April 10, 2025 • 17 mins
You don’t need more clients. You need the right ones—and a system that keeps them.
That’s exactly what Marta Grumberg built with Grumberg Accounting: a hands-free, high-retention accounting service tailored specifically for bars, restaurants, and caterers.
In this episode, Marta joins James to break down how she became the go-to financial partner for food businesses across the U.S.—and how she’s grown through referrals, retention, and relevance.
You’ll learn:
- How going deep in one industry built long-term loyalty
- The behind-the-scenes of helping clients survive (and thrive) through COVID
- Why most firms miss the mark when “niching down”
- How Marta’s content speaks directly to what her clients feel—not just what they need
- What’s next for building a modern accounting firm in a specialized space
If you’re building a relationship-first firm with real staying power, this is the niche playbook you didn’t know you needed.
This episode is brought to you by Universal Accounting - the gold standard for accounting professionals who actually want to grow firms, not just do books.
Whether you're solo, scaling, or somewhere in between, their certification programs in bookkeeping, tax, and advisory give you the tools, confidence, and credibility to serve clients at a higher level and build a real business.
Get trained. Get certified. Get growing → universalaccounting.com
Ready to turn your firm into a lead-generating, profit-driving machine?
We help Bookkeepers, Accountants & Fractional CFOs generate consistent local leads, book perfect-fit appointments, and close premium clients, without cold outreach or ad guesswork.
Let’s map out your growth plan together → Book your free strategy call
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Welcome to CFO Chronicles the secrets behind
success, the go-to podcast forfractional CFOs and accounting
firm owners who want to attractmore high-paying clients and
increase their revenue.
Hosted by James Donovan fromNine Two Media, this podcast
dives into marketing strategiesspecifically designed for lead
(00:22):
generation and clientacquisition.
In each episode, you'll hearfrom industry leaders sharing
their success stories, and Todaywe're joined by Marta Grunberg
from Grunberg Accounting, out ofCharlotte.
Speaker 2 (00:49):
North Carolina.
Marta, I'm so excited to haveyou on the show hear a little
bit more about how you'rehelping bars and restaurants
grow their firms.
Welcome to the show.
Tell us a little bit about someof the clients that you're
working with right now.
Speaker 3 (01:04):
Thank you.
Thank you for having me.
So we have been in the industryfor the past 10 years and for
the last few years weconcentrate only on the food
industry.
It's bars, catering andrestaurants.
We provide them with a fullcycle bookkeeping.
I call it we call it likeinside joke hands-free.
You know it's a hands-freebookkeeping.
(01:25):
You do the minimum, we do therest without tiring our
customers with multiple emailsand bugging them when they're
busy, and we provide the fullcycle and service with analysis
and consulting and help with thestate communication and sales
tax everything they need.
Speaker 2 (01:48):
You're the takeout food of the restaurant industry
or of the accounting industry orthe restaurant industry.
You're doing it all.
They just have to eat.
They just have to do the bareminimum.
Speaker 3 (01:56):
They have to answer my call, my email once in a
while.
Speaker 2 (02:01):
Why the restaurant industry or why the food
industry?
Speaker 3 (02:05):
It's interesting when we started, we covered all the
industries, of course, that weare capable and able to do, but
within the time we noticed thatwe had more clients of the food
industry and we love them.
It might be traveling back tothe past, when we owned a
restaurant, a small restaurant,many years ago, so maybe the
passion stayed with us and theinterest stayed with us, but we
(02:28):
just love it.
We love the food industry, welove their businesses, we love
the guys that we work with.
So it kind of just worked outits own way and also with the
time that we, during the time wewere working with them, we also
noticed the highlights of theindustry, the struggles and all
the the features that they need.
Speaker 2 (02:48):
So it made us to research more and concentrate
more on the food industry that'scool and you mentioned just
before we we got on hererecording that, uh, I believe
the business started in bostonbefore you made your way south
to North Carolina.
Did I hear that properly?
Yes, yes, we used to live inBoston many years and started
(03:09):
the business, like I mentioned,more than 10 years ago, so we
relocated to Charlotte fouryears ago and carried with us
the business and were you ableto bring a lot of your clients
from Boston.
Are you working with peoplenationwide now, or was there an
impact on the business makingthat move?
Speaker 3 (03:28):
Yes, we work nationwide and no, we didn't
have any, especially it wasduring COVID and everything kind
of.
