New Jersey’s Economy in a Word – Dismal

BY: Regina Egea, President, Garden State Initiative

I wanted to share with you an analysis conducted for GSI of the latest Gross Domestic Product (GDP) data released today by the Commerce Department’s Bureau of Economic Analysis.  

In the 2nd quarter of 2019, New Jersey’s economy ranked 48th in the U.S. for growth and our neighbors grew at a rate more than double our economy. This continued a trend of weak performance and included weakness in many sectors where the Garden State has historically prospered.   ·        

You can read our full analysis, conducted by Charles Steindel, Ph.D., a former Chief Economist of New Jersey and current resident scholar at Ramapo College, by clicking below.

//www.gardenstateinitiative.org/updates/q2-2019-gdp

I look forward to hearing your thoughts on this analysis and please share this email with anyone who may be interested.
For the latest updates, please be sure to visit our website at gardenstateinitiative.org, liking our Facebook page @GardenStateInitiative and follow us on Twitter @GSI_NewJersey.

Seven New Board Members Will Provide Leadership to CIANJ and Trenton

BY Anthony Russo, President, CIANJ

MORE THAN 500 busi­ness lead­ers attended the Commerce and Industry Association of New Jersey’s (CIANJ’s) 92nd Annual Meeting & Luncheon on Oct. 18, 2019, at the Hilton Meadowlands Hotel is East Rutherford, New Jersey. Keynote Speaker Senator Steve Sweeney, president of the New Jersey State Senate, talked about the Garden State’s need to get its fiscal house in order and position itself to compete for companies and jobs with other more competitive, low-cost states.

CIANJ’s Board of Directors is a group of senior executives that assembles for that very reason—to make New Jersey a great place to start and grow a busi­ness—in addition to guiding the Association in its decisions and policy-making positions. They attend our Annual Meeting & Luncheon and meet quarterly to discuss CIANJ issues and key business challenges and opportunities for business owners, entrepreneurs and firms throughout the Garden State.

CIANJ recently elected seven new board members to help advocate for business and free enterprise in New Jersey, including:

Ramapo College of New Jersey VP for Institutional Advancement and Execu-tive Director (Foundation) Cathleen Davey is a mem­ber of the college presi­dent’s cabinet and advises the president on matters of strategic planning, long-range budgeting and policy.

Delta Dental of New Jersey Chief Sales Officer, VP, Sales and Account Management Jeffrey J. Furbish, Sr., is responsible for oversight of sales operations in all size segments, such as individual, small group and national accounts, in New Jersey and Connecticut.

American Dream Director of Government Affairs and Communications Brian G. Hague handles public relations and lobbying efforts for the 3-million square foot entertainment destination in the Meadowlands that offers a curated mix of entertainment retail and dining options.

Public Service Enterprise Group Executive Director David C. Lyons heads the utility’s Enter-prise Business Intelligence area and is responsible for overall direction of the SAP system replacement project and the formal bid for Puerto Rico T&D operations.

BNY Mellon Senior Director Drew R. Maldonado leads private banking deal teams that provide client solutions; is a senior relationship manager within the business develop­ment group; and a member of the Business Owner and Corporate Executive national practice groups.

RT Martin Ventures LLC Managing Director Bob Martin—a former NJDEP Commissioner— provides strategic, business transformation and technology consulting to multiple industry sectors, including utility and energy; government; health insurance; healthcare; and manufacturing and distribution.

Bergen New Bridge Medical Center President and CEO Deborah D. Visconi leads the operations of this 1,070-bed facility specializing in acute/ambulatory care, long-term care, behavioral healthcare and substance abuse treatment.

On behalf of CIANJ Chairman Richard W. Abramson and our officers and board, please join us in welcoming these new board members to our Association. Their leadership on issues that concern businesses, entrepreneurs, owners and executives will offer New Jersey insights that will enable business-friendly policies, regulations, laws and decisions. Trenton would be wise to listen and act to win over the business community in our state—the future and the economy depend on it.

CIANJ Honors Young Professionals for Propelling Companies to New Heights

BY LARRY BANKS, CIANJ GOVERNMENT AFFAIRS ASSOCIATE, EVENTS MANAGER

THE COMMERCE AND Industry Association of New Jersey (CIANJ) is proud to honor future leaders of New Jersey (ages 18-39) as chosen by Generation Now, CIANJ’s young profes­sionals group. These award winners are innovators and paradigm shifters from various industries who have demonstrat­ed exemplary leadership and have acted as stewards of excellence that have propelled their organizations to new heights. Here are the honorees of the Game Changers awards program, which will identify and showcase future lead­ers for years to come.

