Restaurant Industry Edition - How to Keep Cash Flowing and Costs Controlled in a Post-COVID Economy

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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