Excerpted from the article in Restaurant Finance Monitor. See full article here. Obviously, these are tough times for the restaurant industry. It behooves restaurant owners to effectively use their advisors, particularly their accountants and lawyers. Your goal is twofold: communicate most effectively with all the constituencies you have to deal with and be in the . . .
Obviously with the cost of labor and the shortage of key management personnel for restaurants, operators need to be creative, particularly in promoting participation in the ownership for key employees to incentivize and develop the kind of culture necessary for success. This article will outline five different approaches that can be taken with employees to . . .
Having enough capital and raising enough capital have always been the thorns in the rose-colored glasses of talented chefs who want to start their own restaurants. And now, with so many restaurants closing and so many others having difficult times, I thought it would be helpful to provide some ideas for tough cash flow times. . . .
