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What do you need to know about running the financial side of a Restaurant/catering business?

By totalfoodservice

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This entry was posted on August 29, 2008 at 8:00 am and is filed under Restaurateurs and Foodservice Professionals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “What do you need to know about running the financial side of a Restaurant/catering business?”

  1. Kevin Says:
    September 8, 2008 at 1:54 am | Reply

    I’ll let you know when I figure it out!

  2. Bill Says:
    October 2, 2008 at 12:52 am | Reply

    Purchasing and cost control
    Break-even point
    Cash flow
    Inventory = Money
    Fixed cost/Variable cost/controllable cost
    The intelligence of turning the extra cash into profit
    The knowledge of reading financial reports
    Thank you for asking.

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