Accounting Corner: April

The best way to ensure success on and off the court is to plan for the unexpected. In business, this is simply called budgeting and forecasting. By utilizing historical data and being aware of current pressures, business owners can plan for success. The first quarter of a fiscal year is very critical to ensuring the business meets its goals by year end. If you have been diligent and paid attention to monthly financial and operational performance measures, then you are likely to have success at the end of the year. Reviewing your performance after each quarter helps you to be proactive throughout their year. The first quarter of 2014 has ended and you have the opportunity to change the game. Many of the first round basketball teams wished they had started the game strong and made adjustments early on in the game. Stay proactive and do not wait until the fourth quarter to try to win the business game.


  • April 1 Annual Report due
  • April 15 1040 (Schedule C) US Individual Income Tax return and 1065 US Return of Partnership Income
  • April 15 Tennessee Franchise and Excise Tax
  • April 15 1st Period Estimated Tax Payments
  • April 30 941 Employer’s Quarterly Federal Tax Return
  • April 30 Tennessee Department of Labor Wage and Premium Report

Dimeta Smith has extensive accounting, auditing and consulting experience. Previous roles include Internal Auditor, Financial Systems Implementation Consultant and Chief Financial Officer. She has consulted with small to large size corporations, sole proprietorship and partnerships from various industries within for profit and nonprofit sectors.

Dimeta Smith, CPA provides outstanding service to clients because of dedication to three underlying principles; professionalism, integrity and quality. To learn how Dimeta Smith can help your small business, visit

Invoking Nostalgia One Sandwich at a Time

Joseph and Crystal Bogan

In recent years, the restaurant business has undergone a significant change.  An increasing number of restaurateurs are incorporating food trucks into their business plan, and even more restaurant owners are leaning toward food trucks to launch their businesses instead of traditional storefronts.

If you have been in the Nashville area for any period of time, you have probably noticed the surge in eateries on wheels, especially in the downtown area.  These convenient trucks bring tasty eats directly to you.

One of the most popular area food trucks is the easily recognizable black and cream vehicle of The Grilled Cheeserie.  Owners Joseph and Crystal De Luna Bogan opened the Grilled Cheeserie in 2010 and they have not looked back since.

Crystal and Joseph took a simple comfort food and put a unique spin on it through the use of seasonal vegetables, local breads, and artisanal cheeses.  Crystal, a Le Cordon Bleu trained chef, combined her culinary background with Joseph’s music and foodie interests to create the local gem.

As their business grew, they knew it was time to seek out a home base for their restaurant.  Their search led them to the Nashville Business Incubation Center (NBIC).

“We were looking for a place that was more than just a building,” says Crystal.  She continues, “We really liked the guidance that NBIC was going to offer, and the community and other businesses that we would be able to network with.  We also wanted a blank space,” adds Crystal, and NBIC provided them with the blank space that was necessary to create their masterpiece.

As a result of joining the Incubator Program, Crystal and Joseph have been able to build their office and kitchen.

“It’s been a great place for us to be able to train our employees in one location.  The building has enabled us to implement training and consistency much like a restaurant would allow us to do,” explainsCrystal

Because of their innovative business savvy and a keen sense for flavorful combinations, The Grilled Cheeserie quickly increased in notoriety in the Greater Nashville area and beyond.  In 2013, they were featured on Guy Fieri’s Food Network television show, Diners, Drive-Ins, and Dives.  Crystal recalled her experience with the show, “The opportunity came to us a few months before shooting.  Watching it back on TV was a surreal experience.  As an avid Food Network fan, Guy Fieri was such a familiar face that I’m accustomed to seeing on TV, and I couldn’t believe that we were there standing with him recording about our eatery”.

Grilled Cheeserie has made its mark on the national and Nashville food scene, and they are here to stay.  “We are now really thinking about the bigger picture. We want to make the smartest financial decision while considering the growth of our city,” explains Crystal.

We at the NBIC are looking forward to the continued growth and expansion of The Grilled Cheeserie.  We are very excited to see where they go in the near future.  To learn more about The Grilled Cheeserie, visit their website, , or find them on and

 Author: Brittany-Rae Gregory, duGard Ellis PR