AECOM’s Abigail Benjamin, AIA, CNU-A, NCARB, is an architect and a leader—from executing construction documents to leading a team to deliver a multi-site program for the mid-Atlantic states to being appointed the 2019-2020 National Council of Architectural Registration Boards Liaison/America Institute of Architects New Jersey Licensing Advisor.

Hackensack Meridian Health Network Director, Growth and Development, Anamika Desai, MBA, FACHE, develops tools and processes to ensure efficiencies that benefit patient experi­ence; synthesizes market intelligence; identifies trends and develops method­ologies to drive strategic decisions.

Rivkin Radler LLP Partner Gene Y. Kang, Esq., pro­vides high-level legal serv­ices to Korean-owned busi­nesses in New Jersey who have also been historically underserved. He represents clients in complex and high-stakes litigation and intellectual property matters.

Levine Jacobs & Co. LLC Supervisor Kevin Kanouse, CPA, was instrumental in the installation of the firm’s new and complex workflow system and manages and instructs staff on its multitude of func­tions. The system increases accuracy and saves the firm time and money.

LAN Associates Director of Marketing Jennifer Mannino leads a three-person team in a depart­ment she built for the 100-plus employee architecture and engineering firm. She has imple­mented new processes, raised the com­pany’s profile and honed the firm’s value proposition.

In 17 months at age 32, Citrin Cooperman’s Eddie L. Rivera, CPA, MST, became a partner in the Livingston, New Jersey, office. He started as a direc­tor and achieved partner status with chief responsibility for growing the firm’s regional real estate practice.

PKF O’Connor Davies LLP Senior Manager Katherine (Kait) Zech, CPA, is the co-founder of the Early-Career Account-ing Professionals Group and is active in the NJCPA, serving as president for her chapter and as chair of the Emerging Leaders Council.

 CIANJ’s Generation Now is a group of young professionals in alliance with one another for the purpose of education, net­working and peer-to-peer exchange lead­ing to personal and professional growth.

Bariatric Surgery: An Option That Changes and Saves Lives

COMPILED BY MILES Z. EPSTEIN, EDITOR, COMMERCE

ACCORDING TO THE CENTERS FOR Disease Control and Prevention (CDC), more than one-third (36.5 percent) of American adults are obese. In addition, the U.S. National Health and Nutrition Examination Survey estimates that medical care costs associated with this disease are more than $147 billion per year and rising, as obesity increases the risk of costly, chronic conditions such as diabetes, heart disease, stroke, arthritis and some cancers. Since surgical proce­dures to treat obesity are delivering some promising outcomes for patients, COMMERCE asked doctors from New Jersey’s top hospitals to discuss the options that are available.

 Atlantic Health System, Morristown Medical Center By Ashish Padnani, M.D., Chair, Bariatric Surgery

Effective medical and surgical options to help patients achieve long-term weight loss begin with under­standing the science behind obesity, and why diets and medications fail. Our multidisciplinary team—metabolic physi­cians, registered dietitians, psychologists and gastroenterologists—works togeth­er to understand each patient to devel­op a personal treatment strategy. This multidisciplinary approach helps achieve the most efficacious weight loss and improvement in weight-related comor­bid conditions such as high blood pres­sure, diabetes, high cholesterol and others. If a more aggressive weight-loss strategy like surgery is warranted, our dedicated and specially-trained bariatric surgery health care team—surgeons, anesthesiologists, nurses, technicians and facilitators—works with the patient and his/her support network to deter­mine the most appropriate next step, which could include laparoscopic vertical sleeve gastrectomy, laparoscopic Roux-en-Y gastric bypass, revisional bariatric surgery and more. I recently performed a laparoscopic sleeve gastrectomy on a 31-year-old who had gained weight after the birth of her child and busy, inactive lifestyle. After five months, she lost 87 pounds and frequently shares photos of her new physique on social media. Many photos are of her doing active things such as hiking with her young son, which really shows me how much the surgery changed her lifestyle, not just her body.

