Many operators don’t fully understand how to read a restaurant's Profit and Loss Statement (P&L). In fact, many don’t even have a basic understanding of where the data is coming from. Furthermore, how to interpret the data into actionable insights.

It’s critical for the financial health of all restaurants that those who are making scheduling decisions, buying decisions, etc. fully comprehend how to read an income statement. It’s even more important that they can utilize the knowledge behind what goes into the P&L.

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Chapters:
00:00 Intro
0:46 Purpose of a Profit and Loss Statement
1:07 Difference between Gross and Net Sales
2:17 Master Sales Departments (MSD)
2:58 Top Line Sales vs. Other Income
3:34 Profit and Loss Statement Example
4:38 Cost of Goods Expenses
4:50 Food and Pour Cost Considerations
6:15 Restaurant Labor Expenses
7:00 Restaurant Labor Considerations
8:24 Restaurant Direct Operating Costs
9:12 Restaurant Advertising and Promotions Expenses
10:56 Restaurant General & Administrative Expenses
11:11 Restaurant Repair & Maintenance Expenses
11:24 Restaurant Occupancy Expense
11:43 Restaurant Net Operating Income
12:20 What else factors into Total Profit?
13:06 Restaurant Net Profit or (Loss)
13:19 Profit and Loss Statement Best Practices
13:20 Profit and Loss Statement Review Frequency
13:56 Restaurant Manager Involvement
14:19 Restaurant Budgeting & Breakevens
14:45 Restaurant Cash Management

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