· finance
FICA Tip Credit: How Restaurants Calculate and Claim It
The FICA tip credit (IRC 45B, Form 8846) returns the 7.65% employer FICA on tips above $5.15 an hour. How to calculate it, who qualifies, how to claim.
Finance
Startup costs, funding, budgeting and financial management
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· financeDaily Sales Reporting: The Numbers Every Restaurant Owner Should Track
Most restaurant operators discover financial problems weeks after they develop — daily sales reporting is the discipline that catches issues while there is still time to act.
· financeFinancial Benchmarks by Restaurant Concept: How QSR, Fast-Casual, Full-Service, and Fine Dining Compare
A 4% net margin means very different things for a QSR vs. a full-service restaurant. Here are the segment-specific benchmarks for profit margins, prime cost, food cost, and labor cost that let you measure against the right peers.
· financePour Cost and Beverage Control: Maximizing Bar Profitability
Beverage operations can be your highest-margin revenue source or your most overlooked drain on profit — pour cost control is the discipline that determines which one it is.
· financeRestaurant Lease Negotiation: Rent Benchmarks, Key Clauses, and Cost Control
Your lease is likely your largest long-term financial commitment — here is how to negotiate it intelligently, understand every cost it contains, and protect your business for years to come.
· financeRestaurant Sales Tax: What's Taxable, What's Exempt, and How to Stay Compliant
There is no federal sales tax and every state plays by different rules. Here is what you need to know about taxing prepared food, delivery orders, alcohol, and catering — and how to avoid the audits that catch operators off guard.
· financeSeasonal Financial Planning for Restaurants: Managing Cash Through Peaks and Valleys
Every restaurant has seasons — even if you haven't mapped them yet. Here is how to build the financial reserves, flexible staffing models, and operational adjustments that turn seasonal cash flow swings from an existential threat into a manageable cycle.
· financeRestaurant Accounting Software: QuickBooks, Xero, and Industry-Specific Tools Compared
A no-fluff comparison of the leading restaurant accounting platforms — what each one actually does, what it costs, and which type of operation each one fits best.
· financeRestaurant Revenue Streams: Diversifying Beyond the Dining Room
Single-stream restaurants are vulnerable to every disruption the industry throws — here is how to build multiple revenue sources that stabilize income and improve margins.
· financeRestaurant Accounts Payable: Invoice Management, Payment Terms, and Cash Flow
Accounts payable is not just bill-paying. It is a strategic cash flow tool. Here is how to build an AP process that captures early-payment discounts, negotiates favorable terms, and gives you real-time visibility into what you owe.
· financeRestaurant Energy and Utility Costs: Benchmarks, Budgets, and Savings Strategies
Restaurants use 5-7 times more energy per square foot than other commercial buildings — here is how to understand, benchmark, and systematically reduce this significant cost line.
· financeCost Segregation for Restaurants: Accelerating Depreciation and Tax Savings
A cost segregation study can generate $100K to $400K in federal tax benefits per million dollars spent on your restaurant. Here is how it works, who qualifies, and what it actually costs to get one done.