Case Study: Average Check

July 12, 2012By Jean Hagan

This case study focuses on the influence that “average check” has on overall sales in a restaurant. Many restaurant operators do not follow their average check closely enough to determine when they are losing valuable income from existing guests. In the planning stages of a restaurant, from menu design to lease or purchase values, average … Read More

What “Obamacare” Means For Employers

July 12, 2012By KROST

With the Supreme Court ruling that the Patient Protection and Affordable Care Act is constitutional, many are now beginning to examine exactly what the law means and the new obligations it creates for employers. Below is only a general outline of the major portions of the law’s new requirements on employers, and employers are urged … Read More

It’s Half Time

July 12, 2012By Jean Hagan

It’s hard to believe, it’s halftime in the year. There are certain things an operator should review when we get to this point. It is not too late to make adjustments to hit those final budget numbers. Here are some areas I suggest would have the most impact on your financial statements: Budget Review Conduct … Read More

Vino at Trios

July 12, 2012By Jean Hagan

The newest addition to the Charlie’s Trio family is Vino’s at Trio. This concept is perfect for those wanting a place where the wine matters and the food is paired correctly (a passion for both Fata brothers, Michael and Chuck). It’s rare and refreshing to see seasoned restaurateurs’ turn their passions into reality. The Fata … Read More

NLRB Weighs In Again on Employer Social Media Policies

July 12, 2012By KROST

The National Labor Relations Board (NLRB) continues to weigh in on social media. The Acting General Counsel of the NLRB has issued the third in a series of reports on the alleged negative effects of social media policies on employee organizing rights under Section 7 of the National Labor Relations Act. In the two prior … Read More

Client Spotlight – The Lobster

April 1, 2012By Jean Hagan

Santa Monica, CA It seems like the Lobster has always been there, but in actuality, it has been just over twelve years in its current form. The original Lobster Shack was opened in 1923 at the corner of Ocean Avenue and Santa Monica Pier. It has become the favorite place to go for many in … Read More

Reporting Tips to the IRS

April 1, 2012By Jean Hagan

This case study focuses on an issue that many restaurateurs battle with constantly: TIPS! Controlling the declaration of income from tips by employees has become a challenge for many restaurant operators. There is no question that the IRS demands employers to be the guardians of this and many operators are unaware that they have been … Read More

Third Party Inspections: A Good Idea?

April 1, 2012By KROST

I understand why an owner of a restaurant would decline the services of a 3rd Party Health and Food Safety Inspection. After all, the executive chef runs a tight ship and the Health Department (HD) has always given them an A grade. Moreover, each manager is fully trained and ServSafe Certified and the entire kitchen … Read More

Profiting From Employee Tax Credits

April 1, 2012By KROST

Another contributing factor to payroll cost is the associated tax burden. Savvy operators understand the employee component of payroll, but often neglect related decisions that can help mitigate such payroll costs. For example, a sizeable portion of labor overhead can be indirectly recouped through wage-based income tax credits. These incentives turn labor expenditures into tax … Read More