Next Level Strategies has just released their newsletter. There is some great human resources information to help you to plan and budget for the upcoming year. For a copy of the full newsletter or to be added to their mailing list, go to info@nextlevelstrategies.net.
HR Trends
The fourth quarter is the time many small companies begin the budgeting process for the upcoming year. You may be surprised by the latest study from Mercer HR Consulting, 2007/2008 U.S. Compensation Planning Survey. According to the survey, employers plan to award average pay increases of 3.8% in 2007. This is up slightly from 3.7% in 2006. Additionally, more and more companies are tying pay increases to employee’s performance. If you haven’t implemented an employee performance review process, this may be a great time to put one in place for 2008.
FICA Tip Credit
Attention all restaurant owners: the FICA Tip Credit is back!!!
Well...it never actually went away, but in the past it could not reduce the Alternative Minimum Tax, so many restaurant owners saw little or no tax savings from this credit in recent years, and stopped taking the credit altogether…but due to a recent change in the tax law, the FICA Tip Credit can now reduce the Alternative Minimum Tax, beginning in 2007 – so it is time for restaurant owners to start taking the FICA Tip Credit, and start paying less tax, once again!!!
Rich Gunn, CPA
Burr, Pilger, Mayer 415.288.6218
ALERT: New I-9 Form and Requirements - On 11/7/07, Form I-9, the Employment Eligibility Verification Form, was updated. This form requires all employers to verify a new employee's eligibility to work in the U.S. and fill the form out completely within three days of hire. The allowable documents used to verify eligibility have changed so please note the document list on the form. The effective date is 11/7/07 but there is a 30-day grace period so all employees hired on or after 12/7/07 must have their eligibility verified using the new form. You do not have to reverify existing employees. The form can be found at http://www.uscis.gov/files/form/I9. There is a Handbook for Employers, Instructions for Completing the Form I-9 at http://www.uscis.gov/files/nativedocuments/m-274.pdf or you can call us and we'll assist you with simple instructions to a complete I-9 compliance audit.
Thursday, November 29, 2007
Saturday, November 17, 2007
Minimum Wage Increase to $9.36 on January 1st
The San Francisco minimum wage is scheduled to increase to $9.36 per hour starting January 1st. Now is the time to start preparing for this increase with your bookkeeper and overall, with your budget. For restaurant owners, this may be a good time to review your menu prices and to make changes accordingly.
Saturday, November 3, 2007
Small Business Development Center Success Story: Regalito Rosticeria
Regalito
Rosticeria
3481 18th Street
San Francisco
Thomas Pena had spent several years refining family recipes and, as he was preparing his restaurant project, he traveled for months in Mexico researching new menu items and cooking techniques. He also had studied baking and pastry at the California Culinary Academy.
In 2005, Thomas took every one of the San Francisco SBDC’s Restaurant Series classes. Whether it was “Checklist for Starting a Restaurant,” “Understanding Food Costs” or four other restaurant classes, Thomas was there. He also took Quickbooks and Strategic Marketing classes from the SBDC. That year he began to work with Colleen Meharry, the SBDC’s lead restaurant consultant. Meetings with Colleen and, later, Louise Dawson, our current lead consultant continued into 2006 as he prepared for his opening.
Colleen and Louise worked with Thomas on every part of his plan. When he found a location on 18th Street in the Mission area of San Francisco, they reviewed his build-out plans and helped him understand the demographics of that area and, as well, his citywide market.
In September and October of 2006, as he prepared for opening, Susie Biehler, the SBDC restaurant PR consultant helped him “create the buzz” for a strong opening.
Regalito Rosticeria launched in November, 2006 and the Grand Opening coincided with Mexican national holiday “Dia de los Muertos” or Day of the Dead. Thomas has historically hosted a very large celebration from his home to celebrate the holiday, including hiring staff from the Culinary Academy to help him prepare and serve some of his signature dishes including some of the best empanadas found in the city and his Mole which, even prior to opening his restaurant, has been a favorite dish within his foodie circle of friends.
According to Restaurant Consultant, Louise Dawson “Although I grew up in Mexico City and think of myself as somewhat of a Mole connoisseur, I don’t think I have ever tasted Mole quite like Thomas’. I have seen how he makes it and the whole process takes about three days.”
Thomas is now able to host his anticipated celebration from his beautifully designed restaurant ( MartinkovichMilford) This year, instead of his artist friends creating the altars, Regalito’s staff will be decorating the niches that were specially designed for that purpose. To add an even more exciting layer, Thomas is hosting the after party for the De Young Museum who is in turn working with Mia Gonzales, the curator from Encantado in producing an exhibition for Day of the Dead. Regalito will also be presenting some of the artists at the restaurant.
According to Thomas, “I would never have been as ready to open my restaurant if it were not for the SBDC Restaurant Series classes and the one-on-one consulting services. The caliber and experience of the restaurant team and the ability to learn from experienced professionals really set me up for success. Most start-ups, like myself, benefit from the free consulting and low cost classes that they otherwise would not have been able to afford. The success of that program can be measured through the success of its clients.”
Rosticeria
3481 18th Street
San Francisco
Thomas Pena had spent several years refining family recipes and, as he was preparing his restaurant project, he traveled for months in Mexico researching new menu items and cooking techniques. He also had studied baking and pastry at the California Culinary Academy.
