Hospitality
Hospitality runs on thin margins and daily cash. The reporting has to be fast and the reviewer has to know what a healthy wage percentage looks like.
What we track
Daily takings are reconciled from the POS to the bank across cash, EFTPOS and delivery platforms, with platform fees stripped out. Cost of goods and gross margin are tracked by revenue line (food, beverage, functions), and wage cost is reported as a percentage of sales weekly, not monthly.
Payroll for rostered staff
Variable-hours staff are paid to the Holidays Act, including public holiday and alternative holiday entitlements that trip up most operators. Tips, service charges and supplier rebates are treated correctly for GST and income tax.
Specialist review
Your reviewer has worked with hospitality operators and knows the benchmarks. Commentary is about margin, wage percentage and cash, not accounting jargon.
What is included
- POS to bank daily reconciliation
- Delivery platform fee reconciliation
- COGS and gross margin by revenue line
- Weekly wage cost percentage
- Rostered payroll to the Holidays Act
- Supplier rebates and tips treatment