Vine Solutions Presents: Every Day Value, The Restaurant Accounting and Operations Blog

August 2010; Contact Us Via Our Webpage to Speak with an Experienced Client Manager

Vine Admin — Wed, 18 Aug 2010 21:06:10 +0000

At Vine Solutions, our goal is to assist and provide Restaurateurs with the tools they need to succeed in the ever-changing climate of the Restaurant Industry. Understanding that each and every client’s needs are as unique as their concept, Vine Solutions works intimately on an individual basis to specifically tailor the support we provide.

In an effort to help prospective clients and/or new Restaurateurs make sense of their needs, Vine solutions.com offers a ‘Contact Us’ tab where an interested individual may send Vine Solutions a direct email to one of our 10 Client Managers who have elite, first-hand knowledge in the Restaurant Industry. This provides the opportunity to gain understanding of how we are able to assist them throughout a multitude of restaurant processes ranging from payroll to consulting.

Vine Solutions understands the importance of making well-educated decisions about your business, the first time. And with our knowledgeable staff, many of whom have had previous hands-on experience as former Restaurateurs, and are qualified to offer a unique balance of financial advice with a true passion of the culinary world.

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If you would like additional information, or would like to schedule a meeting with a Client Manager, please contact Karsson Hevia at 415-927-3308 ext. 102 or khevia@vinesolutions.com

Container Compliance; A note about New Laws

Vine Admin — Fri, 13 Aug 2010 18:03:34 +0000

California has long been the forerunner in the passing of laws for the betterment of the environment and health safety, hence, the newly passed law affecting Marin County and the City of Richmond.

A material regularly found and used in the packing/transport and protection of food called polystyrene, (found in Styrofoam), has been officially banned because of its known carcinogenic properties which can leach into food. According to the EPA. polystyrene has serious implications on Human health and the overall environment. This new law requires all new container materials to be biodegradable and compostable.

The ordinance originally passed by the Marin County Board of Supervisors, was set to take effect January 1, 2010. However, such laws were not reinforced and no active participation with the ordinance was being enacted. Due to this discrepancy, beginning July 1st, the Marin County Health Services Department will begin actively mandating that such laws be followed. To that end, regular inspections will be made and routine restaurant walk-throughs will be scheduled to insure their compliance. If found non-compliant in Marin, restaurants

will be issued a written warning and given 90 days to become so. If after 90 days, the status still remains out of ordinance, the restaurant will be cited with a violation to their discretion. In Richmond, all restaurants found non-compliant, will be cited.

For additional information regarding compliance with the new legislature, please contact Rebecca Ng of the Marin County Environmental Health Services Department at 415-499-6919. For more information on polystyrene and it’s harmful effects, visit the Marin County Website at:
www.co.marin.ca.us/depts/CD/Main/comdev/EHS/food/food.cfm

And for additional information for the City of Richmond, please contact Jennifer Ly at 510-621-1554

www.ci.richmond.ca.us/index.aspx?NID=1824

Mobile Food; A fleeting Trend?

Vine Admin — Fri, 13 Aug 2010 18:00:28 +0000

There’s no question the food truck movement has gained significant momentum within the past year in most major cities across the country. What has yet to be determined, however, is whether or not the cities they inhabit, will allow them to stay.

Portland, Seattle, Los Angeles and New York have come to represent the country’s major contributors to the mobile restaurant phenomenon. And yet, each states’ legislature behind such food service remain as unique as the town itself. LA and Portland for instance, while met with varied controversy over parking limitations, have free range to sell mobile food as they so choose.

In stark contrast, Chicago,known for their culinary scene, still faces nearly impossible hurdles regarding mobile food. The city of Chicago has been plagued with an antiquated law which forbids mobile trucks to “cook” onsite. Rather, the food must be prepared prior to bringing it on the truck, essentially making it impossible for any aspiring chefs to create anything inspiring at all. The mundane hotdog or pretzel stand, then, remains the only street food allowed under the current law. Scott Waguespack, a Chicago City Council Alderman, is currently working towards drafting a proposal to gain admittance to participate in the street food movement . ”We are working on a very large plan for Chicago that will create jobs and business opportunities.” And with Chicago’s impressive presence in the restaurant scene, one would expect that they would eventually be allowed to expand into the mobile food world as so many other large cities have already done.

