dmurphy@murphyaccounting.com
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Team

The people accountable for your restaurant support

BOHO is deliberately small. You work with a named person who knows your restaurant's pay cycle, not a rotating support queue.

Dan Murphy

Founder

Dan Murphy runs Murphy Accounting, an accounting practice based in North Easton, Massachusetts, and founded Back of House Ops to do one specific job well: keep the payroll and people paperwork of independent restaurants organized on a weekly cycle.

BOHO exists because of a pattern that shows up repeatedly in accounting work with restaurants. The books are rarely the first thing to break. What breaks first is the paperwork around the people — an I-9 that never got completed, a new hire who was never reported, a payroll cutoff that arrived in the middle of a Friday dinner service. By the time it reaches an accountant, it is a correction rather than a process.

Back of House Ops is that process, run for you, with your restaurant keeping every approval and every decision.

Accountability

What 'a named person' means in practice

One owner per account

You work with someone who knows your pay cycle, your entities, and which of your managers actually sends timecards on time.

A named approver on your side

Implementation establishes who at your restaurant approves payroll. That person is recorded, not assumed.

A stated escalation path

When something needs counsel or a tax adviser, you are told that directly rather than given an approximate answer.

Talk to the person who'd run your account

Small team, no handoffs, no support queue. The fit call is with the person who would do the work.

Your restaurant remains the employer of record and approves payroll and employment decisions. BOHO is not a PEO, a staffing agency, or legal counsel.