Accounting Considerations for Cloud Kitchens and Ghost Kitchens: What Restaurant Owners Need to Know
Running a restaurant without a dining room sounds like freedom. No tables to flip. No front-of-house drama. Just food, speed, and delivery apps humming in the background. And honestly, that part is simpler. But when it comes to the books, things get a little weird—fast. Accounting considerations for cloud kitchens and ghost kitchens don’t always […]
Tracking Marketing ROI for Restaurant Loyalty Programs: How Restaurant Owners Know What’s Working
The Loyalty Program Problem No One Likes to Admit Loyalty programs feel comforting. Guests earn points, phones buzz with rewards, and Friday night looks busy. Honestly, it feels like success. A full dining room reassures you that something is working. But here’s the quiet question many restaurant owners avoid: is the program actually paying for […]
Sales Mix Analysis for Multi-Channel F&B Operators: How Restaurants Find Real Profit
Sales Mix Analysis for Multi-Channel F&B Operators: What Your Numbers Are Trying to Tell You Running a restaurant used to mean worrying about the dining room. Now? It’s the dining room, the app, the third-party tablet screaming for attention, and the pickup shelf that somehow never looks neat. You know what? That complexity isn’t just […]
Managing Beverage Cost Variance in Craft Cocktail Programs: A Practical Guide for Restaurant Owners
When the Numbers Don’t Match the Pour You look at last month’s P&L, then at your bar on a Friday night. The place is buzzing. Cocktails are flying. Guests are happy. So why does the beverage margin feel… off? That disconnect is common, especially in craft-driven programs where creativity runs the show. Managing Beverage Cost […]
Accounting for Kitchen Buildouts and Leasehold Improvements: A Practical Guide for Restaurant Owners
The Real Cost of Building a Kitchen Opening a restaurant is electric. The smells of fresh paint, the hum of new equipment, the clatter of contractors arguing over outlet placement. It feels like progress. But once the dust settles and invoices stack up, reality creeps in. All that money didn’t just disappear—it landed somewhere in […]
Handling Multi-State Payroll for Restaurant Groups: A Practical Guide for Growing Operators
When One Kitchen Turns Into Five Growth feels good. A second location opens. Then a third. Maybe one’s across the border because rent’s cheaper or foot traffic’s better. That’s when the emails start piling up. Different withholding rates. New labor posters. A payroll notice that doesn’t quite make sense. This is where Handling Multi-State Payroll […]
Best Practices for Month-End Close in Restaurant Accounting: A Complete Guide
The Month-End Close: Making It Work for Your Restaurant Business Running a restaurant is no small feat. Between managing the front of house, ensuring food quality, and keeping your team motivated, it’s easy to overlook some of the back-end tasks that ensure your financial health. But here’s the thing—you need a smooth month-end close process […]
Title: Managing Cash Flow in Seasonal or Tourism-Driven Restaurants: Strategies for Stability
Why Cash Flow Feels Like a Rollercoaster If you’ve ever run a restaurant in a tourist hotspot, you know exactly what it feels like when cash flow swings wildly. Summer crowds can turn a quiet kitchen into a bustling haven of clinking glasses and full tables. But come winter, when the tourists disappear, the same […]
Tax Implications of Service Charges vs. Tips in Restaurants: What Owners Need to Know
When a Small Line on the Receipt Changes Everything If you’ve ever sat across from your bookkeeper, staring at a POS report that looks more like an encrypted puzzle than a sales summary, you’re not alone. Plenty of restaurant owners get tripped up by that tiny line on the receipt—whether it’s something a guest willingly […]
Keeping an Eye on Margins Without Losing Your Mind: How Connected Systems Change the Game
Running a restaurant has always felt a little like trying to keep a pot from boiling over while juggling five other pans. Margins move constantly, inventory behaves like it has a mind of its own, and one busy Friday can wipe out a whole week’s worth of careful planning. So it’s not surprising that many […]