Reading and Controlling a P&L

Module Description

Understanding the numbers is what separates a team leader who reacts from one who makes sound commercial decisions. This module demystifies the P&L for people who did not come up through finance, building the confidence to read the figures, interrogate them, and act on them.

Covered in this Module

• Reading and understanding the main sections of a restaurant profit and loss statement
• Identifying the key figures and KPIs that show how the business is really performing
• Understanding how operational decisions affect sales, costs and profitability
• Managing labour costs with confidence, while balancing service and operational needs
• Using financial information to make informed, commercially sound decisions

Suitable For

Anyone with some exposure to the financials of a restaurant: junior sous chefs, sous chefs, supervisors, bar managers, restaurant managers and AGMs.