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I just can’t seem to make ends meet.  When I invested in owning a restaurant everyone told me that ninety-percent of restaurants fail.  I do not want to be in that ninety-percent.  My goal, of course, is to be in the ten percent of success stores.

I get the customers through the door, I get the customers to return, I pay my employees a healthy salary (especially the cooks) because I want them to value their job (the cost of retraining a new hire is not worth paying people peanuts).  I have both good food and an enjoyable atmosphere (hence the return customers) but I don’t have a strong business background or backbone.

Instead of falling in the failure category I approached the successful people and asked for advice.  My friends happily advised me on whom to talk to and on Wednesday I am meeting with a cost segregation expert to determine the net present value of my business.  We are going to get the ridiculous amount I pay in quarterly taxes under control once and for all.

After the cost seg study I am going to renegotiate with my suppliers.  My accountant reviewed the cost I am spending on linens, mints, ramekins, etc. and informed me they are out of line and I have been taken advantage of by my vendors.  No more Mr. Nice guy, it’s time to be a better business man.

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