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Restaurant Numbers
What Every Operator Should Know About Managing the Financial Side of the Restaurant

Part 1:

Introduction – How to Evaluate Your Restaurant’s Profitability

About the Author

Jim Laube
Jim Laube works with independent restaurant operators who want practical advice to improve their business management practices to build a more profitable restaurant and valuable business. Jim began his restaurant career at the age of 15 working for a quick-service restaurant and earned his way through college as a server and bartender. After earning his degree, he worked for a regional restaurant chain and an independent fine dining restaurant. In these organizations he held positions in both the operational and financial areas as a restaurant manager, controller and chief financial officer. As an author, Jim is a contributor to Restaurant Startup & Growth, Restaurant Hospitality, Nations Restaurant News, Foodservice.com, Pizza Today,” the Society for Foodservice Management's "SFM Source,” and American Express’ Briefing newsletter. Jim is also the creator and publisher of RestaurantOwner.com, an extensive web site specifically for independent restaurant operators. It features business management resources in the form of streaming, Flash-animated, multimedia training programs as well as articles, business tools, downloadable forms, report templates, checklists, sample restaurant business plans and a wide variety of restaurant operating procedures. It is one of the most popular restaurant sites on the World Wide Web. During the past 10 years, Jim has conducted over 500 presentations to thousands of restaurant professionals in the U.S., Canada and Europe. His clients include Red Lobster, Papa John’s Pizza, KFC, Marriott, Hard Rock Café, Cornell University, Aramark, the National Restaurant Association and many state restaurant

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