Budgets, Cash Flow, and Their Impact on Restaurant Operations - Part 2
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Budgets, Cash Flow, and Their Impact on Restaurant Operations - Part 2
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In Part 2 of our deep dive into restaurant financing and cash flow, Danny and financial expert Clyde return to break down the real numbers behind profitability. Building on the fundamentals from Part 1, this episode explores the “mathematics of a restaurant,” including prime cost targets, leveraging fixed expenses, and why top-line growth is the true driver of success. The conversation also demystifies cash flow, what it is, why it matters more than a P&L, and how operators can use projections, seasonality planning, and responsible expense management to stay ahead. From vendor relations and supply chain opportunities to training managers on financial literacy, this episode gives operators practical, real-world tools to protect their business, avoid costly surprises, and fund future growth.
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