Restaurant Budgets Shouldn’t Rely on Gut Feelings
By David Scott Peters
Restaurant Tip of the Day
You have to plan for profitability. Without a budget in place, it’s tempting to spend — even overspend — what you earn. A budget is a key component to operating a successful restaurant, one that operates profitably and with systems. Having a budget gives you a guide for covering your expenses and as a tool for setting goals. Goals can range from something as big as opening a new location to something more immediate such as hiring a kitchen manager. A budget serves as your roadmap to meeting your goals. Use one to plan for your profitability.
David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in systems for independent restaurant owners. He is the nationally acclaimed restaurant coach whose unique “SMART Systems” approach to boosting profits has earned him the title of, “The man who can walk into any restaurant in America and find $10,000 in undiscovered cash before he hits the back door – Guaranteed!” Visit www.TheRestaurantExpert.com for more.