How Restaurant Operations Can Regain Control of Cash Flow
Cash flow doesn’t collapse all at once. It erodes with each expansion decision, until operators find themselves stressed about payroll despite showing a profit on paper. The first instinct is usually to throw headcount at the problem. But for restaurant groups managing daily transactions across multiple units, the issue is rarely a staffing shortage. […]
The True Cost of CFO Turnover for Restaurant Groups: A Risk Map for 20-50 Units
The CFO leaves, and for a while, everything feels fine. Payroll runs. Vendors get paid. The close drags a bit, but nothing breaks. For many operators, that early calm creates a false sense that things will be ok.
What Is the Restaurant CFO Talent Crisis? (And What to Do Instead)
Many restaurant operators are stuck in the same cycle: long searches, high turnover, and hires that don’t deliver.. The issue runs deeper than hiring tactics: it’s the market itself. Tight margins make restaurants less attractive to career finance professionals, especially when compared to tech, healthcare, or SaaS. Compensation expectations often exceed what operators can […]
Rowing in the Same Direction: How Alignment Cuts Audit Costs
When the audit request list hits your inbox, what’s the first feeling that hits you? If you’re like most of the operators I talk to, it’s a mix of confusion and pressure. I’ll be honest, even working in a financial firm, audits always felt mysterious to me.. Why the intense scrutiny? What’s the real […]
How Growing Restaurants Should Build Their Finance Function at Every Stage
Margins are tightening across the industry right now. Inflation keeps pushing costs higher. Labor is more expensive, and the competition never lets up. Industry forecasts warn that up to 30% of restaurants could close in the next few years without stronger operational fundamentals. I’ve seen firsthand what happens when a restaurant tries to grow from […]
How Assurance Firms and Outsourced CFO / Accounting Teams Are Elevating Hospitality
In this episode of The Financial Advantage with GSS, host Nick Stauff sits down with Kari Maue, Director of Assurance & Advisory at GBQ.
Quality, Consistency, and Passion: Ingredients for Scaling a Restaurant
Opening a new restaurant is always a gamble—and as I learned in my conversation with Ivan Iricanin, CEO and Founder of Street Guys Hospitality, that gamble pays off when vision meets execution. When Ivan stepped into the Washington, DC market as an outsider, he brought Balkan cuisine to a city already crowded with familiar […]
Restaurant Budget Accountability: How to Set Realistic Goals and Incentives
Running a restaurant is tough. Rising labor costs, unpredictable sales, and slim margins make financial discipline essential. Yet many operators fall into a common trap: setting ambitious stretch goals instead of building realistic budgets their teams can actually follow. Restaurant budget accountability addresses this problem directly. The goal isn’t simply to slash costs. It’s about […]
Why Financial Benchmarking for Restaurants Isn’t What You Think
In the restaurant industry, the pressure is relentless. Between thin margins and rising expectations, the cost of a financial misstep is higher than ever. Operators know they need to track performance, but too often, benchmarking is mistaken for a simple game of comparison, measuring yourself against other brands. The reality is, true benchmarking in restaurants […]
Think Outsourcing Means Losing Control? Here’s the Real Story
Most restaurant owners know what it’s like to manage every detail. You built your team, learned each regulation the hard way, and protected the culture you built. The thought of letting someone else handle your HR, payroll, or accounting sparks real anxiety. What if you lose sight of the details that set your restaurant […]