Sugi previously served as a Senior Vice President for the turnaround group at Deloitte (Deloitte CRG) where he led engagement teams and managed daily client interactions and negotiations with stakeholders. He authored Cash is King, Deloitte CRG's training program on cash flow forecast and liquidity management. He has published numerous articles, been interviewed and spoken on panels on liquidity management and turnaround matters. In addition, Sugi leads university relations outreach for Turnaround Management Association (TMA), where he cultivates relationships and develops educational workshops with local universities. Sugi is fluent in Indonesian and proficient in Chinese.
Dallas-based Partner Sugi Hadiwijaya recently teamed up with Dalton Potts at NRD Capital on a podcast highlighting topics of due diligence in the restaurant space. Listen to the full podcast brought to you by AICPA's Forensic and Valuation Services Section.
Ensuring every detail throughout the customer experience, as well as the back office, is executed according to a specific vision can lead to success, but it often means taking on functions internally that the business is not well-positioned to execute, or outsourcing functions that are best performed in-house.
Partner, Sugi Hadiwijaya and OverlayAnalytics' Founder and CEO, Bryan Shupe, discuss how similar to challenges around kitchen management, data challenges are multi-faceted, from data compilation and interpretation, to conversion and utilization, and cultural integration with Nation's Restaurant News.
Dallas-based Partner Sugi Hadiwijaya and Vin Batra discuss the value creation for private companies in respect to two factors: EBITDA/cash flow and capital structure.
Dallas-based Partner Sugi Hadiwijaya recently teamed up with Jermaine Watson at Bonds Ellis on a podcast highlighting basic aspects of how fraud-related matters are managed in a bankruptcy context. Listen to the full podcast brought to you by AICPA's Forensic and Valuation Services Section.
During COVID-19, a significant amount of restaurant bankruptcies saw the lenders taking over the assets when no qualified buyers came to the table. Now that these lenders have become temporary restaurateurs.