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Finance

Get the dollars and cents answers to all your financial questions, whether you are looking to get financing or just need a bit of help with your day to day operations.

  
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 # Item Title Date Author
 1 What is the difference between a “gratuity” and a “tip”? Feb 07, 2008 Bacall & Conniff
 2 Do any restaurateurs bother to keep track of bottle and keg deposits? Jan 07, 2008 Bacall & Conniff
 3 What is the correct ratio of food to staff costs and other overheads? Sep 01, 2007 Bacall & Conniff
 4 What's the best way to calculate and compensate for wastage? Sep 01, 2007 Bacall & Conniff
 5 How can I best decide when to alter my menu prices? Sep 01, 2007 Bacall & Conniff
 6 Services from Bacall & Conniff Aug 08, 2007 Bacall & Conniff
 7 Reputable Lenders? Aug 03, 2007 Bacall & Conniff
 8 What organizations do you recommend to restaurateurs? Aug 01, 2007 Bacall & Conniff
 9 Calculating APR Jul 27, 2007 Bacall & Conniff
 10 Alternate forms of financing? Jul 27, 2007 Bacall & Conniff
 11 Buying out a partner? Jul 17, 2007 Bacall & Conniff
 12 When in financial difficulty what's the best way to sort things out? Jul 17, 2007 Bacall & Conniff
 13 How can a CPA help a restaurateur with financing? Jun 27, 2007 Bacall & Conniff
 14 Are some of the financial products on the market significantly better than other? Jun 27, 2007 Bacall & Conniff
 15 What advice would you offer to a restaurateur looking for funds? Jun 27, 2007 Bacall & Conniff
 16 Gimme the money...er please? May 07, 2007 James Ringrose
 17 Major Tax Savings - Opportunity Extended for Restaurateurs May 07, 2007 Jeffrey Richards, CPA
 18 An Interview with Rewards Network May 07, 2007 James Ringrose
 19 An Interview with Advance Restaurant Finance May 07, 2007 James Ringrose
Copyright Restaurant Confidential, 2007, 2008 A magazine from Restreview.com