You know we always workremotely but COVID made it very
common and very popular.
So it's something that I'm veryproud about our business that
we would get the client staywith us and very loyal.
Speaker 2 (03:52):
Yeah, awesome.
What are some of the successstories that stand out for you
with some of your clients thatyou're very proud of?
Speaker 3 (04:03):
I'm very proud of the customer service we're able to
provide our customers becausewith the food industry and with
restaurant owners and managersit's a struggle because they're
very busy, they hate thepaperwork, it's very hard for
them to sit down and work onlong tasks.
(04:23):
So I'm very proud of thecustomer service we provide them
because it's easy for them towork with them and we have a
great relationship, goodcommunication and that's on this
level, without success storiesgive me let me think what was
great.
I think I think covid now whenyou mention it.
(04:44):
I think covid because duringcovid, when covid started it.
I think COVID because duringCOVID, when COVID started, it
was very scary time for the foodindustry.
The feeling in there was thatit's all going to crash and
we're all done and people aregoing to lose their restaurants,
their businesses, and they willneed to reinvent themselves
from the beginning.
But if you were fast enough andsmart enough and followed the
(05:10):
regulations and all the fundsthat were released, you were
able to save your customers andI think I'm very proud that we
saved all of them.
We had no.
I'm trying to think if we hadanybody, no one went out of the
business because of COVID.
For sure, we were on top of thebusiness because of COVID.
Speaker 2 (05:28):
That's awesome.
Speaker 3 (05:28):
For sure we were on top of the reports.
You had to file the reports.
You had to do all the paperworkfor the PPP relief and then
make sure that you're on top ofthe schedule to make sure it's
all subsidized.
So it was a huge project andI'm very proud to say that it
all worked out well.
Speaker 2 (05:46):
That's great.
Those are huge wins.
Were you able to help yourclients out with the Employee
Retention Tax Credit?
I know you mentioned PPE.
Were you able to help get themto take advantage of that
program?
Speaker 3 (05:58):
Yes, yes, we did all of it.
Yeah, we did research morningand evening, sometimes three
times a day because it waschanging so fast, especially
with the PPP, but with the taxrefund.
Speaker 2 (06:11):
So yeah, what are some of the big wins from ERC
that you're able to help yourclients with?
Because I would guess, withoutknowing, there must have been a
couple of businesses maybe closeto having to close their doors
and, through your team and yourexpertise, getting them access
to PPE or access to the ERC.
(06:32):
I'm sure it turned theirbusiness around.
Speaker 3 (06:37):
Yes, we had the business.
It's interesting.
I can't even explain how did itwork.
We had one of the restaurants.
It was fairly new and it wasstruggling.
It was struggling a little bit,you know.
They kind of were breaking even, but sometimes less.
And then covid came and both ofus were talking about it like,
oh my god, what a horribletiming.
This bunch of partners investedall their money in that and now
(07:02):
covid is here.
Nobody knows what to do,everything is.
It was back in Massachusetts,everything was closing very fast
, and so we were able to filefor PPP for them, and the second
they opened the doors.
The success that hit them itwas amazing.
I don't know.
Call it karma, call it moneybrings money.
(07:23):
Whatever it was, and they, theydid a good recovery.
It's hard to call it recoverybecause they were fairly new,
but they hit success after that.
Speaker 2 (07:33):
That's awesome Good energy, I guess.
Yeah, yeah, good energy, goodvibes, that's awesome.
Yeah, marta, tell me a littlebit about how your firm gets in
front of new clients.
How do people find out aboutyou as the go-to accounting firm
for restaurants and bars?
Speaker 3 (07:51):
so in the beginning it was very minimum of
advertisement and most of it itwas referrals and
recommendations, because thefood industry struggled very
much to find not just a service,to find a partner, somebody to
be there for you and with you.
People were just telling theirfriends they all hang out
(08:12):
together in the industry andthey were telling their friends
and then we kind of were fulland happy with what we had.
And now recently I decided so Iown an MBA and I went to school
for all those interestingthings and I was like, why don't
I try my I'll go back and trymy marketing skills and I
decided to go there.
On social media LinkedIn,instagram, what else?
(08:36):
Yeah, most of it's social media.
We do some traditionaladvertisement now also, but less
of that.
You know the flyers and thetraditional.
