Creating recipes and setting your initial menu pricing is Restaurant 101. Managing what happens afterwards, when the rubber of your cost assumptions meets the road of real-world operations, is where it gets more complicated.
Everybody has a different reason for getting into the restaurant business, but shuffling paper and maintaining spreadsheets usually isn’t among them. Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts...Read More
OK, let’s face it, you aren’t in the restaurant business because of your love of accounting. Still, like most businesses, consistent and accurate financial reporting is key to the success of your restaurant and ensures you have a way to assess your restaurant’s...Read More