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Articles & Tips

Featured Articles:

Ten Restaurant Financial Red Flags

Restaurant "Rules of Thumb"

Count & Account for Your Month Ending Food & Beverage Inventory To Produce Accurate Profit and Loss Statements

The Importance of Monthly Restaurant Financial Reporting

How to Turn Your Good Restaurant Into a Great Business

Taking the "Gut Feel" Out of the The Food Cost Equation

Counting Your Beans with Confidence...A QuickBooks Primer for the Startup Restaurateur

Is Your Menu Working For You or Against You?

The Psychology of Menu Design: Reinvent Your 'Silent Salesperson' to Increase Check Averages and Guest Loyalty

How To Win The Menu Pricing Game

Why Most Chains Use a 4 Week Accounting Period

It's Time to Get Back to Basics

Eight Things You Can Do To Manage Food Costs

Boost Productivity to Control Labor Costs

Reduce the Risk of Opening a New Restaurant

So, Your Clients Want to Open a Restaurant...

Market the Restaurant From the Inside, Out

Restaurant Marketing: An Art and Science

How Four Overlooked Numbers Cost You Money

What Employers Need to Know About Tip Reporting

Critical Numbers: A Weekly Report Every Restaurant Should Prepare

Listening to Your Current Guests May be the Best Way to Get More of them Through the Door

What, No Tip? Service Charge Faces Struggle at Restaurants

How to Design an Appealing Menu

Restaurant QuickBooks Tips:

Chocolate or Vanilla Which Version of QuickBooks Is Right for Your Restaurant?

How to Track Your Restaurants Petty Cash

How to Account for Bartered Services in QuickBooks

Use QuickBooks Memorized P & L Reports for 4 Week Accounting Periods

What Should You Do at Year End if You Use Subcontractors? or... What's a 1099 and What Do You Need to Know & Do About Them?

How to Accrue Payroll...and Why It's the Most Important Monthly Task You Are Ignoring!

Managing Your QuickBooks File: Condensing Data

Accounting Procedures for Groupon Transactions in a Restaurant