accountant in France steers what drives your margin, where a generalist firm stops at year-end accounts: correct VAT split (10 / 5.5 / 20%) at the till, food cost (28 to 32% target) and prime cost (< 65%), HCR collective-agreement payroll (IDCC 1979) with the meal benefit and casual contracts, NF525 certified cash register compliance, delivery-platform reconciliation (Uber Eats, Deliveroo, Just Eat) and weekly cash planning. Typically 2 to 4 margin points recovered within the first 90 days. Paris-based, working across France. Quote within 24h.
In practice, high-performance support for a restaurant or hospitality business rests on three pillars. The first is accounting and tax reliability: without accurate data, decisions become fragile. The second is steering, with useful indicators to arbitrate quickly on food costs, staffing, and seasonality. The third is forward planning, to prepare the important milestones in your activity: opening a second location, refinancing, or ownership restructuring.
We support clients across France with a digital model and regular review points.
Before strategy or expansion, the real issue is usually operational: which service or channel makes money, whether food cost and payroll are drifting, and whether the VAT setup still matches what happens at the till and on delivery apps.
A specialist restaurant accountant builds a decision-making framework. This starts with a detailed reading of your flows: revenue by service, food and beverage costs, staffing charges, multi-channel receipts, and risk level by activity type. We then implement clear steering: food cost ratio, margin per service, cash, rolling forecast, and action table. (Food cost is the ratio of food purchases to revenue; prime cost adds payroll to food cost and should stay under 65% of revenue to protect profitability.)
Support also covers tax and social arbitrages. The right choice of tax regime, legal structure, and remuneration policy can change your net result, especially in hospitality, where labour costs and VAT complexity are high. This optimisation must remain compliant, traceable, and defensible in the event of a tax audit. That is exactly the role of a firm that knows your sector and anticipates the effects of your choices before they become irreversible.
We also set a clear calendar, assign responsibilities and hold regular reviews, which avoids year-end surprises.
For a restaurant, the recurring priorities are:
- food cost tracking, staffing costs and margin per service
- multi-rate VAT, meal vouchers, delivery and multi-channel receipts
- payroll, scheduling and seasonal staff management during peak periods
- weekly cash planning and seasonality management
Beyond these priorities, we address quality of supporting documentation, contract consistency, security of banking flows, and monitoring of off-balance-sheet commitments. We work with a value logic: every action must have a concrete effect on profitability, cash, or risk reduction.
1. Diagnosis and scoping
We start with a rapid audit of the last 12 months: revenue by service and channel, food and beverage cost ratios, payroll breakdown, VAT position across rate categories, seasonality profile, and key cost drivers. This diagnosis produces a short, prioritised, and costed roadmap.
2. Accounting and tax stabilisation
We make the processes that generate the most errors reliable: multi-rate VAT classification (5.5%, 10%, 20% depending on service type), meal voucher accounting, delivery platform reconciliation, payroll for variable-hours staff, and declaration controls. This phase is essential for restarting on a clean base.
3. Monthly steering
You receive a clear reading of performance, with three systematic questions: where are we truly making margin per service, where are we losing cash, and what decision needs to be made this month. This rhythm creates visibility and accelerates decision-making, particularly important in a sector where margins are thin and decisions need to be fast.
4. Optimisation and forward planning
We secure the target structure for 12 to 24 months: tax regime, legal organisation, executive remuneration, equipment financing, and prudent vs. aggressive scenarios. The goal is to maintain flexibility while increasing value creation, and to manage the cash cycle and seasonal peaks that characterise the hospitality sector.
Illustrative, anonymised case, representative of engagements; figures are indicative.
Starting situation: a brasserie with €980k in annual revenue across two service types (eat-in and takeaway), irregular profitability driven by poor food cost visibility, and VAT errors between the 10% and 20% rates. Cash management was reactive rather than planned.
