Insights & Perspectives
Short essays on stewardship, governance, and the strategic finance decisions facing clubs, hospitality businesses, and growing companies.
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How a fractional restaurant CFO helps multi-unit groups control prime cost, compare locations, forecast cash and decide where to open next.
Every guarantee you signed was reasonable on its own. Added together, many operators have personally guaranteed several times their net worth — and nobody is tracking it. Here's how to inventory the exposure and negotiate it down.
An outsourced CFO won't cook, host, or fix your POS — so what does one actually do for a restaurant group or hotel, and when is the money better spent on a controller? A working answer from inside the engagements.
What a fractional CFO for restaurant groups really owns across 3-40 units, the cost against a full-time hire, and the honest list of when not to hire one.
Multi-unit restaurant financial reporting your operators will use: a standard chart of accounts, four-wall P&L, and a stack you build in one budget cycle.
Restaurant prime cost benchmark ranges by service model, what really belongs in the formula, and why a healthy group average is hiding your underwater unit.
The restaurant unit economics pro forma to build before you sign an LOI: full capital stack, bottom-up revenue, occupancy ratio, and cash-on-cash math.
Profitable on paper, short on cash? How to build a 13 week cash flow forecast a restaurant group can actually run weekly, and when you can skip it entirely.
Wedding and event deposits sit in your operating account looking like profit, but they're a loan from customers you haven't served yet. How the float builds, why it masks weak margins, and the coverage discipline we put in place before it unwinds.
Most second locations get justified by the first location's P&L — a document that quietly flatters the owner. Here's the math to run before you sign, and the cases where expansion actually clears it.
