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Accounting for you as
Gastronomy

Discover a new dimension in accounting with Seewara, customised for you as a Gastronomy with mandatory accounting – without do-it-yourself software and without sole dependence on artificial intelligence.

The good news for you

As a freelancer without a business, you are exempt from the obligation to keep double-entry accounts under the Income Tax Act (EStG), regardless of turnover and profit. The principle of so-called simple bookkeeping applies to you.

Seewara is the best choice for you to have your bookkeeping done by professionals. Find out more about your field of activity and industry here.

Basic knowledge
Gastronomy
Occupational groups

What you should know

Simple bookkeeping for businesses and the self-employed

Do you understand your accounting requirements? With Seewara, we offer a simple, transparent solution for businesses and the self-employed who want to keep track of their finances.

Who counts as a commercial enterprise?
Commercial enterprises include all companies that do not fall under the category of freelancers according to §18 EStG. This includes, for example, all commercial activities that are not exempt from the accounting obligation by law. Typical commercial enterprises are, for example, trading companies, craft businesses or limited liability companies (e.g. GmbH) that are either voluntarily or legally entered in the commercial register.

Limits for simple bookkeeping
Certain limits apply to commercial enterprises that are not required to keep accounts:

  • Turnover limit: 800,000 euros
  • Profit limit: 80,000 euros
    If your business does not exceed these limits, you can use the simplified income statement (EÜR) instead of complex double-entry bookkeeping.

Self-employed persons according to Section 18 EStG
Self-employed persons who work in one of the catalogue professions are also affected by special regulations. The catalogue professions include, among others:

  • Artistic activities
  • Scientific activities
  • Teaching and writing activities
  • Educational activities
    These professions are mentioned in the exhaustive list of §18 EStG and are considered to be self-employed regardless of the level of income.

Less bureaucracy, more freedom
Whether you are a tradesperson or self-employed – with our simple accounting solution, you can keep track of everything and save yourself unnecessary bureaucracy. Get in touch with us to customise your bookkeeping to your needs!

What do you actually do as a Gastronomy?

A caterer is a person who works in the catering industry and is responsible for various aspects of the food and beverage industry. The duties and responsibilities of a caterer can vary depending on the type of business (e.g. restaurant, café, hotel, catering), but typically include

  1. Operations management: Restaurateurs are often responsible for the overall management of the business, including the planning, organisation and supervision of all operational processes.
  2. Menu planning: They design and update menus, taking into account seasonal ingredients and culinary trends to offer guests varied and appealing dishes.
  3. Quality control: Caterers ensure that food and beverages meet the standards of the establishment in terms of quality, presentation and flavour.
  4. Staff management: They are responsible for recruiting, training and managing staff, including chefs, waiters and cleaners, to ensure smooth operations.
  5. Financial management: Catering professionals manage the finances of the business, including budgeting, cost control and accounting to ensure profitability.
  6. Customer service: Catering professionals place a high value on guest satisfaction and ensuring that guests have a positive experience at the establishment. They are often directly involved in customer service.
  7. Marketing and advertising: They develop marketing strategies to publicise the business and attract new customers, including the use of social media, events and special promotions.
  8. Purchasing and inventory management: Caterers are responsible for purchasing food, beverages and other supplies and monitoring stock levels to ensure that sufficient supplies are always on hand.
  9. Compliance with regulations: They must ensure that all legal regulations are complied with, especially in terms of hygiene, food safety and occupational health and safety.
  10. Innovation and trends: Restaurateurs keep up to date with current trends in the catering industry in order to integrate new ideas into the business and remain competitive.

Overall, a restaurateur plays a central role in creating and maintaining a successful catering operation by designing culinary experiences for guests while ensuring operational efficiency and profitability.

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For better readability, we use the generic masculine.
The personal designations used throughout our range of products and services refer to all genders unless otherwise indicated.
For better readability, we use the generic masculine. The personal designations used throughout our range of products and services refer to all genders unless otherwise indicated.