Amidst all the mayhem of “The Menu”, I found myself wondering that exact question. How on earth could a restaurant with five tables on a private island actually be financially feasible?
President Trump signed into law the Families First Coronavirus Response Act requiring companies to provide both limited paid sick leave and expanded family leave to employees impacted by the COVID-19 outbreak effective April 1st. We're joined by Gaye Weinberger of Organization Ink as we touch on Unemployment, Sick and Paid leave and how it all works.
The CARES Act includes a loan program for keeping employees on the payroll during the COVID-19 epidemic. Here's how it works!
You may have noticed in the last couple of weeks that AMex’s bank connection in Quickbooks Online switched to a multi-card setup, where each employee card gets its only account in the chart of accounts. This is great if you have two or three cards, but if you have half a dozen or more… well, it’s a real pain in the ass. Here’s how to fix it.
You may have noticed in the last couple of weeks that AMex’s bank connection in Quickbooks Online switched to a multi-card setup, where each employee card gets its only account in the chart of accounts. This is great if you have two or three cards, but if you have half a dozen or more… well, it’s a real pain in the ass. Here’s how to fix it.
Diagnosing the costing issues in a restaurant are never black and white, and margins are no different. Generally, it is a series of different issues that together add up to a concerning metric. Let’s look at how improper ordering and receiving can lead to a terrible food cost. Through this series we hope to give you some ideas you may not have previously thought of, and to love a cook named Brad and hate a guy named Chad.
Hearing people say: “Have you been to ‘Restaurant’? They are always packed and the food is great! I really hope we can get a seat there!” is always rewarding. Constantly seeing a full parking lot is great for business. Having a reasonable wait is good for business. To maximize the amount of guests you serve and keep the wait to a minimum, you must be able to turn those tables quickly.
In the Hospitality Industry, tipping structure is one of the more complex aspects of the trade. As a restaurant or hotel, it is important to properly manage and distribute these tips among the staff. In many cases, tips make up a large part of the server’s salary and is a contributing factor to their performance. Make the right choices with this guide!
Every hospitality business is a little different. Some businesses have catering, retail, multiple locations, maybe even some skeletons in the closets. That’s fine! We’ve seen it all, but we need to know all this before we’re ready to give you a quote. We promise, it won’t take long, so:
