A Restaurant Report article demonstrates how a restaurant can double its profit margin when it cuts expenses by a single digit percentage point. The authors assert that the “restaurant industry is a penny business—some would even say a half-penny business,” and as a result, cost-cutting strategies can be tricky. Restaurant owners are rightfully reluctant to sacrifice quality menu items and … Read More
In September 2013, QSR wrote, “in the quick-service industry, the path to success is straightforward: offering good-tasting, quality food prepared quickly in a clean and courteous environment.” That seems clear enough; quick-service and fast-casual restaurants got into business with this objective at the top of their lists.
When the Federal government shut down on October 1, 2013, “non-essential federal employees” were furloughed—meaning they could not go in to work. And while many Americans don’t necessarily feel that effect on a day-to-day basis, small business owners who were considering SBA loans will definitely see the impact.
Running a small business is expensive and a lot of work. You need to develop new products; you need to resolve customer complaints; you need to optimize pricing to hit your revenue targets; you need to have experts on staff to handle certain areas of the business, and you need money to keep it all going. There is a way … Read More