January 2012 Newsletter

We cordially invite you to join our “Restaurant Management: Accounting & Controls” seminar on Monday, March 5th at the Rolling Stone Restaurant in Hollywood. This dynamic and valuable seminar is catered to owners, operators, controllers, CFO’s, and managers of single-location, small or large chain restaurant companies. Participants will walk away with significant, tangible information on how to increase profits.

College Culinary Program Heats Up: Campaign Kicks-Off to Raise Funds for State-of-the-Art Culinary Facility

College of the Canyons officials in Santa Clarita have embarked upon a capital campaign designed to raise funds for the construction of a brand new, state-of-the-art, on-campus culinary facility, which would provide a permanent home for the college’s acclaimed Culinary Arts Program and will greatly expand the number of affordable and accessible training opportunities in the field.
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Ctuit and Announce Partnership

Krost managing Partner Greg Kniss has announced
a new partnership with Ctuit. “We have been working with Ctuit as a way to bring valuable information to our clients to assist them in increasing their profit margins”noted Kniss. Single and smaller multi-unit restaurant companies need the same tools that larger corporations find useful.
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A California Sales Tax Audit – Your Biggest Nightmare!

Sales tax audits in the restaurant industry are inevitable, especially with states like California needing money due to the economic downturn. The problem is not the audit, but the typical results – a large assessment of tax, penalties, and interest. Audits typically encompass a four-year period and the list of documents that will be requested by the auditor is extensive. The auditor will ask to set up an initial …
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That’s so Gross

Ask five restaurateurs to define Gross Sales and you will get more than five answers. Technically, the correct answer is that Gross Sales include all revenue centers in the restaurant operations. The National Restaurant Association defines Gross Sales as “income received from goods and services”; so yes, that includes all food and beverage income, service charge income, room rental fees, merchandise, ATM fees, parking and on and on.
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“Jean’s continued passion and dedication to her industry is a testament to her many years of experience. From the middle of the all the chaos to our opening, she was there for me and my partners every step of the way.”
Jill, The “Waffle Chix”
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Case Study

Restaurant and Bar Review
This restaurant and bar specializes in unique beer choices paired with an upscale menu. Different then other pub operators, this group has a commitment to also providing a high level food experience.
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Client Spotlight

Yamashiro
Originally developed as a private estate to show case a priceless collection of Asian treasures, Yamashiro has been a thriving restaurant since the 1920’s.
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Resource of Professionals

Ctuit
Restaurant Business Intelligence
Los Angeles, CA
Phone: 415-884-4888
» Ctuit.com