Why the accounting is different here
Hospitality is a mix of high fixed costs, perishable stock (food, beverages, room-nights) and heavy staff. Small pricing and rostering decisions swing the whole result — and tourism operators earning in USD have specific ZIMRA and RBZ obligations.
- Food and beverage cost % out of control
- Rostering vs occupancy — over- or under-staffed
- Tips and service charges — PAYE treatment
- USD earnings and RBZ retention rules
- Split VAT on accommodation, food and drinks
- ZTA — tourism operator licence and levy
- ZIMRA — VAT, tourism levy, PAYE
- Local authority — health and liquor licences
- NSSA — hospitality worker cover
How we help
Departmental P&L (rooms, F&B, bar, events)
Cost of sales tracking on food and beverages
Rostering and labour cost analysis vs occupancy
Tourism levy and VAT return preparation
Forex earnings compliance and retention
KPIs we track
Playbook modules that matter most
A real example
A boutique lodge was full most weekends but barely breaking even. Food cost was running at 46% and no one had noticed the bar was quietly loss-making.
Monthly departmental accounts brought food cost down to 32% through supplier changes and portion control, and a repriced bar menu turned it profitable. Owner drawings resumed within a quarter.