The Best Legal Structure For Your RestaurantJul 6, 2012
Deborah covers the different options available, particularly three structures which are most popular with restaurants.
Business Plan a Must for New and Existing RestaurantsJan 12, 2012
A well-developed business plan helps you control your future. You can set forth a plan instead of simply reacting to changes in your business. It also minimizes the risk of failure.
Accounting for Sales Incentives Used in the Restaurant IndustryDec 9, 2011
Accounting for incentives can be confusing and differs according to the type of incentive that is used. Bob walks you through the many differences that exist for your restaurant.
Teenagers and Your Workplace Oct 13, 2011
It's important to know both the legal limitations of teenage workers as well as how to properly train them. Michael shares info and tips...
10 Tax Tips for Hospitality Companies - 2011Mar 11, 2011
Hospitality companies face complex tax issues that can strain resources and drain profits. Here are 10 tips to help hospitality businesses manage their tax burden in 2011.
Sexual Harassment: Can You Be Held Accountable For the Actions of Others?Mar 9, 2011
After receiving a reader's letter on this sensitive topic we asked culinary school instructor and consultant James Dunne to shed some insight. In so doing, Dunne covers the background on sexual harassment and offers several valuable "steps you can take" to help keep your restaurant in the clear.
Preventing Unionization Means Reinvigorating the Focus on the PeopleJan 21, 2011
While a rise in unionization is a concern for our industry, the reassuring news is that taking the time to leverage the culture within the organization can diminish the need for employees to seek an outside entity to be their voice. Stephanie shares some insights.
Is $2.13 An Hour Enough? Higher State Minimum Wage Rates Impact Tip CreditDec 2, 2010
Caroline defines what the tip credit is, when it is an option, and how much tip credit can be taken. Also includes a state-by-state chart.
The Business of DiversityOct 15, 2010
Diversity promotes untapped talent, fosters good morale and a productive work environment, and minimizes the risk of costly litigation and potential liability. In short, diversity is good for your business, and your restaurant needs a plan to achieve it in a fair and efficient manner. Christopher and Stephen outline a number of considerations for your restaurant operation.
PCI DSS and Your BusinessOct 11, 2010
An introductory guide to mandatory security guidelines.
Guide To Selling Gift Cards Under the Federal Gift Card LawAug 25, 2010
If you are like many small or independent restaurants across the US, you are probably wondering how the new federal gift certificate laws affect you and your restaurant. Check out this guide.
Handling a Bad Restaurant ReviewJul 7, 2010
How can restaurant owners best combat a bad review on social networking sites such as yelp.com? Anthony shares some thoughts.
Marketing vs. Legal: The Battle Over TrademarksMay 28, 2010
"Perhaps the most unappreciated friction that can occur within the ranks of today's foodservice enterprises" says Michael "is that which arises between Marketing personnel and Legal counsel over the cost of legally protecting new advertising slogans." Michael covers the issue from both angles and hits all the important points to help your restaurant address how to best handle your next catchy marketing lingo.
10 Steps to Prepping Your Restaurant for Franchising May 15, 2010
While most businesses can be franchised, the key question is, should they be franchised? Before franchising your business, consider taking the following steps to prepare your restaurant concept for expansion into new markets.
Tips & Insights for Negotiating Restaurant SpaceMay 3, 2010
Gary and his team have seen every possible construction-related issue present itself during a build-out, a renovation or a new construction project. He shares tips on how to best deal with these "surprises".
Shark Bait, Dipping a Toe Into The Tip PoolApr 22, 2010
In this article Tom and James answer the key questions of who is and who is not eligible to participate in tip pooling -- an important consideration for your restaurant so as to avoid potentially expensive litigation.
