How One San Francisco Restaurant Mastered Cash Flow, Forecasting and Vendor Management
5 Min Read By Irene Malatesta
Gary Driscoll, who handles accounts payable for popular San Francisco restaurant Flore, overcame challenges keeping its 20 vendors happy while taming invoicing and cash flow chaos.
Flore is a restaurant located in the heart of San Francisco’s vibrant Castro neighborhood. Popular for brunch and dinner, the restaurant has been in business since 1973.
In the hustle and bustle of running a restaurant, Driscoll knows that success sounds like silence.
“When I have a quiet Saturday afternoon with my family, and not an emergency call that the such and such vendor didn't get paid or that somebody forgot to send in the power bill,†he explained. “That's the most satisfying part of the job, when things run smoothly.â€
Though Driscoll has since moved out of state, he continues to manage the books for the restaurant remotely, using cloud-based software, email and online tools to keep information organized, send invoices and payments, and coordinate with the local team.
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