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Find out how hundreds of owners cut their in-house   restaurant bookkeeping costs by almost 40%

Monthly Archives: October 2013

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Resturant Accounting Tips

Posted on October 22, 2013 by CFOBusiness
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If you are a restaurant owner and would like to do all of your restaurant accounting work yourself, it is possible if you get your system setup properly and youRead More

Posted in Accounting & Consulting | Leave a reply

Restaurant Accounting -Ease your bookkeeping service worries

Posted on October 22, 2013 by CFOBusiness
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Setting up a fully-functional transaction processing and accounting system is one of the biggest challenges for small businesses. While things may seem unnecessary and inconvenient at start, very soon smallRead More

Posted in Accounting & Consulting | Leave a reply

Restaurant promotions – Efficient and Cost Effective Printing Management – The Blame Game

Posted on October 22, 2013 by CFOBusiness
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The printing process for Restaurant Promotions or Marketing materials must be closely managed.  Mistakes or miss-communications can be very costly to your organization.  Rest easy, you do not have toRead More

Posted in Customer & Marketing | Leave a reply

The Menu Engineer-A New Restaurant Job Classification

Posted on October 22, 2013 by CFOBusiness
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I would like to propose to the industry an entirely new job classification, the Menu Engineer. A traditional full-menu kitchen staff is often organized something like this: Executive Chef *Read More

Posted in Menu Engineering | Leave a reply

Restaurant Promotion Ideas – How to Localize Your Restaurant with Google Plus

Posted on October 22, 2013 by CFOBusiness
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If you are not using Google Plus for your restaurant you are missing out on one of the most effective and FREE marketing tools available. Brick and mortar restaurants canRead More

Posted in Customer & Marketing | Leave a reply

Tips on Restaurant inventory management

Posted on October 22, 2013 by CFOBusiness
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A just-in-time inventory system (JIT) can keep a lid on losses through spoilage or obsolescence of goods, because deliveries are received only when needed. Such as system is reactive, notRead More

Posted in Inventory & Purchasing | Leave a reply

Running a restaurant – Knowing your suppliers and ingredients

Posted on October 22, 2013 by CFOBusiness
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Purchasing:The key to winning at this game is to play various vendors off against each other and compare respective bargains, while in conversation you persuade each one you want themRead More

Posted in Menu Engineering, Restaurant Management | Leave a reply

Tips on restaurant purchasing

Posted on October 22, 2013 by CFOBusiness
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For restaurant manager it can be a nightmare trying to estimate the demand, and hence quantity of ingredients needed, for each dish on the menu. The total value of theRead More

Posted in Inventory & Purchasing, Menu Engineering | Leave a reply

Restaurant Accounting – How accountants provide value

Posted on October 15, 2013 by CFOBusiness
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Owning a restaurant is obviously tough and is not an easy business to succeed in. The statistics say nearly 25% of new restaurants will fold within the first 12 months.Read More

Posted in Accounting & Consulting, Restaurant Management | Leave a reply

Running a Restaurant – Off Peak Hour Snacking is the New Gold Mine for Restaurants

Posted on October 15, 2013 by CFOBusiness
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Off Peak Hour Snacking is The New Gold Mine for Restaurants Dining out used to mean you went to breakfast from 5 am to 9 am, lunch from 11:30 amRead More

Posted in Accounting & Consulting, Restaurant Management | Leave a reply

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