Ever wondered if the "free" coffee you drink or the family dinner in your own restaurant is actually a tax headache?
In this episode, Mia and Leo step into the high-pressure kitchen of the hospitality industry. Whether you’re running a boutique espresso bar, a fast-paced takeaway, or a licensed restaurant, the margins are tight—which makes understanding your deductions more important than ever.
Under the guidance of Ben De Rosa from Aevum Accounting, we break down the specific rules that help hospitality legends keep their finances as fresh as their produce.
In this episode, we serve up:
The "Eat Your Profits" Rule: A deep dive into ATO TD 2023/7—the secret shortcut for valuing the goods you take from stock for private use.
Repairs vs. Improvements: How to tell if fixing that broken commercial fridge is an immediate win or a long-term depreciation play.
The Tech-Stack Menu: Why a "shoebox" of receipts is a fire hazard and how integrating your POS with your accounting software changes the game.
Staff Meals & FBT: What you can (and can’t) feed your team without triggering a "nasty surprise" from the tax office.
Alfresco & Equipment: Claiming the "tools of the trade," from laser-cut umbrellas to the high-end espresso machines.
Stop guessing at your margins and start mastering your cash flow. Tune in to ensure your business remains compliant, efficient, and poised for growth.
Connect with Aevum Accounting:Visit our website at aevumaccounting.com.au to learn more about our hospitality tax specialists or to connect with Ben and the team.