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Managing Restaurant Royalty and Marketing Fund Obligations: A Practical Guide for Owners
When the Franchise Fees Start Talking Back Managing Restaurant Royalty and Marketing Fund Obligations (Franchise) sounds clean and orderly when you’re reviewing the franchise disclosure document with a cup of coffee. Then you open the doors. Sales start flowing, guests line up, and suddenly those percentages feel very real. Royalties skim the top. Marketing contributions show up like clockwork. And you’re left asking a quiet question: Why does the cash balance feel tighter, even on good weeks? Here’s the thing—these fees aren’t just expenses. They’re signals. If you listen closely, they tell you a lot about how your restaurant is actually performing. Royalties: The Cost of the Name on the Door Royalties are usually simple on paper: a percentage of gross sales. No deductions. No mercy. Busy month? Higher fee. Slow month? Still owed. That structure can mess with your
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Beverage Inventory Management for Breweries and Taprooms: Where Profits Quietly Slip
When the Taps Are Flowing but the Numbers Aren’t If you’ve ever closed up a taproom after a packed Friday night, sticky floors and all, you know the feeling. The place buzzed. The taps didn’t stop. Yet somehow, when you check the numbers later, the margin feels thin. Almost suspiciously thin. You’re not imagining it. For many brewery and taproom owners, Beverage Inventory Management for Breweries and Taprooms is the
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
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