Restaurant bookkeeping that keeps pace with service.
Roger runs the back end for Australian restaurants, payroll, supplier payments, reconciliation, a weekly P&L and BAS. Flat-priced from $499 a month, free historic clean-up.
Your restaurant's numbers, weekly
Restaurants live and die on two lines: wages and food cost. When you only see them monthly, or quarterly, every drift becomes expensive before it becomes visible. A supplier lifts prices, a roster runs heavy, and by the time the accountant mentions it, the quarter's gone.
Roger works on a weekly rhythm built for restaurants. Every week, you get:
- Payroll: award-aware wages, STP and super for kitchen, floor and bar, run weekly.
- Accounts payable: meat, seafood, produce and beverage invoices captured, coded and paid in one weekly run.
- Reconciliation: bank reconciled and invoices uploaded weekly, so your books match reality.
- Weekly P&L: sales, wage %, food cost and net profit on one page, every week.
- BAS lodgement: monthly IAS and quarterly BAS lodged by a registered tax agent.
Annual tax returns are available as a package when you're ready, same team, same books, no handover.
Run by an ex-operator
Roger was founded by Amit Tewari, who started Soul Burger and ran venues for years. We only work with hospitality, so we know why Tuesday's delivery price matters, what award rates do to a weekend roster, and what a 3% net margin feels like.
We're a registered tax agent with professional indemnity insurance, and we handle the entire switch from your current bookkeeper or accountant.
Restaurant questions, answered
How much does restaurant bookkeeping cost?
From $499 a month, flat, sized to your restaurant. Free historic clean-up, month to month, price-beat guarantee.
How do supplier invoices work?
You forward invoices to a dedicated email address. We capture, code and file them, then queue one weekly payment run for your approval, one click and every supplier is paid.
Will I actually see weekly profit?
Yes. Every week you get a one-page P&L: sales, wage percentage, food cost and net profit, while you can still change the roster or the menu, not three weeks after month-end.
Historic clean-up, on the house.
Tell us about your venue. We'll reply within one business day with a flat price, and clean up your file before we start, free. Then judge us on the books.
Prefer email? enquiries@getroger.com.au