Speaker 2 (08:46):
Okay, cool.
And when you mentioned socialmedia, or is it a lot more
organic posting that you'redoing, content creation, or are
you more on the paidadvertisements side of things?
no, I started with the contentcreation and organic and we'll
see what it brings okay, andthere's a lot of firm firm
(09:07):
owners who probably feel, youknow, content creation isn't as
much for the accounting firm,that's for the influencers who
are on tiktok.
What's how, I guess?
How do you go about creatingcontent from from the owner of
an accounting firm to attractnew clients?
Speaker 3 (09:25):
Because I'm very oriented on the food industry
and I know my market segment.
I talk to the bars andrestaurant owners and managers.
It's not about accounting, it'sabout having a good partner
with you.
You can find millions of peoplethat do accounting and very
(09:46):
smart, very following the ruleson top of their things.
They don't understand theindustry.
They don't understand the why,they don't understand the people
that they work with.
They don't understand the smallthings that make change and
make difference.
So I target people from thefood industry and I talk about
(10:07):
what's important for them yeah,it's not just boring accounting.
I'm thinking, trying to thinkout of the box.
Speaker 2 (10:13):
Yeah, yeah, of course you're being the doctor that
pushes on the bruise.
You're actually speaking to theproblems that they're they're
going through exactly, yeah yeah, cool, what?
What are your take or what'syour take on paid advertisement?
So you're you're doing a lot oforganic stuff.
It sounds like right now itsounds like it's working.
Um, is paid advertisementsomething that you, you want to
(10:36):
explore, or you're kind ofsticking with the organic stuff
right now I will definitelyexplore it at some point.
Speaker 3 (10:43):
Um, maybe not right now.
We were just discussing it andI don't know we'll we see.
Speaker 2 (10:51):
Yeah, yeah, interesting.
What's something, what's alesson or like a situation
you've had to overcome now as abusiness owner for the last
handful of years.
That was really difficult atthe time, but now that you're on
the other side of it, it'sreally shaped who you and your
business are.
Speaker 3 (11:11):
I think it's hard to make a change and I've made it
twice.
It's very hard to decide tostart a business and start it.
It's very slow, it's verydemanding.
It's very hard to find yourniche and find who you are and
what do you want to do and howto differentiate yourself from
(11:33):
the rest of the market.
And at some point I also had abreak from the business and
explored some corporate life andthe second time was to go back
and reinvent myself again.
It's difficult but it's worthit, because the level of how
(11:56):
much you can push yourself andexplore yourself and get to know
yourself better is just.
I can't explain with enoughwords how much you learn about
yourself during this journey.
It's never boring, it's alwaysinteractive.
I work with my husband, sodouble double it.
Most of the families won'tsurvive that um, so it's very
(12:22):
challenging, but on the otherhand it's very interesting and
it's very dynamic so good.
Speaker 2 (12:29):
We've had a couple guests on and we speak to a lot
of firms who they they work withtheir spouse.
A lot of people, um have saidyou know that that can be a very
challenging thing to do.
A lot of people say it's great.
How, how do you find thebalance, um with your spouse for
all right, this is work andthis is.
This is not work, or or does itblend a?
Speaker 3 (12:53):
Well, it's our second round, because we own the
restaurant when we were veryyoung, before we got married,
and we got married during allthis building business.
So I guess we got all thelessons then.
But no, we're separate.
So he works on his clients, Iwork on my clients.
(13:13):
We discuss some mutual thingslike marketing strategies or
financial strategies and goals,but we're definitely separated
because we have different, verydifferent energy and dynamics
and way of working.
But generally we discuss thebusiness goals and the
(13:35):
organization environment and thestructure, because we have a
very special structure in ourorganization.
It's different from whatusually people do, because
usually people want to managetheir business and they have
workers and employees that theymanage.
So in our case we keep thecommunication.
It's like the other side aroundwe keep the communication on
(13:59):
our hands and then we delegateeverything around.
So we make it work, I guess.
Speaker 2 (14:07):
That's cool.
Yeah, that's awesome, somehowit works.
Somehow it works, no.
Speaker 3 (14:12):
I'm kidding, it works well.
Yeah, no, that's great, itworks well.
Speaker 2 (14:14):
Yeah, no, that's great.
What's next for GrunbergAccounting?
