For finance teams, operations leads and their advisors
How hospitality, food and agriculture businesses use azta
Rate splits, tourist taxes, farm schemes, food rules and seasonal staff, researched before you set the price.
Tax · Finance team
Dine-in or takeaway: setting the VAT rate for every menu item, country by country
A till rate sheet per country, with the rule behind each split
Tax · Finance team
Room and breakfast at one price: splitting the package for VAT in Austria and Germany
An allocation note showing the VAT treatment of each element, per hotel
Tax · Finance team
Tourist tax at each property: who collects it, from whom, and what to keep on file
A desk guide to tourist tax collection, exemptions and records per property
Tax · Tax advisor
Package tours and the margin scheme: a memo on what falls inside and what does not
A memo on the margin scheme: scope, margin, place of supply and the in-house elements
Tax · Tax advisor
Farmers’ flat-rate VAT scheme: a note on staying in or opting out
A client note on the flat-rate scheme: whether it applies, what it means and the case for opting out
Tax · Tax advisor
Farm subsidies and income tax: when each payment is taxed, and how
A note on the income tax treatment of each subsidy, for the year-end file
Legal · Operations lead
A label proof before print: checking the mandatory food information line by line
A checklist of the mandatory particulars: present, missing or to fix
Legal · Legal counsel
Taking a franchise agreement across the border: a clause-by-clause review
A review memo: clauses that hold, clauses to change and the reasons
HR & employment · Finance team
Card tips and service charges: the tax and payroll treatment, written into the policy
A tips policy with the tax, payroll and VAT treatment of each flow
HR & employment · HR lead
Hiring seasonal workers from outside the EU: permits and contracts for the harvest
An HR note on permit routes, stay limits and contract terms per country
HR & employment · Operations lead
Split shifts and late closes: checking a kitchen rota against the rest-period rules
A rota check note with the rest and break rules and the shifts to change
Environment, health & safety · Operations lead
Opening a new kitchen: the statutory food hygiene and HACCP duties, listed
An internal list of statutory food hygiene duties, before opening and in operation
Book a demo
Your team’s version of these.
Bring the questions your team handles every week. We show how azta researches them and drafts the document, on your own examples.
- 1
Bring a real question
One from this week, with the facts you would give a colleague.
- 2
We run it in azta with you
You watch the research and open the citations against the provision.
- 3
You see the draft it produces
Then we plan a trial with your team, if it fits your work.
- Client data is never used for training
- Data stays in the EU/EEA
- Shared workspaces, templates and SSO on Enterprise
Rather try it on your own first? Five questions a month are free, no card.
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