Actions taken: implementation of service-by-service accounting, correction of multi-rate VAT classification, creation of a weekly cash flow tool, restructuring of the staffing cost budget by service period, and setup of a monthly dashboard with food cost ratio, payroll ratio, and margin per service.
Result over 9 months: VAT errors eliminated and €22k in previously misclassified VAT recovered, food cost ratio reduced by 3.2 percentage points through better supplier negotiations supported by cost data, and cash tension resolved through improved weekly planning.
Illustrative, anonymised case, representative of engagements; figures are indicative.
Starting situation: a profitable restaurant group with two venues wanting to open a third location, with no consolidated view of group performance, sub-optimal legal structure, and no financing plan for the expansion. The owner wanted to grow without deteriorating cash or personal tax position.
Actions taken: multi-scenario simulation of legal structure for group expansion, consolidated monthly reporting for both existing venues, financing plan for the third location, and monthly management dashboard. We also worked on presenting the figures for the bank financing application.
Result over 12 months: third venue opened, bank financing secured at favourable terms and group consolidated reporting operational from day one.
We run a recurring checklist. Each week, we validate cash flow against the weekly plan and flag deviations. Each month, we review food cost ratios, payroll ratios, VAT positions, and service-level margin. Each quarter, we recalibrate seasonal assumptions and investment schedules. Each semester, we re-examine legal structure choices, remuneration policy, and risk coverage.
This operational discipline also helps improve communication with banks and suppliers. Lenders and food suppliers work from a clear and defensible data base, which directly affects financing terms and the quality of your commercial negotiations. In a sector where margins are tight, this rigour is a survival skill and a competitive advantage.
From the start, you receive a priority map, an action list with responsibilities, a clear VAT and social calendar, and a first management dashboard by service type. We document the assumptions made, residual risk areas, and control points that guarantee the quality of your figures. This setup reduces end-of-month improvisation and dependency on individual memory.
You also gain external communication capacity. With structured service-level indicators and a clear financial narrative, your exchanges with banks, investors, partners, and advisors become more effective.
In France it is the selling situation, not the product itself, that sets the VAT rate. This single table is where most restaurant reassessments start:
| Selling situation | VAT rate | Legal basis |
|---|---|---|
| Meals and dishes consumed on the premises (dining room, terrace) | 10% | CGI art. 279, m; BOI-TVA-LIQ-30-20-10-20 § 50 |
| Takeaway or delivered food prepared for immediate consumption | 10% | CGI art. 279, n |
| Food sold in packaging allowing it to be kept (tins, vacuum-packed, frozen, ready meals) | 5.5% | CGI art. 278-0 bis, A, 1°; BOI-TVA-LIQ-30-10-10 § 330 |
| Alcoholic drinks, whatever the mode of consumption | 20% | BOI-TVA-LIQ-30-20-10-20 § 50 |
| Set menu including an alcoholic drink | mandatory split of the price to isolate the alcohol share | BOI-TVA-LIQ-30-20-10-20 § 80 |
The last line is the expensive one. Where a menu or a formula is billed at a single price, the operator must split that price to isolate the fraction representing alcoholic drinks; if they do not, the tax authority reconstructs the split itself.
On the till side, any cash-register software recording customer payments must satisfy article 286-I-3° bis of the French Tax Code: data integrity, security, retention and archiving. Compliance is evidenced either by a certificate issued by an accredited body (NF525 certification, AFNOR or LNE) or by an individual publisher attestation matching the model set by the tax authority. Both routes are open again: the publisher attestation, removed for a time, was reinstated by article 125 of Law no. 2026-103 of 19 February 2026 (Finance Act for 2026). The fine is €7,500 per non-compliant software (art. 1770 duodecies), on top of the risk of a revenue reconstruction.