Seattle and New York have become so inundated with mobile food vendors and with the ever-expanding popularity from patrons to seek out such curbside culinary delights, the City has started setting aside vacant parking lots for which the trucks are allowed to post-up. This way, food trucks can still adhere to the city’s parking restrictions and interested patrons can track down their specific location, typically via Facebook, to create a win-win situation.

Much of the success behind the mobile food movement can be attributed to the high quality chefs who have pioneered it. Take Kogi Chef, Roy Choi. Famous for his Korean/Mexican hybrid-style cuisine, Choi grossed just over 2 million within his first year of conception and was just recently named Food & Wine Magazine’s Best new chef of 2010. In addition, many notable brick and mortor restaurants have taken to the streets and added a mobile version of their already famous cuisine. Sam’s Chowder House of Half Moon Bay, California now delivers it’s award winning seafood all around the Bay Area. Boucherie, of New Orleans, Michael’s Genuine Food and Drink in Miami, and even Daniel Boulud of NBC’s New York Restaurant has added a mobile version to draw in business.

And while Chef Roy Choi might not represent the success all mobile chef’s will experience, one factor remains true; with the authentic, high-quality ingredients many of the mobile chef’s are utilizing to set themselves apart, patrons are definitely taking note.

Business Meal Tax Deduction Proposal

Vine Admin — Thu, 13 May 2010 17:38:31 +0000

Prior to 1993, the Federal Tax deduction rate for business meals was set at a reasonable 80% of the total cost. Since then, the rate has been set at a lowly 50%, creating a vast distinction between all other business expenses which are set at 100%. Many small business owners and restaurateurs see this disparity as a cause for complaint.

The National Restaurant Association in conjunction with many members of Congress, have been lobbying to have the percentage restored to its original rate of 80% which would help ease the pockets for many who utilize dining as a critical means for conducting business. Representatives Shelly Berkeley of Nevada and Daniel Inouye from Hawaii, have been leading the legislation within the Senate floor to allow for the original rate to be reinstated.

In addition to the already long list of positive outcomes associated with increasing the Business Meal Tax Deduction rate, the most prominent being the generation of $18 billion for the economy and an almost $6 billion in business meal sales, according to the National Restaurant Association. “Increasing the business-meal deduction is critical to small and independent business, especially in foodservice, travel, tourism, and entertainment…It would also immediately help stimulate the economy.” states David Koenig, the Association’s Tax and Profitability Director.

The National Restaurant Association urges restaurateurs and small business owners to voice their opinion on the Business Meal Tax Deduction, and support the bill which would once again increase the meal deduction to 80%, and help to stimulate the economy and generate more business for the restaurant industry.

The New Healthcare Reform

Vine Admin — Tue, 13 Apr 2010 18:21:12 +0000

If you have dined out at any major restaurant chain in the last several months (think T.G.I.Friday’s, P.F. Chang’s, The Cheesecake Factory, or California Pizza Kitchen just to name a few), you might have noticed a significant addition to their menus; the implementation of healthier options for which to choose. Coincidence? Not hardly. As part of the new Healthcare Reform Package just signed by President Obama, the healthcare bill has added a stringent component to menus mandating that they disclose all nutritional content including the total fat, calories, sodium, carbohydrates, fiber and protein per each menu item listed.

This, which is favored by nutritionists and the Restaurant Industry alike, is believed to help reinforce the standardization of food preparation despite those mitigating factors such as location or kitchen staff. “This legislation will replace a growing patchwork of varying state and local regulations with one consistent national standard that helps consumers make choices that are best for themselves and their families” reports Dawn Sweeney,. Chief Executive of the National Restaurant Association. In addition to the health efforts the law initiates, under the new Federal bill passed, restaurants, drive-thru’s, and bars will now all be required to follow the current labeling already found on all packaged foods, allowing for a more uniformed standard in food practices.

In a recent survey in the March edition of ‘Restaurants and Institutions’ Magazine, 43.7% of individuals polled agreed with the statement that they would prefer to see nutritional information printed on menus and menu boards. In driving this point even further, The National Restaurant Association has predicted that when diners see the corresponding caloric totals next to the items available to choose from, individuals will be more inclined to choose those that are more healthful.

Regardless of whether you are a supporter of the newly integrated healthcare bill and perceive it to be a necessary component to making more educated food selections while dining out, or you feel it’s implications on individual choice leave you feeling too restricted by government influence, one component remains true; certain components of the bill have gone into effect immediately whereas others are predicted to take several months if not years to become fully enacted.

