Operating A Profitable Restaurant https://restaurantaccountingservices.com/blog/ Focus on Food, Not Finances Tue, 10 Dec 2019 21:18:12 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.1 https://restaurantaccountingservices.com/wp-content/uploads/cropped-SocialMediaLogo-e1490030447533-32x32.jpg Operating A Profitable Restaurant https://restaurantaccountingservices.com/blog/ 32 32 The only podcast for restaurant owners and operators where you can learn how to run a profitable restaurant. Operating A Profitable Restaurant clean episodic Operating A Profitable Restaurant aweinland@restacct.com aweinland@restacct.com (Operating A Profitable Restaurant) Restaurant Solutions Inc. Podcasts Operating A Profitable Restaurant https://restaurantaccountingservices.com/wp-content/uploads/2018/01/Podcast-Cover-Art-Op.-1-1.png https://restaurantaccountingservices.com/blog/ Outsourcing Your Restaurant’s Payroll & Accounting Reduces Turnover. Here’s Why. https://restaurantaccountingservices.com/podcasts/outsourcing-your-restaurants-payroll-accounting-reduces-turnover-heres-why/ Thu, 12 Sep 2019 18:12:42 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=39125 https://restaurantaccountingservices.com/podcasts/outsourcing-your-restaurants-payroll-accounting-reduces-turnover-heres-why/#respond https://restaurantaccountingservices.com/podcasts/outsourcing-your-restaurants-payroll-accounting-reduces-turnover-heres-why/feed/ 0 In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind budgeting and incentive planning for your restaurant.

Operating a Profitable Restaurant – Episode 26

 

 

Every growing restaurant operator grapples at some point on whether to manage payroll and accounting in house or outsource to professionals. Listen to our panel of restaurant industry experts on the practical implications of outsourcing and what you can expect to gain from it. In this podcast we chat about:

  • The main challenges of managing financial tasks in house
  • The impact of these challenges on smaller restaurant operators
  • What you can expect from outsourcing
  • Examples of how small operators have seen success from outsourcing
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In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind... In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind budgeting and incentive planning for your restaurant. Operating A Profitable Restaurant clean 58:23
Menu Planning: Costing, Development, Trends, and Seasonality https://restaurantaccountingservices.com/podcasts/menu-planning-costing-development-trends-and-seasonality/ Thu, 11 Apr 2019 19:08:08 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=38275 https://restaurantaccountingservices.com/podcasts/menu-planning-costing-development-trends-and-seasonality/#respond https://restaurantaccountingservices.com/podcasts/menu-planning-costing-development-trends-and-seasonality/feed/ 0 In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind budgeting and incentive planning for your restaurant.

Operating a Profitable Restaurant – Episode 25

 

 

Proper menu planning is the key to your kitchen’s success. It’s the single element that brings in guests, keeps them coming back, and pays the bills. Creating the perfect balance on your menu is no small feat, not mention the ever-changing food costs glaring back at you during every order. Even the best chefs have had their misses, but they’ve learned and grown bigger and bolder throughout their careers to overcome and adjust to the challenges of menu planning and all that goes into it.

During this panel, you get to hear from the best! Learn pro tips and best practices from seasoned restaurant veterans, Chef and Owner Fred Neuville of the Fat Hen Restaurant in South Carolina, and Zoe Schor, Chef and Owner of the Split-Rail in Chicago.

•    How specials can keep people coming back
•    Should you alter your menu based on guest feedback?
•    Teaching your chefs about cross utilization
•    Market-based trends and changes

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In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind... In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind budgeting and incentive planning for your restaurant. Operating A Profitable Restaurant clean 58:23
Budgeting & Incentive Planning in your Restaurant: The hows, whens, and most importantly, the whys! https://restaurantaccountingservices.com/podcasts/budgeting-incentive-planning-in-your-restaurant-the-hows-whens-and-most-importantly-the-whys/ Thu, 28 Feb 2019 18:16:01 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=37992 https://restaurantaccountingservices.com/podcasts/budgeting-incentive-planning-in-your-restaurant-the-hows-whens-and-most-importantly-the-whys/#respond https://restaurantaccountingservices.com/podcasts/budgeting-incentive-planning-in-your-restaurant-the-hows-whens-and-most-importantly-the-whys/feed/ 0 In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind budgeting and incentive planning for your restaurant.

Operating a Profitable Restaurant – Episode 24

 

 

More often than not, the term budget sounds like a total quash of creativity, but in reality, done correctly it does just the opposite. You see, building a solid budget actually forces you to be creative about how to stay competitive in your respective markets all while ensuring it remains financially sound. As panelist David Miller says, “Budgeting is a box and realistically you’re inside it, tap the edges of that box, push the parameters and push the limits to challenge yourself.” In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind budgeting and incentive planning for your restaurant. Tune in and learn about the following topics:

 

  • Budgets as a Living Document
  • Creating Attainable Budgets
  • Your Pricing Model and your Brand
  • Goal-Based Incentive Planning vs Higher Wages & No Bonuses
  • Competing for your Employees
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In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind... In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind budgeting and incentive planning for your restaurant. Operating A Profitable Restaurant clean 58:23
Best Practices for a Successful Year-End, and Top Restaurant Trends & Predictions Going into 2019 https://restaurantaccountingservices.com/podcasts/best-practices-for-a-successful-year-end-and-top-restaurant-trends-predictions-going-into-2019/ Thu, 20 Dec 2018 20:05:39 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=37307 https://restaurantaccountingservices.com/podcasts/best-practices-for-a-successful-year-end-and-top-restaurant-trends-predictions-going-into-2019/#respond https://restaurantaccountingservices.com/podcasts/best-practices-for-a-successful-year-end-and-top-restaurant-trends-predictions-going-into-2019/feed/ 0 In our 23rd episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down to chat with other RSI Industry Experts, Julie Schligman, Assistant Director of Operations Specialists, and Leon McMullan and Steve Rennau, New Business Development Reps, on the questions they’re getting from operators in regards to wrapping up 2018, and what they’re seeing for the future of the restaurant industry in 2019.

Operating a Profitable Restaurant – Episode 23

 

 

In our 23rd episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down to chat with other RSI Industry Experts, Julie Schligman, Assistant Director of Operations Specialists, and Leon McMullan and Steve Rennau, New Business Development Reps, on the questions they’re getting from operators in regards to wrapping up 2018, and what they’re seeing for the future of the restaurant industry in 2019. Tune in and learn about the following topics:

 

  • Why it’s so important to a build a budget for your restaurant
  • What benefits can come from collaborating with your team to find creative solutions to areas of opportunity
  • Why there’s value in analyzing partnerships to ensure it’s working for you
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In our 23rd episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down to chat with other RSI Industry Experts, Julie Schligman, Assistant Director of Operations Specialists, and Leon McMullan and Steve Rennau, In our 23rd episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down to chat with other RSI Industry Experts, Julie Schligman, Assistant Director of Operations Specialists, and Leon McMullan and Steve Rennau, New Business Development Reps, on the questions they’re getting from operators in regards to wrapping up 2018, and what they’re seeing for the future of the restaurant industry in 2019. Operating A Profitable Restaurant clean 53:50
Everything You Need To Know About Professional Level Services In The Restaurant https://restaurantaccountingservices.com/podcasts/everything-you-need-to-know-about-professional-level-services-in-the-restaurant/ Thu, 15 Nov 2018 18:20:18 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=37233 https://restaurantaccountingservices.com/podcasts/everything-you-need-to-know-about-professional-level-services-in-the-restaurant/#respond https://restaurantaccountingservices.com/podcasts/everything-you-need-to-know-about-professional-level-services-in-the-restaurant/feed/ 0 Remaining competitive in today’s restaurant industry landscape means bringing on partners and services that will not only help you enhance the guest experience but aid in your team retention, all while staying true to your brand.

