Operations expert David Scott Peters shares directly with you what it takes to get COGS under control and how to make your restaurant more profitable. (70 minutes)

How to look deeper into the Cost of Goods Sold calculations and take back control of your checking account and improve the bottom line.

With CD rates low and going lower Mack shares some ideas for bulking up your returns.

The key to the success of any business small or large is controlling costs. Marty identifies three main reasons why restaurants fail and digs into the food cost issue. 

David talks about how couponing can work against you by running you through the numbers and showing that sales don't always equal profits.

John explains the importance of taking accurate and timely physical counts of your food and beverage inventories and shows you how to make a series of simple accounting entries to insure accurate food and beverage cost reporting for your critical Profit and Loss Statements.

Workers Compensation premiums typically represent a significant portion of a restaurants property and casualty insurance cost. Patrick discusses what helps determine the rate you pay and how that amount can be reduced.

The number of new restaurants that fail within their first year varies depending on who you ask.  Paula shares some of the top reasons why most restaurants fail, so that you can avoid these pitfalls with your own business.

As if the restaurant business was not hard enough, complying with IRS tip reporting rules is one of the most critical and important tasks facing restaurant owners! This is truer today than a decade ago as the IRS is accelerating its efforts to capture previously lost revenue in the form of income and FICA (Social Security & Medicare) tax. As a restaurant owner you should therefore be aware of your responsibilities regarding the reporting of your employee’s tips.  The bottom line is this...

If you are planning to expand or enhance your restaurant, but you've been unable to secure the necessary capital to make it happen, then a business cash advance may be the solution you need. Jeremy walks you through all the ins and outs.

Hard facts and figures--not fantasy--are what count with loan lenders.

Whether you own a small bistro, a large fast-casual restaurant, or a fine-dining establishment, it is important to obtain a policy that will cover all your needs and risks without costing you more than necessary.

By taking the concept of accrual into account, you can produce a monthly Profit and Loss Statement that is infinitely more accurate, especially as it relates to your payroll costs.

Restaurants can control their appetite for energy using green design and discipline.

Shopping for insurance is a high priority task requiring thorough research and due diligence.

As all restaurant veterans already know, this is a business that is very unforgiving when it comes to achieving bottom line profits. John takes a look at ten "Red Flags" or indicators that point to where current problems may lie and where future problems are likely to emerge.

QuickBooks is inexpensive, powerful enough to handle every financial task that you will face, exceptionally easy to use, well known to your accountant.  John sings the praises of Quickbooks and gives a full overview of how and why to get started.

Food cost is a vital ratio - key to the success of any restaurant as it directly impacts profitability.

Anyone responsible for the day-to-day operation of a restaurant must understand what Cost of Goods Sold represents and how to complete the standard calculation.

Robert provide a three-part guide to better help restaurants understand credit card processing and save as much money as possible.