Speaker 3 (14:21):
Next is developing the food industry and getting
bigger, helping more, onboardingmore food industry clients,
helping them with technology,with software, integrating,
working on procedures maybe hirea bigger team in the future I
don't know, we have a small teamright now, but probably somehow
(14:44):
like that and and buildingstrong communication and strong
networking community around thefood industry account and
businesses, because usuallythose that serve the food
industry accounting businesses,because usually those that serve
the food industry they serveother industries too and it's
hard sometimes for the foodindustry or for the owners and
(15:04):
managers.
Speaker 2 (15:08):
Last question for you , marta what's one piece of
advice you'd give to otherbusiness owners?
Speaker 3 (15:14):
Don't be afraid to change and evolve.
I think that's what keeps manypeople push them back, hold them
back, because change is hardfor everybody.
Some do change and some peopledon't.
So usually, in most cases,those that don't afraid to
change and adjust and theydevelop a world progress, I
(15:43):
think I think that that's thebiggest lesson that I learned
over the past 10 years not to beafraid to explore new areas and
change and adjust that's sopowerful.
Speaker 2 (15:54):
How can everyone continue the conversation with
you after listening to thispodcast?
Where can they get in touchwith you?
Speaker 3 (16:01):
So on our website it's grunbergeaccountingcom.
Over the social media we're onInstagram, facebook, linkedin.
Look for us.
Grunberg Accounting.
Speaker 2 (16:12):
Perfect.
Well, I hope people reach out.
Continue the conversation withyou, marta.
Thank you so much for sharingyour unique insight and a little
bit more about your story.
Really appreciate you coming onand taking this time.
Speaker 3 (16:26):
Thank you for having me.
Thank you, it was great.
Speaker 2 (16:29):
Thanks for tuning into this episode of CFO
Chronicles the secrets behindsuccess.
I hope you found value intoday's conversation.
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First, make sure to subscribeto this podcast so you don't
miss any future episodes.
If you enjoyed today'sdiscussion, please rate and
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It helps others discover theinsights we share here.
Second, if you're ready to takeyour business to the next level
(16:52):
and attract the high-endclients you deserve, head over
to accountingleadsnowcom orclick the link in the show notes
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next episode of CFO Chronicles.
(17:14):
Until then, keep pushingforward.
Your growth is just onestrategic move away.
Speaker 1 (17:21):
Thanks for listening to CFO Chronicles the secrets
behind success.
We hope today's episodeprovided valuable strategies to
help you attract morehigh-paying clients.
Be sure to subscribe, follow,follow and share with fellow
professionals.
Connect with us on LinkedIn andleave a review or comment to
join the conversation.
Your feedback helps us bringyou the best insights in finance
(17:44):
and marketing.
Until next time, keep strivingfor success and unlocking your
business's potential.
Welcome to CFO Chronicles the secrets behind
success, the go-to podcast forfractional CFOs and accounting
firm owners who want to attractmore high-paying clients and
increase their revenue.
Hosted by James Donovan fromNine Two Media, this podcast
dives into marketing strategiesspecifically designed for lead
(00:22):
generation and clientacquisition.
In each episode, you'll hearfrom industry leaders sharing
their success stories, and Todaywe're joined by Marta Grunberg
from Grunberg Accounting, out ofCharlotte.
Speaker 2 (00:49):
North Carolina.
Marta, I'm so excited to haveyou on the show hear a little
bit more about how you'rehelping bars and restaurants
grow their firms.
Welcome to the show.
Tell us a little bit about someof the clients that you're
working with right now.
Speaker 3 (01:04):
Thank you.
Thank you for having me.
So we have been in the industryfor the past 10 years and for
the last few years weconcentrate only on the food
industry.
It's bars, catering andrestaurants.
We provide them with a fullcycle bookkeeping.
I call it we call it likeinside joke hands-free.
You know it's a hands-freebookkeeping.
(01:25):
You do the minimum, we do therest without tiring our
customers with multiple emailsand bugging them when they're
busy, and we provide the fullcycle and service with analysis
and consulting and help with thestate communication and sales
tax everything they need.
Speaker 2 (01:48):
You're the takeout food of the restaurant industry
or of the accounting industry orthe restaurant industry.
You're doing it all.
They just have to eat.
They just have to do the bareminimum.
Speaker 3 (01:56):
They have to answer my call, my email once in a
while.
