restaurant operations
Password Managers for a Small Business
Bitwarden and 1Password for a small business with several brands: how each organizes shared logins, what the tiers mean, and the one…
Why Every Kitchen Recipe Belongs on Paper
Why every restaurant recipe belongs on a written card: what standardized recipes control, the six parts a card needs, and how to…
Hiring a First Employee in New York: What the State Requires
What New York requires before a first hire: EIN, state unemployment registration, the 20-day new hire report, I-9, W-4 and withholding, from…
How to Take Inventory in a Walk-In Cooler
How to count a walk-in cooler: set shelf order and labels first, then count by route on a sheet that matches the…
What to Ask an Accountant at the First Meeting
A written list of questions for a first accountant meeting, drawn from IRS and SBA pages: credentials, business structure, record keeping and…
Writing a Station Procedure for a Restaurant Line
A one-page station procedure for a restaurant line: setup, checks with numeric limits, corrective action and breakdown, from FDA, USDA and CDC-study…
Using the Specials Board to Move Inventory
A method for using a restaurant specials board to move inventory: count the shelf, read the waste log, build the dish from…
Printing a Menu That Matches the Online One
Keeping printed and online restaurant menus in step: one master menu, a version date, the order of updates, and what Google's own…
Kitchen Scales and Thermometers Worth Buying
A high-capacity scale and a fast thermometer earn their place in a working kitchen. The My Weigh KD-8000, the Thermapen, and what…
What Records a Small Business Keeps and for How Long
Three years is the floor, not the rule. IRS and New York pages lay out how long small businesses keep returns, sales…