Business Toolkit · Hospitality
Thin margins, high staff turnover and a VAT system that treats a hot pasty differently from a cold one — hospitality is one of the hardest sectors to keep on top of financially. We work with cafés, restaurants, pubs and caterers across Bristol and beyond, so we know where the money leaks and how to plug it.
Where it goes wrong
None of these are hard to fix once you know they're there. They're the first things we look at with a new hospitality client.
Getting VAT wrong on food and drink — eat-in vs takeaway, hot vs cold, and alcohol all follow different rules.
Tips and service charges handled informally, when the law now requires 100% to be passed to staff under a written policy.
Payroll for shift-based teams — minimum wage by age band, holiday pay for irregular hours, and auto-enrolment for casual staff.
Not knowing gross margin until the year-end accounts land, by which point it's too late to fix pricing or portion sizes.
Free downloadable guides
Each guide is a short, branded PDF you can keep and share with your team. Pop in your email and it downloads straight away.
Why your till needs to know the difference between a sandwich and a toastie.
Inside the guide
What changed under the Employment (Allocation of Tips) Act — and how to stay compliant.
Inside the guide
Minimum wage, holiday pay and pensions when your rota changes every week.
Inside the guide
The handful of numbers that tell you whether the business is actually making money.
Inside the guide
These guides are general information based on current UK rules and aren't a substitute for advice on your own circumstances. Rates and thresholds change — book a call and we'll check your position.
Other specialisms
Free discovery call
An informal chat — in person at the Science Park or by video — to get to know you and the help you're looking for. No strings. No hidden fees.
