Recent Articles in Finance & Accounting

Member Content Meal Credits
Jul 9, 2012
Find out how to take advantage of the meal credit with this short tip.
Member Content Q&A: Changing to a Tip Sharing Pool
Jun 7, 2012
Member Content How to Keep Your Restaurant From Tanking
Apr 17, 2012
Q&A with Anand Gala on spotting and addressing the warning signs of a restaurant in trouble.
Member Content Q&A: Controlling Food Costs
Mar 8, 2012
Member Content How to Choose the right POS Technology for Your Restaurant
Feb 13, 2012

The questions to ask along the way when selecting the POS system for your restaurant.
Member Content Business Plan a Must for New and Existing Restaurants
Jan 12, 2012
A well-developed business plan helps you control your future.  You can set forth a plan instead of simply reacting to changes in your business.  It also minimizes the risk of failure.
Member Content How Four Overlooked Numbers Cost You Money
Jan 11, 2012

How to look deeper into the Cost of Goods Sold calculations and take back control of your checking account and improve the bottom line.
Member Content Five Reasons Why Most New Restaurants Fail
Dec 20, 2011

The number of new restaurants that fail within their first year varies depending on who you ask.  Paula shares some of the top reasons why most restaurants fail, so that you can avoid these pitfalls with your own business.
Member Content Accounting for Sales Incentives Used in the Restaurant Industry
Dec 9, 2011
Accounting for incentives can be confusing and differs according to the type of incentive that is used. Bob walks you through the many differences that exist for your restaurant.
Member Content QuickBooks...How to Get Up and Running Using QuickBooks to Manage Your Restaurants Finances
Dec 8, 2011

QuickBooks is inexpensive, powerful enough to handle every financial task that you will face, exceptionally easy to use, well known to your accountant.  John sings the praises of Quickbooks and gives a full overview of how and why to get started.
Member Content The Right Time to Franchise: How to know when and why to make the leap
Dec 8, 2011
Ozzie talks about how to know when and why to make the leap and turn your restaurant into a successful franchise.
Member Content Would You Like Greater Profits?
Oct 28, 2011
Understanding and using the principles of menu engineering can squeeze out hard-earned profits.
Member Content The Pros & Cons of Restaurant Financing
Sep 30, 2011
Join me as I talk with Faye Fisher about restaurant financing and the options that restaurants have in today's economic marketplace.
Member Content Top-Ten Reasons Why Restaurants Fail: #1 Undercapitalization
Sep 29, 2011

People often argue about what the most daunting task of opening a new restaurant is. Some say it's finding the right location, developing the right menu, and hiring the best servers. And while all of these are very important to any restaurant's success, they still play second fiddle to being fully funded.
Member Content Q&A: Strategies & Tips for Managing Costs
Sep 27, 2011
Member Content A Percentage Here and a Percentage There Can Double Profits
Aug 15, 2011
A restaurant whose gross sales are $3,000,000 with a net profit after operating expenses of $150,000 can double their profits by cutting costs by single digit percentages! Sandy & Derek look at the importance of squeezing out those cost savings.
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