Accountants for cafes, restaurants and venues.
Hospitality runs on thin margins, big rosters and GST that never behaves. We give venue owners live numbers, compliant payroll and an advisor who answers between services.
Rated 4.9 from 510+ Google reviews · Chartered Accountants · Xero Platinum Partner
The numbers that make or break a venue.
Award payroll
Penalty rates, overtime and allowances configured correctly in Xero payroll - because hospitality is the underpayment headline nobody wants to be.
GST on food
POS and Xero tax mapping set up once, properly - GST-free, taxable and mixed sales all landing right on every BAS.
Tips, clean
A documented tips process that is fair to staff and clean for tax, whatever mix of card and cash your venue runs.
Weekly margin visibility
COGS and labour percentages tracked weekly against revenue, so a drifting margin gets caught in days, not at year end.
Seasonal cashflow
Forecasts that expect the quiet months, a tax provision that keeps BAS painless, and a buffer built when the sun shines.
Growth and exits
Second sites, partners buying in, or selling the venue - structured and modelled before the handshake.
Guides for your kind of business.
What your corner of the industry can claim, how GST treats your work, and the structure question answered for your situation. Pick yours:
Frequently asked questions.
How should tips be handled?
Tips belong to staff, but how they flow through your till, payroll and tax depends on how they are collected and distributed. We set up a clean, documented process so neither your staff nor your BAS gets shortchanged.
Why is my GST always messy?
Food GST is genuinely fiddly - some items GST-free, some taxable, mixed sales everywhere. The fix is your POS and Xero mapping, set up once and checked periodically, not heroic BAS-time corrections.
Can you help with award compliance for my roster?
Hospitality award payroll - penalty rates, overtime, junior rates, allowances - is a top underpayment risk area. We configure Xero payroll against the award and sanity-check your roster costs against revenue.
What margins should a venue be running?
The classic guardrails: cost of goods around 28-35% and labour around 30-35% of revenue, varying by format. More useful than the benchmark is weekly visibility of YOUR numbers - which is what we set up.
We're seasonal. How do we survive the quiet months?
A cashflow forecast that expects the dip, a tax provision account so BAS never lands in the trough, and a war chest built in the busy season. Boring, and it works.
Run your venue on numbers, not vibes.
Free chat, fixed fees, and an advisor who won't call during the lunch rush.
Or call 07 3899 8311.