Most businesses fail within their first year because of insufficient start up capital, you must have enough money to get through one year without profit. In addition there is a slew of expenses to keep track of such as employees, equipment, advertising, and utilities. The list goes on and on, the restaurant owner, at least for the first few years, has his/her hand in everything to make sure that his/her new establishment is going to run smoothly. It's important to create a budget and take into consideration unforeseen developments, in general set aside a stash of money because new unexpected problems can be around any corner.
Employment
Rules & Regulations: Before you employ anyone you need to get a Federal Employer Identification Number. Then register with the State Labor Division, then you need to post an "employee poster" which is required by state laws. Some states also require an employer to get worker's compensation insurance. Each employee must fill out a W-4, I-9, and a New Hire Report form, each of these forms are to be kept on file by the employer for a minimum of four years. For more information on how to process payroll and keep track of your accounting books visit http://www.mynewcompany.com/employees.htm#hiring, and for helpful printed materials visit entrepreneur.com and businessknowhow.net.
Attire: =Outfits are important because they can help brand your restaurant and are functional.
1. Remember comfort is key
2. Ask Employees for input on the uniforms or potential employees during interviews even
3. Pick easy care fabric
4. Stay simple
For the most part, and especially for minimum wage workers, employers provide the uniform and employees are responsible for keeping them clean.
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