Operating a Profitable Restaurant – Episode 22

 

 

Remaining competitive in today’s restaurant industry landscape means bringing on partners and services that will not only help you enhance the guest experience but aid in your team retention, all while staying true to your brand. In our 22nd episode of Operating a Profitable Restaurant, Shawn Walchef, from Cali Comfort BBQ and Joshua Binning from Lucha Cantina, get real with the successes and failures of their experiences with outsourcing in the restaurant biz.

 

  • What’s the difference between a vendor and a partner?
  • What services are even out there and which ones are right for YOUR restaurant?
  • How can I measure what’s actually working for me?
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Remaining competitive in today’s restaurant industry landscape means bringing on partners and services that will not only help you enhance the guest experience but aid in your team retention, all while staying true to your brand. Remaining competitive in today’s restaurant industry landscape means bringing on partners and services that will not only help you enhance the guest experience but aid in your team retention, all while staying true to your brand. Operating A Profitable Restaurant clean 54:38
How Can Your Restaurant Remain Compliant With ACA? https://restaurantaccountingservices.com/podcasts/how-can-your-restaurant-remain-compliant-with-aca/ Tue, 16 Oct 2018 21:12:58 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=37180 https://restaurantaccountingservices.com/podcasts/how-can-your-restaurant-remain-compliant-with-aca/#respond https://restaurantaccountingservices.com/podcasts/how-can-your-restaurant-remain-compliant-with-aca/feed/ 0 Have you battled with remaining compliant with ACA regulations? Are you lost in the legal jargon and don’t know what your options are?

Operating a Profitable Restaurant – Episode 21

 

 

Have you battled with remaining compliant with ACA regulations? Are you lost in the legal jargon and don’t know what your options are? In this episode of Operating a Profitable Restaurant, RSI Director of Partnerships and Acquisitions, Dan Jacobs sits down with Kathy Malcom from Payne West Insurance, and John Slevin and Shellie Austin from Integrity Data, to discuss the impact of the Affordable Care Act on restaurants today and what the RSI Payne West Solution means for today’s operator.

 

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Have you battled with remaining compliant with ACA regulations? Are you lost in the legal jargon and don’t know what your options are? Have you battled with remaining compliant with ACA regulations? Are you lost in the legal jargon and don’t know what your options are? Operating A Profitable Restaurant clean 36:28
Restaurant Delivery Services & Incremental Revenue – Is It Right For You? https://restaurantaccountingservices.com/podcasts/episode-20-operating-a-profitable-restaurant-delivery-services/ Tue, 25 Sep 2018 20:54:52 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=37017 https://restaurantaccountingservices.com/podcasts/episode-20-operating-a-profitable-restaurant-delivery-services/#respond https://restaurantaccountingservices.com/podcasts/episode-20-operating-a-profitable-restaurant-delivery-services/feed/ 0 Have you battled back and forth about whether adding a Devliery Service to your restaurant would help or hinder your operation?

Operating a Profitable Restaurant – Episode 20

 

 

Have you battled back and forth about whether adding a Devliery Service to your restaurant would help or hinder your operation? In our 20th episode of Operating a Profitable Restaurant, Ron Cain from the Kuma’s Corner restaurants in Chicago, and Alfonso Gonzales from the La Isla restaurants in Seattle, shed some light on both the similarities and difference they’ve faced within the Delivery Services they’ve chosen for their operations, while speaking with RSI Client Advisors, Michele O’Neill and Dave Downs.

There’s no one silver-bullet when deciphering if utilizing Delivery Services is truly right for your restaurant. Considerations from marketing opportunities to revenue streams and even integration with your POS System can play a part in the ultimate decision in what, if any, Delivery Service(s) you’re going to trust as your partner! As with any major decision in your restaurant, you have to look at the pros and cons of that decision, and measure how it will affect your guest, your team and of course, your profit!

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Have you battled back and forth about whether adding a Devliery Service to your restaurant would help or hinder your operation? Have you battled back and forth about whether adding a Devliery Service to your restaurant would help or hinder your operation? Operating A Profitable Restaurant clean 48:44
RSI Compliance Team, New Jersey Sick Leave, & Your Restaurant (feat. RSI Director of Compliance, Brian Smith) https://restaurantaccountingservices.com/podcasts/episode-19-operating-a-profitable-restaurant-compliance-new-jersey-sick-leave/ Mon, 24 Sep 2018 20:01:59 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=37005 https://restaurantaccountingservices.com/podcasts/episode-19-operating-a-profitable-restaurant-compliance-new-jersey-sick-leave/#respond https://restaurantaccountingservices.com/podcasts/episode-19-operating-a-profitable-restaurant-compliance-new-jersey-sick-leave/feed/ 0 Remaining compliant in today’s restaurant industry landscape is no task for the faint of heart. With state and federal regulations constantly changing, it’s easy to see how so many independent restaurants are getting fined for compliance issues.

Operating a Profitable Restaurant – Episode 19

 

 

Remaining compliant in today’s restaurant industry landscape is no task for the faint of heart. With state and federal regulations constantly changing, it’s easy to see how so many independent restaurants are getting fined for compliance issues. In this episode of Operating a Profitable Restaurant, hear from RSI Strategic Development Officer, Matt Vannini, and RSI Director of Compliance, Brian Smith as they discuss how the RSI Compliance Team can alleviate much of the stress and headaches revolving around updated legislation; and, thanks to a few call-ins from our New Jersey clients, they chat about the most recent Paid Sick Leave updates to take place in New Jersey beginning October 29, 2018. Tune in and we’ll take you through the following:

  • How does the RSI Compliance Department work and what do they do?
  • What is the New Jersey Paid Sick Leave Rule and when does it take effect?
  • How can RSI manage these regulations with our Accounting System?
  • What is frontloading versus accrual?
  • What considerations should be made when determining if you should frontload or accrue?
  • What can the New Jersey Paid Sick Leave be used for and how will employees get paid with it?

 

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Remaining compliant in today’s restaurant industry landscape is no task for the faint of heart. With state and federal regulations constantly changing, it’s easy to see how so many independent restaurants are getting fined for compliance issues. Remaining compliant in today’s restaurant industry landscape is no task for the faint of heart. With state and federal regulations constantly changing, it’s easy to see how so many independent restaurants are getting fined for compliance issues. Operating A Profitable Restaurant clean 8:10
Opening a Restaurant: Tips & Advice From The Pros Who’ve Done It Successfully (feat. Attila Szabo, Wildfin & Stack 571 Burgers, and Rob Coburn and Paige Crandall, El Camino & South Town Pie) https://restaurantaccountingservices.com/podcasts/episode-18-operating-a-profitable-restaurant-opening-a-restaurant/ Wed, 01 Aug 2018 22:53:31 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=36749 https://restaurantaccountingservices.com/podcasts/episode-18-operating-a-profitable-restaurant-opening-a-restaurant/#respond https://restaurantaccountingservices.com/podcasts/episode-18-operating-a-profitable-restaurant-opening-a-restaurant/feed/ 0 Have you dreamed of opening a restaurant? How about your 2nd, 3rd, 4th or even 10th? In this episode of Operating a Profitable Restaurant, hear from restaurant vets Attila Szabo of Wildfin & Stack 571 Burger Groups who has a total of 5 restaurants soon to be 10, and Rob Coburn & Paige Crandall from El Camino.

