Running the numbers, without losing your evenings
Practical guides for UK hospitality: invoices, accounting links, supplier prices, statements and bookkeeping rhythm. They sit next to the rest of the product (people, rota, time off, purchasing). No fluff, no invoice-only tunnel vision.
How to get supplier invoices into Xero (without typing them)
Manual entry, generic OCR tools, and hospitality-specific automation compared: what actually works for getting supplier invoices into Xero as clean draft bills.
· 7 min read
Xero for restaurants: a practical setup guide
Chart of accounts, tracking categories for venues, VAT on food and drink, and the weekly routine: how to set Xero up properly for a UK restaurant.
· 9 min read
How to track supplier price increases (before they eat your margin)
Supplier prices creep line by line, not in announcements. A practical system for catching price rises on delivery, not at the quarterly P&L review.
· 7 min read
Supplier statement reconciliation, explained
What a supplier statement is for, how to reconcile one against your invoices, and how to stop paying for missing credits and duplicate bills.
· 6 min read
Food cost percentage and GP: the numbers that run your kitchen
How to calculate food cost percentage and gross profit, what good looks like in UK hospitality, and why accurate invoice data is the foundation of both.
· 9 min read
Restaurant bookkeeping in the UK: what good looks like
A working owner's guide to restaurant bookkeeping: supplier invoices, VAT, Making Tax Digital, and the weekly rhythm that keeps the numbers honest.
· 9 min read
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