A Simple EOFY Checklist for
Hospitality Businesses
I know the end of financial year can feel like one more thing on an already very full plate.
For so many small business owners in cafés, restaurants and hospitality, this time of year is not about perfect spreadsheets or having everything beautifully organised. Most of us are just trying to keep up with the day-to-day, look after our teams, manage rising costs and still find time to actually run the business.
So this is not meant to be an overwhelming list. It is simply a reminder of a few key things worth checking before we step into the new financial year.
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Check the new wage rates
From the first full pay period on or after 1 July 2026, minimum wages are increasing.
The new National Minimum Wage is $26.44 per hour or $1,004.90 per week, and minimum award wages are increasing by 4.75%.
For hospitality businesses, this may affect staff covered by hospitality, restaurant, fast food or other relevant awards.
Make sure you:
- Update your payroll system.
- Check the correct award and classification for each team member.
- Review casual rates, junior rates, penalty rates and allowances.
- Check salaried team members are still better off overall.
Fair Work’s Pay and Conditions Tool is a good place to check the right rates.
-
Get ready for Payday Super
From 1 July 2026, employers will need to pay superannuation on each payday, instead of quarterly.
For small hospitality businesses, this is a big cash flow change and something worth planning for now.
It may be a good time to:
- Speak to your bookkeeper, accountant or payroll provider.
- Check your payroll software is ready.
- Make sure staff super details are correct.
- Plan your cash flow so super is available each pay run.
It is much better to get your head around it now than to be caught short later.
-
Review your main costs
Before you get too deep into the new financial year, take a simple look at where your money is going.
Check:
- Food and beverage costs
- Wages
- Rent
- Utilities
- Insurance
- Subscriptions and software
- Delivery platform fees
- Supplier increases
You do not need to fix everything at once. Even finding one or two areas to tighten can make a real difference.
-
Look at your menu pricing
With wages, super and supplier costs continuing to rise, it may be time to review your menu.
Ask yourself:
- Are our best-selling items actually profitable?
- Have supplier costs changed?
- Are portion sizes still working?
- Are we charging enough for the labour involved?
- Are there items that no longer make sense?
I know price increases are never easy, especially when customers are also feeling the pinch. But small, thoughtful changes can help protect your business and your team.
-
Get your paperwork together
This is the part no one loves, but future you will be grateful.
Start gathering:
- Supplier invoices
- Payroll records
- Super payments
- BAS records
- Bank statements
- Insurance documents
- Lease information
- Equipment purchases
- Receipts for business expenses
- Stocktake figures, if relevant
Send what you can to your accountant or bookkeeper early, rather than leaving it all to the last minute.
-
Check your team records
Hospitality teams move quickly, so it is worth checking that the basics are up to date.
Review:
- Staff details
- Contracts
- Pay rates
- Leave balances
- Emergency contacts
- Visa or work-rights information where relevant
- Training records
It is also a good time to make sure your managers understand any wage or payroll changes from 1 July.
-
Do a simple systems clean-up
Most businesses have at least a few things they are paying for but not really using.
Check your:
- POS system
- Payroll system
- Rostering software
- Booking platforms
- Marketing tools
- Delivery platforms
- Subscriptions
- Website and domain costs
Cancel what you do not need and make sure the systems you keep are actually making life easier, not harder.
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Take a moment to look after yourself too
EOFY is not just about the business.
So many hospitality owners, managers and leaders are carrying a lot right now. Rising costs, staffing pressure, changing customer habits, compliance, family, cash flow and the constant pressure to make decisions can really take its toll.
If you are feeling overwhelmed, please know you are not alone.
The Burnt Chef Project offers mental health support and resources specifically for people in hospitality. Whether you need someone to talk to, tools for your team, or just a reminder that what you are feeling is valid, their support is there.
Sometimes the strongest thing you can do is ask for help.
Before rushing into the next financial year, ask yourself:
- What felt hardest this year?
- What do I need more support with?
- What can I simplify?
- What do I need to stop carrying alone?
A stronger business starts with a supported leader.
Final thought
EOFY does not have to be perfect.
It just needs to be practical.
Start with the essentials: wages, super, cash flow, paperwork and the main costs in your business.
Small steps now can make the new financial year feel a little less overwhelming.
And please remember, you do not have to do any of this alone.
WCR exists to support, connect and elevate women across hospitality.
This checklist is general information only. Please speak with your accountant, bookkeeper, HR advisor or Fair Work for advice specific to your business.