Theres a lot to consider when opening up a restaurant. Food, beverage, staff, design, the list goes on and on. Any real restauranteur knows that one of the most important parts of running a successful operation is a good accountant. Meet Dana Zukofsky, an accountant who knows whats what when it comes to the hospitality business. She works at SSandG, one of the nations largest independent accounting and business consulting firms. She works with some of the biggest names in food and beverage and is this weeks guest on All in the Industry with host Shari Bayer. This program was sponsored by Whole Foods Market. What makes us special is that our largest vertical is the hospitality space. 10% of our staff only works on restaurants - we really are experts in the industry. [09:00] You need to stay on top of everything all of the time. Once you fall behind its very hard to catch up - but its very easy to stay on top of it. [20:00] --Dana Zukofsky on All in the Industry

There’s a lot to consider when opening up a restaurant. Food, beverage, staff, design, the list goes on and on. Any real restauranteur knows that one of the most important parts of running a successful operation is a good accountant. Meet Dana Zukofsky, an accountant who knows what’s what when it comes to the hospitality business. She works at SS&G, one of the nation’s largest independent accounting and business consulting firms. She works with some of the biggest names in food & beverage and is this week’s guest on All in the Industry with host Shari Bayer. This program was sponsored by Whole Foods Market.

“What makes us special is that our largest vertical is the hospitality space. 10% of our staff only works on restaurants – we really are experts in the industry.” [09:00]

“You need to stay on top of everything all of the time. Once you fall behind it’s very hard to catch up – but it’s very easy to stay on top of it.” [20:00]

–Dana Zukofsky on All in the Industry