Speaker 2 (02:01):
Why the restaurant industry or why the food
industry?
Speaker 3 (02:05):
It's interesting when we started, we covered all the
industries, of course, that weare capable and able to do, but
within the time we noticed thatwe had more clients of the food
industry and we love them.
It might be traveling back tothe past, when we owned a
restaurant, a small restaurant,many years ago, so maybe the
passion stayed with us and theinterest stayed with us, but we
(02:28):
just love it.
We love the food industry, welove their businesses, we love
the guys that we work with.
So it kind of just worked outits own way and also with the
time that we, during the time wewere working with them, we also
noticed the highlights of theindustry, the struggles and all
the the features that they need.
Speaker 2 (02:48):
So it made us to research more and concentrate
more on the food industry that'scool and you mentioned just
before we we got on hererecording that, uh, I believe
the business started in bostonbefore you made your way south
to North Carolina.
Did I hear that properly?
Yes, yes, we used to live inBoston many years and started
(03:09):
the business, like I mentioned,more than 10 years ago, so we
relocated to Charlotte fouryears ago and carried with us
the business and were you ableto bring a lot of your clients
from Boston.
Are you working with peoplenationwide now, or was there an
impact on the business makingthat move?
Speaker 3 (03:28):
Yes, we work nationwide and no, we didn't
have any, especially it wasduring COVID and everything kind
of.
You know we always workremotely but COVID made it very
common and very popular.
So it's something that I'm veryproud about our business that
we would get the client staywith us and very loyal.
Speaker 2 (03:52):
Yeah, awesome.
What are some of the successstories that stand out for you
with some of your clients thatyou're very proud of?
Speaker 3 (04:03):
I'm very proud of the customer service we're able to
provide our customers becausewith the food industry and with
restaurant owners and managersit's a struggle because they're
very busy, they hate thepaperwork, it's very hard for
them to sit down and work onlong tasks.
(04:23):
So I'm very proud of thecustomer service we provide them
because it's easy for them towork with them and we have a
great relationship, goodcommunication and that's on this
level, without success storiesgive me let me think what was
great.
I think I think covid now whenyou mention it.
(04:44):
I think covid because duringcovid, when covid started it.
I think COVID because duringCOVID, when COVID started, it
was very scary time for the foodindustry.
The feeling in there was thatit's all going to crash and
we're all done and people aregoing to lose their restaurants,
their businesses, and they willneed to reinvent themselves
from the beginning.
But if you were fast enough andsmart enough and followed the
(05:10):
regulations and all the fundsthat were released, you were
able to save your customers andI think I'm very proud that we
saved all of them.
We had no.
I'm trying to think if we hadanybody, no one went out of the
business because of COVID.
For sure, we were on top of thebusiness because of COVID.
Speaker 2 (05:28):
That's awesome.
Speaker 3 (05:28):
For sure we were on top of the reports.
You had to file the reports.
You had to do all the paperworkfor the PPP relief and then
make sure that you're on top ofthe schedule to make sure it's
all subsidized.
So it was a huge project andI'm very proud to say that it
all worked out well.
Speaker 2 (05:46):
That's great.
Those are huge wins.
Were you able to help yourclients out with the Employee
Retention Tax Credit?
I know you mentioned PPE.
Were you able to help get themto take advantage of that
program?
Speaker 3 (05:58):
Yes, yes, we did all of it.
Yeah, we did research morningand evening, sometimes three
times a day because it waschanging so fast, especially
with the PPP, but with the taxrefund.
Speaker 2 (06:11):
So yeah, what are some of the big wins from ERC
that you're able to help yourclients with?
Because I would guess, withoutknowing, there must have been a
couple of businesses maybe closeto having to close their doors
and, through your team and yourexpertise, getting them access
to PPE or access to the ERC.
(06:32):
I'm sure it turned theirbusiness around.
Speaker 3 (06:37):
Yes, we had the business.
It's interesting.
I can't even explain how did itwork.
We had one of the restaurants.
It was fairly new and it wasstruggling.
It was struggling a little bit,you know.
They kind of were breaking even, but sometimes less.
And then covid came and both ofus were talking about it like,
oh my god, what a horribletiming.
This bunch of partners investedall their money in that and now
(07:02):
covid is here.
Nobody knows what to do,everything is.
It was back in Massachusetts,everything was closing very fast
, and so we were able to filefor PPP for them, and the second
they opened the doors.
