🚨 Your Restaurant P&L Is Lying to You (Here’s How to Read It in 15 Minutes)

Описание: 📌 Most restaurant owners have a Profit & Loss statement… but it doesn’t help them make decisions.

In Episode 1 of our Foundations Series, Tanya McCaffrey breaks down the restaurant P&L (income statement) in a way that actually makes it useful. You’ll learn how to read your sales correctly, what “prime cost” really tells you, and which expense buckets quietly crush profitability.
In this video, we cover:

The P&L as your restaurant’s “scorecard” (and how to use it monthly)

✅ Why benchmarks should be compared to gross sales (not net sales)
✅ Prime cost targets: COGS + labor, and what “healthy” ranges look like
✅ Why breaking revenue + COGS into categories (food/beer/wine/liquor/NA/retail) matters
✅ The “sneaky” buckets: merchant fees, supplies, repairs & maintenance, occupancy
✅ What a realistic path to 10% profit margin can look like

Want help making sense of your numbers?
👉 Book a free strategy session: [email protected]

Resources mentioned:
📌 Standard restaurant chart of accounts: https://www.vastcfo.com/restaurant-ch...
📌 Restaurant profitability calculator: https://www.vastcfo.com/restaurant-pr...

Chapters:
00:00 Why this series exists
01:10 What a P&L actually tells you
03:10 Why formatting matters (chart of accounts + benchmarking)
06:00 Sales: gross vs net (and discounts/promos traps)
10:30 Prime costs: COGS targets
14:20 Labor targets + payroll burden
20:10 Breaking out categories (food/beer/wine/liquor/retail)
26:30 Direct operating expenses (merchant fees, supplies, leases)
33:40 Controllables (marketing, utilities, G&A, R&M)
41:10 Occupancy and lease/CAM watch-outs
47:30 How 10% profit happens (buckets working together)
52:00 Free strategy session invite

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