Year in Review: Notable Posts of 2015
As we close the door on 2015 and head into the New Year, we’ve taken some time to look back at what has been an eventful and exciting time in the restaurant industry. Here are a few of our noteworthy posts from this year, in case you missed them:
In January, Jeff Tubaugh debunked common tax misconceptions in the restaurant industry around reporting of tips, gift card sales and competitor research.
Top-notch CFOs in today’s restaurant industry must wear many hats and have a strong understanding of all facets of the business, from accounting to IT. In July, Dustin Minton broke down the evolving responsibilities of the role.
In August, Dana Zukofsky explored the increasing use of crowdfunding models among restaurants, and outlined the three main models of incentivizing investors–equity, debt or rewards.
After no-tipping models made waves in the industry this fall, Phil Hofmann gave an overview of their economic impact, along with a flow chart illustrating their dollar impact on restaurants’ eligibility for the FICA tip credit.
In September, Giselle El Biri outlined basic internal controls restaurants large and small should have in place to protect against common operational, financial and compliance risks.
In October, we welcomed Clark Hanson & Matt Schweers as guest bloggers to explore how insurance and risk management can help restaurants avoid, transfer or insure against the business perils they face.
This year, craft brewers grew into major players in the food and beverage space. Dirk Ahlbeck pinpointed the state, local and federal tax opportunities brewers and brewpubs shouldn’t pass up.
This month, Giselle El Biri reviewed the pros and cons of using bonuses as a tool to reward and retain employees, and shared three considerations for restaurants that do choose to design bonus plans.
From the entire Restaurant team at BDO, thank you all for your ongoing readership. Happy holidays, and warm wishes in the New Year.
And be sure to keep up with the latest thoughts from our practice by following us on Twitter at @BDORestaurant.