HoReCa is an accounting challenge of its own
Restaurants and bars carry specifics no other sector has: mandatory cash registers linked to the tax authority, HACCP documentation, shift work (night hours, overtime, weekends), high staff turnover, and daily stock counts of perishable food.
What we handle for hospitality
- Cash registers and certified sales software — correct setup, reporting and the link to the tax authority
- Payroll for shift work — night hours, overtime and weekend work
- Stock accounting — food, drink and equipment
- Recipe costing — cost per dish
- Patent tax — for small venues, a favourable alternative regime
Tip: Many small venues use the patent tax — a fixed annual amount instead of 10% on profit. Structured correctly, it can save thousands of euro.