January 2016 Newsletter

Restaurant Times Newsletter


Happy New Year! We are starting off 2016 fresh with trending topics and up-to-date industry regulations written by top restaurant experts. Check out our main entrees section discussing important employment law updates, sick leave issues, qualified restaurant property and depreciation, Research & Development credits within the industry, the importance of vendor terms and the service charge vs. traditional tipping. Also, special thanks to those who made our CRA Golf tournament such a success to benefit the ProStart Education Foundation. Lastly, get to know Tacolicious, a community conscious restaurant company in the Bay Area, in our client profile as well a testimonial from California Chicken Café.


Your Management Hates Your HR Department

There is a presumption in the restaurant industry that having a Human Resources manager/department is going to help you avoid pesky lawsuits and class action activity.
This is totally untrue… » Read More

To Service Charge or Not to Service Charge… is that the question?

With the increasing minimum wage we are finding ourselves in the ever changing landscape of needing to protect the future of our bottom line.
» Read More

The Paid Sick Leave Holiday

What a shocking coincidence that employees were out sick Christmas Eve, Christmas Day and the day after Christmas. We really hope they are feeling better now.
» Read more

CA Mandatory Paid Sick Leave

The Healthy Workplaces, Healthy Families Act of 2014 (“the Act”) mandated paid sick leave for all employees effective July 1, 2015, regardless of size and it applies to both public and private employers, for profit and not for profit.
» Read More

Vendor Terms: One of the Keys to Running a Successful Business

When was the last time you revisited your vendor terms? Vendor terms are one of the keys to operating a successful business in the restaurant industry, as they facilitate your restaurant operations. » Read more

Employment Law Updates for 2016

Ring in the New Year by getting updated on various employment law updates such as Private Attorney General Act, Meal Period Waivers, Independent Contractor Litigation, New Equal Pay Law, Time Off Protected Reasons and etc.
» Read More

Qualified Restaurant Property and Depreciation

On December 18, 2015, President Obama signed the Protecting Americans from Tax Hikes Act of 2015 (the PATH Act).  One of the provisions in the PATH Act was to make permanent the 15-year life for qualified restaurant property. » Read More

Food and Beverage Industry Increases R&D Efforts

With the challenge of feeding an ever growing population, food and beverage companies in the United States are forced to increase their research and development efforts to meet demand.  In addition to providing more options… » Read More

Hot Retail/Restaurant Industry Safe Harbor Under Tangible Property Regulations


The IRS recently issued Revenue Procedure 2015-56 providing a safe harbor for certain taxpayers operating retail or restaurant establishments to determine whether expenditures incurred to “remodel” or “refresh” their property can be expensed under the Tangible Property Regulations released in 2013.
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CRA Golf Tournament to Benefit ProStartWe had a beautiful day and played on two great courses for the annual CRA Golf Tournament this year. We had 175 golfers participating in the tournament and raised over $40K for CRA LA Chapter and ProStart. » Details



“Hagan and her team are most impressive. Their knowledge base is vast and deep. We connected with the desire to enhance our accounting systems, but it didn’t stop there… “California Chicken Café”. » Read More


Client Profile

Hargrave had an idea that the kind of food he loved eating in Mexico could be recreated in San Francisco. From that, Tacolicious was born. Tacolicious’ core values include great food, drinks and service like many restaurants but it extends to community involvement through their educational foundation –The Tacolicious School Project. » Read More


Resource of Professionals

With our deep involvement in restaurant industries, we have gathered industry professionals that are committed to your success. View our Resource of Professionals:
» Details