| Topic | Generalist firm | HCR-specialist accountant |
|---|---|---|
| Cash register | Default setup, NF525 compliance not audited | NF525 audit at onboarding + correction plan |
| Payroll | Standard payroll, HCR specifics often missed | Full HCR (IDCC 1979) payroll, URSSAF-proof |
| Platforms | Uber Eats / Deliveroo booked net, food cost distorted | Gross revenue + reverse-charged commission, P&L by channel |
| Meal vouchers | Booked straight to bank, no clearing account | Reconciled issuer by issuer, reliable 15-21 day cash |
| Steering | Generic ratios at year-end | Food cost, beverage cost, prime cost tracked monthly |
| VAT | Approximate 5.5 / 10 / 20% split | Audited split, documented for a tax inspection |
| Cash flow | Tracked at year-end, often late | Rolling 12-week cash plan with alerts |
| E-invoicing 2026 | Postponed topic | PDP choice, POS setup, managed transition |
Knowledge of the hospitality business is what makes the difference: it avoids reassessments and recovers margin.
Illustrative, anonymised case, representative of engagements; figures are indicative.
A Paris bistro turning over €1.2M had a strained result despite a full dining room. The audit found three leaks: a real food cost at 36% (target 28-32%), payroll at 39% (mis-calibrated extras, Sunday and public-holiday premiums not applied), and Uber Eats booked net (distorted food cost, under-declared VAT). Over four months: POS and Pennylane reconfiguration, platforms booked gross + reverse-charged commission, issuer-by-issuer reconciliation of meal vouchers, menu review, roster restructuring and supplier negotiation. Result: food cost 30.2%, payroll 34%, around 8 EBITDA points recovered over 12 months, with no revenue increase, and NF525 compliance secured.
- Creation / opening: business plan and forecast, structure choice, financing plan, POS and HCR payroll setup.
- Business acquisition: acquisition audit, valuation and purchase, commercial lease analysis, financing.
- Management & growth: bookkeeping, HCR payroll, KPI dashboard, food cost and profitability steering, second-site opening.
- Transfer / sale: HCR business valuation, pre-sale audit, tax optimisation.
Our fees for a restaurant start from €350 excl. VAT per month and scale with ticket volume, headcount (HCR payroll) and the level of steering. No opaque pricing on request.
| Profile | Pricing | Included |
|---|---|---|
| Launch / takeover, independent | from €350 excl. VAT/mo | Pennylane bookkeeping, multi-rate VAT, annual accounts, yearly review |
| Established restaurant with staff | based on payroll + volume | + HCR payroll (IDCC 1979), monthly food-cost / margin reporting, platform reconciliation |
| Group / franchise, multi-site | case by case | + outsourced CFO, consolidation; statutory audit above thresholds for a company whose accounts the firm does not keep |
See our pricing or request a quote within 24h.
To go further, you can consult:
- Accounting services
- Payroll and HR support
- Outsourced CFO services
- Financial steering for SMEs
- Choosing between SCI IS and IR
We can start with a scoping session. You will leave with a clear roadmap, ordered priorities, and an executable plan. The goal is not to add complexity, but to make your decisions more solid, your margins more legible, and your cash cycle more controlled.
For a deeper dive, see our complete restaurant accounting guide for 2026: multi-rate VAT, food cost, HCR payroll and e-invoicing.
The 6 ratios that drive a restaurant's margin
Food cost
Food purchases consumed / net revenue
28 to 32% (full-service)
Beverage cost
Beverage purchases consumed / beverage revenue
22 to 28%
Prime cost
(Food cost + fully-loaded payroll) / net revenue
< 65%
Payroll ratio
Fully-loaded payroll / net revenue
30 to 35%
Average ticket
Net revenue / number of covers
Track by service & channel
Net margin
Net result / net revenue
3 to 8% (often < 5%)
The market and its segments
France has around 179,000 restaurants: traditional and fine dining, brasseries, bistros and pizzerias, from independents to groups and franchises. The sector is marked by strong seasonality, structurally thin net margins and one of the lowest five-year survival rates in the French economy (around 59% for the 2014 cohort, per INSEE). All restaurants fall under the HCR collective agreement (IDCC 1979) and must run a multi-rate VAT (10% on-premises, 5.5% for conservable takeaway, 20% on alcohol) and an NF525-certified cash register.