Englewood Health By James McGinty, M.D., Chief of Surgery and Surgical Services

Patients who undergo weight-loss surgery start the process six months prior, meeting with not only our expert weight-loss surgeons, but also our primary care physicians, registered dietitians, exercise physiologists, psychol­ogists and support groups. Two of the most widely performed weight-loss sur­geries are the vertical sleeve gastrecto­my and gastric bypass. These procedures alter intestinal hormones that influence metabolism and weight loss, leading to a longer, more fulfilling life by prevent­ing, improving or resolving obesity-relat­ed conditions such as heart disease, can­cer, diabetes, hypertension and sleep apnea, as well as lower back or joint dis­eases, asthma, and gastroesophageal reflux. Both procedures are performed laparoscopically, significantly decreasing surgical complications and the mortality rate, while shortening recovery times and decreasing postsurgical pain. And with the addition of a new robotic sys­tem, more surgeries are now being ­per­formed robotically, allowing for better range of motion and precision. After surgery, patients are carefully moni­tored—most report having more energy and being able to do activities their weight previously held them back from. In addition, this year our bariatric pro­gram received reaccreditation as a dis­tinguished three-year Comprehensive Center under the Metabolic and Bariatric Surgery Accreditation and Quality Improvement Program.

Hackensack Meridian Health, Hackensack University Medical Center By Hans J. Schmidt, M.D., Director of the Center for Bariatric Medicine and Surgery

Like many married couples, Len and Vinnie DiPiazza have shared a lifetime of wonderful experiences. But there’s one experience in particular, most others probably have not—laparoscopic bariatric surgery. After years of being overweight, Len developed type 2 dia­betes. Vinnie, who struggled with her weight since her pregnancies, was hav­ing digestive issues. The weight was tak­ing a toll on both of them. Laparoscopic bariatric surgery, which reduces the size of the stomach, is an excellent option for people who are severely overweight and suffering from significant medical problems. I performed the one-hour procedure on Len first. Over the course of a year, he went from 318 pounds to 194, resolving the diabetes. Vinnie was next, dropping from a size 20 to a size 6, in six months. With this procedure and our dietary counseling, this wonderful couple was able to reach their target weight together.

Hackensack Meridian Health, JFK Medical Center By Alexander D. Abkin, M.D., FACS, Medical Director, JFK for Life Bariatric Surgery Program

After losing her sister who was only 53 and a diagnosis of her own heart condition at age 47, Wendy Florczak contacted me about weight loss surgery. After consultations, she decided to undergo a laparoscopic sleeve gastrecto­my. This involves the removal of about 80 percent of the stomach. The smaller stomach limits the amount of food that is eaten at one time by producing a full sensation. The majority of my patients—about 80 percent—request a sleeve gastrectomy when other attempts to lose weight through dieting fail. For Wendy, this made all the differ­ence. She weighed 305 pounds before the sleeve gastrectomy and was on 13 different medications for diabetes, high cholesterol, high blood pressure and other conditions. Wendy lost 80 pounds in 15 months and is still losing weight and down to only four medications. As she continues to become healthier, Wendy appreciates small changes that other people might take for granted. “I’m no longer huffing and puffing as I walk; I can touch my toes; and I climbed a ladder to clean out the gutters,” she says. “I have a great outlook on life.”

Hackensack Meridian Health, Southern Ocean Medical Center By Jonathan Reich, M.D., FACS, Center for Bariatrics

The best option for weight loss sur­gery in this day and age is the sleeve gastrectomy procedure. This procedure highlights the desired combination of feeling full after a small portion size and decreased overall hunger and cravings. It is highly successful over the long term. The sleeve is performed by reshaping the stomach into a smaller size. This reduces the stomach’s capacity, as well as reducing the overall secretion of appetite hormone. The result is a nutri­tionally sound weight-loss procedure. Average weight loss range is between 20 and 30 pounds within the first month following the procedure and continues along in the range of 8 to 10 pounds per month until the patient is out of the body mass index (BMI) obesity category.

