What we offer
Three services, each built for how venues work
Daily takings, wages and tips, and menu margins. Each one focused, clearly priced, and shaped around the specific demands of running a café, restaurant, or small venue.
Back to homeHow it works
Use one, two, or all three
None of these services require the others. A café that just needs daily takings recorded can start there. A restaurant wanting a one-off look at its menu margins can do exactly that. If all three are useful, they work well together — but there's no obligation to bundle.
The prices below are the real prices. No hidden setup fees, no tiered access, no minimum contract lengths buried in the terms.
Service 01
Daily Takings & Bookkeeping
$240 / month
Tidy recording of daily sales, card and cash takings, and supplier costs — so your books reflect each trading day without adding admin between services. Suited to cafes, restaurants, and small venues that want clear records without the overhead.
Daily reconciliation of cash and card takings
Supplier invoice recording and categorisation
Weekly and period summary reports in plain language
Clean, organised records available for your accountant at year-end
Service 02
Wages, Tips & Rota Costing
$9 / employee / month
Careful handling of wages, tips, and service charges, with simple reporting on labor cost as a share of sales. Designed for venues that want to manage staffing costs fairly and with clarity — without the compliance uncertainty that comes with informal arrangements.
Wages and service charge recording each pay period
Tips and tronc arrangements documented clearly
Labor cost as a percentage of sales reported each period
Rota costing overview to support staffing decisions
Service 03
Menu & Margin Review
$520 one-off
Periodic review — not a recurring subscription
A plain look at the cost and margin behind your dishes and drinks, helping you understand which items truly contribute to the venue. Findings are presented supportively — the menu decisions stay with you and your chef.
Cost and margin calculated for each dish and drink category
Plain-language summary of findings — no spreadsheet expertise required
Highlights which items contribute most — and which may be worth reconsidering
All decisions remain with you — the review informs, not directs
At a glance
Services and pricing side by side
Everything laid out plainly, so there's nothing to puzzle over.
Service
Price
Type
Prices shown in USD. No setup fees. No long-term contracts required.
Good to know
A few things people often ask
Do I need to take all three services?
Not at all. Each service stands on its own. You might start with daily takings and add wages later as you grow — or use the menu review once every year or two as a standalone exercise. There's no requirement to bundle.
How does the wages service scale with staff numbers?
At $9 per employee per month, a team of eight costs $72 a month. A team of fifteen is $135. It scales directly with your headcount, so you only pay for what you actually have. Seasonal variations are handled the same way.
How often should we do a menu review?
This varies by venue. Some find it useful annually — particularly after ingredient price changes or a menu refresh. Others do it every couple of years, or when something feels off about their margins. We'll give you an honest view when you ask.
Does taking on Counterly mean replacing my accountant?
No. Counterly handles your in-year operational finance — the daily figures, wages, and margins that matter throughout the trading year. Your accountant handles year-end compliance and tax work. The two complement each other, and your accountant will typically find our records make their job easier.
Next step
Not sure which service fits your venue?
Get in touch and we'll have a straightforward conversation. A few minutes is usually enough to work out what would actually be useful for where you are right now.