● Guides
Bookkeeping & tax, in plain English.
Your bookkeeper can't stop inflation. But they can show you exactly where it's hurting you.
● Guides
Your bookkeeper can't stop inflation. But they can show you exactly where it's hurting you.
From 1 July 2026 every Australian employer must pay super on payday. What's changing, the SBSCH closure, Qualifying Earnings and the new SGC penalties — in plain English.
A plain-English, step-by-step guide to lodging your small business tax return in Australia — deadlines, deductions, sole trader vs company, and BAS.
Video1 June 2026
When a bookkeeper gained me 1% in my café's EBIDA. Episode 1 of our 5-part series on the small wins that move the needle.
VideoComing soon15 June 2026
Clean books = profit. How Stuart's café learned to control what it could when cooking oil prices spiked — and why the same principle now applies to his clients' books.
VideoComing soon29 June 2026
I opened a café in Thailand and priced everything based on a target GP%. Seemed solid. But after the first month of proper bookkeeping — perpetual inventory tracking every purchase against every sale — I could see I wasn't hitting those numbers. Some items were 5, 6, even 7% below target. The menu price was fine. The supplier cost wasn't. So I found better suppliers for the high-volume items. Went back to others and negotiated larger weekly orders for better unit pricing. Simple conversations — but only possible because I knew exactly which items to focus on. Gross profit up 4% the next month. No price rises. Same menu. Just cleaner numbers. That's what bookkeeping actually does.
Video13 July 2026
Labour is your biggest controllable cost. Australian café benchmarks put total labour at 30–38% of revenue — above 40% and you're in margin crisis. We tracked labour % and sales per labour hour day by day. Wednesday jumped out: same hours as Monday, less revenue, labour blew out to 44%. One shift reduction recovered 2–3% labour margin without touching a single peak period. Three levers, no service impact: track daily (not monthly), roster from data (not gut feel), and treat Sunday separately for 150% penalty rates. That's how a bookkeeper gains you 1%.
Video27 July 2026
Every café and hospitality business has a number — the sales figure you need to hit before you make a single dollar of profit. Most owners don't know it. Here's how to find yours, and why every roster, menu price and daily target should be built around it.
"You quoted $3,500. You thought you made $1,350. You actually made $510. Here's why."