Mike discusses how to achieve greater success by digging into the details of your business and creating a system that employees can follow.
Simple Food Costing Tool is like a heart monitor for your business. Sometimes you’re not aware of issues until it’s too late.
What do the chains know that you need to know? They know that their menu is their marketing plan. They know that their menu prices align with their cost to produce a profit.
You wouldn’t get on a plane if your weren’t comfortable that the pilot budgeted the amount of fuel needed for the trip. You wouldn’t enter into a long term lease in a strip mall for ten years
Question: I need a loan to purchase equipment and for cost to be incurred for leasehold improvements at a new location for my restaurant.
Question: How do I ensure my sales figures per my point of sale make it to the bank? Answer: It’s called internal control.
Question: Every restaurateur hides some cash from operations so why is my CPA so shocked when he learns this side of my business?
I recently was engaged to represent a restaurant owner against the Internal Revenue Service who operates five restaurants each in a separate S Corporation
Question: My current accountant just does not give me restaurant advice and I feel I am missing out on something. Without hurting his feelings how do I get a second opinion?
Question: Can I mandate a fee passed on to my customers to account for excessive credit card fees?