THE OPERATOR'S CFO℠

Most accountants learn about restaurants from the outside. I learned from the inside.
I've spent 30 years working in and around the restaurant and hospitality industry — with independent operators, restaurant groups, and large franchise organizations.
That experience doesn't just sit on my résumé. It shows up every time I look at a client's financials and see not just numbers, but the operational story behind them.
That's a skill you can't get from a textbook.
Numbers tell the truth,
even when people don't
A restaurant owner came to me concerned about profitability — the numbers looked fine on the surface. But when I dug into the inventory levels against recorded sales, the story changed. Product was leaving the building that wasn't being rung up. It was theft.
That owner didn't just get a CFO.
She got someone who cared enough to look past the surface.
That's the kind of work I do.
Meet LaShanta
CPA, Founder & Owner
As a CPA specializing in hospitality, I sit at an intersection most financial professionals never reach — deep industry knowledge combined with the technical rigor to back it up.
Working inside large restaurant groups taught me something that changed how I think about financial leadership. Big operators get their numbers weekly — sometimes daily. This gives leadership the visibility to make real decisions, course-correct in real time, and protect margin before it's already gone.
Independent operators rarely have that. By the time the monthly numbers arrive, the window to act has already closed.
That's the gap I built Cleared Accounting to close — not just getting you better information, but helping you use it to make smarter decisions faster. In this industry, timely data isn't just good accounting. It can change the entire trajectory of your business.



A little more about me!
Hey there!
FUN FACTS


