You've got to love "the numbers". If you don't - make an oath to yourself that you will begin to learn all about them! It's the difference between success and failure. Or maybe better stated, the difference between success and huge success. How can you grow to more than one restaurant, if you can't manage by the numbers. It's very hard if not impossible. Here is why: Evidentally You cannot be in more places than one at once. So you need to have a method of measuring performa

How quickly [after the end of a reporting period] a restaurant's financial statements are prepared, matters. The faster the financial statements get into the hands of restaurant owners and managers, the sooner operational problems or shortcomings can be identified and action can be taken. When operators wait one week, two weeks or more to see their numbers, the less relevant and valuable they are in managing their restaurant - by the numbers. With Andado's help the back offic