How do I create a simple monthly P&L for my restaurant?
Picture this: you're looking at your bank account thinking business is booming, but your actual profit tells a different story. Most restaurant owners focus onl...
How do I create a financial model that accounts for...
How can you avoid the cashflow trap that kills 30% of new restaurants within their first year? Most hospitality entrepreneurs build forecasts around average mon...
How do I process legal advisor or legal service costs on...
Legal costs aren't a daily expense, but they are an important line item on your P&L. Many hospitality entrepreneurs aren't sure where to book legal fees and how...
How do I calculate the minimum price per cover I need to...
Nearly 80% of restaurants fail within their first five years, often because owners can't calculate their true break-even point. Most restaurant operators don't...
How do I calculate the financial feasibility of...
Most restaurant owners dream of going green but wake up to red numbers on their P&L. Smart operators calculate the financial impact before investing a single eu...
How do I use my P&L to decide if I should close an extra...
Most restaurant owners agonize over closing days without looking at the numbers that matter most. Your P&L reveals exactly what each operating day costs versus...
How do I use my P&L to decide if a second location is...
A successful pizzeria owner in downtown Portland recently asked me about opening a second location after seeing consistent €6,000 monthly profits. Opening anoth...
How do I calculate labor costs for an employee on a...
Most restaurant owners think a €12 hourly worker costs exactly €12 per hour - but that's a costly mistake. Zero-hours contracts carry additional expenses that c...
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