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3 July 2014

Crash Course in Restaurant Management

There are SOO MANY things to think about.

Am I ordering enough? Not enough? Too much?

How much am I paying my employees? Are they happy? Do they have what they need to do the job? Am I spending too much on labour costs?

What's my overhead?

Do I have what I need to run the store legally? Provincial business licence? Municipality? Health inspections? Pest control? Heat or A/C?

Where is my money going every month?

Gah.

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