Accounting for Restaurants and Cafes in Latvia

Rīga's restaurant scene has doubled in size since 2018 — over 2,600 food service establishments now operate in the capital alone, from Michelin-recognized fine dining to hole-in-the-wall pelmeni spots. Yet an estimated 30% of new restaurants close within their first two years, and inadequate financial management ranks among the top three reasons, right behind location mistakes and menu pricing errors.

Restaurant accounting in Latvia has quirks that general-purpose bookkeepers routinely miss: a VAT rate that changed in 2026, cash register rules enforced through surprise inspections, and an inventory system where 5% of your raw materials literally evaporate during cooking. This guide covers what matters.

Cash Register Requirements: What VID Expects

Every restaurant, cafe, bar, and food truck in Latvia must use a VID-certified electronic cash register or POS system. There are no revenue-based exemptions — even a street vendor selling coffee from a cart needs a registered device.

Certification requirements:

• The cash register must be registered with VID and display a visible registration number.
• It must produce a fiscal receipt for every transaction, including the company's name and registration number, the VAT registration number, the date and time, items sold, applicable VAT rate per item, and the total.
• The fiscal memory must be tamper-proof. VID conducts unannounced inspections and compares fiscal memory data against reported revenue. Discrepancies trigger extended audits.

POS system specifics for restaurants:

• Modern cloud-based POS systems (iiko, Poster, Lightspeed) are acceptable if they meet VID's fiscal requirements. The POS must integrate with a certified fiscal printer or module.
• Split bills, tips added to bills, and discounts must be recorded as separate line items — not simply adjusted in the total.
• Void and refund transactions must be logged with a reason code. A pattern of frequent voids (more than 2–3% of transactions) will attract VID attention.

Penalties for non-compliance:

• Operating without a registered cash register: fine of EUR 140–700 for the first offense, EUR 700–7,100 for repeated violations.
• Failing to issue a receipt: EUR 30–350 per incident.
• Disconnecting or tampering with fiscal memory: criminal liability.

VID's "mystery shopper" program is real. Inspectors visit restaurants, make purchases, and check whether a receipt is issued unprompted. Our advice: train every staff member to issue receipts automatically, without waiting for the customer to ask.

Food VAT Rates in 2026

This is where 2026 introduced meaningful changes for restaurants.

Dine-in meals: 21% VAT. Restaurant meals consumed on the premises are classified as a service, not a supply of goods, and carry the standard 21% rate. This applies to everything served at a table — food, non-alcoholic beverages, and bottled water.

Takeaway food: complicated. The distinction between a restaurant service (21%) and a supply of food (potentially reduced rate) depends on the level of service provided:

• Food prepared and handed over the counter with no table service, no cutlery, no dine-in option? This may qualify as a supply of goods at the reduced rate.
• Food prepared for takeaway but with dine-in facilities available? VID tends to classify this as a restaurant service at 21%.

The 2026 food pilot program. From July 2026, certain unprocessed and minimally processed food products purchased in retail settings qualify for 12% VAT. This does not apply to restaurant meals — but it affects restaurants that also operate retail counters (bakeries selling bread to take home, delis with packaged products).

Alcohol: always 21%. No reduced rates, no exceptions.

Delivery services. Food delivered through Wolt, Bolt Food, or the restaurant's own delivery service is typically treated as a supply of food goods — but VID's position depends on the specific circumstances. If the platform is the deemed supplier (takes the order, processes the payment, and delivers), the VAT treatment may differ from the restaurant delivering directly.

Inventory Management and Food Wastage

Restaurant inventory accounting is uniquely challenging because raw materials are transformed, combined, and partially destroyed during normal operations.

Recipe-based costing. Every menu item should have a standardized recipe card showing:

• Ingredients and quantities (including waste factors — peeling potatoes has a 15–20% waste factor, filleting fish 40–50%).
• Target food cost as a percentage of the menu price (industry benchmark: 28–35%).
• Portion size and plating specifications.

Inventory valuation. Restaurants typically use FIFO (First In, First Out) for perishable ingredients. Weighted average is acceptable for non-perishable items (dried goods, canned products, cleaning supplies). The method must be consistent.

Inventory counts. Best practice is weekly counts of high-value items (meat, fish, alcohol) and monthly full inventory counts. The count must produce a written document signed by the person responsible. VID expects inventory count documentation as part of any audit.

Wastage and spoilage. Food waste in Latvian restaurants averages 5–8% of food purchases. This is normal and deductible, provided you document it:

• Pre-preparation waste (trimmings, peels, bones): built into recipe cards, no separate documentation needed.
• Spoilage (expired ingredients, refrigerator failures): requires a write-off act (norakstīšanas akts) listing items, quantities, reasons, and the responsible person's signature.
• Overproduction waste (prepared food not sold): same documentation requirement.

