What we do… |
Sample Projects and Client FeedbackGialinaThe Skinny: Seasoned restaurant professional striking out on their own for the first time needs to plan and execute restaurant opening in line with budget and ensure that the restaurant is set up to perform in line with investor’s expectations. The Project: Develop projections that allow the owner and investors to understand the expected investment and return. Track capital expenditures versus budget and ensure that the project stays within budget in terms of time and cost. Once open, provide financial oversight to ensure that objectives are met and keep owner and investors apprised of results. The Outcome – in the Restaurateur’s Words: “I would highly recommend AOC SF’s services to any Restaurateur looking to better manage their money and business. AOC SF helped me with the start-up of my restaurant and did an excellent job assessing my costs and needs throughout the entire process. The numbers and projections were spot on and helped immensely so that I was NOT undercapitalized, which is the problem with so many start-ups. Laurie and Chad are not just great with numbers – they are great problem solvers and are always very solution oriented. And that is worth its weight in gold!” GaribaldisThe Skinny: Owners do not have time or desire to personally handle day to day financial matters, do not want managers saddled with “excess admin” and do not want or need to train, hire and oversee full time financial person(s). They require timely and accurate data necessary to run the business most profitably with a minimum of their time required. The Project: The operations of the finance department, from processing of vendor invoices and payroll, to sales and property tax, to financial statement presentation, bank reconciliations and cash flow forecasting and budgeting, is outsourced to AOC SF. A Client Manager provides a single contact for all members of the restaurant management team. Proactive financial planning allows the restaurant to establish goals and track progress against the targets, for the restaurant as a whole as well as each member of the management team. The Outcome – in the Restaurateur’s Words: “Unlike other restaurant accounting and consulting firms we’ve worked with in the past, the people at AOC SF are much more than just accountants—they are very bright financial advisors who look at our restaurants from an outside perspective and and help us track, trend and manage our finances most effectively.” – Justin Hafen and John Hurley of Garibaldis on Presidio and Garibaldis on College Zazie and Original Joe’sThe Skinny: Successful business has outdated systems and inefficient processes, resulting in unacceptable management information. The Project: Revamp financial and operational systems to provide for more efficient operations and better reporting for management decision making. The Outcome – in the Restaurateur’s Words: “Previously, I passed on offers for consulting, since I considered Zazie to be financially successful and thought only “failing” restaurants needed help. I proudly limped along with my antiquated systems and contacted AOC SF only for help reconciling some accounts. I was pleasantly surprised to find out that they could help me in so many ways I had never considered. Chad was wonderful to work with, teaching me new methods to help track sales and profits without dramatically changing my daily work, and integrating subtle changes to bring out so much more information. Restaurants are a unique business...AOC SF understands that. I can honestly say that contacting AOC SF was one of the best business decisions I have made since purchasing Zazie three years ago...I only wish I had done it sooner!” “After interviewing several consultants we chose AOC SF to assist us with revamping our 70 year old family restaurant and SF landmark restaurant. Laurie’s and Chad’s financial analysis combined with Frank’s operational experience and hands-on approach has proved a winning combination for us. From menu meetings to facility maintenance to day to day report analysis, I can’t say enough about what they have brought to the table.” |