The success that hit them itwas amazing.
I don't know.
Call it karma, call it moneybrings money.
(07:23):
Whatever it was, and they, theydid a good recovery.
It's hard to call it recoverybecause they were fairly new,
but they hit success after that.
Speaker 2 (07:33):
That's awesome Good energy, I guess.
Yeah, yeah, good energy, goodvibes, that's awesome.
Yeah, marta, tell me a littlebit about how your firm gets in
front of new clients.
How do people find out aboutyou as the go-to accounting firm
for restaurants and bars?
Speaker 3 (07:51):
so in the beginning it was very minimum of
advertisement and most of it itwas referrals and
recommendations, because thefood industry struggled very
much to find not just a service,to find a partner, somebody to
be there for you and with you.
People were just telling theirfriends they all hang out
(08:12):
together in the industry andthey were telling their friends
and then we kind of were fulland happy with what we had.
And now recently I decided so Iown an MBA and I went to school
for all those interestingthings and I was like, why don't
I try my I'll go back and trymy marketing skills and I
decided to go there.
On social media LinkedIn,instagram, what else?
(08:36):
Yeah, most of it's social media.
We do some traditionaladvertisement now also, but less
of that.
You know the flyers and thetraditional.
Speaker 2 (08:46):
Okay, cool.
And when you mentioned socialmedia, or is it a lot more
organic posting that you'redoing, content creation, or are
you more on the paidadvertisements side of things?
no, I started with the contentcreation and organic and we'll
see what it brings okay, andthere's a lot of firm firm
(09:07):
owners who probably feel, youknow, content creation isn't as
much for the accounting firm,that's for the influencers who
are on tiktok.
What's how, I guess?
How do you go about creatingcontent from from the owner of
an accounting firm to attractnew clients?
Speaker 3 (09:25):
Because I'm very oriented on the food industry
and I know my market segment.
I talk to the bars andrestaurant owners and managers.
It's not about accounting, it'sabout having a good partner
with you.
You can find millions of peoplethat do accounting and very
(09:46):
smart, very following the ruleson top of their things.
They don't understand theindustry.
They don't understand the why,they don't understand the people
that they work with.
They don't understand the smallthings that make change and
make difference.
So I target people from thefood industry and I talk about
(10:07):
what's important for them yeah,it's not just boring accounting.
I'm thinking, trying to thinkout of the box.
Speaker 2 (10:13):
Yeah, yeah, of course you're being the doctor that
pushes on the bruise.
You're actually speaking to theproblems that they're they're
going through exactly, yeah yeah, cool, what?
What are your take or what'syour take on paid advertisement?
So you're you're doing a lot oforganic stuff.
It sounds like right now itsounds like it's working.
Um, is paid advertisementsomething that you, you want to
(10:36):
explore, or you're kind ofsticking with the organic stuff
right now I will definitelyexplore it at some point.
Speaker 3 (10:43):
Um, maybe not right now.
We were just discussing it andI don't know we'll we see.
Speaker 2 (10:51):
Yeah, yeah, interesting.
What's something, what's alesson or like a situation
you've had to overcome now as abusiness owner for the last
handful of years.
That was really difficult atthe time, but now that you're on
the other side of it, it'sreally shaped who you and your
business are.
Speaker 3 (11:11):
I think it's hard to make a change and I've made it
twice.
It's very hard to decide tostart a business and start it.
It's very slow, it's verydemanding.
It's very hard to find yourniche and find who you are and
what do you want to do and howto differentiate yourself from
(11:33):
the rest of the market.
And at some point I also had abreak from the business and
explored some corporate life andthe second time was to go back
and reinvent myself again.
It's difficult but it's worthit, because the level of how
(11:56):
much you can push yourself andexplore yourself and get to know
yourself better is just.
I can't explain with enoughwords how much you learn about
yourself during this journey.
It's never boring, it's alwaysinteractive.
I work with my husband, sodouble double it.
Most of the families won'tsurvive that um, so it's very
(12:22):
challenging, but on the otherhand it's very interesting and
it's very dynamic so good.
Speaker 2 (12:29):
We've had a couple guests on and we speak to a lot
of firms who they they work withtheir spouse.
A lot of people, um have saidyou know that that can be a very
challenging thing to do.
A lot of people say it's great.