Operating a Profitable Restaurant – Episode 18

 

 

Have you dreamed of opening a restaurant? How about your 2nd, 3rd, 4th or even 10th? In this episode of Operating a Profitable Restaurant, hear from restaurant vets Attila Szabo of Wildfin & Stack 571 Burger Groups who has a total of 5 restaurants soon to be 10, and Rob Coburn & Paige Crandall from El Camino. Rob and Paige opened in 2016 with a single unit (taking over an existing restaurant), and just opened a second restaurant, South Town Pie, a new pizza concept. Attila, Rob, Paige, and RSI Client Advisors, Michele O’Neill and Dave Downs discuss the ins and outs of what it takes to open a new restaurant in today’s industry climate. No matter if you’ve done it numerous times before or if you’re just starting out, we’ll take you through the following:

– Differences in opening a new restaurant vs taking over an existing concept
– Research, development, and challenges that go into starting something new vs growing an existing brand
– Recruiting and developing leadership teams to ensure support across all stores
– How to ensure cash is present to support existing restaurants and upcoming projects
– Market-based restaurant challenges and how operators can overcome them

 

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Have you dreamed of opening a restaurant? How about your 2nd, 3rd, 4th or even 10th? In this episode of Operating a Profitable Restaurant, hear from restaurant vets Attila Szabo of Wildfin & Stack 571 Burger Groups who has a total of 5 restaurants soon... Have you dreamed of opening a restaurant? How about your 2nd, 3rd, 4th or even 10th? In this episode of Operating a Profitable Restaurant, hear from restaurant vets Attila Szabo of Wildfin & Stack 571 Burger Groups who has a total of 5 restaurants soon to be 10, and Rob Coburn & Paige Crandall from El Camino. Operating A Profitable Restaurant clean 49:45
The Shift on Modern Day Restaurant Management (feat. Dan Skvarca, Mercantile & Fruition, and Josh Fay, The Rio Grande Restaurants) https://restaurantaccountingservices.com/podcasts/episode-17-operating-a-profitable-restaurant-the-shift-on-modern-day-restaurant-management/ Tue, 15 May 2018 16:24:04 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=36230 https://restaurantaccountingservices.com/podcasts/episode-17-operating-a-profitable-restaurant-the-shift-on-modern-day-restaurant-management/#respond https://restaurantaccountingservices.com/podcasts/episode-17-operating-a-profitable-restaurant-the-shift-on-modern-day-restaurant-management/feed/ 0 Do responsibility and privilege go hand-in-hand for your management team? In this episode of Operating a Profitable Restaurant, seasoned Independent Restaurant Owners, Dan Skvarca from Mercantile, and Josh Fay with Rio Grande sit down alongside RSI Industry Experts Michele O’Neill and Dave Downs as they discuss the evolution of leadership roles within the modern day restaurant environment.

Operating a Profitable Restaurant – Episode 17

 

 

Do responsibility and privilege go hand-in-hand for your management team? In this episode of Operating a Profitable Restaurant, seasoned Independent Restaurant Owners, Dan Skvarca from Mercantile, and Josh Fay with Rio Grande sit down alongside RSI Industry Experts Michele O’Neill and Dave Downs as they discuss the evolution of leadership roles within the modern day restaurant environment. Learn how they have seen their organizational structure transform, how management differs within their respective organizations, and how these changes have impacted their employee retention! You won’t want to miss out on the golden nuggets these 4 bring to the table!

 

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Do responsibility and privilege go hand-in-hand for your management team? In this episode of Operating a Profitable Restaurant, seasoned Independent Restaurant Owners, Dan Skvarca from Mercantile, and Josh Fay with Rio Grande sit down alongside RSI Ind... Do responsibility and privilege go hand-in-hand for your management team? In this episode of Operating a Profitable Restaurant, seasoned Independent Restaurant Owners, Dan Skvarca from Mercantile, and Josh Fay with Rio Grande sit down alongside RSI Industry Experts Michele O’Neill and Dave Downs as they discuss the evolution of leadership roles within the modern day restaurant environment. Operating A Profitable Restaurant clean 1:02:05
How To Successfully Manage Your House Bank (feat. RSI Accounting Team) https://restaurantaccountingservices.com/podcasts/episode-16-operating-a-profitable-restaurant-how-to-successfully-manage-your-house-bank-feat-rsi-accounting-team/ Sat, 16 Dec 2017 09:39:07 +0000 http://restaurantaccountingservices.com/?post_type=podcasts&p=35483 https://restaurantaccountingservices.com/podcasts/episode-16-operating-a-profitable-restaurant-how-to-successfully-manage-your-house-bank-feat-rsi-accounting-team/#respond https://restaurantaccountingservices.com/podcasts/episode-16-operating-a-profitable-restaurant-how-to-successfully-manage-your-house-bank-feat-rsi-accounting-team/feed/ 0 Managing your house bank is critical to keep track of your operating cash and ensuring that the balance in your House Bank is in line with the amount of cash that you have on hand. Proper management will assist you in verifying that all house bank transactions are being recorded properly.

Operating a Profitable Restaurant – Episode 16

 

Managing your house bank is critical to keep track of your operating cash and ensuring that the balance in your House Bank is in line with the amount of cash that you have on hand. Proper management will assist you in verifying that all house bank transactions are being recorded properly.  It’s very easy to lose track of where your cash is coming and going so reconciling this on a weekly basis will help protect the integrity of your financial statements! In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini, sits down with our industry expert Accounting Team as they discuss our RSI Best Practices around keeping your House Bank in check!

 

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Managing your house bank is critical to keep track of your operating cash and ensuring that the balance in your House Bank is in line with the amount of cash that you have on hand. Proper management will assist you in verifying that all house bank tran... Managing your house bank is critical to keep track of your operating cash and ensuring that the balance in your House Bank is in line with the amount of cash that you have on hand. Proper management will assist you in verifying that all house bank transactions are being recorded properly. Operating A Profitable Restaurant clean 15:56
Top 3 Restaurant Compliance Issues (feat. RSI Director of Compliance, Brian Smith) https://restaurantaccountingservices.com/podcasts/episode-15-operating-a-profitable-restaurant-top-3-compliance-issues-feat-rsi-director-of-compliance-brian-smith/ Thu, 23 Mar 2017 15:13:54 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=2568 https://restaurantaccountingservices.com/podcasts/episode-15-operating-a-profitable-restaurant-top-3-compliance-issues-feat-rsi-director-of-compliance-brian-smith/#comments https://restaurantaccountingservices.com/podcasts/episode-15-operating-a-profitable-restaurant-top-3-compliance-issues-feat-rsi-director-of-compliance-brian-smith/feed/ 2 Two things to think about each time you come across a compliance matter: One - Simply being in compliance, and Two - Managing your business so that your compliancy doesn't damage the experience with your guest, your team and your profit. Tune in to listen to Brian and Matt dive deeper into the subject that's got everyone scratching their heads in search for the answers!

Operating a Profitable Restaurant – Episode 15

 

 

The last two years have been riddled with State and Federal compliance legislation. Legislation that affects the independent operator as well as the corporate folks.  2017 shows no signs of slowing down.   New laws create confusion and uncertainty on two fronts. First, how to implement the law and second, how to do it without going broke.  In order to provide education and best practices for our clients, we’ve created the RSI Compliance Department.   In this episode of Operating a Profitable Restaurant, you will meet our Director of Compliance, Brian Smith, as he sits down with RSI Partner and Strategic Development Officer, Matt Vannini, to uncover the top 3 compliance issues that are keeping our clients awake at night.

When it comes to the subject of compliance, we often hear restaurants talk about Googling the issues or discussing them with their restaurant comrades and then making assumptions based from their conversations. WRONG-O! If it were as easy as buying laundry detergent from Amazon we wouldn’t need a Compliance Department.  There are numerous factors to consider including the State, Department of Labor and Federal Standards. Not all are created equal in the eyes of compliance; some States will address certain situations while others provide little to no guidance; hence the reason you can’t simply listen to friends when it comes to the big issues. Here’s where it gets even more fun. Two things to think about each time you come across a compliance matter: One – Simply being in compliance, and  Two – Managing your business so that your compliancy doesn’t damage the experience with your guest, your team and your profit. Tune in to listen to Brian and Matt dive deeper into the subject that’s got everyone scratching their heads in search for the answers!

