Anyone responsible for the day-to-day operation of a restaurant must understand what Cost of Goods Sold represents and how to complete the standard calculation.

The key to the success of any business small or large is controlling costs. Marty identifies three main reasons why restaurants fail and digs into the food cost issue. 

John explains the importance of taking accurate and timely physical counts of your food and beverage inventories and shows you how to make a series of simple accounting entries to insure accurate food and beverage cost reporting for your critical Profit and Loss Statements.

Deciding whether a "prime vendor contract" is a wise choice in your purchasing process is something that confronts many operators today. Eric walks through all the pros and cons for you to consider.

When you sign your restaurant lease you are agreeing to pay hundreds of thousands of dollars in rent! This process cannot be taken lightly warns Dale...

By taking the concept of accrual into account, you can produce a monthly Profit and Loss Statement that is infinitely more accurate, especially as it relates to your payroll costs.