Most restaurants start as LLCs and that’s usually the right call. An LLC is simpler to set up, costs less to maintain, and provides the liability protection you need when running a food service business.

The real question isn’t LLC versus corporation. It’s whether and when to elect S-Corp tax treatment for your LLC.

As a standard LLC taxed as a sole proprietorship or partnership, all your profits flow through to your personal return and are subject to self-employment tax of 15.3%. When you elect S-Corp taxation, you pay yourself a reasonable salary that gets taxed normally, but profits above that salary aren’t subject to self-employment tax. The savings add up quickly once you’re profitable.

For restaurant businesses, this starts making sense once you’re consistently taking home $40,000 to $50,000 or more in annual profits. Below that threshold, the extra paperwork and payroll requirements of S-Corp status usually don’t justify the savings. You’d be paying more to run payroll and file additional returns than you’d save on taxes.

Restaurants have some specific considerations worth thinking through. If you have partners, the operating agreement matters more than the entity type. If you’re planning to open multiple locations, structure matters for liability separation between each location. And if you’re eventually hoping to sell, buyers often prefer asset purchases regardless of your entity choice.

C-Corps are rarely the right fit for restaurants. The double taxation problem where profits are taxed at the corporate level and again when distributed as dividends doesn’t work for most restaurant owners. That structure only makes sense if you’re raising venture capital or planning to go public.

The entity you choose now isn’t permanent. You can start as a simple LLC and elect S-Corp status later when your profits justify it. What matters more is having a Boise area enrolled agent review your situation annually to make sure your structure still makes sense as your business grows and your profitability changes.