MarginEdge Blog

With everything changing in restaurant operations during Covid-19, managing to break even every period may seem impossible. Wasabi – a conveyer-belt sushi restaurant in Tysons, Virginia – proves it can be done!

With everything changing in restaurant operations during Covid-19, managing to break even every period may seem impossible. Wasabi – a conveyer-belt sushi restaurant in Tysons, Virginia – proves it can be done!

Maple Street Biscuits quickly discovered that while its concept was scalable, many back-of-house practices were not — hence the need for a new back-office system. Once implemented, MarginEdge ushered in major advancements across departments, all leading Maple Street towards better scalability and profitability.

After years in a successful accounting and tax career in the Washington, DC area, Raffi Yousefian launched his own firm, RY CPAs, 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.

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.

Few restaurants in Washington, DC can claim as eminent a history or reputation as the Old Ebbitt Grill. An icon in a city of boldface names, the upscale restaurant serves modern American cuisine, with an emphasis on fresh, locally-sourced ingredients.