Number Krunchers

Number Krunchers ✨Helping cafes & restaurants become profitable
⚡️Where’s your money gone?
👌Know your break-even.

Stop guessing.
🙏Profit First for hospitality
⚡️Ex Deloitte accountant

02/09/2026

🍽️ Promises are easy but the follow-through is what people remember.

Hospitality owners have enough pressure without chasing the people who said they were going to help. When Sharron from The Rivermouth Cafe said we do what we say we’re going to do, it meant a lot.

Trust is not built by sounding impressive in the first meeting. It’s built in the follow-ups, check-ins, calls being answered… These conversations are about serious pressures in business.

If your cafe or restaurant needs financial support with proper follow-through behind it, book a free 30 minute discovery call.

01/09/2026

🎤 Saying yes before you feel ready is uncomfortable, but it does make you sharpen the message. For me, it always comes back to the stories behind the numbers and businesses I work with.

That is why I’m pushing myself to do this, to talk about what hospitality owners are dealing with, and how much changes when they have someone helping them understand the money instead of carrying it all alone.

Wish me luck!

🛒 I was in JB Hi-Fi on the weekend and the place was packed. Kids were asking for iPads, games and consoles, while every...
31/08/2026

🛒 I was in JB Hi-Fi on the weekend and the place was packed. Kids were asking for iPads, games and consoles, while everywhere you look people are talking about the cost of living.

It made me think about hospitality. People are still spending, but they are choosing more carefully. They want to feel like the money was worth it.

🥐 A customer might say they’re watching their money, then order a dessert that feels like a treat.

You don’t have to discount everything.

When customer spending gets tighter, the venue needs to know which levers help people say yes.

☕ I help cafe and restaurant owners look at average spend, menu performance, pricing, cash flow and profit so decisions are based on more than hope.

If your venue needs help working out what customers are spending, what they are choosing and where profit is being missed, book a free 30 minute discovery call on my website or send me a message.

https://numberkrunchers.com.au/book-an-appointment/

What makes you choose to spend a little more when you eat out?

🧾 When I was a kid, Dad would come home with his weekly wage and Mum would sit down with the cash.Rent envelope, food en...
31/08/2026

🧾 When I was a kid, Dad would come home with his weekly wage and Mum would sit down with the cash.

Rent envelope, food envelope, school fees envelope, savings envelope, and spending money.

Dad wasn’t allowed near any of them, except the one marked pub. 😆🍺

Mum had Profit First worked out long before I knew what Profit First was.

Every dollar had a place before anyone could spend it. Mum knew what was available, what had to stay aside, and what could not be touched.

A lot of cafe and restaurant owners need the same kind of control now. Not with paper envelopes, but with separate bank accounts for things like BAS, wages, food costs, profit, owner’s pay, debt and operating expenses.

When all the money sits in one account, it is too easy for every bill to fight over the same dollars. Profit First gives the money a place to go before it disappears.

💰 It helps you see what is available, what is protected, what belongs to tax, what needs to cover wages, and what the owner should be taking from the business.

Mum knew the power of putting money in its place. Now I help hospitality owners do the same with their business.

If your cafe or restaurant needs a better way to manage cash, profit, tax, debt and owner’s pay, book a free 30 minute discovery call on my website or send me a message.

https://numberkrunchers.com.au/book-an-appointment/

29/08/2026

🍝 You understand a venue differently when you’re standing inside it.

I like to visit clients in person whenever I can, and Tres Restaurant is always worth a stop.

I get to see the team, pace of service, menu changes, and the things that don’t show up in a report.

I enjoy getting out from behind the desk when I can. It helps me understand what my clients are building and dealing with.

Where’s your favourite place to visit when you’re in Launceston?

🧾 We’ve been helping this tourism client move from an older MYOB Exo system into Xero and cloud apps to run the business...
26/08/2026

🧾 We’ve been helping this tourism client move from an older MYOB Exo system into Xero and cloud apps to run the business with better information.