How, how do you find thebalance, um with your spouse for
all right, this is work andthis is.
This is not work, or or does itblend a?
Speaker 3 (12:53):
Well, it's our second round, because we own the
restaurant when we were veryyoung, before we got married,
and we got married during allthis building business.
So I guess we got all thelessons then.
But no, we're separate.
So he works on his clients, Iwork on my clients.
(13:13):
We discuss some mutual thingslike marketing strategies or
financial strategies and goals,but we're definitely separated
because we have different, verydifferent energy and dynamics
and way of working.
But generally we discuss thebusiness goals and the
(13:35):
organization environment and thestructure, because we have a
very special structure in ourorganization.
It's different from whatusually people do, because
usually people want to managetheir business and they have
workers and employees that theymanage.
So in our case we keep thecommunication.
It's like the other side aroundwe keep the communication on
(13:59):
our hands and then we delegateeverything around.
So we make it work, I guess.
Speaker 2 (14:07):
That's cool.
Yeah, that's awesome, somehowit works.
Somehow it works, no.
Speaker 3 (14:12):
I'm kidding, it works well.
Yeah, no, that's great, itworks well.
Speaker 2 (14:14):
Yeah, no, that's great.
What's next for GrunbergAccounting?
Speaker 3 (14:21):
Next is developing the food industry and getting
bigger, helping more, onboardingmore food industry clients,
helping them with technology,with software, integrating,
working on procedures maybe hirea bigger team in the future I
don't know, we have a small teamright now, but probably somehow
(14:44):
like that and and buildingstrong communication and strong
networking community around thefood industry account and
businesses, because usuallythose that serve the food
industry accounting businesses,because usually those that serve
the food industry they serveother industries too and it's
hard sometimes for the foodindustry or for the owners and
(15:04):
managers.
Speaker 2 (15:08):
Last question for you , marta what's one piece of
advice you'd give to otherbusiness owners?
Speaker 3 (15:14):
Don't be afraid to change and evolve.
I think that's what keeps manypeople push them back, hold them
back, because change is hardfor everybody.
Some do change and some peopledon't.
So usually, in most cases,those that don't afraid to
change and adjust and theydevelop a world progress, I
(15:43):
think I think that that's thebiggest lesson that I learned
over the past 10 years not to beafraid to explore new areas and
change and adjust that's sopowerful.
Speaker 2 (15:54):
How can everyone continue the conversation with
you after listening to thispodcast?
Where can they get in touchwith you?
Speaker 3 (16:01):
So on our website it's grunbergeaccountingcom.
Over the social media we're onInstagram, facebook, linkedin.
Look for us.
Grunberg Accounting.
Speaker 2 (16:12):
Perfect.
Well, I hope people reach out.
Continue the conversation withyou, marta.
Thank you so much for sharingyour unique insight and a little
bit more about your story.
Really appreciate you coming onand taking this time.
Speaker 3 (16:26):
Thank you for having me.
Thank you, it was great.
Speaker 2 (16:29):
Thanks for tuning into this episode of CFO
Chronicles the secrets behindsuccess.
I hope you found value intoday's conversation.
As we wrap up, I'd love for youto do two things.
First, make sure to subscribeto this podcast so you don't
miss any future episodes.
If you enjoyed today'sdiscussion, please rate and
review the show.
It helps others discover theinsights we share here.
Second, if you're ready to takeyour business to the next level
(16:52):
and attract the high-endclients you deserve, head over
to accountingleadsnowcom orclick the link in the show notes
to book your strategy.
Call it's time to positionyourself as the advisor your
clients need.
And don't forget you canconnect with me on LinkedIn to
stay up to date on what'shappening in the world of
accounting and financial growth.
We've got exciting topicscoming up, so stay tuned for the
next episode of CFO Chronicles.
(17:14):
Until then, keep pushingforward.
Your growth is just onestrategic move away.
Speaker 1 (17:21):
Thanks for listening to CFO Chronicles the secrets
behind success.
We hope today's episodeprovided valuable strategies to
help you attract morehigh-paying clients.
Be sure to subscribe, follow,follow and share with fellow
professionals.
Connect with us on LinkedIn andleave a review or comment to
join the conversation.
Your feedback helps us bringyou the best insights in finance
(17:44):
and marketing.
Until next time, keep strivingfor success and unlocking your
business's potential.
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