Supper Club and Pop-Up Dinner Bookkeeping: Why Sold-Out Seats Can Still Lose Money
Pop-up dinner tickets are deferred revenue until the meal is served — book them as a liability, cost each event per cover, and never spend the float early.
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Catering
Bookkeeping, grocery COGS, job costing, and tax rules for personal chefs, private caterers, and food-service sole proprietors
Azerbaijan's 7-Year Tax Holiday Is Over: What the New Progressive Income Tax and 6% POS Rate Mean for Your Small Business
Azerbaijan's 0% payroll holiday ended January 1, 2026: private-sector wages now face 3–14% progressive tax, while caterers pay 6% on card sales.
Low and Slow Is Expensive: How Barbecue Restaurants Cost Wood, Shrinkage, and 14-Hour Cooks Into Every Plate
A 15-lb brisket at $5/lb costs $9.38 per servable pound after trim and shrinkage — cost wood, fuel, and overnight labor into every plate or watch margin burn.
Mobile Coffee Cart Bookkeeping: Catering Contracts, Event Minimums, and Per-Drink Costing
A $5.50 latte costs $0.95–$1.40 to pour, but event fees, commissary rent, and unpaid setup eat the margin — cost every drink and set a contract minimum.
Ireland's 9% VAT Rate Is Live: What Restaurants, Cafés, and Hairdressers Should Update in Their Books
Since 1 July 2026 food, catering, and hairdressing in Ireland are taxed at 9% VAT instead of 13.5% — worth about €3.63 per €100 of sales if prices hold. Alcohol stays at 23% and accommodation at 13.5%, so this guide covers the pricing decision, till and tax-code updates, deposits that straddle the change, and how to split mixed bills correctly.
Micro-Wedding Packages That Still Make Money: A Pricing and Bookkeeping Guide for Event Vendors
How wedding photographers, caterers, and planners can price sub-50-guest micro-weddings profitably — a contribution-margin floor formula that separates fixed event costs from per-guest costs, package structures with explicit minimums and add-ons, and bookkeeping that keeps deposits, earned revenue, sales tax, and direct costs visible per booking.
Personal Chef and Private Catering Bookkeeping: Grocery COGS, the Home-Kitchen Deduction, and Per-Client Profitability
How personal chefs and private caterers separate client grocery COGS from household spending, claim the home-kitchen deduction under the exclusive-use test, and job-cost every booking — with target food-cost ranges of 28–38% for weekly meal prep and 25–35% for private dinners.