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Two things to think about each time you come across a compliance matter: One - Simply being in compliance, and Two - Managing your business so that your compliancy doesn't damage the experience with your guest, your team and your profit. Two things to think about each time you come across a compliance matter: One - Simply being in compliance, and Two - Managing your business so that your compliancy doesn't damage the experience with your guest, your team and your profit. Tune in to listen to Brian and Matt dive deeper into the subject that's got everyone scratching their heads in search for the answers! Operating A Profitable Restaurant clean 22:22
Year-End Restaurant Accounting Tasks (feat. RSI Training Team) https://restaurantaccountingservices.com/podcasts/episode-14-operating-a-profitable-restaurant-2016-year-end-restaurant-accounting-tasks/ Thu, 22 Dec 2016 21:38:58 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=2422 https://restaurantaccountingservices.com/podcasts/episode-14-operating-a-profitable-restaurant-2016-year-end-restaurant-accounting-tasks/#respond https://restaurantaccountingservices.com/podcasts/episode-14-operating-a-profitable-restaurant-2016-year-end-restaurant-accounting-tasks/feed/ 0 In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini, sits down with our RSI Operational Specialists to speak in-depth about the imperative year-end accounting tasks that every operator should be doing in order to start the new year with a bang!

Operating a Profitable Restaurant – Episode 14

 

 

In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini, sits down with our RSI Operational Specialists to speak in-depth about the imperative year-end accounting tasks that every operator should be doing in order to start the new year with a bang! Following these tasks meticulously will allow you to experience a successful year-end through the following ways:

  1. They will help you close out your books
  2. They will assist you in transitioning into the new year painlessly
  3. They will enable your CPA’s who are doing your year-end taxes to maximize your taxable benefits

You won’t want to miss out on our industry experts’ take on 1099s, payroll and accounts payable to-dos and all the tips that will assist you in becoming more knowledgeable and organized about your finances. Put these golden nuggets of advice to use throughout the year and you won’t find yourself scrambling before the year’s over!

 

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In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini, sits down with our RSI Operational Specialists to speak in-depth about the imperative year-end accounting tasks that every operator shoul... In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini, sits down with our RSI Operational Specialists to speak in-depth about the imperative year-end accounting tasks that every operator should be doing in order to start the new year with a bang! Operating A Profitable Restaurant clean 29:45
Handling The Challenges of Restaurant Overtime (feat. Emily Biederman, CFO Secret Sauce) https://restaurantaccountingservices.com/podcasts/episode-13-operating-a-profitable-restaurant-all-about-overtime-feat-emily-biederman-cfo-secret-sauce/ Mon, 07 Nov 2016 17:20:17 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=2379 https://restaurantaccountingservices.com/podcasts/episode-13-operating-a-profitable-restaurant-all-about-overtime-feat-emily-biederman-cfo-secret-sauce/#respond https://restaurantaccountingservices.com/podcasts/episode-13-operating-a-profitable-restaurant-all-about-overtime-feat-emily-biederman-cfo-secret-sauce/feed/ 0 In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini, takes a moment to sit down with Secret Sauce's CFO, Emily Biederman to discuss the implications of the new OT ruling which becomes effective on December 1, 2016. Tune in to hear Matt and Emily run the gamut of all things overtime - from salary strategy and compliance, to tracking OT, to bonuses and wages; they've got you covered.

Operating a Profitable Restaurant – Episode 13

 

 

On March 13, 2014, President Obama signed a Presidential Memorandum directing the Department to update and modernize the regulations defining which white-collar workers are protected by the FLSA’s minimum wage and overtime standards. The salary level test is supposed to help identify salaried workers who are entitled to overtime pay when they work long hours. The current salary level is outdated and no longer does its job of helping to separate salaried white-collar employees who should get overtime pay for working extra hours from those who should be exempt. Through this Final Rule, the Department is updating these regulations to ensure that the FLSA’s intended overtime protections are fully implemented; and, to simplify the identification of overtime-eligible workers, thus making the exemption easier for employers and workers to understand and apply. These revisions will also help ensure that in the future the regulations continue to appropriately separate workers who are entitled to overtime protections and those who may be exempt.

In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini, takes a moment to sit down with Secret Sauce‘s CFO, Emily Biederman to discuss the implications of the new OT ruling which becomes effective on December 1, 2016. It’s an undeniable fact that the Final Rule will affect restaurants in a massive way. Countless operators have been in a tizzy trying to navigate the DOL’s ruling while learning how they can stay afloat with the amount of hourly workers the industry accounts for. In today’s discussion, Matt and Emily run the gamut of all things overtime – from salary strategy and compliance, to tracking OT, to bonuses and wages; they’ve got you covered.

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In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini, takes a moment to sit down with Secret Sauce's CFO, Emily Biederman to discuss the implications of the new OT ruling which becomes effect... In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini, takes a moment to sit down with Secret Sauce's CFO, Emily Biederman to discuss the implications of the new OT ruling which becomes effective on December 1, 2016. Tune in to hear Matt and Emily run the gamut of all things overtime - from salary strategy and compliance, to tracking OT, to bonuses and wages; they've got you covered. Operating A Profitable Restaurant clean 33:25
Strategies To Quantify Your Restaurant’s Brand-Value https://restaurantaccountingservices.com/podcasts/operating-a-profitable-restaurant-episode-12-strategies-to-measure-your-restaurants-brand-value/ Thu, 11 Aug 2016 18:25:43 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=2293 https://restaurantaccountingservices.com/podcasts/operating-a-profitable-restaurant-episode-12-strategies-to-measure-your-restaurants-brand-value/#comments https://restaurantaccountingservices.com/podcasts/operating-a-profitable-restaurant-episode-12-strategies-to-measure-your-restaurants-brand-value/feed/ 2 During today's Podcast, RSI Partner and Strategic Development Officer, Matt Vannini dives into the vast world of branding and ties it in to none other than what we do best: restaurant accounting. Tune in to hear Matt's take on how to measure your brand's effectiveness and the actual dollar cost it can have on your restaurant if deemed ineffective.

Operating a Profitable Restaurant – Episode 12

 

 

If your restaurant has an unclear brand viewpoint, you can be sure that your guests will have a confusing experience to match it. Branding can be a difficult concept to grasp as people typically tend to oversimplify the term into renderings of your company logo and company colors. Listen closely, your brand is SO much more than simply those two elements.

Your brand is your promise to your guest. It tells them what they can expect from your products and services, and it differentiates your offering from that of your competitors. Your brand is derived from who you are, who you want to be and who people perceive you to be.

Successful branding can jettison your fledgeling restaurant to the top and when your brand is managed properly, it can be the mortar used during the construction of your empire. So how is it then, that conglomerates like Nike and Starbucks have created branded beasts that continue to rule the world? How is it that they continue to breach new markets yet never lose their brand DNA?

During today’s Podcast, RSI Partner and Strategic Development Officer, Matt Vannini dives into the vast world of branding and ties it into none other than what we do best: restaurant accounting. Tune in to hear Matt’s take on how to measure your brand’s effectiveness and the actual dollar cost it can have on your restaurant if deemed ineffective.

