Are you like most restaurant owners who react to situations rather than being proactive?
I just got off the phone with a client who compiles all his receipts at the end of the month and then sends it off to the bookkeeper who then has to enter everything into the system and compile a P&L statement. By the time my client gets it back, it’s too late to do much of anything with it because it’s now half way through the following month. That’s working in reaction mode.
If you spend 10 minutes a day doing your books in real time, you have something tangible to work with and tweak things as you go. You need to have that P&L statement in your hot little hands by the 5th of every month. If you’re hiring your bookkeeping out, make sure they’re not doing this on a weekly or bi-weekly basis .. it has to be real time.
Click here if you’re interested in learning more about a software program (link: therestaurantboss.com/software) that can help you get real time reporting and get more proactive with your numbers and make sure you hit your labor and food costs every single month on time.
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