Think your bookkeeper has you covered? THINK AGAIN.
Most restaurant owners that I talk to realize their in trouble when I can look at their P&L for 5 seconds and tell them their books are being done wrong. Sure, you can look back to find your food cost from 3 months ago, but you probably can’t tell me what that includes.
That percentage doesn’t matter if you don’t know if lemons and limes should be part of your food cost because their used in recipes or bar costs because they go on drinks. I’ve never come across a restaurant that didn’t have a financial tango that had to be untangled.
Get your hands dirty, solve the challenges, and sharpen your financial game.