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March 27, 2019

When we started the Restaurant Owners Discussion Group three years ago, the culture of tipping was the main discussion.  Service staff were set to earn a minimum wage that would double within 8 years, and Kitchen staff were in short supply, driving up their related wag...

January 3, 2019

If your Twin Cities restaurant is located outside of the City of Minneapolis, and you're paying anyone in your organization at minimum wage, please know that the old rate of $9.65/hour has increased as of 1/1/2019 to $9.86/hour.  This is a wage increase of 2%, and this...

November 26, 2018

I am intrigued by the story that the Houston Astros capitalized on analytics in order to win the World Series in 2017.  This is the article that piqued my interest:

https://www.mckinsey.com/business-functions/organization/our-insights/how-the-houston-astros-are-winning-...

September 14, 2018

I recently wrote a commentary that was published in the Star Tribune, which you can find

here.  In this commentary, the discussion centers on tips as a supplement to higher minimum wages for the Service staff at restaurants.  In Minneapolis, the current minimum wage has...

July 26, 2018

Cue the Accountant was recently selected by the City of Minneapolis to be the exclusive presenter at their upcoming orientation sessions on how to successfully implement the new minimum wage increases.  The orientations will take place in August:

When and Where

Thur...

June 4, 2018

Our Restaurant Owners group met on May 24th for a lively discussion, this one surrounding the lawsuits that are pending or recently settled regarding Service Charges and Tip Pooling.  The local case that has drawn attention is James Russell Conlon v Surly:

The link abov...

April 12, 2018

Part of Cue the Accountant's mission is to be involved in the community through service efforts.  Every quarter, we volunteer at an organization that is focused on either hunger or children.  This month, we put together a team of accountants, and the veritable Jack Rie...

January 6, 2018

In an earlier post about Profitability, we touched on the importance of controlling Labor and Cost of Goods.  In this post, we'll look more closely at how Labor costs are increasing, and why, which has a direct effect on both the profit of a restaurant, and ultimately...

December 12, 2017

From Susan, CEO of Cue the Accountatnt:  I attend a CEO Forum through my local SCORE network - if you haven't heard of SCORE, here is a link to the Minneapolis chapter:

https://minneapolis.score.org/

Through this forum, I have learned about my personal Social Style,...

November 6, 2017

Math is a science, and operating a restaurant is an art.  However, operating a profitable restaurant is a science, and it boils down to the math.

For restaurants within the Twin Cities area, the formula is this: 

Revenue - Discounts - Labor - Cost of Goods - Operating Co...

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March 27, 2019

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