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During today's Podcast, RSI Partner and Strategic Development Officer, Matt Vannini dives into the vast world of branding and ties it in to none other than what we do best: restaurant accounting. Tune in to hear Matt's take on how to measure your brand... During today's Podcast, RSI Partner and Strategic Development Officer, Matt Vannini dives into the vast world of branding and ties it in to none other than what we do best: restaurant accounting. Tune in to hear Matt's take on how to measure your brand's effectiveness and the actual dollar cost it can have on your restaurant if deemed ineffective. Operating A Profitable Restaurant clean 13:36
The Restaurant Tipping rEvolution (feat. RSI Ops Specialist Brian McCaig) https://restaurantaccountingservices.com/podcasts/episode-11-operating-a-profitable-restaurant-the-restaurant-tipping-revolution-feat-rsi-ops-specialist-brian-mccaig/ Tue, 05 Jul 2016 14:51:18 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=2200 https://restaurantaccountingservices.com/podcasts/episode-11-operating-a-profitable-restaurant-the-restaurant-tipping-revolution-feat-rsi-ops-specialist-brian-mccaig/#respond https://restaurantaccountingservices.com/podcasts/episode-11-operating-a-profitable-restaurant-the-restaurant-tipping-revolution-feat-rsi-ops-specialist-brian-mccaig/feed/ 0 This month we’re circling back to the polarizing topic we covered back in November that has morphed into its own breed of beast. The boundless discussion of tip removal has evoked frustrations across the board with the government rearing its head smack dab into the center of the game. The discussion is more heated than ever. Restaurateurs are not only faced with the implications of ACA but they’re also dealing with payroll compliancy issues; and the cherry on their sundae, the elimination of tip pooling by the 9th circuit court.

Operating a Profitable Restaurant – Episode 11

 

 

This month we’re circling back to the polarizing topic we covered back in November that has morphed into its own breed of beast. The boundless discussion of tip removal has evoked frustrations across the board with the government rearing its head smack dab into the center of the game. The discussion is more heated than ever. Restaurateurs are not only faced with the implications of ACA but they’re also dealing with payroll compliancy issues; and the cherry on their sundae, the elimination of tip pooling by the 9th circuit court.

From the time that Danny Meyer fired the first shot last year the revolution has now transformed into an evolution. A fire caught wind and has quickly spread across the nation affecting ultimately every restaurant owner in its path. With minimum wage increases continuing to rip across the nation, restaurateurs are collectively wondering what their peers are doing to offset increased costs and how they’re faring. We’re seeing more often than not that many are dabbling into the no-tipping movement not only because Danny did it and the world kept spinning, but because there are now a surplus of reasons (or rulings for that matter) leading restaurateurs virtually no other choice but to hop on to this Euro-style train.

In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini takes a moment to sit down with RSI Operations Specialist, Brian McCaig to further discuss the evolution of tipping since the revolution, and how to best manage tip removal within your own operation.

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This month we’re circling back to the polarizing topic we covered back in November that has morphed into its own breed of beast. The boundless discussion of tip removal has evoked frustrations across the board with the government rearing its head smack... This month we’re circling back to the polarizing topic we covered back in November that has morphed into its own breed of beast. The boundless discussion of tip removal has evoked frustrations across the board with the government rearing its head smack dab into the center of the game. The discussion is more heated than ever. Restaurateurs are not only faced with the implications of ACA but they’re also dealing with payroll compliancy issues; and the cherry on their sundae, the elimination of tip pooling by the 9th circuit court. Operating A Profitable Restaurant clean 31:27
The Affordable Care Act and Your Restaurant https://restaurantaccountingservices.com/podcasts/episode-10-operating-a-profitable-restaurant-the-affordable-care-act-and-your-restaurant-feat-dr-kahle/ Sat, 20 Feb 2016 02:40:28 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=2071 https://restaurantaccountingservices.com/podcasts/episode-10-operating-a-profitable-restaurant-the-affordable-care-act-and-your-restaurant-feat-dr-kahle/#respond https://restaurantaccountingservices.com/podcasts/episode-10-operating-a-profitable-restaurant-the-affordable-care-act-and-your-restaurant-feat-dr-kahle/feed/ 0 During this afternoon's Podcast, Matt and Dr. Kahle sit down for a little lesson in the Affordable Care Act. ACA is difficult to understand with the ever changing rules and regulations but Dr. Kahle breaks down the bill in ways you can simply understand. Listen to this episode and hear our dynamic duo cover Commonality and Ownership, Full Time Equivalent vs Variable Hour Employees and their roles in ACA, reporting requirements, compliance based plans, operational best practices and more.

Operating a Profitable Restaurant – Episode 10

 

 

It seems there’s a charge for everything these days – extra leg room on airplanes, normal cable channels (or so you think), oh and most recently, not having insurance. I say ‘recently’ but let’s get real people: The Affordable Care Act (ACA) has been around for six years; however, no one has truly paid attention to the 11,000 page law because there was always a glimmer of hope for the restaurant industry that the opposers would knock the bill down. Not to mention the 49 delays we’ve seen to date. Unfortunately for us, The Supreme Court has decided this sucker ain’t goin’ away. That being said, we decided it was time to tackle the beast and take this month to dive deep into the Affordable Care Act and the implications this law will have on your restaurant.

First, some background info: We wouldn’t dare go at this alone. Due to the reporting requirements being enacted last year we recognized that it would greatly benefit our clients to partner with a company that provided end-to-end service and complete expertise in all things ACA. Sifting through 11,000 pages of legal jargon is far above any of our pay grades here, but luckily for us that’s where Dr. Kahle from Navigate HCR comes in to play. In June of 2015 RSI Partner and Strategic Development Officer, Matt Vannini, was introduced to Dr. Kristin Kahle and to say she is the foremost authority on ACA across the country is a gross understatement; a partnership was quickly formed. Dr. Kahle has worked in the insurance industry for the past 25 years, the last handful of which have been with Navigate HCR which she helped found in 2012.  Navigate HCR was created to offer employers simple and easy ACA compliance solutions for their groups and employees – simply put, they simplify the process. When the initial ACA bill came out Dr. Kahle read it not only once, but three times. Needless to say, we are in good hands.

During this afternoon’s Podcast, Matt and Dr. Kahle sit down for a little lesson in the Affordable Care Act. ACA is difficult to understand with the ever-changing rules and regulations but Dr. Kahle breaks down the bill in ways you can simply understand. Listen to this episode and hear our dynamic duo cover Commonality and Ownership, Full-Time Equivalent vs Variable Hour Employees and their roles in ACA, reporting requirements, compliance-based plans, operational best practices and more. Fortunately for us there’s still no charge for education; and for that, we are thankful.

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During this afternoon's Podcast, Matt and Dr. Kahle sit down for a little lesson in the Affordable Care Act. ACA is difficult to understand with the ever changing rules and regulations but Dr. Kahle breaks down the bill in ways you can simply understan... During this afternoon's Podcast, Matt and Dr. Kahle sit down for a little lesson in the Affordable Care Act. ACA is difficult to understand with the ever changing rules and regulations but Dr. Kahle breaks down the bill in ways you can simply understand. Listen to this episode and hear our dynamic duo cover Commonality and Ownership, Full Time Equivalent vs Variable Hour Employees and their roles in ACA, reporting requirements, compliance based plans, operational best practices and more. Operating A Profitable Restaurant clean 37:09
How To Successfully Open a Restaurant (feat. Owen & Marie Jobson) https://restaurantaccountingservices.com/podcasts/episode-9-operating-a-profitable-how-to-be-successful-when-opening-a-restaurant/ Fri, 22 Jan 2016 05:22:28 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=1998 https://restaurantaccountingservices.com/podcasts/episode-9-operating-a-profitable-how-to-be-successful-when-opening-a-restaurant/#respond https://restaurantaccountingservices.com/podcasts/episode-9-operating-a-profitable-how-to-be-successful-when-opening-a-restaurant/feed/ 0 Starting a restaurant takes guts, gusto, tenacity, and a whole 'lotta heart. In this episode of Operating a Profitable Restaurant, RSI Strategic Development Officer, Matt Vannini had the pleasure of speaking with Owen and Marie Jobson from Blue Rock BBQ about their personal stories of struggle in opening their restaurant and what steps they took to become so successful today.

