How Your Restaurant Can Be Profitable and Still Go Broke

\*\*Why profitable numbers don't always mean you can pay the bills.\*\* This course walks new restaurant owners through the everyday financial mechanics that create a gap between what a P&L shows and what cash you actually have in the bank.

\*\*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.