Restaurant Industry Edition - How to Keep Cash Flowing and Costs Controlled in a Post-COVID Economy
But Who's Counting?
From recovering from pandemic shutdowns and health requirements to dealing with a widespread labor shortage and rising food costs, it's been a rough couple of years for the restaurant industry. But expansion and relief are happening if restaurant owners understand their options.
In this special Restaurant Industry Edition of But Who's Counting? , host David E. Hartley sits down with Anders tax partner, foodie and co-leader of the firm's Lodging Food and Beverage group, Dan K. Schindler, to discuss critical issues facing restaurants today, including:
- How to maximize government funding including the Employee Retention Tax Credit and Paycheck Protection Program (PPP) Loans
- Actions you must take now if you received funds from the Restaurant Revitalization Fund (RRF)
- Growth limitations if you received an Economic Injury Disaster Loans (EIDL)
- Hiring and retaining staff during a labor shortage
- Monitoring cash flow, pricing and margins
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