Food cost audits and bookkeeping for hospitality, shops, trades and small makers — by someone who spent twenty-five years in the kitchen before coming to the numbers.
One supplier invoice, photographed on your phone. I'll cost a dish off it and send the working back — what each ingredient actually costs you today, and what the plate costs to put out.
No charge, no obligation, nothing to install and no meeting. If it's useful we can talk about the rest. If it isn't, you've lost a photo.
Every dish on your menu costed off your own invoices — ingredient by ingredient, with yields and trim accounted for, and the margin on each plate written down.
I come into your kitchen for a day and cost the menu in the room — with your stock, your suppliers and your team, watching how it's actually made rather than how it's written down.
Everything above, and I do the entering. Day-to-day books kept properly, by someone who knows what a kitchen invoice is looking at. Your food P&L comes back as an email you can read standing up.
I keep the books for small businesses — cafés, shops, trades and small makers. I have come off the tools, and I know what your week looks like because I spent twenty-five years in it.
Every month you get one page you can read standing up — what came in, what went out, what the card fees actually cost, and anything worth a look.
Give me a ring and say what shape things are in. Twenty minutes on the phone costs nothing and tells you what the job would actually be. Whatever the records look like now is fine — shoeboxes are fine, I have seen worse than yours. And if the answer is that you do not need me, I will say so.
Happy to come to you, or you can send it through. Fees are quoted and agreed before any work begins.
I am not a registered tax agent or a registered BAS agent. I do not lodge anything and I do not advise on a tax position. GST, BAS and lodgement are referred to a registered agent engaged by you. I hold no payment authority — I enter, reconcile and report, and you pay your own bills.
I do the arithmetic. I do not make the determinations.
All three run here in the page. Free, no sign-up, nothing to download, and nothing you type leaves your own device.
All three work from figures you put in yourself and keep them in your own browser on your own device. Nothing is sent anywhere. No saving, result or outcome is promised — what any kitchen finds depends entirely on its own numbers.
Chef de partie for about twenty-five years before coming off the tools in 2026.
Hotels, restaurants and cafés, remote mine-site and FIFO catering across the Pilbara, Broome and Thevenard Island, island and resort seasons up the Queensland coast, a pub in the NSW Southern Highlands, ten years on Nelson Place in Williamstown, and a long stretch through regional Victoria and South Australia.
Currently studying the Advanced Certificate in Accounting.
I keep a dated register of the legislation that lands on a venue — what changes, when it commences, and the instrument it comes from. Ask and I'll send it.
Pick a slot that suits and it will send you a calendar invitation with a video link. If you would rather just talk, ring the number above — that is quicker anyway.
Melbourne based. Menu costing can be done from anywhere in Australia — the invoices travel by email. For a day on site, I will come to you.