 Operating a Profitable Restaurant – Episode 9

 

 

If you’ve ever taken on the challenge of starting a restaurant, you know it ain’t for the faint of heart. It’s precisely one of the reasons why we love what we do so damn much. At RSI, we get the opportunity to see people start with a dream and assist those with the passion and drive to see that dream become a reality. This reality can be harsh in the beginning, however, the taste of even the smallest successes are oh-so-sweet. Starting a restaurant takes guts, gusto, tenacity, and a whole ‘lotta heart. So when we decided to kick off the year by celebrating our client success stories we put the word out to our RSI Trainers to look for clients who worked hard all year, striving each day to achieve progress and not necessarily perfection regarding their goals.  Clients who exemplified the RSI core principle of taking Ownership and Accountability over their businesses who consistently made effective decisions that benefited their guests, their team members and their bottom line.

That’s when Owen and Marie Jobson, of Blue Rock BBQ in San Jose California, floated to the top of RSI Strategic Development Officer, Matt Vannini’s inbox. In this episode of Operating a Profitable Restaurant, Matt had the pleasure of speaking with Owen and Marie about their personal stories of struggle in opening Blue Rock BBQ and what steps they took to become so successful today. In June the dynamic duo will be making strides into their 8th year as owners and to say it has been a winding journey of ups and downs would be a sore understatement. They’ve learned throughout the years the necessity for the continuous buy-in and support of their team; how to retain a strong work/life balance; and last but certainly not least, what it takes to implement a solid financial system and how it has not only assisted in their financial success today but also where they’re hoping it will take them in the years to come.

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Starting a restaurant takes guts, gusto, tenacity, and a whole 'lotta heart. In this episode of Operating a Profitable Restaurant, RSI Strategic Development Officer, Matt Vannini had the pleasure of speaking with Owen and Marie Jobson from Blue Rock BB... Starting a restaurant takes guts, gusto, tenacity, and a whole 'lotta heart. In this episode of Operating a Profitable Restaurant, RSI Strategic Development Officer, Matt Vannini had the pleasure of speaking with Owen and Marie Jobson from Blue Rock BBQ about their personal stories of struggle in opening their restaurant and what steps they took to become so successful today. Operating A Profitable Restaurant clean 41:59
Your Year-End Restaurant Accounting Checklist (feat. RSI Trainers) https://restaurantaccountingservices.com/podcasts/episode-8-operating-a-profitable-restaurant-your-restaurant-year-end-checklist/ Tue, 22 Dec 2015 00:46:49 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=1818 https://restaurantaccountingservices.com/podcasts/episode-8-operating-a-profitable-restaurant-your-restaurant-year-end-checklist/#respond https://restaurantaccountingservices.com/podcasts/episode-8-operating-a-profitable-restaurant-your-restaurant-year-end-checklist/feed/ 0 In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer Matt Vannini takes a moment to round table with industry experts on the restaurant accounting best practices that will set our clients and their businesses up for a prosperous year.

Operating a Profitable Restaurant – Episode 8

 

This month as we near the new year and the many changes that sit on the horizon for the restaurant industry, we’ve been discussing our restaurant accounting best practices that will set our clients and their businesses up for a prosperous year. As many people do at this time of year, we’ve come up with a list and we’ve checked it twice.  Our accounting list is comprised of some of our top operational and financial practices (which we see our best clients already doing), and of course what our friends at the State and Federal revenue agencies say we need to be doing so as not to find ourselves being audited.

In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer Matt Vannini takes a moment to roundtable with industry experts – our very own RSI Operational Specialists! These experts are all ex-restaurant GM’s, Executive Chefs and Owners… they know the restaurant biz inside and out and use their restaurant specific background to educate on best practices as well as training restaurateurs how to become powerful using RSI’s dynamic tools and reports; ultimately assisting them in reaching their financial goals on a daily basis.

Want to hear our expert-approved Year-End checklists, Must-Haves and To-Dos to see if you’re on par with the best? Then tune in and don’t miss out on giving yourself a leg up to achieve your financial goals for next year!

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In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer Matt Vannini takes a moment to round table with industry experts on the restaurant accounting best practices that will set our clients and their busines... In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer Matt Vannini takes a moment to round table with industry experts on the restaurant accounting best practices that will set our clients and their businesses up for a prosperous year. Operating A Profitable Restaurant clean 30:59
Hospitality Included – Restaurant Tipping Uncovered (feat. Ken Hughes) https://restaurantaccountingservices.com/podcasts/episode-7-operating-a-profitable-restaurant-hospitality-included-to-tip-or-not-to-tip-feat-ken-hughes/ Thu, 05 Nov 2015 22:42:08 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=1673 https://restaurantaccountingservices.com/podcasts/episode-7-operating-a-profitable-restaurant-hospitality-included-to-tip-or-not-to-tip-feat-ken-hughes/#comments https://restaurantaccountingservices.com/podcasts/episode-7-operating-a-profitable-restaurant-hospitality-included-to-tip-or-not-to-tip-feat-ken-hughes/feed/ 1 In a culture so ritualized to tipping for service, where do you begin explaining to your guests that a 20% service cost has now been baked in to your menu pricing, but ensure them the service will remain unparalleled? How do you motivate your team members when tips are obsolete, yet that's all they've ever known in the business? What significance does this have on your hiring strategies, and how does it compare from the big guy in town to the little guy around the corner? To hear Ken's thoughts on tipping, the guest experience, staff motivation and the effects this ideal poses to the industry, tune in to this week's episode and get an insider's look on Hospitality Included.

Operating a Profitable Restaurant – Episode 7

 

No matter which stance you hold on tipping, the restaurant industry has and will continue to be vastly effected as the American tip culture unfolds. Not only will this seemingly European ideal have a tremendous impact on the overall guest experience, but it’s undoubtedly going to change the fabric within restaurants entirely. The dynamic will change between guest and server, roles will alter within management positions, and the general public will either catch on or cut out…

In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini takes the plunge into the polarizing conversation around the future of tipping in America. For those of you who haven’t yet read Danny Meyer’s pivotal interview on eliminating tipping within his restaurants, you’ll hear a brief summary in this Podcast as Matt joins 509 Management Company, founder and partner, Ken Hughes while they map out the implications for this quickly growing movement. Ken is a seasoned veteran in the restaurant industry and well established in the Washington restaurant scene as the owner of Jak’s Grills (3 locations), Sunset Alehouse, Greenlake Alehouse, and El 42 Cantina.

In a culture so ritualized to tipping for service, where do you begin explaining to your guests that a 20% service cost has now been baked into your menu pricing, but ensure them the service will remain unparalleled? How do you motivate your team members when tips are obsolete, yet that’s all they’ve ever known in the business? What significance does this have on your hiring strategies, and how does it compare from the big guy in town to the little guy around the corner? To hear Ken’s thoughts on tipping, the guest experience, staff motivation and the effects this ideal poses to the industry, tune in to this week’s episode and get an insider’s look on Hospitality Included.

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In a culture so ritualized to tipping for service, where do you begin explaining to your guests that a 20% service cost has now been baked in to your menu pricing, but ensure them the service will remain unparalleled? In a culture so ritualized to tipping for service, where do you begin explaining to your guests that a 20% service cost has now been baked in to your menu pricing, but ensure them the service will remain unparalleled? How do you motivate your team members when tips are obsolete, yet that's all they've ever known in the business? What significance does this have on your hiring strategies, and how does it compare from the big guy in town to the little guy around the corner? To hear Ken's thoughts on tipping, the guest experience, staff motivation and the effects this ideal poses to the industry, tune in to this week's episode and get an insider's look on Hospitality Included. Operating A Profitable Restaurant clean 29:15
Successful Inventory Management (feat. Steve Habecker) https://restaurantaccountingservices.com/podcasts/episode-6-operating-a-profitable-restaurant-inventory-management-featuring-steve-habecker/ Mon, 17 Aug 2015 21:23:04 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=1464 https://restaurantaccountingservices.com/podcasts/episode-6-operating-a-profitable-restaurant-inventory-management-featuring-steve-habecker/#respond https://restaurantaccountingservices.com/podcasts/episode-6-operating-a-profitable-restaurant-inventory-management-featuring-steve-habecker/feed/ 0 In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini went back out to Washington to chat with Steve Habecker of Norm's Eatery & Ale House to shine a light on the cold hard truth that taking inventory is your restaurant management team's greatest ally, not their biggest foe. Norm's, coined after one of Steve's beloved Golden Retriever's, is a dog-friendly neighborhood bar located in the Fremont area of Seattle. Having both a full food menu as well as a full beverage list (meaning countless beers on tap at any given time), Steve has become a true maven on the value of consistent inventory. Want to learn the restaurant inventory management skills that will have you grinning like a kid with a Disney Fast Pass on a sunny day? Tune in and take notes from the pro himself.

