Accounting for Taste: Where Most Restaurant Money Goes and How To Make It Matter

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Speaker: Kristen Nies Ciraldo

Restaurants might be complicated in a lot of ways, but when it comes to some things they are just like everyone else – COGS and Labor make up the bulk of costs, almost without exception. But how to use all of this data effectively isn’t just special to the restaurant niche, it changes for each restaurant. And it is easier to access with a bit of help from us.

Join Kristen Nies Ciraldo as she explores how the Prime Cost KPI relates to restaurant operations, how to gather this data and track it effectively, and why tweaking the standard bookkeeping set-up might make all the difference for your clients.

Cost: Free