Holy Name Medical Center By Stefanie Vaimakis, M.D., Medical Director of Bariatric Services

Our bariatric services pro­vide adult and adolescent patients with a comprehensive program that includes a state-of-the-art surgical weight-loss treatment option combined with nutri­tion, fitness and psychosocial support services. Our bariatric surgeons perform all weight-loss surgeries using the da Vinci® robot, which not only provides greater precision, but also leads to smaller incisions, minimal scarring, a quicker recovery and just one overnight stay for patients. By far, one of the most important benefits is that patients often only need over-the-counter pain relief medication, rather than narcotic pain medication. In the morning after sur­gery, patients are often sitting up and ready to go home, with minimal discom­fort. Surgical options include gastric sleeve surgery and gastric bypass sur­gery. Bariatric surgery is the best long-term solution for obesity, and can potentially put type 2 diabetes into remission, reduce high blood pressure and high cholesterol, ease asthma and sleep apnea, lessen joint pain, and relieve stress urinary incontinence. As a designated Center of Excellence by the American Society for Metabolic and Bariatric Surgery, Holy Name ensures patients’ dignity and comfort with a dedicated inpatient unit, nurses with expertise in caring for bariatric patients, sensitivity training for all staff, and equipment and furnishings designed for larger patients.

Jefferson Health New Jersey By Marc Neff, M.D., FACS, FASMBS, Director, Center for Surgical Weight Loss

More than 6 million Americans are currently 100 lbs. over their ideal body weight, significantly putting their health in jeopardy. Today, we can offer patients multiple surgical options that usually fall into one of three broad categories: restrictive, mal­absorptive or hormonal. A restrictive option, like the Lap-Band®, limits the patient’s eating habits. A malabsorptive option, such as gastric bypass surgery, changes the patient’s eating habits, and also changes the absorption of calories and nutrients by bypassing the stomach. Options like sleeve gastrectomy change a patient’s eating habits, but more significantly, change the hormonal response to food eaten. Choosing the proper procedure is a decision made by the patient, in collaboration with their doctor and dietitian. Here’s a success story: a 54-year-old patient—who is more than 150 lbs. over his ideal body weight—has already had bilateral knee replacements and has medical condi­tions including diabetes, elevated cho­lesterol, and severe sleep apnea. After his gastric bypass surgery, which was performed two years ago, his medical conditions are gone—his only pills are his vitamins.

RWJBarnabas Health, Newark Beth Israel Medical Center By Alan A. Saber, M.D., MS, FACS, FASMBS, Director of the Bariatricand Metabolic Surgery Program

When I came to Newark Beth Israel Medical Center in early 2018 to start the Bariatric and Metabolic Surgery Program, I was drawn to Newark Beth Israel due to its long-standing commit­ment to reducing obesity in the commu­nities served. My goal was to provide patients struggling to lose weight with surgical options that can help them reach their weight loss goals.

We currently offer minimally invasive procedures called laparoscopic sleeve gastrectomy, laparoscopic Roux-en-Y gastric bypass, and laparoscopic revisional procedures. These procedures often are more commonly referred to as “sleeve,” “bypass,” and “revision.” I have seen many patients with multiple medical problems prior to surgery. After surgery, often many of their relat­ed health issues, like type 2 diabetes, hypertension, asthma, sleep apnea and heart disease risk decrease or often resolve. Patients also tell me they feel more energetic and are again able to do things they were unable to do prior to surgery. Our multidisciplinary team is never more than a phone call away, both before and after surgery. We encourage our patients to reach out at any point if they have questions, to speak to any member of the team.

RWJBarnabas Health, Robert Wood Johnson University Hospital Somerset By David Ward, M.D., Bariatric Surgeon

There are two main types of weight loss surgical procedures: gastric bypass surgery and gastric sleeve surgery. Gastric bypass surgery divides the stom­ach and uses the small intestine to cre­ate a bypass for food so fewer calories and nutrients are absorbed by the body. Gastric sleeve surgery involves removing about 75 percent of the stomach to leave a narrow tube or sleeve, limiting the amount of food you eat. Patients typically lose at least half of their excess weight within two years of surgery as well as note health improvements such as reduced sleep apnea, improved blood glucose levels and lower blood pressure. Over the past 20 years, I have seen many success stories. It is particularly reward­ing to see the long-term impact weight loss surgery has had on individuals’ qual­ity of life, including allowing them to do more activities that they enjoy, be more active with their children and grandchil­dren and achieve professional success due to their improved confidence and self-esteem. Many are able to get off of their diabetes and blood pressure medications and reduce their risk for serious health issues, such as heart attack and stroke.

