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Salt Lake City Bookkeeping Blog

Restaurant Overhead and Setting the Prices

Posted by Thomas Liquori on Nov 30, 2016 9:00:00 AM

One of the most difficult steps to opening a restaurant is calculating your overhead and then setting your prices. Knowing your overhead before you get started can help you to decide if you are opening in the right market, if your target consumer can afford the prices you will set, and if you are going to turn a profit.

Planning and preparing before jumping into an opening can set your foundation for serving happy costumers, while keeping you afloat.

Calculating Your Overhead

The term “overhead” is thrown around a lot in the business world. In short, it refers to the operational costs not related to your direct materials and labor. What are you spending apart from food expenses, waiting and dish staff, and your cooking staff? Some expenses you will want to consider include:

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Topics: Restaurant Bookkeeper, Restaurant Management, Restaurant Business

6 Ways to Move Your Restaurant Business into the 21st Century

Posted by Austin Walker on Jul 12, 2016 8:30:00 AM

There was a time when all that your restaurant really needed was good food and a great location to guarantee its success. But with the advent of social media and online mobility, menu and locale alone aren’t always enough to grow and maintain a healthy client base.

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Topics: Restaurant Management, Marketing Small Business, Online Marketing