0715 - Restaurant Series: Financial Management from Plates to Profits

Course Description

The restaurant business is one of the riskiest to start and one of the hardest to run. In Module 2 of our four-part restaurant series, we’ll guide you through the financial foundations every successful restaurant needs. You’ll learn how to set realistic budgets, track key financial benchmarks, and implement effective financial and inventory controls. We’ll also break down the most important financial metrics and Key Performance Indicators (KPIs) that drive profitability and performance.

This is the second module in a four-part series. While each module stands on its own, we recommend taking the full series for the most comprehensive learning experience.

Explore the remaining modules in this series below:

Restaurant Series: Mastering Restaurant Hospitality From Hello to Thank You

Restaurant Series: Expanding Your Restaurant Success

Learner Outcomes

• Interpret industry benchmarks and calculate them effectively
• Prepare and analyze your Profit & Loss and Cash Flow statements
• Control food costs to maximize profitability
• Manage debt to maintain financial stability
• Maintain payroll efficiency

Applies Towards the Following Series

• Restaurant Series : Restaurant Series