The Financial Advantage with GSS

Is your restaurant group dreading its next audit? You aren't alone. Many operators view audits as a necessary evil driven by bank covenants and debt requirements. However, when financial leadership meets assurance expertise, the narrative changes.

Host Nick Stauff (GSS) and guest Kari Maue (GBQ Partners) discuss the powerful synergy between an outsourced CFO team and an audit firm. They reveal how a "one-team" mentality eliminates surprises, reduces billings, and helps hospitality groups scale.

Tune in to discover:

• Why balance sheet reconciliations are the unspoken heroes of the P&L.
• How to prepare for an audit before the proposal is even signed.
• The role of technology and AI in modern compliance.
• Real-world examples of how segregation of duties protects your cash.

In this episode of The Financial Advantage with GSS, host Nick Stauff sits down with Ivan Iricanin, CEO at Street Guys Hospitality. They explore the challenges of scaling restaurant concepts across regions while protecting quality and consistency. Ivan shares how his teams grew Ambar and Burrito Madre by focusing on value, operational discipline, and a strong brand identity.

Ivan explains how trial and error shaped his approach to menu design, cost control, and growth. He describes why a commissary kitchen model helps maintain product standards as they open new units in different countries. Ivan also discusses how market trends, economic realities, and competition push operators to refine their strategies, whether they’re scaling fast-casual concepts or managing full-service dining.

Throughout the conversation, Ivan underlines the need for clear planning, adaptability, and a passion for hospitality. He shares practical advice for operators and entrepreneurs: define your goals, invest in your team, and keep learning to succeed in a fast-changing restaurant landscape.

In this episode of The Financial Advantage with GSS, host Nick Stauff sits down with Melissa Duque, Associate General Counsel and HR Manager at Accurate Employer Solutions. They explore how outsourcing HR and payroll can help restaurant operators reduce compliance risk, save time, and support growth across multiple locations.

Melissa explains that keeping up with changing laws, managing payroll, and handling employee issues can overwhelm even experienced teams—especially when a business operates across several states. By outsourcing these functions, operators free up time to focus on their people and daily operations. Melissa shares real-world examples of clients who shifted their energy from administrative work to improving restaurant culture and expanding their businesses.

Throughout the conversation, Melissa highlights the value of strong systems and experienced teams. She addresses common myths about outsourcing, noting that operators don’t lose control but instead gain reliable processes and better insight. The episode closes with practical advice for leaders ready to lift the back-office burden and prioritize compliance, growth, and employee retention.

In this episode of The Financial Advantage, host Nick Stauff sits down with David Drinan, Managing Partner at BlackThorne Strategic Advisors, to explore how restaurants can unlock value through operational efficiency and smart tech investments.

David shares firsthand insights from years in restructuring, private equity, and hospitality consulting. He shows how underperforming restaurants can improve profitability by focusing on labor efficiency, purchasing strategy, and automation—without relying solely on top-line growth. From dynamic scheduling tools to voice AI and fully autonomous kitchens, David outlines the tech reshaping the industry.

They also discuss how brand values and customer expectations can clash with innovation, and why striking the right balance is key. Whether you run five locations or fifty, this episode offers practical takeaways to improve unit economics and scale more confidently.

Restaurant technology moves fast, but choosing the wrong platform can cost as much as hiring a bad employee. Rich Sweeney (Lead Solutions Engineer) and Marc Cohen (Solutions Architect) from Restaurant 365 join Nick Stauff to discuss how restaurant operators can leverage technology to control costs and scale efficiently.

Rich and Marc reveal why financial transparency and operational data must work together from day one. They share real client stories, from single-unit operators cutting food costs by 19 points to multi-location chains growing from 3 to 400+ restaurants using the same accounting team size.

The conversation tackles integration challenges, security concerns, and why AI won't replace restaurant professionals but will make them more efficient. Rich emphasizes that "everything, operationally speaking, has an accounting cost," while Marc explains how proper implementation delivers immediate ROI through better cost visibility. Listen to discover their specific strategies for avoiding costly technology mistakes.

In this episode of The Financial Advantage with GSS, host Nick Stauff explores how virtual payment cards can revolutionize accounts payable processes for restaurants and hospitality businesses. Guest Andrew Grunder from Corpay explains how this technology provides businesses with "free money" through rebates while improving security and streamlining payment workflows.

Andrew breaks down the differences between physical corporate cards, typically used for travel expenses, and virtual cards designed specifically for accounts payable. He details how virtual payment cards create float opportunities, enable fraud prevention, and generate cash back incentives—all while reducing the archaic practice of check writing that dates back to 1659.

For restaurant franchisees and hospitality businesses operating on tight margins, Andrew describes how implementing virtual cards can significantly impact the bottom line. A typical $10 million business could potentially see $25,000-$50,000 in additional revenue simply by changing payment methods, with minimal disruption to existing vendor relationships.

Ready to transform your restaurant's financial operations? Listen now to discover how virtual payment solutions could boost your bottom line with minimal disruption to your existing vendor relationships.

In this episode of The Financial Advantage, host Nick Stauff sits down with Paula Sanjuan, General Manager at Global Shared Services (GSS), to explore what makes GSS a standout partner for restaurant finance and operations. Paula offers a clear look into how the company aligns internal growth with customer success, from talent development to client integration.

Global Shared Services (GSS) started as an internal finance division with a Fortune 100 company.  Now, it's a leader in outsourced financial services for the restaurant and hospitality industry.  In this episode, Nick Stauff sits down with Will Fleming, President and Founder of GSS, to explore the company's journey - from it's origins in telecommunications to becoming a trusted partner for thousands of locations.  Will shares why GSS pivoted to hospitality and how its model helps operators access Fortune 100 level finanical expertise without the overhead.