In the UK
Owners of restaurants, cafes and coffee shops, pubs and bars, takeaways and delivery kitchens, food trucks and bakeries with seating, anywhere in the UK.
- Pricing a dish and a pint so the GP survives VAT and wasteSet menu prices from what a plate really costs, find the gap between the recipe card and the stock count, and know how many covers you need to break even.Read the lesson
- Getting through the rent quarter day when VAT and payroll land togetherTakings arrive every day but rent, VAT and PAYE arrive in lumps, and a rolling 13-week cash model shows the squeeze weeks before it hits.Read the lesson
- Charging the right VAT on eat-in, takeaway, meal deals and service chargeWhether food is zero-rated or standard-rated turns on where it is eaten, whether it is hot and what it is, and the wording of a service charge decides whether a sixth of it is VAT.Read the lesson
- Changing hours, running an event or losing your DPS without stopping alcohol salesWhat a licensed site can change during the year, by which route and on what notice, and what to do the day your designated premises supervisor walks out.Read the lesson
- Taking, renewing or buying a lease without losing your right to stayWhether your lease has 1954 Act protection decides whether your fit-out has a future, and the deadline in a section 25 notice or a pub tie trigger cannot be missed.Read the lesson
- Sharing tips fairly and paying casual staff without a claimHow to set up a tipping policy and tronc that stand up, what a casual hour really costs once holiday pay is added, and the rota rules that catch late-night sites.Read the lesson
- Getting more covers without falling foul of the price, review and platform rulesThe channels you control earn the most, and the rules on showing service charges, asking for reviews and signing platform deals decide what you can do to grow.Read the lesson
- An allergic reaction, a food poisoning complaint or the council closing your kitchen: the first 24 hoursWhat to keep, who to call and what not to say when something goes wrong in the kitchen, and the insurance conditions that decide whether you are covered.Read the lesson
In the US
Owners of restaurants, cafes and coffee shops, bars, takeout and delivery kitchens, food trucks and bakeries with seating in the US, with state detail for California, Texas, New York and Florida.
- Pricing a plate to a food cost target and knowing your breakeven coversSet menu prices from plate cost, judge dishes by dollars of contribution, watch prime cost, and show any mandatory fee the way your state requires.Read the lesson
- Keeping cash flowing when sales tax, payroll tax and gift cards are not really yoursCard money arrives daily, but part of it belongs to the state, the IRS or a gift card holder, and a 13-week model keeps it apart and shows an expensive advance for what it is.Read the lesson
- Claiming the FICA tip credit and taxing service charges correctlyYou pay payroll tax on your servers' tips and can claim most of it back through the 45B credit, while a mandatory service charge changes both your sales tax and your payroll.Read the lesson
- Opening, buying or keeping a liquor license, and staying clear of dram shop claimsThe permits around a liquor license, how a transfer works when you buy a licensed business, and what server training and your state's dram shop law mean for your risk.Read the lesson
- Buying a restaurant or signing a lease without inheriting someone else's debtsThe lease, vendor and purchase terms that sink restaurants, and the notices that stop a buyer inheriting the seller's unpaid sales tax.Read the lesson
- Paying servers right: tip credits, tip pools and service charges in your stateYour state, and sometimes your city, decides the tipped wage, who can share the pool and how a service charge is paid, and mistakes come back with liquidated damages.Read the lesson
- Winning direct orders and better reviews without overpaying the delivery appsGrow the channels you control, check what each platform really costs you, and ask for reviews in a way the FTC allows.Read the lesson
- A failed inspection, an allergic reaction or an incident after drinks: the first 24 hoursWhat to fix, keep and say, and who to call, when an inspector, an allergic guest, an injured third party or a demand letter puts the business at risk.Read the lesson
What Greymill knows about restaurants, cafes and bars · Every Academy lesson