What accounting advice do you need help with right now?

    Time and attendance management systems for your hospitality business

    Ever-increasing staff costs are putting further pressure on hospitality businesses that rely on seasonal staff during peak periods. Counteracting these pressures isn’t easy, but with careful consideration, certain strategic investments can alleviate the strain of these changes. One such investment is in time and attendance management systems for your hospitality business, getting the right system in place can yield benefits to both employers and employees alike.

    Payroll Tax – Tips and Service Charges

    How tips are taxed depends on a few factors. Check out this blog to review the main factors and how they should be treated for tax purposes.

    VAT – Tips and Service Charges

    Do you need to charge VAT on tips and services charges? Find out here!

    Keep updated on Tips and Service Charges

    Whether you’re a seasoned restaurant owner, a budding café entrepreneur, or a hotel manager, staying informed about the ever-evolving landscape of tipping policies and service charge regulations is crucial for your business’s success.

    How to maximise tax relief when completing a refurbishment

    Whether you run a restaurant, a pub, a hotel, a café or a campsite, you will need to undertake refurbishments from time to time.

    The right refurbishment helps to create welcoming and comfortable spaces, adding to the ambience and enhancing your guest’s overall experience, encouraging them to return time and time again. But how do you create the perfect space and keep as much money as possible in your pocket by reducing your tax liability at the same time?

    Marcia breaking a pencil in half

    A Guide to the Break-Even Point in Hospitality

    Read our guide to the Break-Even Point in Hospitality. Learn to calculate, utilise, and leverage this critical metric for financial stability

    Waste food effects Gross Profit Margins

    What should my restaurant’s Gross Profit Margin be?

    When you’re in the restaurant business, understanding your numbers is crucial. Among the many metrics you need to keep an eye on, your Gross Profit Margin (GPM) stands out as particularly important. But what exactly should your restaurant’s Gross Profit Margin be? Let’s dive in.

    Portmeirion Hotel

    How award-winning Chefs manage finances and team mindset

    My name’s Rhys Edwards, Managing Director of EOG Accounting. After an interview with Mark Threadgill, in this third of our three-part blog, we put down in words how Great British Menu finalist chef Mark Threadgill manages finances and creates a winning mindset within his team.

    Scallops quality restaurant ingredient

    How top chefs maximise profitability within their restaurants

    In the world of hospitality, making a profit doesn’t come easy. My name’s Rhys Edwards, Managing Director of EOG Accountants, and I’ve been talking to award-winning chef Mark Threadgill to get his tips and tricks to help you maximise profitability in your restaurant!

    What can business owners learn from an award winning chef?

    How can business owners learn from an award-winning chef? Before we get on to food costs, menu pricing and the importance of reviewing financial performance, we chat to Mark about his early days, his rise to Head Chef and his experience on the Great British Menu.

    Why write a Business Plan?

    A business plan serves as a roadmap, guiding you through the various stages of your business journey. In this blog post, we will explore three reasons why writing a business plan is crucial to your businesses success.

    How much should I spend on Accountancy fees?

    How much do Accountancy fees cost? Too much… I’m sure that’s what you’re going to say! We beat you to it! But, when it comes to managing your finances effectively, investing in an Accountant can be invaluable and choosing the right Accountant for you will allow you to sleep easy at night.

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