Practical Guide: Tax and Management of a Restaurant
VAT 10% / 5.5% / 20%
On-premises dining is subject to 10% VAT. Takeaway or delivery follows the conservation test: 10% for products intended for immediate consumption, 5.5% for products in packaging allowing conservation (deferred consumption). Alcoholic beverages are always at 20%. Incorrect VAT classification is the leading cause of tax reassessments in the sector.
Seasonality and Cash Flow
Restaurants face strong seasonality. A weekly cash flow plan is essential to manage slow periods, URSSAF/VAT advance payments, and fixed costs (rent, salaries). We recommend maintaining 3-6 months of fixed costs in reserve.
BIC Tax Regime
Restaurants fall under the BIC regime. Micro-BIC applies up to €203,100 in revenue (on-premises sales). Beyond this, the real regime is mandatory; below it, it can be chosen by option when expenses exceed the flat allowance.
Specific charges
A restaurant faces specific charges: terrace fee (set by the municipality), SACEM + SPRÉ royalties for recorded background music (a single declaration to SACEM, which also collects the equitable remuneration for SPRÉ), and commercial waste tax. Each has its own calculation and payment schedule.
Frequently Asked Questions
What does a restaurant accountant in France help with?
A restaurant-focused accountant helps with food cost analysis, multi-rate VAT, payroll, delivery platform reconciliation, weekly cash flow, and the legal or tax choices that affect the owner's net income.
What VAT rates apply to restaurants in France?
France applies multiple VAT rates to restaurants: 10% for on-premises dining, 5.5% for takeaway prepared meals under specific conditions, and 20% for alcoholic beverages. Incorrect VAT classification is one of the main causes of tax reassessments in the sector.
What is the BIC regime for French restaurants?
Restaurants fall under the BIC (Industrial and Commercial Profits) regime. The micro-BIC regime applies up to €203,100 in revenue (on-premises sales) with a 71% flat allowance. Beyond this threshold the real regime is mandatory; below it, a business whose actual expenses exceed the allowance can opt for it, allowing deduction of all actual expenses and equipment depreciation.
How should a restaurant manage cash flow with seasonality?
Restaurants face strong seasonality (summer for tourist areas, year-end holidays). A weekly cash flow plan is essential to manage slow periods, URSSAF/VAT advance payments, and fixed costs (rent, salaries). We recommend maintaining 3-6 months of fixed costs in reserve cash and setting up a rolling 12-week cash forecast.
What specific taxes apply to French restaurants?
Restaurants face several specific charges: terrace fee (set by the municipality), SACEM + SPRÉ royalties for recorded background music (a single declaration to SACEM, which also collects the equitable remuneration for SPRÉ), and commercial waste tax. Each charge has its own calculation method and payment schedule.
Should a restaurant owner choose EI, SARL or SAS?
The choice depends on revenue level and growth plans. Sole proprietorship (EI) is simple for small operations. SARL (TNS manager, ~45% social contributions) is cost-effective for established restaurants. SAS offers flexibility for groups and investor entry. We recommend transitioning to a company when profits exceed €70,000-100,000 annually.
How are food costs tracked and optimized in French restaurants?
Food cost (cost of goods sold / revenue) is the key metric for restaurant profitability. Target food cost is 25-35% depending on the concept. We implement service-by-service accounting, supplier price tracking, menu engineering analysis, and waste monitoring. Regular food cost reviews typically identify 2-4 percentage points of margin improvement.
How much does a restaurant accountant cost in France?
Fees depend mainly on transaction volume, headcount (HCR payroll), multi-rate VAT complexity and the level of management reporting required. As a rough guide, an independent venue can expect roughly €150 to €400 excl. VAT per month for bookkeeping and filings, more with HCR payroll and monthly management reporting. The real metric is return on investment: specialist support often recovers 2 to 4 margin points, secures VAT and avoids the €7,500 fine for a non-compliant cash register.
