Blog / Hospitality Accounts

Hospitality Accounts

• Do You Need a Bookkeeper for Your Restaurant, and What Should They Do?

  What a restaurant bookkeeper actually does, how the role differs from an accountant, and a weekly bookkeeping checklist for takings, stock, tips and VAT.

• EPOS Reconciliation for Hospitality: Matching Till Takings to Bank and Books

  A step-by-step guide to reconciling daily EPOS takings to your bank, cards, cash and delivery-app payouts, and splitting them correctly for VAT.

• Hospitality Consultant vs Accountant: Which Do You Actually Need?

  Consultant or accountant for your restaurant, pub or hotel? A clear split of who fixes ops, menus and margins versus VAT, tips, payroll and forecasting.

• Hotel Finance and Revenue Management: the Numbers Behind Occupancy

  Run the numbers behind occupancy: ADR, RevPAR, departmental P&L, plus the VAT, TOMS and capital allowance rules every hotel and guesthouse should know.

• Cash Basis vs Accruals for Hospitality: Why Stock Changes the Answer

  Cash basis is the default for sole traders from April 2024, but stock-heavy hospitality businesses usually benefit from electing accruals. Here is why.

• Gross Profit and Menu Pricing: How to Set Prices That Actually Make Money

  Learn how to price a menu using GP%, food cost % and worked dish examples. Covers VAT interaction, wet vs dry margins and the levers when profit slips.