An in-depth discussion regarding the "easy" money operators leave on the table by NOT paying attention to their prime costs (OCGS & labor), not knowing how to read a P&L, not having an operating budget. Participants will learn how to calculate, read, and understand all pertinent restaurant and bar financials, and find the profit dollars already sitting in their operations. 1. Ability to calculate true COGS, waste, and yield costs to increase profitability 2. Ability to use (1. above) to properly price their menus for maximum profitability 3. Ability to maximize revenue streams utilizing less controllable product and labor 4. Ability to comprehensively utilize in-house financials (which they will learn to produce) to track, increase, and maximize operational efficiency