How are tips taxed in French restaurants in 2026?
The tip exemption scheme, created by the 2022 Finance Act, was extended to 31 December 2028 by the Finance Act for 2026 (Law no. 2026-103 of 19 February 2026). It removes income tax and social contributions on tips voluntarily paid by customers, including by card, for customer-facing staff whose monthly pay excluding tips does not exceed 1.6 times the minimum wage. Voluntary tips handed to the employer and passed on to customer-facing staff are covered by the same exemption; the mandatory service charge included in the bill remains taxable salary. Correct cash-register configuration and traceability of the distribution are decisive in a URSSAF audit.
Which legal structure should I choose to open a restaurant?
The choice is mainly between SASU/SAS (chairman treated as an employee, flexible governance, easy investor entry) and EURL/SARL (self-employed manager, often lower social charges, more codified framework). A sole proprietorship suits a food truck or a low-risk solo project. The right trade-off depends on your remuneration policy, number of partners, financing needs and dividend strategy. In hospitality, corporate tax under the real regime quickly becomes attractive once there are employees, significant rent and assets to depreciate (kitchen, fit-out).
Is my cash register compliant with the French anti-fraud obligation?
Since 1 January 2018 (article 286-I-3° bis of the Tax Code), every VAT-registered business recording customer payments via software must use a system meeting four conditions: integrity, security, retention and archiving of data. Compliance is proven by an NF525 certification (AFNOR or LNE) or an individual publisher attestation covering the exact version in use. The fine for non-compliance is €7,500 per software (article 1770 duodecies), plus the risk of revenue reconstitution. We check this systematically when onboarding a new restaurant client.
How do you record Uber Eats and Deliveroo commissions?
The restaurant must book the full price paid by the customer as gross revenue at the applicable VAT rate (10% food, 20% alcohol), then record the platform commission separately as a deductible expense. The commission is a 20% service, often reverse-charged when the platform invoices from another EU country. Booking only the net payout understates revenue and VAT. A weekly reconciliation (gross revenue − commissions − refunds = net bank receipt) is essential, otherwise mismatches commonly reach 3 to 5% of delivery revenue.
When does a restaurant need a statutory auditor?
A restaurant operating as a commercial company (SAS, SARL, SASU, EURL) must appoint a statutory auditor (commissaire aux comptes) once it exceeds two of the three thresholds set by article D. 221-5 of the French Commercial Code: €5M balance sheet total, €10M revenue excluding VAT, 50 employees. Those amounts were raised by decree no. 2024-152 of 28 February 2024 and apply to financial years beginning on or after 1 January 2024 (previously €4M and €8M). A parent company follows a separate rule: it tests the thresholds on the consolidated whole it forms with the companies it controls. Samuel Hayot, a statutory auditor (commissaire aux comptes) registered on the list drawn up by the Haute autorité de l'audit (H2A) and a member of the Compagnie régionale des commissaires aux comptes de Paris, can be appointed as principal or alternate auditor, subject to the independence rules: the same firm cannot be both the accountant and the statutory auditor of the same entity.
Why an HCR-specialist accountant rather than a generalist?
A restaurant runs on rules a generalist rarely masters: the multi-rate VAT (10% on-premises and on takeaway for immediate consumption, 5.5% on food packaged to be kept, 20% on alcohol), the HCR collective agreement (IDCC 1979) with its meal-benefit and overtime rules, NF525-certified tills, and the Uber Eats / Deliveroo reconciliation. A specialist steers food cost, margin and weekly cash, not just the year-end accounts, and that difference shows up in the first 90 days.
Why is HCR payroll more complex than standard payroll?
