How Your Restaurant Can Be Profitable and Still Go Broke

Built for operators, not accountants - You'll get clear, actionable explanations of timing differences, which balance sheet items move cash, how menu mix and volume interact with margins, and the vendor- and inventory-driven rhythms that cause liquidity stress. Each lesson focuses on decisions you can make or monitor without complex accounting training.

Use it as a checklist before you expand - Whether you're opening, planning a second location, or managing seasonality, this course gives the mental models and concrete decision rules to spot cash pressure early and choose the right fixes for your business.