With Owner of Century Old Restaurant as He Wears James Beard Medallion
With 17+ years in the trenches of the restaurant industry - including serving as General Manager of Gaido's Seafood Restaurant, a James Beard Award-winning 116-year-old establishment - I know that a restaurant's soul is in its food, but its survival is in its margins.
Most bookkeepers just see the numbers. But I don't just balance your books, I give operations-grounded insight from experience. From the dish pit to a James Beard GM chair - I provide bookkeeping insight that understands the heat of the kitchen and the reality of the margins.
I worked every position in a restaurant throughout my 17-year career except in accounting, which is now the playing field of Abet Bookkeeping. I began as a dishwasher at 14 years old (with parental consent, of course!) and then as a bus boy cleaning tables. I enjoyed leaving the tables pristine for the next customer, and jumping in the back to help the dishwasher get ahead as I cleared the dining floor.
I then branched out to the expo line, and this became my favorite position. I first worked as expo at Fish Tales, a Tilman Fertitta (owner of Landry's and NBA team Houston Rockets) concept in Galveston, TX, and then at The Spot, owned by Dennis Byrd, who became the owner of a burger-joint & bar, but then (in my time there) took the 2-venue company to 8 venues...now several more! At The Spot, I went from bus boy to cook, expo, bar back, then supervisor. Eventually, I became "Team Builder," a manager position, and had the privilege of seeing Dennis Byrd make his vision a reality. Now, he's grown his hospitality company to include hotels, a restaurant location in League City, and one at Hobby Airport, Houston.
After The Spot I took a leap of faith and resigned to focus on my education at the College of Biblical Studies to earn a Bachelor of Science in Organizational Leadership & Biblical Studies. During this time, I began working at Gaido's Seafood Restaurant where I went from server to manager, and finally, General Manager.
James Beard Awards 2025 Post Ceremony Celebration at Union Station, Chicago
With these incredible people! I was blessed to have worked with Nick Gaido, who taught me timeless business principles that established Gaido's as a staple in Gulf Seafood, and one of the most iconic restaurants in America. From Nick Gaido I learned what it takes to survive challenging external business circumstances, how to stay singularly focused on the daily mission, and the art of delighting the customer.
Whereas I saw other business owners build and scale, I saw Nick Gaido carry a legacy beyond 100 years - he taught me what matters most in a business: to keep your customers happy, enforce high standards without compromise, and do what the business does best, and to do so every day with warmth, professionalism, and a smile!
With my Wife - a.k.a my Entrepreneurial Coach!
At Lyric Opera of Chicago
In my life journey, my wife instilled an entrepreneurial spirit and encouraged us to begin our own practice. She spent many years in the industry, too, and always exhibited a heart of service for every customer. With a world of experience in hospitality, Abet Bookkeeping is ready to serve its restaurant clients and help owners gain clarity in their financials to fuel profitability.
So What?
If you independently own a restaurant and need help gaining financial clarity, I bring a keen eye to the P&L, statement of Cash Flow, and Balance Sheet that naturally other bookkeepers won't have. More than providing sound financial reports and insight based on those reports, I help identify KPIs and opportunities to up savings and efficiency.
I understand your language, the hustle and bustle of the industry, and know where you are bleeding cash and can identify areas to help you save it. Because of my strong operations background, Abet Bookkeeping is more than a bookkeeping practice. We become a strategic partner to your restaurant! Let us serve you!
Book a free phone consultation today!