Restaurant Business

A restaurant business plan is an opportunity to bring your concept to life on paper. It provides an outlet to express your passion for your idea and sell others on it, too. A business plan has two primary purposes – to attract potential investors and provide a guideline for opening and operating your restaurant...

Oftentimes, the only difference between floating and drowning is the direction you’re facing. Without restaurant financial analysis, a restaurant may be face down without even knowing it. Restaurant financial analysis analyzes performance metrics such as profits and losses, cash flow, cost of sales and cost of labor...

Where the typical restaurateur’s financial expertise lacks, restaurant accounting software can pick up the slack. Most restaurateurs find their way into the industry because of a knack for hospitality, not accounting. But if  accounting software is figured into a restaurant’s equation, it will add up to success...

Many aspiring entrepreneurs perceive restaurant franchising as a safe way to go into business for themselves. After all, franchise concepts already have established brands, customer bases and operational systems in place. Buying a restaurant franchise is a much less risky investment than...

Using restaurant POS systems as a marketing tool is a little-known way restaurants can generate more sales and traffic. By using a POS system to track guest data, such as demographics and purchasing habits, restaurant operators can identify which marketing efforts are bringing customers in the door...

Quantified Marketing Group’s new director of business planning and senior financial consultant, answers some of the most frequently asked questions about restaurant business plans...

Even less-complex models have the capacity for fully-integrated accounting, inventory management, service management, customer relations management (CRM), real time video and payroll modules. Since restaurant POS systems can be customized to meet specific needs, they work well with any restaurant concept...

Steve Erwin, Quantified Marketing Group’s cost segregation specialist, answers some of the most frequently asked questions concerning cost segregation analysis. Feel free to send us any additional questions that we haven’t addressed here...

Many restaurateurs are unaware of a tax tool that could save them thousands of dollars on their taxes. Cost segregation is a tax strategy restaurateurs can use to reduce their tax liabilities by identifying hidden tax deductions that result in thousands of dollars in tax savings...

Because many investors consider restaurants to be risky business ventures, restaurant fundraising for a new concept can be challenging. Restaurateurs need to find financial backers, secure loans and stretch their pockets to the limit...

Franchising can be a great way to grow your restaurant. A knowledgeable consultant can determine how “franchisable” your restaurant is. They can help you develop your franchise concept through market research and business planning...