In 2005, Thomas took every one of the San Francisco SBDC’s Restaurant Series classes. Whether it was “Checklist for Starting a Restaurant,” “Understanding Food Costs” or four other restaurant classes, Thomas was there. He also took Quickbooks and Strategic Marketing classes from the SBDC. That year he began to work with Colleen Meharry, the SBDC’s lead restaurant consultant. Meetings with Colleen and, later, Louise Dawson, our current lead consultant continued into 2006 as he prepared for his opening.
Colleen and Louise worked with Thomas on every part of his plan. When he found a location on 18th Street in the Mission area of San Francisco, they reviewed his build-out plans and helped him understand the demographics of that area and, as well, his citywide market.
In September and October of 2006, as he prepared for opening, Susie Biehler, the SBDC restaurant PR consultant helped him “create the buzz” for a strong opening.
Regalito Rosticeria launched in November, 2006 and the Grand Opening coincided with Mexican national holiday “Dia de los Muertos” or Day of the Dead. Thomas has historically hosted a very large celebration from his home to celebrate the holiday, including hiring staff from the Culinary Academy to help him prepare and serve some of his signature dishes including some of the best empanadas found in the city and his Mole which, even prior to opening his restaurant, has been a favorite dish within his foodie circle of friends.
According to Restaurant Consultant, Louise Dawson “Although I grew up in Mexico City and think of myself as somewhat of a Mole connoisseur, I don’t think I have ever tasted Mole quite like Thomas’. I have seen how he makes it and the whole process takes about three days.”
Thomas is now able to host his anticipated celebration from his beautifully designed restaurant ( MartinkovichMilford) This year, instead of his artist friends creating the altars, Regalito’s staff will be decorating the niches that were specially designed for that purpose. To add an even more exciting layer, Thomas is hosting the after party for the De Young Museum who is in turn working with Mia Gonzales, the curator from Encantado in producing an exhibition for Day of the Dead. Regalito will also be presenting some of the artists at the restaurant.
According to Thomas, “I would never have been as ready to open my restaurant if it were not for the SBDC Restaurant Series classes and the one-on-one consulting services. The caliber and experience of the restaurant team and the ability to learn from experienced professionals really set me up for success. Most start-ups, like myself, benefit from the free consulting and low cost classes that they otherwise would not have been able to afford. The success of that program can be measured through the success of its clients.”
Looking for a New Spot for Dinner? Check Out Sozai Japanese Tapas!
Last month, Sozai Restaurant opened on 15th and Irving Street. This cozy, neighborhood restauraunt serves up some of the best Japanese small plates and has an impressive sake menu.
Japanese born Executive Chef and Owner, Mari Takahashi wanted to bring the concept of Izakaya to San Francisco. Izakaya is a meal of tasty Japanese small plates, followed by noodles or soup and washed down with plenty of sake. You can't get better than that!
Mari does not serve sushi at her restaurant but she does do plenty of catering, where sushi is a staple. She hosted an office event for me several weeks ago and it was mouth-watering!
If you want to check out the restaurant, go to http://www.sozaisf.com/. I recommend the ginger chocolate cake for dessert.
For catering, go to http://www.marisfood.com/.
Japanese born Executive Chef and Owner, Mari Takahashi wanted to bring the concept of Izakaya to San Francisco. Izakaya is a meal of tasty Japanese small plates, followed by noodles or soup and washed down with plenty of sake. You can't get better than that!
Mari does not serve sushi at her restaurant but she does do plenty of catering, where sushi is a staple. She hosted an office event for me several weeks ago and it was mouth-watering!
If you want to check out the restaurant, go to http://www.sozaisf.com/. I recommend the ginger chocolate cake for dessert.
For catering, go to http://www.marisfood.com/.
How Great Companies Get Their Mojo From Maslow
If you are in the hospitality industry, then you should check out Chip Conley's new book. Chip, who is the founder and CEO of Joie De Vivre Hospitality, talks about his company's survival after 9/11 and dot bomb. By following Maslow's hierarchy of needs and transferring them to the workplace, Chip's survival through this devastating time was due to focusing on building meaningful relationships with customers and staff to create peak experiences.
The book is a must-read and available at Amazon for about $15.00.
The book is a must-read and available at Amazon for about $15.00.
Smart Management Class: Employees, Liability and the Law
This class is part of The Restaurant Series hosted by the San Francisco Small Business Development Center and co-hosted by Heffernan Insurance and Next Level Strategies.
The first part of the course educates the entrepreneur on how to reduce liability hiring employees, law compliance with protected classes, independent contractor versus employee, exempt versus non-exempt status and ongoing human resources issues such as meal and rest breaks, overtime and sick pay.
The second part of the course focuses on reducing employee accidents in the workplace, how to control worker's compensation cases and how to best protect yourself against third party claims.
If you are considering starting a restaurant or are already in business, then this class is a must!
The instructors help you to develop control strategies in uncontrollable situations.
This class is being held on November 14 from 1-4pm at the SBA Entrepreneur Center, 455 Market Street. The cost of the class is $25.00 per person.
The first part of the course educates the entrepreneur on how to reduce liability hiring employees, law compliance with protected classes, independent contractor versus employee, exempt versus non-exempt status and ongoing human resources issues such as meal and rest breaks, overtime and sick pay.
The second part of the course focuses on reducing employee accidents in the workplace, how to control worker's compensation cases and how to best protect yourself against third party claims.
If you are considering starting a restaurant or are already in business, then this class is a must!
The instructors help you to develop control strategies in uncontrollable situations.
This class is being held on November 14 from 1-4pm at the SBA Entrepreneur Center, 455 Market Street. The cost of the class is $25.00 per person.
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