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News and insights for winery business owners

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How to set KPIs in your winery (2024)

Imagine you are across the country, or across the world, perhaps on a wine tasting tour in South Africa. What numbers do you need to know to understand how your winery is performing?

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The rules for winery meal deductions in 2024

The rules for deducting business meals for your winery have changed over the years, leaving a lot of confusion for business owners. Let’s clarify a few of the rules around meal deductions for your winery in 2024.

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How to set wine benchmarks for your winery

As a business owner, it's only natural to be curious about how your performance stacks up against the competition. But in the wine world, finding answers isn't as straightforward.

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The Winery Chart of Accounts (with Free Template)

In the winery business, you have a million things to track: labor, production costs, COGS, tasting room sales, marketing costs, and so on. How do you make sense of it all? The winery chart of accounts is at the heart of this exercise.

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Rachel Smith Rachel Smith

Are my temporary vineyard harvest workers W-2 employees or 1099 Contractors?

A key question many winery owners face is: how should we pay our temporary workers? Should these seasonal harvest workers be classified as W-2 employees or 1099 contractors? The answer can have significant implications for both labor law compliance and tax purposes. Let's dive into the primary considerations.

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Rachel Smith Rachel Smith

Understanding business vehicle expenses

We sometimes get asked how to “write-off” a new vehicle.  First of all, don’t get sucked into thinking that buying a vehicle equals automatic dollar-for-dollar savings on your tax bill.  Nothing is that simple. But when you use a personal vehicle for business purposes, you do get to include a deduction on your taxes for the business cost.

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Rachel Smith Rachel Smith

How to turn cash into profitability for your winery

If you have seen declines in your winery sales this year, you are not alone. At this time, we are seeing flat or decreasing revenue in many of the wineries we work with. If you are facing this situation, you have a couple different levers you can work to try and change the tide. Whether you will have the power to pull on any of these levers is greatly influenced by whether you have reserves of cash on hand. That's why we recommend that wineries always keep a solid buffer of core capital on hand. If you do have cash reserves, you have many more option for how to get your winery profitable again.

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