Restaurant inventory management is often a time sink, but it doesn’t have to be. For high impact at low cost, take frequent counts of a limited subset of your ingredients instead.
Creating recipes and setting your initial menu pricing is Restaurant 101. Managing what happens afterwards, when the rubber of your cost assumptions meets the road of real-world operations, is where it gets more complicated.
After years in a successful accounting and tax career in the Washington, DC area, Raffi Yousefian launched his own firm, RY CPA, in 2016, focusing on services for restaurant clients. Back then, his team dealt with a lot of manual data entry, inputting thousands of invoices in QuickBooks each month, often spending countless hours in the process.
MarginEdge is excited to announce it has teamed up with leading accounting and financial solution provider Sage to give restaurants and their accounting teams a best-in-class option for streamlining back-of-house operations.
Summer’s hot, but we think MarginEdge is hotter! Read on to find out how we’ve made MarginEdge sizzle. No time now? Find this info, along with all our Product Release Notes, anytime at firstname.lastname@example.org or by clicking the question mark button in the top right-hand corner of your MarginEdge screen.
Food & Beverage Technology Review names MarginEdge one of the top 10 restaurant management solution providers of 2019, citing the company’s unique ability to digitally empower the restaurant community while actually reducing overhead and administrative work.
As one of the leading accounting and consulting firms for restaurants and bars in the Twin Cities area, Cue the Accountant helps clients like Bonfire Wood Fire Cooking, Axel’s Charhouse, Icehouse, The Lexington, and many more with cost and operational accounting and improving profitability of their businesses.