Ctuit and Krost Announce Partnership

January 1, 2012By KROST

Ctuit Restaurant Business Intelligence Los Angeles, CA Phone: 415-884-4888 KROST’s managing Partner Greg Kniss has announced a new partnership with Ctuit. “We have been working with Ctuit as a way to bring valuable information to our clients to assist them in increasing their profit margins,” noted Kniss. Single and smaller multi-unit restaurant companies need the … Read More

College Culinary Program Heats Up: Campaign Kicks-Off to Raise Funds for State-of-the-Art Culinary Facility

January 1, 2012By KROST

College of the Canyons Institute for Culinary Education 26455 Rockwell Canyon Road Santa Clarita, CA 91355 College: (661) 259-7800 Foundation: (661) 362-3434 College of the Canyons officials in Santa Clarita have embarked upon a capital campaign designed to raise funds for the construction of a brand new, state-of-the-art, on-campus culinary facility, which would provide a … Read More

Case Study: Restaurant and Bar Review

January 1, 2012By Jean Hagan

This is a restaurant and bar that specializes in unique beer choices paired with an upscale menu. Different than other pub operators, this group has a commitment to also providing a high-level food experience. Location/Occupancy Costs Great location on a corner of the main street in a mid-sized town environment. Excellent occupancy costs ranging at … Read More

Case Study: Restaurant Company Review

August 1, 2011By Jean Hagan

The first thing we reviewed in detail was the financial statements. They were produced by a bookkeeping service that was inexpensive and inaccurate. We reformatted the numbers so the owners could read, understand, and calculate basic costs associated with the restaurant business. Once the financials were reformatted we compared their numbers to local and national … Read More

Client Spotlight – SPITZ

August 1, 2011By Jean Hagan

Los Angeles, CA Co-owners Bryce Rademan and Robert Wickland, classmates from Occidental College, operate two restaurants with the third one in development. The named the restaurant Spitz to highlight the slow roasting of minced roast beef and lamb pressed together and cooked on a vertical spit and sliced off to order. This Mediterranean dish is … Read More

Is The Jury Still Out On Social Media Background Checks?

August 1, 2011By KROST

Honan, an author at Gizmodo.com, recently wrote an article (‘I Flunked My Social Media Background Check. Will You?”) about a new company that helps employers search applicant’s “internet background” to assist in the hiring process. As Mat rightly points out, much of the concern over this “new technology” is overblown, and as he puts it, … Read More

Where’s That Invoice Going?

August 1, 2011By Jean Hagan

From the time an invoice shows up at your restaurant until it shows up on your profit and loss statement, it travels through every significant control system you have- or don’t have! Your account number with the vendor- what are your terms? Have they been updated after doing business with them for six months? Did … Read More

Foreign Financial Account Reporting and Amnesty Program

July 14, 2011By KROST

Reporting of Foreign Bank and Financial Accounts (FBAR) and Beyond If you have any foreign investments, you should be aware of the following: Action required before June 30, 2011: Each U.S. person who has a financial interest in or signature or other authority over foreign bank accounts, securities accounts or other financial accounts must file … Read More

The Timing of Tax Losses on Closed Restaurant Units

May 29, 2008By KROST

A regular part of business operations in the chain segment of the restaurant industry is the periodic review and evaluation of individual units, units within a given geographic market, and, the overall performance of particular concepts. When a unit, market, or concept fails to meet company expectations for return on investment or performance criteria, the … Read More