Q: My bookkeeper does a good job of inputting data. That said, he doesn’t know how to help me with the numbers. When I was poking around in our financial system I printed a balance sheet. I know it’s important; how can I use it as a tool?
Q: We’re coming into our busiest season. I know we can do more business during this time of year, how can we get more people through the restaurant to make the most of this opportunity?
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Q: We’re a highly seasonal restaurant, and offseason sales are hard to generate each year. With the lull in business, I’m losing money because my labor cost is so high. How do I keep from laying my kitchen people off or substantially decreasing their hours?
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