John explains the importance of taking accurate and timely physical counts of your food and beverage inventories and shows you how to make a series of simple accounting entries to insure accurate food and beverage cost reporting for your critical Profit and Loss Statements.

Deciding whether a "prime vendor contract" is a wise choice in your purchasing process is something that confronts many operators today. Eric walks through all the pros and cons for you to consider.

When you sign your restaurant lease you are agreeing to pay hundreds of thousands of dollars in rent! This process cannot be taken lightly warns Dale...

By taking the concept of accrual into account, you can produce a monthly Profit and Loss Statement that is infinitely more accurate, especially as it relates to your payroll costs.

When was the last time you challenged a landlord or property manager about the Operating Expenses or Common Area Maintenance (CAM) charges? Probably not recently or never, right? Dale tells you why you have to...

"A good restaurant in a poor location will become a poor business," says Dale. He shares some relevant tips to help you get it right.

As if the restaurant business was not hard enough, complying with IRS tip reporting rules is one of the most critical and important tasks facing restaurant owners! This is truer today than a decade ago as the IRS is accelerating its efforts to capture previously lost revenue in the form of income and FICA (Social Security & Medicare) tax. As a restaurant owner you should therefore be aware of your responsibilities regarding the reporting of your employee’s tips.  The bottom line is this...