Testimonials

Testimonials - Restaurants CPA Firm

Cole’s

“Experts in restaurant accounting, and all aspects of the technical, operational, and managerial challenges of today’s market, KROST supersedes your expectations of the typical restaurant consultant.” Read More

California Chicken Café

“Hagan and her team are most impressive. Their knowledge base is vast and deep. We connected with the desire to enhance our accounting systems, but it didn’t stop there. Jean’s contribution to our success and our optimism for our future is exponentially increased and felt by her genuine care and concern for our people, our company, and our industry.” Read More

Kabuki Restaurants, Inc.

“Jean Hagan of KROST recommended Ctuit and it was amazing! The reports are simple and easy to understand. Their knowledge of labor law is very impressive and their feedbacks and attention to all our needs were just simply awesome.” Read More

Border Grill

“Whether you are launching a new restaurant, looking to revamp current systems to maximize profitability, seeking guidance in a crisis situation, or searching for an all star P&L coach for your team…call Jean Hagan!!! She is the absolute best.” Read More

Camacho’s Inc.

“The decision to work with the team at KROST has been a true game changer for my company. Their collective knowledge of our industry is second to none…We are now, without a doubt, built to last.” Read More

Spitz – Home of the Döner Kebab

Based on the concept of the Döner Kebab from Spain, Spitz is an upscale quick-service restaurant that combines the food quality, ambience and customer service typically found in upscale dining with the price and speed most often associated with fast food. Nearly everything, from the kebab to the sauces, is made daily in-house. Read More

213 Ventures

213 Ventures, a management company in the hospitality industry, manages over a dozen companies and 200 employees. A company of this scope is presented challenges on a daily, almost hourly basis. We have a talented, experienced, and enthusiastic management team around us, with decades of experience combined. Read More

El Cholo – Paseo, Pasadena

As an owner and operator I value good accounting and reporting. In my position as Director of Operations at RBI, I retained Greg Kniss from KROST for our accounting, reporting and CPA services. Since 1991 I have depended on Greg and his team to provide my business with expert financial and operational advice. At El Cholo Paseo, Greg’s team works with all our staff to ensure that we continue to capture opportunities to increase our bottom line profit. Read More

Two 40 South Restaurant and Wine Bar

My name is Eric Merrell, Managing Partner of Two 40 South Restaurant and Wine Bar. I initially contacted Jean Hagan for an overview of the general services that KROST provide. We had our first meeting at Two 40 South with Jean Hagan and Jason Melillo and my first impression of them was their professionalism and expert knowledge of the industry. Read More

Waffle Chix

Hello my name is Jill. I planned on opening a restaurant concept that was new to the marketplace and the first challenge was that I have never been in this business before. I was put in contact with Jean Hagan by a referral, after having fired my first consultant many months into the project. I will start off by saying I could not have completed this project without her. Jean jumped right in with a plan of completion. One thing that definitely stood out was how she was 200% in favor of seeing this project complete and successful. Once she agreed to take our project on, she worked with us to better understand our vision and concept and how to best execute it so we could get open fast with a realistic plan of action. Read More

Yamashiro, Inc.

Anyone who is involved in (the) restaurant (industry) knows the challenges never cease. A couple scenarios come to mind: as you’re getting ready for a big night the main hood goes filling your kitchen with smoke and no way to ventilate it. Or you’re understaffed when your hostess calls in sick then a few hours later you see her drinking a huge cocktail on her Facebook post. Or your cost of goods is finally managed properly, but your service mistakes are driving up “guest recovery”comps. Clearly, these are all fictional circumstances, which I have never experienced. If I did have these problems, which I don’t, there is a resource that I can turn to for help through the constant volatility. Her name is Jean Hagan and she works for KROST as their Director of Restaurant Services. Read More