MANAGING YOUR RESTAURANT THROUGH YOUR P AND L

I had had enough of not knowing exactly how much money I was going to make the next month, what my bank balance would look like and if I’d have enough money to pay for things that I hadn’t planned for like unexpected maintenance charges, equipment breakdowns and replacements, etc.

I needed more control over how much money I was going to earn. So instead of stepping into each month blindly, not knowing my financial targets, I began to plan out a detailed P and L for the upcoming month.

Planning my P and L for the month helped me to refer to my P and L before I took any decisions through the month.

And for once my operations became a reflection of decisions that I took through the P and L and not the other way around, where my P and L was the reflection of the operations. I achieved my profit targets, saved a lot of money and took back control of my business performance.

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