Your financial statements and "numbers" depict the true health of your restaurant. Understanding how to analyze and manage restaurant financial reports is critical to becoming and remaining profitable. What you will learn: - how to calculate key restaurant performance metrics, such as food and labor cost, table turnover rate, inventory turnover, check average, and employee turnover - what these calculations actually mean - how to determine if these numbers are good or bad and how to react - industry averages on key costs and how your restaurant compares.
Speaker(s): Terry Mauer, Business Consultant, Florida SBDC at UWF
On the day of the meeting you will have to re-enter your login information to join the meeting. When: May 5, 2021 10:00 AM Central Time (US and Canada) https://uwf.zoom.us/meeting/register/tZIvcOytrTMqHtOWSoIs8h-PVcboglcK178I After registering, you will receive a confirmation email containing information about joining the meeting.
Fee: No Cost