Reconciled, coded and reported every period. Built from your own records, not an estimate.
Peter Baillie. Twenty-five years in commercial kitchens — restaurants, cafés, bakeries, pubs, hotels, remote sites — before coming off the tools in 2026. That is why an invoice gets read properly rather than just entered.
If you are registered for GST and you work a food cost percentage against the menu price, you have measured the plate against money that was never the business's to keep.
Divide by the menu price instead and it reads 33.3 per cent. More than three points of comfort that is not there, on every item, before anyone has weighed a portion. An example — your figures will be your own.
Work is done on the file, so distance makes no odds. On-site work is Melbourne and regional Victoria, interstate by arrangement.
Bills entered, matched against what actually turned up rather than just against what was paid, coded consistently, and scheduled so nothing goes twice or goes late. Invoices out and debtors followed up. Forty bills a month and four hundred are different jobs, so tell me roughly how many and I will tell you. You pay your own bills — I never hold payment authority.
A base kit for your trade, shaped around your own products, suppliers, pack sizes and yields. Your figures in it from the first day. Kept current as prices move and the menu changes. No setup fee, no lock-in.
Takings reconciled to the bank by the day. Card fees and channel commission on their own lines where you can watch them move. Suppliers coded consistently, and a profit and loss each period built from your own records. The fitted costing above is carried inside it.
Each month you get a page: what moved, what it cost, where the position sits, and what I did about it.
I will cost one item free — a dish, a shelf line, or a room night — from your own invoices, so you can see the arithmetic before deciding anything. One, and after that it is charged.
Nothing to download, nothing to join, and nothing you type leaves your own device. Use them whether or not you ever use me.
These are the generic versions — they work for anyone. What a client gets is the same arithmetic fitted to their own products, suppliers and pack sizes, and kept current as prices move. A tool that fits once is a document. A tool that keeps fitting is a system.
I enter, reconcile and report. I never hold payment authority — you pay your own bills.
I am not a registered tax or BAS agent. GST, BAS and lodgement go to the registered agent you engage, and classification calls are theirs, not mine.
Awards, wage rates and rostering are not covered. Neither is lending, refinancing or anything that would be financial advice.
Fuel excise, gaming and trust accounts each want someone who does nothing else.
Send one supplier invoice and tell me what it goes into. I will cost it properly and send it back written down, with the method shown so your chef or your manager can redo it when a price moves.