When you sign your restaurant lease you are agreeing to pay hundreds of thousands of dollars in rent! This process cannot be taken lightly warns Dale...
By taking the concept of accrual into account, you can produce a monthly Profit and Loss Statement that is infinitely more accurate, especially as it relates to your payroll costs.
Why Every Restaurant Owner Needs an Exit PlanJun 17, 2010
When it comes to transitioning from a business, if you fail to plan, you plan to fail. Whether you’ve just started out, are already running a prosperous eatery, or are struggling to get by, an exit plan is a must.
Conducting a Financial AnalysisJun 9, 2010
There are a number of factors to consider when determining the value of a restaurant you may wish to purchase. This column covers the financial analysis, another important area to investigate before making the decision to buy a business.
10 Steps to Prepping Your Restaurant for Franchising May 15, 2010
While most businesses can be franchised, the key question is, should they be franchised? Before franchising your business, consider taking the following steps to prepare your restaurant concept for expansion into new markets.
Is it Time for an Operating Cost Audit? Tenants Unite!May 9, 2010
When was the last time you challenged a landlord or property manager about the Operating Expenses or Common Area Maintenance (CAM) charges? Probably not recently or never, right? Dale tells you why you have to...
2010 Restaurant Industry StudyMay 5, 2010
Americans are dining out more, but still keeping a tight grip on their wallets; restaurants also expected to be pressured by rising commodity costs and still-damaged balance sheets. Read for more interesting findings...
4 Tips to Site Selection for Restaurant TenantsMar 17, 2010
"A good restaurant in a poor location will become a poor business," says Dale. He shares some relevant tips to help you get it right.
As if the restaurant business was not hard enough, complying with IRS tip reporting rules is one of the most critical and important tasks facing restaurant owners! This is truer today than a decade ago as the IRS is accelerating its efforts to capture previously lost revenue in the form of income and FICA (Social Security & Medicare) tax. As a restaurant owner you should therefore be aware of your responsibilities regarding the reporting of your employee’s tips. The bottom line is this...
Restaurants Super-sizing Profits by BarteringNov 6, 2009
Conserving cash is always a smart idea. Karen shares how bartering meals in exchange for products and service can help conserve cash and help boost a restaurant's bottom line.
Four Ways To Make Sure Your POS System Isn't Just An Expensive Cash RegisterOct 6, 2009
A common problem among restaurant owners is that they buy an expensive system, but then don't use any of the time-saving and valuable reporting features. David shares tips on how to avoid having your POS just be an expensive cash register.
Does Leasing a Vehicle Make "Cents"?Jul 29, 2009
In some cases -- but not all -- leasing offers a number of advantages over buying, including tax advantages. Ron lays out the pros and cons.
10 Tax Tips for the Hospitality IndustryJan 22, 2009
With 2009 ushering several new tax changes, companies in the hospitality industry should keep in mind these 10 tax tips to make sure they're maximizing tax savings and protecting themselves from tax issues arising from changes in business. Is Your Restaurant Paying Unneeded Credit Card Processing Fees? -- Part IIIOct 27, 2008
