An in-depth discussion regarding the "easy" money operators leave on the table by NOT paying attention to their prime costs (OCGS & labor), not knowing how to read a P&L, not having an operating budget. Participants will learn how to calculate, read, and understand all pertinent restaurant and bar financials, and find the profit dollars already sitting in their operations.
- Ability to calculate true COGS, waste, and yield costs to increase profitability
- Ability to use (1. above) to properly price their menus for maximum profitability
- Ability to maximize revenue streams utilizing less controllable product and labor
- Ability to comprehensively utilize in-house financials (which they will learn to produce) to track, increase, and maximize operational efficiency