HCR payroll carries the IDCC 1979 grids, a 39-hour week with overtime premiums, the in-kind meal benefit, casual extras on usage fixed-term contracts (CDD d'usage), and night/Sunday/holiday premiums, all on thin margins where a payroll error destroys both cash and morale. Watch out too for schemes that no longer exist: the HCR "prime TVA" (VAT bonus) created by amendment no. 6 of 15 December 2009 ceased to apply on 1 January 2014, when restaurant VAT went from 7% to 10%, and was paid for the last time on 1 July 2014. Showing it as a live pay line today is an error, not a collective-agreement obligation. We run HCR payroll precisely, including the DSN and the applicable premiums.
How do you handle meal vouchers (titres-restaurant) in the accounts?
Two very different situations. Titres-restaurant given to your own staff are recorded with the employer's exempt contribution within the legal limit, the excess being reintegrated as salary. Vouchers you accept as a restaurateur are not a final receipt: they are reimbursed later by the issuer, net of a commission, which is why they must go through a suspense account. The entry pattern: on collection, debit the suspense account (471) for the face value against sales and output VAT at the applicable rate; on reimbursement, clear the 471 by debiting the bank for the net amount actually received and an expense account (622) for the commission, the VAT on that commission being deducted from the issuer's invoice. Booking only the net amount received understates both revenue and output VAT. The daily spending cap has been €25 since 1 October 2022 (decree no. 2022-1266). Card-based vouchers sometimes route through a dedicated terminal, so those flows must be separated from ordinary card payments.
How do I switch accountant for my restaurant?
You can change accountant at any time, even mid-year, though year-end is the simplest moment. We handle the switch: the disengagement letter sent to your previous firm, retrieval of the file (FEC, trial balances, journals, payroll and VAT files, fixed assets), carry-forward of opening balances and POS/Pennylane setup. Your obligations never stop: VAT returns, HCR payroll and social deadlines stay covered without interruption. Onboarding a restaurant file usually takes a few days once the documents are received.
A Paris firm working remotely across France
We can work with you remotely anywhere in France, using online steering tools that keep your documents and your figures in one place.
Regulated firm
Samuel Hayot is a French chartered accountant registered with the Ordre of Paris Île-de-France, and a statutory auditor on the list drawn up by the H2A, member of the CRCC de Paris.
National reach
The firm is in Paris 8. It works remotely and can support a business located anywhere in France.
Modern tools
Pennylane, Dext and Silae, with as many tasks automated as possible, so your figures stay visible and the work moves quickly.
Direct contact
The phone number is at the bottom of every page, getting in touch is simple, the engagement letter comes quickly and the mandate is scoped without detours.
Need a quick read on your situation?
Describe your business and your priorities in a few lines: Samuel Hayot replies in writing with a suitable proposal.
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Client testimonials
Un accompagnement sur mesure pour mon restaurant ! L'équipe de Hayot Expertise a su parfaitement comprendre les enjeux financiers de la restauration. Grâce à leurs conseils précis sur mes marges et à leur grande réactivité, je pilote mon activité beaucoup plus sereinement au quotidien. Samuel est un expert-comptable à l'écoute, très professionnel et qui s'implique vraiment. Je recommande les yeux fermés.
Gérer un bistrot demande d'être partout à la fois, mais depuis que j'ai confié ma comptabilité à Hayot Expertise, je ne m'inquiète plus pour la partie administrative. La fluidité des échanges, la gestion impeccable des fiches de paie de mes extras et les tableaux de bord toujours clairs me font gagner un temps précieux. Un grand merci à Samuel pour sa disponibilité et la modernité de ses outils !
Excellent cabinet comptable ! Dans notre secteur d'activité, le rythme est intense et on a besoin de partenaires fiables sur qui s'appuyer. Hayot Expertise coche absolument toutes les cases : des conseils pertinents pour le développement de mon bar, une vraie maîtrise de notre convention collective, et une réactivité à toute épreuve. C'est un vrai soulagement d'être si bien accompagné par Samuel.
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Written by Samuel Hayot
Chartered Accountant, registered with the Institute of Chartered Accountants. Certified Pennylane trainer.
Regulated French accounting firm based in Paris 8, whose founder is also a statutory auditor, built to support companies across France with a digital and decision-oriented approach.