A restaurant purchasing EUR 15,000/month in ingredients and writing off EUR 2,000 as waste without documentation? VID will reclassify that EUR 2,000 as either personal consumption (taxable benefit) or a non-deductible expense.

Alcohol inventory deserves special attention. Bars and restaurants must track alcohol purchases and sales by bottle. The per-pour cost of a cocktail requires knowing exact portion sizes. A bar pouring 40ml servings instead of the standard 30ml is losing 33% more per bottle — and if the poured quantity does not match recorded sales, VID may conclude that revenue is being underreported.

Tips: Taxation and Accounting

Tips are taxable income in Latvia. The treatment depends on how they are collected:

Cash tips left on the table: Legally, these should be reported as income by the employee. In practice, enforcement is limited. Restaurants that want to stay fully compliant should implement a tip pool with documented distribution.

Tips added to card payments: These are clearly traceable. Two options:

1. Tips as service charge (included in the bill): This is the restaurant's revenue, subject to VAT at 21%. The restaurant can then distribute it to staff as part of their salary, subject to PIT and social contributions.
2. Tips as a voluntary addition by the customer (separate line on the card terminal): These should pass through to the employee as additional income, subject to PIT and social contributions. The restaurant acts as a withholding agent.

The practical recommendation: Establish a written tip policy. Choose one method and apply it consistently. Train staff on the tax implications. A restaurant processing EUR 8,000/month in card tips and ignoring the tax obligations accumulates a liability that VID will eventually discover.

Staff Scheduling and Payroll Complexity

Restaurant payroll is complicated by irregular hours, split shifts, weekend work, and seasonal fluctuations.

Minimum wage compliance. Latvia's minimum wage in 2026 is EUR 740/month for full-time work. For hourly workers, the minimum is approximately EUR 4.47/hour. Kitchen and front-of-house staff working split shifts must be paid for all hours, including time between shifts if they cannot leave the premises.

Overtime. Hours exceeding the standard 8-hour day or 40-hour week must be compensated at 100% premium (double the regular rate) or offset with equivalent time off within the same month. The restaurant industry's peak-and-trough scheduling makes overtime tracking essential.

Night work. Work between 22:00 and 06:00 carries a mandatory 50% premium. Late-night restaurants and bars must factor this into their labor cost calculations.

Seasonal staff. Many restaurants hire additional staff for summer terraces or holiday seasons. Fixed-term employment contracts are permitted but limited — they cannot exceed 2 years for the same position without converting to indefinite employment.

The labor cost benchmark: Successful Latvian restaurants keep total labor costs (gross salaries + employer social contributions of 23.59%) between 25–35% of revenue. Above 35%, profitability is at risk unless the price point is very high.

Cost Structure of a Latvian Restaurant

A mid-range Rīga restaurant generating EUR 40,000/month in revenue typically shows:

• Food costs (COGS): EUR 11,200–14,000 (28–35%)
• Beverage costs: EUR 3,200–4,800 (8–12%)
• Labor costs (gross + VSAOI): EUR 10,000–14,000 (25–35%)
• Rent: EUR 2,800–5,200 (7–13%)
• Utilities: EUR 1,200–2,000 (3–5%)
• Marketing: EUR 800–1,600 (2–4%)
• Other operating costs: EUR 1,600–2,800 (4–7%)
• Net profit before tax: EUR 1,200–4,000 (3–10%)

At these margins, every percentage point of food waste, every untracked tip, every miscalculated overtime hour matters.

What Restaurants Get Wrong

• Mixing personal groceries with restaurant purchases. If the owner shops at Rimi for both the restaurant and their family using the company card, VID will treat personal purchases as a taxable benefit (25.5% PIT + social contributions on the grossed-up amount).
• Not separating VAT on mixed-rate sales. A bill with food (potentially different VAT rates) and alcohol (21%) must itemize each rate. Lump-sum recording leads to VAT errors.
• Ignoring delivery platform commissions. Wolt and Bolt Food charge 25–30% commission. This is a deductible expense — but only if the restaurant records the gross sale as revenue and the commission as an expense, not the net payment as revenue.
• Failing to account for staff meals. Providing free meals to staff is a taxable benefit unless the value is below EUR 480/year per employee (the de minimis threshold) or the meals are consumed during work shifts as a documented operational necessity.

Restaurant accounting requires someone who understands that a 2% shift in food cost percentage is not a rounding error — it is EUR 9,600/year on a EUR 480,000 business. If you need that kind of precision, talk to our team.