It’s a big change. They have around 25 employees in winter and up to 65 in summer, paid across 5 different awards.

In the first week, we spent time going through their Xero dashboard, activating bank feeds, working through agent linking instructions and talking through the challenges ahead.

The owner said those hours with me were something he would never forget.

Moving from an old system to cloud software should give the business clearer payroll, cleaner records, better reporting, and less time stuck in outdated processes.

So far, they have had nothing but compliments for how we are handling the transition, which is exactly what you want when the change affects payroll, staff, cash flow and day-to-day operations.

Clients may come to us for payroll, bookkeeping, Xero or systems, but they also need someone to explain what is happening, guide the rollout and make sure the important details are not missed.

If your hospitality or tourism business is moving systems, struggling with payroll, or ready to clean up Xero, book a 30 minute discovery call on my site or send me a message.

https://numberkrunchers.com.au/book-an-appointment/

26/08/2026

🍽️ I’d rather see a venue get more from the customers already walking in than spend all week trying to find another hundred people.

This is why average customer spend matters. If you know your break-even point, you can start making better decisions around the customers you already have in the venue. A second coffee, a side, dessert, a special, the right wine, or simply making sure the team knows what to recommend can make a real difference.

💰 The customer gets a better experience, the team understands what they are working towards, and the business has a better chance of covering wages, food costs, rent, suppliers and all the other bills that need to be paid.

I really liked Sharron’s take on this because she checks the numbers, talks to the team, and understands that the kitchen and front of house both play a part.

A strong average spend does not happen by accident.

I help cafe and restaurant owners understand their break-even point, average customer spend, menu performance, wages and cash flow, then turn those numbers into practical decisions for the venue.

If you want to know what your customers need to spend for the business to work properly, book a free 30 minute discovery call on my website or send me a message.

https://numberkrunchers.com.au/

🍽️ The life of a hospitality business owner has a lot more variables than you’d expect.The roster that looked fine on Mo...
24/08/2026

🍽️ The life of a hospitality business owner has a lot more variables than you’d expect.

The roster that looked fine on Monday falls apart by Friday.

Weather changes foot traffic.

Licensing rules affect what your venue can do.

Customers change spending habits.

I work with people just like you to lighten the load, and remind you that you’re not the problem.

If you run a hospitality business and want someone to help you understand the numbers behind the pressure, book a free discovery call on my site or message me here.

https://numberkrunchers.com.au/book-an-appointment/

🙋🏻 You shouldn’t have to pretend everything’s fine in a meeting about your finances.Hospitality business owners often co...
23/08/2026

🙋🏻 You shouldn’t have to pretend everything’s fine in a meeting about your finances.

Hospitality business owners often come to me with more than a bookkeeping problem.

Wages are worrying them, money for debt repayments has been spent elsewhere, a popular menu item isn’t making profit.

These conversations need trust. Trust comes from an advisor who explains things clearly, asks useful questions, and understands the pressure of running a cafe or restaurant.

I’ve spent more than 35 years in accounting, and I have also been a director of an award-winning restaurant. I understand the numbers, and the hospitality industry.

If you run a business and want financial support from someone who understands hospitality, book a free 30 minute discovery call on my website or send me a message.
https://numberkrunchers.com.au/book-an-appointment/

22/08/2026

🪄 “Come out, come out, wherever you are.”

It’s not that you’re not making profit, you’re just not putting it in the right place.

When your money all sits in one bank account, it’s hard to see what’s available, what’s committed to, and what should be saved up.

That’s why we help hospitality owners find where the money is going, separate it properly, and build a clearer plan for profit.

If your cafe or restaurant profit feels like it’s hiding somewhere in Oz, book a free discovery call on my site or send me a message.

Come Out, Come Out… by Billie Burke & The Munchkins from Wizard of Oz (1939)

Address

Zenith Court
Blackstone Heights, TAS
7250

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+61408594142

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