How to build a roster that survives a swap, what the ATO actually requires on a tax invoice, and how to count a bar without doing it twice. Written to be used on a shift, not skimmed.
How to build a staff roster template that survives a real week — the columns to use, the mistakes to avoid, and when a spreadsheet stops working.
Read the guideThe exact fields the ATO requires on an Australian tax invoice, the extra field once you pass $1,000, and how to work out the GST inside a total.
Read the guideWhat belongs on a stock count sheet, how to lay one out so two people can count at once, and how to work out the value of what you counted.
Read the guideHow to count a bar properly: measuring open bottles, the order to walk the room in, and how to work out pour cost and where the variance went.
Read the guideHow to charge GST on an invoice in Australia: the 10% calculation, divide-by-11 for GST-inclusive totals, and what to do when only some lines have GST.
Read the guideHow to work out food cost percentage on a dish, what a workable number looks like, and the four things that quietly push it up.
Read the guideWhat a costing sheet needs, column by column — pack price to portion cost, yield and waste, sell price, and the margin that falls out of the bottom.
Read the guideWhat belongs on an opening and closing checklist, how to write one people actually finish, and why the order of the items matters.
Read the guideWhat a par level is, how to work one out from your own usage, and how to set them without tying up cash in stock you do not need.
Read the guideWhat to put on a staff notice, why the handwritten sign taped to the door costs you more than it saves, and the wording that works.
Read the guideWhy your count never matches what the system says, how to work out variance, and how to tell a counting error from a real loss.
Read the guideWhy typing numbers into Excel is slower than it needs to be, and four ways to cut the time — including saying them out loud and saving the .xlsx after.
Read the guideWhat to put your staff in, which printing survives a commercial wash, and how to order branded aprons, tees and caps without a minimum.
Read the guideHow to invoice with an ABN as a sole trader: a filled-in sample invoice, with and without GST, and why leaving your ABN off can cost you 47%.
Read the guideHow to split cleaning into daily, weekly and monthly, who signs off each task, and how to build a cleaning roster staff actually finish.
Read the guideCounting kegs without guessing: why the stamped tare weight beats a chart, how to work out what is left in a part-keg, and what to do with the cellar.
Read the guideHow to count a wine list: sealed bottles by the bin, open bottles by the glass, and why wine variance is usually the by-the-glass pour rather than theft.
Read the guideWhat penalty rates, casual loading, split shifts and RDOs mean for what a shift costs you — and where to find the rates that apply to your own award.
Read the guideWhat payment terms mean, what happens when none are agreed, whether you can charge late fees, and the wording that actually gets an invoice paid on time.
Read the guideThe real cost of a flat white — beans by the dose, milk by the millilitre, cups and lids — and why wastage and the takeaway cup decide your margin.
Read the guideWhat stocktake software has to do, the four kinds on the market, when a spreadsheet still wins, and the questions to ask before you pay.
Read the guideEvery guide here describes a job you can do on paper. Regentflow is what you use when you would rather not.
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