Rules of Thumb For Your Restaurant's Economics
by Jim Laube
One size does not fit all in the restaurant business; however, there are some useful "rules of thumb" that can give you an idea of how your numbers compare with the rest of the industry. Some of these rules are derived by experience and some through surveys and other research. . . . more >>
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Preventing Restaurant Workplace Hazards
by David Denney, Esq.
Operators have a responsibility to train staff to watch out for and address potential injury-causing hazards before injuries occur. This article looks at some common (and some uncommon) workplace injuries, discusses workers' compensation insurance and suggests how to put in place a safety training program in-house. . . . more >>
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When and How to Reconcept Your Restaurant
by Phyllis Ann Marshall
"Reconcepting" literally means discarding the old business model and creating an entirely new one, starting with a new name, a new image, a new style and a new business plan. It is a serious and complete top-to-bottom change. In this article, we discuss when and how to do it. . . . more >>
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Social Media for Independent Operators
by Patricia Luebke
Online social media is really only something that young people use as a vehicle of networking to the outside world, right? Well, "twittering" is not just for the young, and it's quickly being exploited by restaurants that serve all segments of the population. But, before you jump in feet first, take some time to educate yourself on how this works. . . . more >>
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How to Choose the Right Cleaning Contractor for Your Restaurant
by Howard Reill
Finding the best cleaning contractor for your restaurant has long-term economic and safety considerations that might be overlooked by the new restaurateur. This article will guide you through the evaluation process to match your operation's cleaning requirements with the company's expertise. . . . more >>
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Enlighten Your Lighting Design
by Dawn Arcieri
Illumination plays several very important roles in the design of a restaurant. In the kitchen, illumination must enhance the staff's ability to work safely and maintain sanitary conditions. Getting advice from a lighting expert can help you avoid making the kinds of missteps that waste valuable time and money. . . . more >>
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Avoid an Audit: Proper Tip Reporting and Tip Pooling
by Douglas H. Duerr, Esq.
In order to avoid tip reporting ever becoming a gray area in their restaurant, owners should consider instituting an employee training program that covers tax reporting and the dire importance of tipped employees to responsibly report all their tips. Nobody wants to receive an audit or have any issues with the IRS, so learn how to be proactive in avoiding tip reporting pitfalls. . . . more >>
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How to Account for Discounts and Comps
by Jim Laube
Discounts and comps presented, at one point, almost an insignificant portion of a restaurant's gross sales. In today's world, however, with competition for business at an all-time high, these transactions are no longer a blip on the radar; they must be accounted for. The question is, How do you properly account for discounts and comps, and avoid a losing deal? Fact is, the method used can make a significant difference. . . . more >>
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How to Manage Your Restaurants Critical Numbers and Avoid Financial Loose Ends
by Chirs Tripoli and Jim Laube
Too many owner/operators are not tracking sales accurately, not posting costs by category correctly, and/or vewing a cash balance at the end of the month as profit. In this article, the authors discuss how to setup and interpret your financial reports to help you identify how your restaurant is really performing. . . . more >>
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A Review of Truth-in-Menu and Menu Labeling Laws
by David T. Denney, Esq
This article addresses traditional "Truth in Menu" issues, and the recent movement for menu labeling and trans fat bans at the local, state and national levels. It provides a concise overview into the myriad regulations that govern restaurant menus and how these legal trends might affect independent operators in the future. . . . more >>
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Dealing With Sales and Ad Valorem Taxes, State and Local
by Peter Stathopoulos, Esq.
Sales and ad valorem (i.e., property) taxes can be a potential pitfall for restaurants and their owners due to the complexity of the law and lack of uniformity from state to state, let alone county to county. Here's some background on these obligations, and how to steer clear of trouble with the tax authorities. . . . more >>
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