How to Read a Restaurant P&L (Profit and Loss) Statement + Free Template
SpotOn
FEBRUARY 26, 2025
Then costs go in order from most controllable to least controllable. Cleaning, packaging (to-go supplies), printing, menu, office, dining room, kitchen, office, event, rentals, uniforms, first aid, etc. Fixing kitchen equipment, HVAC systems, plumbing, refrigeration units, and general facility upkeep. Smallwares.
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