A back office spread across five to seven different firms.
Ryan Stock has spent 25 years in hospitality, from kitchens in Chicago, Miami, and Las Vegas to overseeing P&Ls in the hundreds of millions. Six years ago he started his own group. Today he oversees 25 restaurants across owned operations and a management and development arm that takes on outside projects.
The hard part was never the food. It was the administrative side: accounting, bookkeeping, AP, payroll, benefits, taxes, and insurance, each one critical, none of it glamorous, most of it handled by a different firm. Insurance was the worst of it, opaque on pricing and slow to get quotes even for someone who had managed it for decades. Every hour spent coordinating vendors was an hour off the floor.
- Accounting, bookkeeping, AP, payroll, benefits, and insurance split across five to seven firms
- No single point of contact for back-office questions
- Insurance pricing opaque and slow, even with 25 years of experience
- Admin coordination pulling time away from the guest experience