Recent Articles in Finance & Accounting

Member Content QuickBooks...How to Get Up and Running Using QuickBooks to Manage Your Restaurants Finances
Dec 8, 2011

QuickBooks is inexpensive, powerful enough to handle every financial task that you will face, exceptionally easy to use, well known to your accountant.  John sings the praises of Quickbooks and gives a full overview of how and why to get started.
Member Content The Right Time to Franchise: How to know when and why to make the leap
Dec 8, 2011
Ozzie talks about how to know when and why to make the leap and turn your restaurant into a successful franchise.
Member Content Would You Like Greater Profits?
Oct 28, 2011
Understanding and using the principles of menu engineering can squeeze out hard-earned profits.
Member Content The Pros & Cons of Restaurant Financing
Sep 30, 2011
Join me as I talk with Faye Fisher about restaurant financing and the options that restaurants have in today's economic marketplace.
Member Content Top-Ten Reasons Why Restaurants Fail: #1 Undercapitalization
Sep 29, 2011

People often argue about what the most daunting task of opening a new restaurant is. Some say it's finding the right location, developing the right menu, and hiring the best servers. And while all of these are very important to any restaurant's success, they still play second fiddle to being fully funded.
Member Content Q&A: Strategies & Tips for Managing Costs
Sep 27, 2011
Member Content A Percentage Here and a Percentage There Can Double Profits
Aug 15, 2011
A restaurant whose gross sales are $3,000,000 with a net profit after operating expenses of $150,000 can double their profits by cutting costs by single digit percentages! Sandy & Derek look at the importance of squeezing out those cost savings.
Member Content Fine Dining and QSR Categories Boom, Creating a Restaurant Barbell Effect
Aug 13, 2011
Have consumer dining habits changed, and do some restaurants need to change the way they do business? It would appear so based on data which shows spikes in spending at two ends of the dining spectrum.
Member Content Top Financial Considerations for Restaurants to Consider Before Participating in Internet-Based "Daily Deal" Programs
Jul 11, 2011
Internet-based daily deal programs have created a coupon culture to be reckoned with. While the ability of these programs to attract new customers is tempting to many independent restaurant owners, there are important financial impacts to consider before signing up.
Member Content Working Capital Access Defines the Success of a New Restaurant Venture
Jun 6, 2011
A budding restaurateur must focus on the funding necessary to not only acquire the necessary equipment and location accoutrements, but also the working capital that will buy time as word spreads about the quality of his enterprise.
Member Content Franchise Restaurant Checklist
May 22, 2011
Deciding to invest in a franchised restaurant can be a great way for you business to save some money, and marketing expenses. However, there are many things you should know about owning a franchise. Be sure to start with this checklist...
Member Content Growth Opportunities For Restaurant Stocks Despite Rising Commodity and Gas Prices
May 20, 2011
Q&A with Senior Restaurant Research Analyst David Tarantino about the outlook for restaurant companies given rising commodity costs and high gas prices.
Member Content 6 Things to Consider When Selecting a New Restaurant Location
May 1, 2011
What does it take to make a restaurant location great -- and it make it work financially? Check out these six tips.
Member Content 10 Tax Tips for Hospitality Companies - 2011
Mar 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.
Member Content Simplifying Cost of Goods Sold
Feb 23, 2011

Anyone responsible for the day-to-day operation of a restaurant must understand what Cost of Goods Sold represents and how to complete the standard calculation.
Member Content Controlling Food Costs In A Small Restaurant
Feb 8, 2011

The key to the success of any business small or large is controlling costs. Marty identifies three main reasons why restaurants fail and digs into the food cost issue. 
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