Saint Peter’s Healthcare System By Carlos Aitor Macias, M.D., Surgical Director, Saint Peter’s Bariatric Center

Bariatric surgery can be grouped into two categories based on how the body works following surgery. The most com­mon bariatric procedure performed nowadays—sleeve gastrectomy—results in patients being able to eat less than they did before the surgery because the size of their stomach is surgically reduced. This effect is called restriction and results in early satiety. Patients are satisfied after eating less amounts of food. With gastric bypass, regardless of the amount of food ingested, patients cannot absorb nutrients as they did prior to surgery. This effect happens as some segments of the bowel are bypassed when shortcuts or new connections are created by the surgeon to reroute food as it travels through the bowels. A patient referred to Saint Peter’s Bariatric Center was morbidly obese and in constant pain due to severe bilateral hip osteoarthritis. Weighing 280 pounds, she had to use a wheelchair to get around and taking analgesics around the clock with no relief from pain. She worked with our team to lose 20 pounds, soon becoming a good candidate for bariatric surgery and had a laparoscopic sleeve gastrecto­my six months ago. She has since lost about 70 pounds, half of her excess weight, and continues to lose weight. Because of the significant weight loss, she became a candidate for orthopedic surgery. She had her hips replaced recently, her pain has subsided, and now she is able to walk again.

The Valley Hospital Center for Bariatric Surgery and Weight-Loss Management By Melissa Bagloo, M.D., Medical Director

Valley’s Center for Bariatric Surgery and Weight-Loss Management offers patients an individualized and comprehensive approach to weight loss. We believe bariatric surgery is a life-changing, and potentially life-saving option for our patients. We offer consultations with a surgeon to identify the best weight-loss modality for each patient. Surgical options include adjustable gastric banding, sleeve gas­trectomy, Roux-en-Y gastric bypass and the duodenal switch, all of which are performed through several small incisions to minimize post-operative pain and enhance recovery. Our staff nutritionist provides nutritional education, diet recommendations and guidance for operative preparation and recovery. We also offer medical weight-loss options for those patients who do not wish to pursue surgery. While we see successful weight loss with all of our treatment options, the gastric sleeve, gastric bypass and duodenal switch have shown the greatest weight loss and improvement in associated medical conditions in the long term. We place a strong emphasis on long-term follow up to ensure a patient’s nutri­tional health. With successful and sus­tained weight loss, our patients see marked improvement of their weight-related medical conditions such as hypertension, hyperlipidemia, diabetes and sleep apnea. Most importantly, our patients experience a significant improvement in quality of life.

Experts Offer Recipes for Success for the Food & Beverages Industry

COMPILED BY JOHN JOSEPH PARKER, CONTRIBUTING EDITOR

GIVEN A GROWING LIST OF challenges—from an increasing minimum wage to rising food costs to changing dining paradigms—COMMERCE asked a panel of experts to discuss best practices for the food and beverages industry. Here are some strategies for success.

EisnerAmper LLP By Richard R. Colloca, CPA, CMA, Partner, Co-Leader, Food and Beverage Group

We examine financial metrics such as product gross margins, inventory turns and cash flow timing. This data can help food and beverage companies sell to their strengths. We recommend clients manage buy- and sell-side logistic costs via bulk purchasing or offering volume discounts to customers to increase profitability per delivery. We may suggest third-party logistics brokers to manage the process and create efficiencies. Leveraging technology is another key component of enhancing client operations. Blockchain technology can be used to facilitate both purchase and sales transactions, thereby improving transaction timing, leading to better controls and more timely data. Artificial intelligence can facilitate routine tasks such as order picking and packing. Relating to the NJ market specifically, we can propose the need for location feasibility studies on the proximity to Garden State infrastructure and warehousing space. Furthermore, we can help clients take advantage of NJEDA programs and incentives.

Marcum LLP By Louis J. Biscotti, CPA, MBA, CITP, National Food & Beverage Leader

Our experience with more than 300 food and beverage clients in all sectors of the industry, from farm to fork, enables us to advise a nine-store restaurant chain on restructuring its individual entities into a streamlined holding company with subsidiaries. This will allow the company to file a single tax return, save taxes and preparation fees, and not be concerned with how to aggregate profits and losses for tax purposes. Our services include creating a standard reporting system and helping establish policies and procedures for all entities. We will also integrate all point of sale, purchasing, and accounting programs to generate timely reports to management through our technology company. And we will evaluate each of the restaurants and implement changes to improve profitability. Other projects involve securing bank lines of credit, amending shareholder agreements, implementing employee benefit plans, helping to secure new vendors, and adding key personnel through our search firm.

