home | faq | join now | member login
  
Downloads | Business Plans | Discussion Forum | Testimonials | Contact Us

Become a member & get immediate access to all of our resources.


Take a Free Tour


Who Should Join
Contributors
Download Resources
Member Benefits
Open a Restaurant
Privacy Policy
Success Stories
Terms of Use
Member Comments
FAQ



Discussion Forum


Business & Financial
Business Plans
Restaurant Accounting
Food & Beverage
Staffing
Bar Management
Menu
Customer Service
Marketing
Social Media/Web 2.0
Startup & Growth
Technology



Online Seminars


RS&G Archives
Online Seminars
Audio Programs
Discussion Forum
Download Library
Industry Surveys
Inner Circle Resources
Recipe Mapping®
Spanish Resources
Success Focus Videos
Videos & Webcasts
My Membership
Help



Checklist Generator
Online Staff Training
Prime Cost Wizard



Visit our Online Store.




ONLINE SEMINAR: Restaurant Numbers - Understanding & Managing the Financial Side of Your Restaurant

Part 1: Introduction - How to Evaluate Your Restaurant's Profitability

This program will give restaurant owners and managers practical, common-sense guidance that's essential in managing the financial or business side of their restaurant. In an understandable, jargon-free approach, you'll learn practical, easy-to-implement systems and techniques to improve the financial management and profitability of your restaurant. You'll get the knowledge every independent operator needs to effectively manage this critical aspect of creating and sustaining a financially viable restaurant business.

Target Audience: Independent restaurant owners, managers, bookkeepers, accountants and CPAs.

Part 1: Introduction - How To Evaluate Your Restaurant's Profitability
Time: 23 minutes

What you will learn:

  • The difference between "running a restaurant" and "building a business"
     
  • The best way to quickly and accurately assess the profit potential of any restaurant
     
  • The critical "check points" on any restaurant's P&L and what they reveal
     
  • How to quickly size up your restaurant's financial performance
     
  • How to use a "restaurant industry standard" format to present and report your financial information
     
  • How to evaluate and compare your prime cost, occupancy expenses and profit margins to other independent restaurants

Download workbook.


CLICK HERE to start this seminar


Printer-Friendly Format