Proposed Gift Card Legislation leaves many up in Arms

Vine Admin — Tue, 06 Apr 2010 19:02:38 +0000

The current law pertaining to the usage of gift cards can vary depending on the store or restaurant’s policy where the gift card is being redeemed or purchased. However, this freedom on behalf of the retailer and/or restaurateur in creating their own rules is dangerously close to being revoked. With the recent proposal for legislation by Senator Ellen Corbett, she hopes to mandate that restaurants be forced to cash out gift cards with a monetary value of $20.00 or less to all patrons.

Many are taking steps to insure this law does not go into effect due largely because of the potentially negative implications this could cause restaurants as a whole. As stated by the California Restaurant Association which vehemently opposes this law, “Under the SB 885 (gift card cash out proposal), a restaurant could issue a gift card, incur the fees associated with the issuance of the card…, and then be forced to pay the full amount upon redemption.” Restaurants could find themselves at a grave disadvantage given the fact that under the proposed law, the allowances by patrons require no purchase in order to redeem the cash from the gift card.

In addition to the negative repercussions due to money loss for restaurants, this proposition for legislation also creates another potential threat for both consumers and restaurateurs alike. Because under the proposed law any one person may enter into a restaurant establishment and receive cash on the spot, the chances for heightened security fraud increase. Gift cards not only have a greater chance of being stolen, but also make it more enticing for criminals with a stolen credit card to purchase gift cards either online or at a restaurant and receive cash instantaneously.

The California Restaurant Association along with many restaurateurs, are advocating that those also in opposition with the current proposal for SB 885, contact their local state Senator. Let them know of your discontentment with the law’s specifications as well as your concern for the overall harmful effects it could pose for the restaurant industry as a whole.

The Federal HIRE Act

Vine Admin — Fri, 02 Apr 2010 23:05:16 +0000

With the recent induction of President Obama’s new law to help unemployed workers receive jobs and in turn help decrease the unemployment rate, the new Federal HIRE Act was conceived. The Hiring Incentives to Restore Employment Act, or HIRE Act, was created to allow for employers to receive incentives when hiring an employee that meets the specific eligibility requirements.

The incentives are broken down into two separate categories; Social Security tax exemption and Tax Credits. The Social Security tax exemption is a deduction rate of 6.2% and applies to employees hired after February 3, 2010 and who were previously unemployed for at least 60 days and didn’t exceed the $106,800 Social Security wage base. The employee must have received wages after March 18 2010 and before January 1 2011 to be eligible. This law also grants incentives to employers who hire earlier in the year, as the tax benefit would be larger given the accrual of additional months employed. Employers can receive a total of up to $6,622 per qualifying worker regardless of the amount of eligible workers hired.

The Tax Credits will allow for either $1,000 per eligible worker who worked for 52 consecutive weeks and was hired after February 3, 2010 or 6.2% of wages paid to the worker over the 52 week time frame-which ever scenario is less. The wages during the last 26 weeks must be at least 80% of wages paid for the first 26 weeks. There exists two specific terms which dictate eligibility; 1) the new employee must sign an affidavit stating that they had not been employed for more than 40 hours during the 60-day period ending on the date in which they started employment and 2) If an employee is hired to replace another employee, “unless such employee is separated from employment voluntarily or for cause”, the employee would not be eligible for the 6.2% Social Security Tax exemption or the Tax Credit.

If you have any questions regarding how this new law may affect you or your business, please call your prospective Payroll representative at Vine Solutions for more information

Music to the Ears Or Assault to the Senses?

Vine Admin — Tue, 09 Mar 2010 18:22:49 +0000

Attempting to define consumers’ ideal dining experiences can present results as varied as the individual themselves. However, there does exist a universal set of standards for which fine dining is often measured. Among the more prominent, ambiance is most commonly noted. Why then, has there been a spike among restaurateurs abandoning the time honored notion that excessive noise creates a poor dining experience?

In fact, within the last several years, many restaurants have been striped of their sound-eliminating materials such as carpet and heavy drapery for a more bare and minimalist feel. Exposed beams with hard wood flooring and little to no wall furnishings have become a new and trendy approach to decor, yet, along with it can bring too much music to the ears. According to an article in the Wall Street Journal, journalist Katy McLaughlin discusses this concept with Architect Dirk Denison. As he explains, “The best way to absorb reverberant noise is to cover at least two perpendicular surfaces…that way sound waves cannot bounce back and forth horizontally and vertically.”