 Operating a Profitable Restaurant – Episode 6

 

 

You do it because it’s the equivalent of your restaurants’ DNA. It’s the point where all essential restaurant management begins; and if done properly, performing inventory enables you to better manage general restaurant volatilities such as Food and Labor Costs, Gross Profit, Repair and Maintenance, and also your Cash Flow. Mastering this process truly can have THAT MUCH of an impact on your restaurant. Rest assured there is indeed a world out there where inventory isn’t a monthly pain in the butt with your results rendering the whole ordeal a complete waste of time… and we have just the RSI client to show you how it’s done.

In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini went back out to Washington to chat with Steve Habecker of Norm’s Eatery & Ale House to shine a light on the cold hard truth that taking inventory is your management’s greatest ally, not their biggest foe. Norm’s, coined after one of Steve’s beloved Golden Retriever’s, is a dog-friendly neighborhood bar located in the Fremont area of Seattle. Having both a full food menu as well as a full beverage list (meaning countless beers on tap at any given time), Steve has become a true maven on the value of consistent inventory. Want to learn the restaurant inventory management skills that will have you grinning like a kid with a Disney Fast Pass on a sunny day? Tune in and take notes from the pro himself.

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In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini went back out to Washington to chat with Steve Habecker of Norm's Eatery & Ale House to shine a light on the cold hard truth that taking i... In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini went back out to Washington to chat with Steve Habecker of Norm's Eatery & Ale House to shine a light on the cold hard truth that taking inventory is your restaurant management team's greatest ally, not their biggest foe. Norm's, coined after one of Steve's beloved Golden Retriever's, is a dog-friendly neighborhood bar located in the Fremont area of Seattle. Having both a full food menu as well as a full beverage list (meaning countless beers on tap at any given time), Steve has become a true maven on the value of consistent inventory. Want to learn the restaurant inventory management skills that will have you grinning like a kid with a Disney Fast Pass on a sunny day? Tune in and take notes from the pro himself. Operating A Profitable Restaurant clean 24:36
How To Achieve Outstanding Operational Execution In Your Restaurant (feat. Tom + Tessa Aydelotte) https://restaurantaccountingservices.com/podcasts/episode-5-how-to-achieve-outstanding-operational-execution-in-your-restaurant/ Wed, 15 Jul 2015 21:20:05 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=1462 https://restaurantaccountingservices.com/podcasts/episode-5-how-to-achieve-outstanding-operational-execution-in-your-restaurant/#respond https://restaurantaccountingservices.com/podcasts/episode-5-how-to-achieve-outstanding-operational-execution-in-your-restaurant/feed/ 0 Restaurants not only thrive during the summer period, they surpass all financial norms. When the weather is nice the people will flock and sales skyrocket. So how do you ensure in these times of excess, that you’re still executing to the highest standards and providing your guests with unparalleled service? In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini heads out to Seattle to chat with long time RSI users, Tom and Tessa Aydelotte of the Doc’s Marina Grills, about what it takes to achieve outstanding operational execution for your restaurant(s).

Operating a Profitable Restaurant – Episode 5

 

 

Every restaurant owner loves the summer season – in the springtime people slowly start to emerge from hibernation, but by summertime, the flip-flops and tank tops are in full swing and everyone’s over their winter slump. Restaurants not only thrive during this period, they surpass all financial norms. When the weather is nice the people will flock and sales skyrocket.

So how do you ensure in these times of excess, that you’re still executing to the highest standards and providing your guests with unparalleled service?

 

In our previous podcasts, blog posts and web series, we’ve been educating you on the importance of budgeting, cash flow, and hiring the right team members; but that was all practice. Now it’s game time. Now is the time we’ll take all of that information and apply it when you’ll need it the most.

In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini heads out to Seattle to chat with longtime RSI users, Tom and Tessa Aydelotte of the Doc’s Marina Grills, about what it takes to achieve outstanding operational execution for your restaurant(s). Tom opened his first Doc’s Marina 13 years ago in Bainbridge Island, WA; he and Tessa have now opened a second location in Port Townsend, WA, and strive to open three additional locations in the years to come. If you walk into either Doc’s Marina location, it’s clear to see that Tom and Tessa have created more than a restaurant with phenomenal food. They have created a family who shares one vision of serving and providing their community with a fun environment and a great product that people want to come back to. Their tagline says it all: “Food, Drinks & FUN Done Right!” If you want to listen to how the seasoned veterans do it right, don’t miss out on this episode.

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Restaurants not only thrive during the summer period, they surpass all financial norms. When the weather is nice the people will flock and sales skyrocket. So how do you ensure in these times of excess, that you’re still executing to the highest stan... Restaurants not only thrive during the summer period, they surpass all financial norms. When the weather is nice the people will flock and sales skyrocket. So how do you ensure in these times of excess, that you’re still executing to the highest standards and providing your guests with unparalleled service? In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini heads out to Seattle to chat with long time RSI users, Tom and Tessa Aydelotte of the Doc’s Marina Grills, about what it takes to achieve outstanding operational execution for your restaurant(s). Operating A Profitable Restaurant clean 26:46
Tips To Reduce Employee Turnover In Your Restaurant (feat. Adam Schlegel) https://restaurantaccountingservices.com/podcasts/episode-4-operating-a-profitable-restaurant-tips-to-reduce-employee-turnover-in-your-restaurant-featuring-adam-schlegel/ Thu, 04 Jun 2015 21:19:40 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=1460 https://restaurantaccountingservices.com/podcasts/episode-4-operating-a-profitable-restaurant-tips-to-reduce-employee-turnover-in-your-restaurant-featuring-adam-schlegel/#respond https://restaurantaccountingservices.com/podcasts/episode-4-operating-a-profitable-restaurant-tips-to-reduce-employee-turnover-in-your-restaurant-featuring-adam-schlegel/feed/ 0 RSI's Matt Vannini takes a moment to chat with Adam Schlegel, Co-Founder of Snooze A.M. Eatery, about the top ways to enable your team members to find success, keep them motivated, and reduce your restaurant's turnover!

Operating a Profitable Restaurant – Episode 4

 

 

The theoretical revolving employee door; We’ve all either been part of, seen or heard the experiences of companies tossing around a one-in, one-out hiring/firing policy like an overcrowded bar. Not only is this insane practice costly for a business, but it’s pure frustration for everyone involved.

So what’s the magic in a bottle that keeps your team members, happy, successful, and motivated to represent your brand with passion?

Listen to this episode and hear Adam Schlegel, Co-Founder of Snooze an AM Eatery discuss with Matt Vannini, effective strategies on how restaurant operators can reduce employee turnover, while creating a culture of driven, invigorated, and community involved team members.

Adam and his brother Jon opened the first Snooze in 2006. In the beginning, the brothers aimed to reinvigorate the seemingly stale breakfast scene. While Jon grew up dreaming of partaking in the restaurant industry in whatever shape possible; Adam took his career in a different direction and dove into the Finance world head first. After realizing he’d been burned out, Adam then took to the likes of his brother and became immersed in the restaurant business. The Schlegel brothers now own 10 stores in upwards of 4 states and are still growing. Eat at any Snooze and you’ll see far more than a simple breakfast joint – you’ll witness a group of valued team members who are contributing to the success of a brand that has become a family-like culture, carrying out the same passion that caught fire in 2006.

