How much money are you making off each menu item you sell? How much do you spend on employee wages every week or month? If you are not able to answer these 2 questions immediately, you’re managing your business blindly.  Food and labor costs make up 60-65% of your total expenses. If you don’t keep them in check, your restaurant will quickly go under. This webinar will teach you how to calculate food cost for individual menu items as well as your overall restaurant performance. We will also review how to effectively manage your labor costs so new minimum wage hikes don’t eat up your profits.