FSR magazine April 2018
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What Do All<br />
These Highly<br />
Successful<br />
Chefs and<br />
Restaurateurs<br />
Have in<br />
Common?<br />
Simon BateS<br />
The baTeses say Mize houser has helped TheM grow To Two burger sTand<br />
locaTions and one bon bon, which serves a Mix of european and asian biTes.<br />
tax season, Dawson says.<br />
Dawson understands, however, that<br />
restaurants’ needs vary. Some operators<br />
want to have monthly talks or quarterly<br />
talks, and others want to be in contact<br />
primarily at tax season. Early conversations<br />
with an accountant should determine<br />
the kind of partnership you want<br />
to have, Dawson says.<br />
Restaurant accountants should<br />
also be flexible with a client’s choice<br />
of accounting software. The right software<br />
can allow restaurants to more easily<br />
collaborate with accountants, says<br />
Lauren Maffeo, a senior content analyst<br />
at GetApp, an online resource for<br />
information on business software. Contrary<br />
to popular belief, software does not<br />
effectively enable restaurants to handle<br />
accounting by themselves. Rather, it can<br />
provide tools to help operators manage<br />
and organize their numbers, which<br />
accountants can then analyze.<br />
Maffeo recommends that restaurants<br />
pick software that allows them to easily<br />
track inventory and purchasing so they<br />
can better manage their relationships<br />
with suppliers. “Accounts payable and<br />
receivable, global tax and compliance<br />
management, multi-currency support,<br />
and customized invoices are additional<br />
features that software shoppers should<br />
consider,” she says.<br />
Picking the right accounting software<br />
is another area in which specialized restaurant<br />
accountants can help, Maffeo<br />
says. It’s common for accountants to<br />
guide clients through the process. They<br />
might even be able to provide special<br />
pricing, Dawson adds.<br />
From software choice to meeting frequency,<br />
the restaurant-accountant relationship<br />
should be tailored to individual<br />
and industry-specific needs. It’s important<br />
for restaurateurs to advocate for<br />
their businesses and not try to fit into<br />
the molds of other business accounting,<br />
Bates says. “When your accountant<br />
understands the crazy business and can<br />
drive the numbers, it will take a lot of<br />
pressure off you. It makes the partnership<br />
invaluable.”<br />
You should know—you’re one of<br />
them. You’re all what we at <strong>FSR</strong> like<br />
to call “tablesetters.”<br />
You make things happen in<br />
the restaurant industry.<br />
You’re an innovator on your menu<br />
and in your operation.<br />
You’re watched and emulated<br />
by other restaurateurs.<br />
You lead the markets you<br />
operate in.<br />
These are characteristics that make<br />
a tablesetter. And <strong>FSR</strong> is the trusted<br />
source of information for these most<br />
influential chefs and restaurateurs<br />
in the industry. Request your free<br />
subscription today by visiting<br />
<strong>FSR</strong><strong>magazine</strong>.com/subscribe<br />
Full-Service Restaurants:<br />
Setting America’s Table<br />
FOODNEWSFEED.cOm april <strong>2018</strong> 79
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