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RSI's Matt Vannini takes a moment to chat with Adam Schlegel, Co-Founder of Snooze A.M. Eatery, about the top ways to enable your team members to find success, keep them motivated, and reduce your restaurant's turnover! RSI's Matt Vannini takes a moment to chat with Adam Schlegel, Co-Founder of Snooze A.M. Eatery, about the top ways to enable your team members to find success, keep them motivated, and reduce your restaurant's turnover! Operating A Profitable Restaurant clean 35:34
Reducing The Impacts of Minimum Wage Increases On Your Restaurant https://restaurantaccountingservices.com/podcasts/episode-3-operating-a-profitable-restaurant-reducing-the-impacts-of-minimum-wage-increases-on-your-restaurant/ Mon, 27 Apr 2015 21:12:27 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=1459 https://restaurantaccountingservices.com/podcasts/episode-3-operating-a-profitable-restaurant-reducing-the-impacts-of-minimum-wage-increases-on-your-restaurant/#respond https://restaurantaccountingservices.com/podcasts/episode-3-operating-a-profitable-restaurant-reducing-the-impacts-of-minimum-wage-increases-on-your-restaurant/feed/ 0 This month at RSI we’ve driven the main focus for all of our content towards managing the minimum wage increases that have already effected various states across the country. In today’s podcast we're going to look at the different options that restaurants have when covering the deficit of a wage hike. We'll extend our best tips on restaurant accounting best practices of: surcharges, menu price increases and labor scheduling.

Operating a Profitable Restaurant – Episode 3

 

 

During today’s podcast episode we’re going to look into the impact that a minimum wage increase can have on your restaurant. There are many different options that restaurants can take when working to cover the deficit that a dramatic wage hike causes. We’ll dive into restaurant accounting best practices of Surcharges, Menu Price Increases and Labor Scheduling.

If your state has not yet been affected by a minimum wage increase then you haven’t had to make a decision just yet on how to mend the money gap the increase will inevitably cause. It’s important to note that when the time comes that you do have to make changes, you make an educated decision backed by facts and numbers BEFORE implementing them. It’s also extremely important to accept the fact that no matter what course of action you choose to take, unfortunately, you simply can’t please everyone; it’s also just as important that you stick with your choice.

Want to learn more? Check out our blogs covering the impact that a minimum wage hike will have on your guest, team and profit.

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This month at RSI we’ve driven the main focus for all of our content towards managing the minimum wage increases that have already effected various states across the country. In today’s podcast we're going to look at the different options that restaura... This month at RSI we’ve driven the main focus for all of our content towards managing the minimum wage increases that have already effected various states across the country. In today’s podcast we're going to look at the different options that restaurants have when covering the deficit of a wage hike. We'll extend our best tips on restaurant accounting best practices of: surcharges, menu price increases and labor scheduling. Operating A Profitable Restaurant clean 10:29
Strategies For Effective Cash Management In Your Restaurant https://restaurantaccountingservices.com/podcasts/episode-2-operating-a-profitable-restaurant-strategies-for-effective-cash-management-in-your-restaurant/ Mon, 23 Mar 2015 21:04:59 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=1458 https://restaurantaccountingservices.com/podcasts/episode-2-operating-a-profitable-restaurant-strategies-for-effective-cash-management-in-your-restaurant/#respond https://restaurantaccountingservices.com/podcasts/episode-2-operating-a-profitable-restaurant-strategies-for-effective-cash-management-in-your-restaurant/feed/ 0 This month at RSI we've been focusing our article, blog posts, podcast and webcast on the simple rules for effective restaurant cash management. In today's podcast we will review the simple rules on how to manage an investment of initial capital as well as working capital. We're then going to review the ongoing cash management strategies for building your own treasure chest!

Operating a Profitable Restaurant – Episode 2

 

 

During today’s podcast episode, we are going to discuss some strategies for effective restaurant cash management.  First, we will review the simple rules on how to manage an investment of initial capital as well as working capital.  Second, we are going to review the ongoing cash management strategies for building your own treasure chest.

Below, you will find some highlights from this episode!  If you want to learn more about any of these points, then tune in and listen up! We’ll go through each point in depth in relation to your business.

How to effectively manage an initial investment or infusion of loot in your business:

  • Know the impact the payment of debt will have on the business cash position
  • Don’t be afraid of the dark
  • Don’t sell your soul
  • Unrealistic Trade Programs
  • Overpromising ROI
  • Marketing and Deal of the Day Companies, Hard Money Lenders

Ongoing cash management strategies for building your own treasure chest:

  • A budget and break-even analysis are mandatory tools for effectively managing cash
  • Know your operational days of the week in relation to your cash flow

Want to know more?  Check out our blogs covering the different aspects of cash management, and the value created for your restaurant using the Decision Making Triangle.

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This month at RSI we've been focusing our article, blog posts, podcast and webcast on the simple rules for effective restaurant cash management. In today's podcast we will review the simple rules on how to manage an investment of initial capital as wel... This month at RSI we've been focusing our article, blog posts, podcast and webcast on the simple rules for effective restaurant cash management. In today's podcast we will review the simple rules on how to manage an investment of initial capital as well as working capital. We're then going to review the ongoing cash management strategies for building your own treasure chest! Operating A Profitable Restaurant clean 9:01
How To Implement a Budget Into Your Restaurant https://restaurantaccountingservices.com/podcasts/episode-1-operating-a-profitable-restaurant-how-to-implement-a-budget-into-your-restaurant/ Tue, 24 Feb 2015 05:47:47 +0000 https://restaurantaccountingservices.com/?post_type=podcasts&p=1453 https://restaurantaccountingservices.com/podcasts/episode-1-operating-a-profitable-restaurant-how-to-implement-a-budget-into-your-restaurant/#respond https://restaurantaccountingservices.com/podcasts/episode-1-operating-a-profitable-restaurant-how-to-implement-a-budget-into-your-restaurant/feed/ 0 This month at RSI we've been focusing on educating our clients on the value of creating a successful restaurant budget. Today's podcast is going to contain three short and informative sections. First, we'll review with you why we are so passionate about budgets. As we teach our clients to do when they are making decisions, we will utilize our Decision Making Triangle to drive home the point. From there we'll go over the simple steps that you will need to take in order to create a successful budget for your restaurant. Lastly, and most importantly, we'll discuss how to easily incorporate your budget into your restaurants' day in the life for your management team.

Operating a Profitable Restaurant – Episode 1

 

 

Budget or Bankruptcy: the saying seems harsh; however, and unfortunately so, it’s predominantly true for most restaurant operators. Many folks run their businesses like they’re playing Plinko on The Price Is Right. They drop money in at the top, watch the coins bounce around on the way down while they hope and pray that there is something for them at the bottom. Plinko can be used in restaurant accounting as a metaphor for your P&L or Income Statement. Your revenue is at the top and each bump on the way down can easily represent your various expenses; at the bottom you have varying degrees of profit, loss, and of course… bankruptcy.

Listen to this weeks episode of Operating a Profitable Restaurant to see how RSI Strategic Development Officer, Matt Vannini, likens your budget to a diagram showing you which path to aim for that gave you the greatest chance of hitting the big winner.

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This month at RSI we've been focusing on educating our clients on the value of creating a successful restaurant budget. Today's podcast is going to contain three short and informative sections. First, we'll review with you why we are so passionate abou... This month at RSI we've been focusing on educating our clients on the value of creating a successful restaurant budget. Today's podcast is going to contain three short and informative sections. First, we'll review with you why we are so passionate about budgets. As we teach our clients to do when they are making decisions, we will utilize our Decision Making Triangle to drive home the point. From there we'll go over the simple steps that you will need to take in order to create a successful budget for your restaurant. Lastly, and most importantly, we'll discuss how to easily incorporate your budget into your restaurants' day in the life for your management team. Operating A Profitable Restaurant clean 14:16