How do I process credit costs and loans on my restaurant...
A pizzeria owner recently discovered they'd been tracking their €1,800 monthly loan payment as a food cost for two years. This mistake made their food cost perc...
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 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 process music license and entertainment costs...
Music licenses and entertainment costs belong on your P&L, but many hospitality entrepreneurs struggle with proper placement of these expenses. These costs can...
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 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...
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...
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