Prime cost is the single most important number in restaurant finance. This quick guide breaks down what it is, why it matters, and exactly how to control food, beverage, and labor costs for stronger margins.

Misclassifying employees, contractors, or exempt vs. non-exempt staff can expose your organization to back wages, overtime claims, and legal penalties. This post breaks down how to correctly classify different types of workers, what the IRS and DOL look for, and the steps nonprofits can take to stay fully compliant and protected.

The One Big Beautiful Bill Act (OBBBA), signed into law on July 4, 2025, introduces a wide range of changes to federal tax codes, social programs, and more, impacting both employers and employees.

Creative agencies often guess at future revenue because pipeline, timing, retainer behavior, and delivery capacity aren’t modeled properly. Here’s how to fix it.

Learn how to build a clean, repeatable weekly financial rhythm for your restaurant—without adding more work. This guide breaks down the exact reports, KPIs, and processes operators need to stay profitable and in control.

Discover how one small restaurant optimized its entire operation and achieved robust financial health by partnering with our outsourced accounting solutions. This case study highlights the transformation from time-consuming, in-house bookkeeping to a streamlined, expert-managed financial system.

Improve restaurant labor cost with accurate forecasting. Learn how top operators use sales data, scheduling tools, and productivity metrics to optimize staffing.

A Professional Employer Organization (PEO) offers numerous benefits designed to streamline your business operations and employee management. By partnering with a PEO, you can save significant time and money while reducing administrative burdens.