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11.21.11
A Quick Tip on Tips!
Restaurants with tipped employees should beware of the amended Department of Labor tip credit regulation that hit the industry earlier this year. If rising food costs aren’t painful enough, now those with tipped employees must be sure that their payroll policies comply with the new rules or face significant added costs.
11.07.11
REPORT FOR DUTY! Support your country AND earn tax credits.
When you hire a Veteran, you are not only being patriotic but you may also qualify for a tax credit. Veterans are generally described as a highly skilled workforce, tech savvy, leaders and motivated. Those are great traits for a new employee and it can also shave money off your tax bill at the same time.
06.13.11
She Blinded Me With Science!!!!
The research and development credit (R&D Credit) for a restaurant? It sounds scientific, only for people in white lab coats inventing the next widget, right? WRONG! Restaurants are constantly opening and evolving. An integral part of that evolutionary process is research.
06.06.11
LinkedIn to Top-Line Revenue
Most restaurants have Facebook and Twitter pages, and do a great job of pulling together the barbeque and water cooler crowd. However, if you have employees that are focusing on growing your private dining or catering events, there is potential to leverage some of the most powerful tools on LinkedIn to add top line revenue that your restaurant may be overlooking.
05.31.11
Mrs. O’Leary’s Cow
Have you heard the story about Mrs. O’Leary and her unpretentious cow kicking over the lantern that started the Great Chicago Fire? Have you ever stopped to think, what if your business suffered similar destruction that caused a total loss…how would you recover? Would you recover?
05.23.11
TEFRA! TEFRA! READ ALL ABOUT IT!
TEFRA (The Tax Equity and Fiscal Responsibility Act) was instituted to produce additional revenue through a combination of federal spending cuts, tax increases and reform measures. One of the areas targeted is reporting tips by employees of food and beverage establishments. According to the IRS, approximately 16% of total tip income is being reported by restaurant and bar employees. Obviously, that is a lot of money in taxes not being collected.
05.16.11
Delivering Solutions To Excess Capacity
Did you know that according to the National Restaurant Association (NRA) yearly revenue from restaurants is $300 billion? Even more pertinent is that nearly 50 percent of this revenue comes directly from delivery, take out and drive thru. This begs the question why wouldn’t every restaurant offer delivery, or takeout? The answer can be broken down into a couple key points which are outlined below.
05.09.11
Steak 101 Finals. Can You Pass The Test?
In our video this week, we review the various types of beef we have talked about and offer our Steak Week menus for your consideration and answer our final trivia question, “What is the difference between prime and choice?”
05.02.11
Haray Caray’s Steak Tips
What's the difference between dry aged and wet aged steak, grass and grain fed beef or bison and beef?
During steak week, which takes place from May 16th through May 19th, Harry Caray's will offer four side-by-side steak comparisons with wine pairings. Each selection will be accompanied by detailed tasting notes comparing and contrasting the characteristics of the two different steak options, and explaining how the qualities of the meat influence the choice of wine.
04.25.11
Homage to Harry
Harry Caray, one of the most highly recognized and beloved play-by-play announcers is best remembered for his tradition of singing “Take Me Out To The Ball Game” during the 7th inning stretch and for his famous exclamations: “It might be, it could be, it is! A home run!” and “Holy cow!”