3 Ways Receiving is Ruining Your Food Cost

3 Ways Receiving is Ruining Your Food Cost

Diagnosing the costing issues in a restaurant are never black and white, and margins are no different. Generally, it is a series of different issues that together add up to a concerning metric. Let’s look at how improper ordering and receiving can lead to a terrible food cost. Through this series we hope to give you some ideas you may not have previously thought of, and to love a cook named Brad and hate a guy named Chad. 

5 Ways to Improve Table Turns

5 Ways to Improve Table Turns

 Hearing people say: “Have you been to ‘Restaurant’? They are always packed and the food is great! I really hope we can get a seat there!” is always rewarding. Constantly seeing a full parking lot is great for business.  Having a reasonable wait is good for business. To maximize the amount of guests you serve and keep the wait to a minimum, you must be able to turn those tables quickly.

PFML: What is it? What are you supposed to do?

PFML: What is it? What are you supposed to do?

Because payroll and payroll taxes aren’t complicated enough, Massachusetts has decided to implement a new payroll tax withholding called PFML. *Insert questionable cheering* While this new program has the potential to be great for employees, it’s posing some fun “little” nuances for employers and payroll companies!

Hahaha DON’T WORRY - Massachusetts will make changes before we know it!

Tip Pooling; Picking the right setup for your restaurant

Tip Pooling; Picking the right setup for your restaurant

In the Hospitality Industry, tipping structure is one of the more complex aspects of the trade. As a restaurant or hotel, it is important to properly manage and distribute these tips among the staff. In many cases, tips make up a large part of the server’s salary and is a contributing factor to their performance. Make the right choices with this guide!

Custom Business Solutions is now Prix Fixe Accounting

Custom Business Solutions is now Prix Fixe Accounting

This expansion of our practice has made us realize the value of selecting a particular niche that we can focus on to stand out as industry experts. We have a team of hospitality industry insiders, and restaurants feed our passion. That is why we have decided to transform our practice and develop a brand that speaks to an industry we love.