Food Service Industry

The food industry is vast and comprehesive. From the restaurant to the grocery store, providing food to the public is a trillion dollar per year industry.

Pizza Restaurant Audit Guide used by the Internal Revenue Service

Pizza Restaurant Audit Guide

In the mid 90’s, the Internal Revenue Service created an audit guide specifically for pizza establishments.  Today, this guide along with the Retail Industry Guide, specifically Chapter 4 which covers the examination techniques for the food service industry is used to audit the typical family style pizza restaurant.  If you own a pizza restaurant, this article is designed to prepare you for an audit.

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Restaurant Profit and Loss Statement – Best Format to Use

Restaurant Profit and Loss Statement

A well organized and understandable restaurant profit and loss statement can provide infinite value to a restaurant owner.  The best format to use allows the owner to understand his prime costs, total variable costs and the required contribution number necessary to cover fixed costs and desired profit.

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Alcohol Costs – Monitor Closely

Alcohol Costs

In the restaurant business, alcohol is the single best margin generator.   If you are going to have a profit, this is where the money is made.  As an owner, you need to understand the value of alcohol sales and the associated costs.  This aspect of operations not only generates high contribution margins, it covers its share of costs and ultimately adds to the bottom line. 

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Tip Income – Employer Responsibilities

Tip Income

The Internal Revenue Service is acutely aware of the volume of tip income generated in the United States.  Therefore they are shifting the compliance aspect of this income onto employers.  This is a direct result of our government’s need for more revenues including Social Security and Medicare taxes.

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How to Purchase Equipment for a Restaurant – Business Finesse

restaurant equipment

Purchasing equipment for a restaurant is a daunting task.  There are three phases to successfully purchase restaurant equipment.  The first is planning, see How to Purchase Equipment for a Restaurant - Planning Phase for more information about this phase.  The second is research, go to How to Purchase Equipment for a Restaurant – Research Phase for an understanding of this phase.  This article covers the third phase of purchasing equipment, using business finesse to negotiate the best deal.

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How to Purchase Equipment for a Restaurant – Research Phase

Research Phase

This is really an extension of planning.  If done properly, this will take a few weeks of work for a new restaurant.  The key is to go through your list and look at the different models for the needed equipment that are out there.  Yes, it is OK to look at the new models because you want to look at the features the newer models have that you will not see or come across as you look at the older models.

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How to Purchase Equipment for a Restaurant – Planning Phase

Planning Phase

Equipment costs for a restaurant can easily consume the gross profit of your business.  The key is to keep the costs low in order to spread the costs appropriately over time.  Purchasing equipment for a restaurant requires planning, researching and using finesse to acquire equipment at the lowest cost possible.  This article is dedicated to teaching the owner how to purchase the equipment for a restaurant at the lowest cost possible.

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