While many restaurateurs choose not to equip their restaurants with such sound-reducing materials due to associated costs, there are also a plentiful sector of restaurant owners who subscribe to the theory that noise equates a sense of liveliness . In the article, “Pass the Salt…and a Megaphone” in the Wall Street Journal, restaurant owner Tony May of SD26 in New York City, was quoted as having said, “The new consumer is looking for energy, and a good vibe. ” This being said, knowing your clientele may be the most crucial component to success. An older diner, for example, may find such loud noises to be extremely distracting and uncomfortable. However, it isn’t just the older diners who have displeasure with such noise. Many younger diners similarly find fault with extensive noise and the need to shoot while talking to the person opposite the table from you.

Whether you enjoy the blaring sounds of streaming music, or prefer the quite, more melodic undertones of background notes, one notion holds true. There is a restaurant for everyone. In fact, According to a recent poll among Restaurateurs on the National Restaurant Association’s website, 49.45% stated that they try to keep the noise muted to suit the mood of the restaurant. This, giving credence to the notion that knowing your desired restaurant environment ahead of time, can help save you from experiencing an unpleasant dining experience.

Have you gotten your daily dose of “Tweets”?

admin — Fri, 26 Feb 2010 00:26:25 +0000

I remain continually amazed at how quickly technology can evolve over just a year or two. With a single stroke, a newly conceptualized, multi-media phenomenon is bred. Two years ago, if you had asked someone what “tweeting” was, they’d have probably looked at your sideways and told you it’s the sound a bird makes. Now days, Twitter has become a forum for which celebrities and companies alike, gain the opportunity to “talk” to their followers or customer base.”Twitter has become an important marketing tool… promising a level of intimacy never before approached online,” states The New York Times. Let’s face it, even the President of the United States, Barack Obama has jumped on the Twitter bandwagon and utilized those resources as part of his campaign strategy.

Websites such as Twitter and Facebook have grown with insurmountable fervor and have reached proportions that even the creators couldn’t have predicted. Twitter, a San Francisco-based company originally consisting of a 10-person team, had one goal in mind when creating the concept, …”being a real-time information network powered by all people around the world..in an effort to let you share and discover what’s happening now.” And share, they have, as Twitter is now being translated into a multitude of languages and has reached “nearly every country in the world” states Twitter. In a New York Times article, Noam Cohen reports that in January 2009, there were a recorded 2.4 Million Tweets per day. Just 9 months later, that number rose to 26 Million in October of 2009.

However, whether you’ve decided to add Twitter as a daily integration to your list of to do’s or have turned a cheek to the excessive idea of virtual omnipresence, one prominent fact remains; Twitter is here to stay…at least for a while. In late 2009, the term “tweeting” or to “tweet”, was ceremoniously inducted into the Associated Press as a legitimate verb. So given its abundant popularity and cross- cultural coverage, the only question remaining is, “What’s happening?”

For more information on how to build a more successful Twitter following and gain more customer exposure, Visit the Open Forum discussion page at American Express.com.

Love is in the Air

Vine Admin — Mon, 08 Feb 2010 23:59:23 +0000

It’s time to start deciding where to treat your Valentine to dinner this Sunday, Feb. 14th! To make the decision a little easier, we’ve posted a few ideas sure to please the most discriminating of palates!

Left Bank: From Jan. 7th- 14th, sample all the delicious aphrodisiac foods! Options such as Artichokes and saffron, dark chocolate and truffles are just a few of the spectacular delights! To view the entire Valentine’s Day menu, click heret: http://www.leftbank.com/whats_new/events.php?id=139&press=1&template_remove=2&draw_column=2:2:2

Bistoro45: Can’t decide between brunch or Dinner? This Valentine’s Day Bistro45 is offering both!Try their special brunch menu from 10am-2pm and/or opt for their special dinner just for lovers! This menu offers selections of dungeness crab and salmon caviar-just to name a few! To view the full Valentine’s Day menu, click here:http://bistro45.com/Events/events.html

Blue Water Grill: Offering a romantic menu pairing of delicious raw oysters and Champagne from Feb. 9th-Feb. 10th. Sure to satisfy the sensual side! For more details on this menu, Click here: http://www.bluewatergrill.com/fresh/events/articles105.htm

Citizen Cake: At a loss for a great Valentine’s Day idea? Leave it to the pro’s! Citizen Cake in San Francisco is offering a carefully crafted 4-course prix fixed menu that would appease any foodie! For more detials on the selections, click here: http://citizencake.com/