Mazars USA LLP By Howard Dorman, CPA, Partner, Food & Beverage Practice Leader

As in many other states, restaurants and food service companies in New Jersey are under constant pressure to re-engineer themselves. Business owners must assess risk every day. Addressing rising commodity costs is critical. Cybersecurity is another risk that we work closely with restaurants and other food service companies to mitigate by ensuring their systems and processes are safe from intruders. The leading salient risk our clients always talk about is human capital. Minimum wage increases have been enacted in New Jersey. That coupled with other recent legislation surrounding paid leave adds to the growing labor cost issue. Because of the increase in home delivery services, we are finding that many food establishments are experiencing fewer “instore” sales. Coupled with the higher cost of labor, many restaurants are reducing their total number of employees. One way that companies can generally improve performance is by having a good ERP system. This allows us to extract valuable information from their POS system, so that we can perform much-needed analytical data mining, which can result in valuable ways to become more efficient and deliver more dollars to the bottom line.

Norris McLauhlin, P.A. By Danielle M. DeFilippis, Esq., Co-Chair, Intellectual Property Law Practice Group

Food is big business in New Jersey, and with the industry constantly evolv­ing to meet changing consumer demands, businesses need to be adapt­able, but also maintain the consistency that keeps their loyal customers. Our attorneys help clients stay on top of the trends and protect and promote their valuable assets through branding guidance; securing and protecting intellectual property and trade secrets; and negotiating contractual relation­ships. Our attorneys are regularly pre­senting on the most relevant topics in the industry and taking the time to lis­ten to industry developments in order to anticipate the legal work clients will need. For example, one of the hottest growth sectors right now is plant-based proteins. While food inno­vation is nothing new, the remarkable rise in disruptive food products could bring many advertising and branding challenges in the future. Through our contacts in the industry, both domesti­cally and abroad, and constant educa­tion on developments, we are able to counsel clients on the latest trends, provide guidance with advertising, and help them structure relationships in a way to poise them for growth and sustainability in a dynamic and evolving industry.

Sax LLP By Kathleen Alexander, CPA, MST, CFE, Partner, Food & Beverage

We understand that con­sumers are in the driver’s seat and there is a critical need for New Jersey’s food and beverage companies to evolve quickly to meet their increasing demands. It is important that companies address the shift to online distribution of goods, and to make an investment in technology to remain players in the food and beverage market. There is no real end in sight for new approaches to buying and selling food and beverages, such as Amazon, Walmart, and other online grocery stores. We help clients evaluate what is necessary for their business and identify the right balance between brick and mortar and an online presence, so they can meet customer expectations for easy access to quality products. This requires a new way of thinking, and an advisor that knows the industry to lend a guiding hand in these changing times. That’s what we strive to be for our food and beverage clients.

SobelCo By John R. Mellage, CPA, CGMA, Member of the Firm

We have been working with our clients in the area of cash flow projections and navigating the law to ensure they are able to take advantage of all allowable benefits to reduce their tax impact and maintaining positive cash flow. For instance, we have been closely reviewing the financial impacts of the wage increases and their effects on cash flows and margins and analyzing those areas where automation may be an alternative. Because of increased labor costs, business owners are looking to advancements in technol­ogy which are now becoming more fea­sible as a long-term savings plan. In addition, the Tax Cuts and Jobs Act has afforded many tax-saving opportunities, including the increase in bonus depreci­ation for purchases of qualified property from 50 percent to 100 percent. We have been educating our clients on these laws and analyzing scenarios, so they have the proper decision-making tools for potential investments in new improvements and technologies.

WithumSmith+Brown, PC By Terry Moncrief, CPA, Partner, Team Leader, Food and Beverage, Restaurants and Bars Practice

Our Food and Beverage team is a true business partner to our restaurant clients. In addition to the “normal” tax, audit, assurance and advisory engage­ments, our team has extensive experi­ence in accounting and advisory services that are industry specific. Not only does our team include expert professionals, but those who have also owned and operated their own restaurants. As the industry evolves with concepts such as third-party delivery and online ordering, we are there for our client’s needs. Our team is often assisting with strategic planning, analysis and implementation of POS and inventory control systems, payroll, tip and minimum wage issues, scheduling and other matters specific to the industry and the individual client. Our skilled advisors have even aided in operational issues down to menu pric­ing, wine list enhancements and peak scheduling issues. We value our client’s time and they value our advice.