In this short video, David Scott Peters, restaurant expert and founder of TheRestaurantExpert.com, offers independent restaurant owners ways to take action in the restaurant today to be more efficient and profitable. Whether you’re looking for ways to cut and control food costs, trying to stabilize your labor costs, or you’re interested in building a management team that actually manages, these tips will help you. David teaches real solutions to the biggest – and smallest – challenges in independent restaurants. Watch this video and then take action!
Do you struggle with prime costs accounting? Do you know how to set up a proper chart of accounts? Are you scratching your head, trying to figure out why your profit and loss (P&L) statement doesn’t match up with your prime costs accounting numbers? Then it is time to turn to TheRestaurantExpert.com. Our team of experienced restaurant coaches will show you how to get the numbers you need to know, right at your fingertips, whenever you need them.
You don’t need to be an accountant to run a restaurant, but you do need to know the right numbers to give to your accountant. TheRestaurantExpert.com offers full-scale restaurant consulting to help you manage your business and improve your bottom line, including focusing on the right numbers.
Knowing your food, beverage and labor costs simply isn’t enough to operate a highly profitable restaurant. While these costs may provide a snapshot, they do not provide an accurate report card. There are many additional costs that must be line-itemed in prime costs accounting to ensure money isn’t going down the drain, without you even knowing it. From hiring and firing to taxes and benefits, TheRestaurantExpert.com will show you how these items affect your business.
With help from TheRestaurantExpert.com, your prime costs accounting will no longer be an unwelcome surprise to you or your accountant. You’ll have all the tools you need to change your business for the better.
Request a free 15-minute consultation and find out how you can solve your restaurant’s biggest challenges.