Bulloch, DuPertuis, Schulman, Seger & Co.

New regulations taking effect June 1 will lead to significant changes in the auditing of brokers, dealers, and future commission merchants. Auditors should discuss these changes with their clients as soon as possible. Here is the AICPA and CAQ alert describing the changes.

Do you believe success only comes from videos going viral? Not if you’re a small business. As RJMetrics discovered, when it was a start-up, its customized videos didn’t need to reach the masses in order to make a significant impact. If it was targeted enough for a small group of people it could still produce revenue and bring in new leads.

New eating trends are showing that people prefer eating several small meals during the day rather than a couple large meals. For restaurants, this is a major opportunity to increase or decrease your sales. See how restaurant chains like Culver’s are altering their menus to capitalize off this trend.

A re-proposal of The International Standard on Auditing 720 clarifies auditors’ responsibilities related to the “other information” section, which is included in an organization’s annual report.

The Center for Audit Quality recently released a report proposing a set of indicators that can be used to measure the quality of audit work. These test indicators should be able to help auditors achieve the excellence they desire.

Regulators around the world are worried that a rise in audit firms’ consulting business and a corresponding slowdown in the growth of revenues from traditional audits will hurt the quality of those audits. Today’s concerns are more about the business models of entire firms rather than about the mix of services an audit firm might offer any individual client. The issue is complex.

Being able to access project data anywhere, anytime is essential in the construction industry, and requires a wireless network. For one company in particular, it recently deployed a new wireless network, which is a key in terms of providing drawings, detail, and design communications to field workers.

Menu prices that vary at different times of the day or on different days of the week offer restaurant operators an opportunity to grab new traffic in their restaurants, attendees at the Women’s Foodservice Forum were told this week. So-called “yield management” is on the cusp of making headway in the restaurant industry.

In today’s competitive restaurant market, having great food and service is no longer enough: You also need great marketing to entice customers to come back and to get new customers to spend their money with you rather than with your competition. Here are four tips to make sure the time you spend doing your own restaurant marketing really pays off.

“Want to double your employees’ productivity, generate up to 80% of customers’ overall satisfaction, and get eight times more engagement of content on branded channels? Activate your employees to become employee advocates.”