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Handling Pre-Opening Costs for New Restaurant Locations: What Owners Need to Know Before Opening Day
Opening a new restaurant location doesn’t feel like running a restaurant. It feels more like holding your breath underwater and hoping you counted right. The money moves fast, the calendar lies to you, and nothing you’re spending on feels like it’ll pay you back anytime soon. That’s why Handling Pre-Opening Costs for New Restaurant Locations trips up even seasoned owners. You’ve run kitchens. You’ve made payroll. You know food cost math cold. But this phase? It’s a different animal. And honestly, it messes with your head a little. Why this money feels heavier than regular spending Here’s the thing. During normal operations, expenses and sales are linked in your brain. You order produce, you serve guests, money comes in. Simple rhythm. Before opening, that rhythm is gone. You’re paying contractors who never see a Saturday night rush. You’re training staff
Recent Scale CPA Articles
Private Events Profitability Framework for Restaurants and Breweries: Boost Revenue and Margins
Turning Empty Tables Into Opportunity You know those slow weekday nights when your dining room looks like it’s straight out of a ghost story? Most restaurateurs shrug it off, focusing only on peak hours. But here’s the thing: private events are often one of the most underutilized revenue engines for restaurants and breweries. The tricky part? Many operators just “wing it.” They guess at pricing, staffing, and menu planning—and the
Economic Nexus and Sales Tax for Restaurants with Online Ordering: What Growing Operators Miss
When Online Ordering Turns Your Restaurant Into a Multi-State Business At some point, online ordering stops feeling like a bonus and starts feeling normal. Orders come in through Toast. Delivery apps ping nonstop. Maybe you sell bottled sauces or merch on Shopify. Revenue shows up from places you’ve never set foot in—and honestly, it feels like a win. Then a letter arrives from a state you don’t operate in. That
Restaurant-Level P&L Optimization for Multi-Unit Operators: Finding Profit Store by Store
When a Second Location Changes the Math Once you open a second—or third—location, something shifts. The food still sizzles. Guests still complain about parking. Servers still hustle through a Friday rush like they always have. From the outside, the operation looks familiar. Comfortably familiar. But the numbers? They stop behaving the way you expect. Sales might climb faster than before, yet cash feels tighter. Labor percentages look fine on paper,