I’m Nick Kelley, the founder of Barback Financial.My background is in bookkeeping, financial administration, and working with small businesses. Over the years, I’ve seen firsthand how much of a difference clean books, reliable reporting, and actually understanding your numbers can make to the way a business operates. Barback Financial grew from that experience and my connection to the hospitality industry.Restaurants are different from most businesses. Labour, food and beverage costs, supplier payments, fluctuating sales, POS systems, tips, and tight margins create a financial environment that requires more than generic bookkeeping. I wanted to build a service around those realities.Today, Barback is focused specifically on restaurants and hospitality businesses. I work directly with owners to keep their books organized, provide meaningful financial reporting, and give them a clearer picture of what's happening behind the scenes. And when you work with Barback, you work with me.I believe the best client relationships come from actually knowing the person you trust with your business. I want to understand your operation, know what you're working toward, and be someone you feel comfortable calling when you have a question.You take care of the guest experience. I’ll take care of the numbers behind it.

No two restaurants operate the same way.
Different concepts have different margins, staffing models, suppliers, POS systems, sales patterns and financial priorities. That’s why our packages are starting points — not rigid boxes.We take the time to understand how your restaurant operates and tailor our support around what you actually need. Your books should fit your business, not the other way around.

Good bookkeeping should tell you something.
Knowing that your books are accurate is important. Understanding what those numbers mean for your restaurant is even more valuable.Our goal is to give you clear, organized financial information you can actually use — whether you’re watching margins, planning for a slower season, managing cash flow or deciding where your restaurant goes next.