You are reading it correctly, the evil empire known as the Alcoholic Beverages Control Commission has even pitched in a bit of relief by extending payment of invoices to 90 days. This adds 30 days to the original 60 day terms for liquor bills, adding much needed breathing room for restaurants. Make sure you go into your accounting software and change the terms!
A RESTAURANT’S FINANCIAL GUIDE TO SURVIVING COVID-19
Coronavirus disease 2019 (COVID-19) is a respiratory illness that can spread from person to person. This illness has a high mortality rate, and is easily transmitted. Governor Charlie Baker on Sunday night ordered all public and private schools across Massachusetts to close for three weeks, and, beginning Tuesday, has limited all restaurants to only takeout and/or delivery. The motivation here is to create “social distancing” that will help flatten the curve of the exponential growth of COVID-19 cases.
Preparing for W-2’s
The end of the year is quickly approaching, and before you know it the holidays will be upon us. Once January is upon us, everyone you’ve employed throughout the previous year will be knocking at your door. Through this series, we hope to give you some ideas of the issues that arise through a lovable server named Brad and a moron bartender named Chad.
Legal Definition of an Independent Contractor and an Employee
Connecting Your AMex to One Bank Feed in Quickbooks Online
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.
How to Get the Lowest Rate Credit Card Processing
ScanSnap // Hubdoc Issue Fix
How to Prepare Your Restaurant For a Recession
Which Vendor Should I Pay First: Restaurant Cash Flow Crunch!
3 Ways Receiving is Ruining Your Food Cost
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.