Sales and bank account deposits are different. This misunderstanding can lead to not having enough money to function. Or to pay taxes.
Ryan Handel attended National Restaurant Association Show in Chicago. He shares trends and advises how to get the most out of your experience.
Financials show your Profit & Loss. Statistics tell us more about performance but don’t quantify whether you have a successful business.
Restaurants can follow financial calendars with 4-week, 4-week and 5-week blocks each accounting quarter, monthly, or in 13 4-week periods.
Matt Tobey explains how FIXE helped him and chef-wife Winnona to better understand their business and allow Champagnes Kitchen to thrive.
Restaurant bookkeeping terminology can be confusing. Our glossary demystifies terms and acronyms that you’ll commonly find when running your restaurant.
Focus on other areas with 3rd party apps where it’s possible to increase understanding and performance while saving money and aggravation.
Restaurants will always need to make sure they have enough ingredients, utensils, plates, paper goods, etc, in order to make food and serve customers, but does your restaurant need to do inventory on a regular basis?
