{"id":18654,"date":"2025-09-04T13:00:23","date_gmt":"2025-09-04T18:00:23","guid":{"rendered":"https:\/\/www.partstown.com\/about-us\/?p=18654"},"modified":"2025-09-04T13:00:23","modified_gmt":"2025-09-04T18:00:23","slug":"how-to-manage-restaurant-finances","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/how-to-manage-restaurant-finances","title":{"rendered":"How to Manage Restaurant Finances"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Operating a restaurant means more than creating delicious dishes and a welcoming atmosphere\u2014it also needs innovative financial management. Without a clear plan for handling expenses, cash flow and labor costs, even the busiest restaurants can struggle to stay profitable.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Below, we\u2019ll break down some of the most crucial tips to take to manage your restaurant\u2019s finances properly. From budgeting to financial forecasting and beyond, we\u2019ll teach you proven strategies that\u2019ll help you take control over your finances to build long-term success.<\/span><\/p>\n<h2><strong>Create Financial Goals &amp; Objectives<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">First things first: you need to set clear financial goals. Having financial objectives to follow will help you reach your goals and guide your decision-making process. For instance, if you&#8217;re aiming to improve profit margins, you could set a specific percentage increase as your goal. If you&#8217;re planning to reduce food waste, consider setting a target for the amount of waste you aim to reduce. Or if you&#8217;re considering upgrades, you could set a budget for the renovations. These goals and objectives will help you prepare for all the exciting aspects of your restaurant.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">As suggested by <\/span><a href=\"https:\/\/www.netsuite.com\/portal\/resource\/articles\/financial-management\/restaurant-financial-management.shtml\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">NetSuite<\/span><\/a><span style=\"font-weight: 400;\">, consider breaking down your financial goals into three categories: short-term, medium-term and long-term financial goals.<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">Short-Term Financial Goals<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">Short-term goals are objectives you aim to accomplish within a year or less. For restaurants, some common short-term goals include:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lowering food costs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Increasing average check size<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Reaching specific sales or profit goals<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Improve labor cost efficiency<\/span><\/li>\n<\/ul>\n<h3><em><span style=\"font-weight: 400;\">Medium-Term Financial Goals<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">Medium-term goals are objectives that can be achieved within one to five years. In the restaurant industry, common medium-term financial goals can include:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Paying off debt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Renovating the dining room<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Investing in new commercial kitchen equipment<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Expanding your staff<\/span><\/li>\n<\/ul>\n<h3><em><span style=\"font-weight: 400;\">Long-Term Financial Goals<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">Long-term goals are objectives that you want to complete within five years or more. These can commonly be:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Opening a second location\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Paying off debt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hit a significant financial milestone<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Once you have your financial goals and objectives laid out, you now have a roadmap to follow for long-lasting financial success.<\/span><\/p>\n<h2><strong>Make a Budget (and Stick to It)<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Now that your goals are in place, it\u2019s time to create a detailed budget. Having a budget is not just about tracking your spending; it&#8217;s about staying in control and organized. It&#8217;s a tool that will help you adhere to your goals and manage your restaurant&#8217;s finances effectively.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Here are some key areas to include in your budget:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Expense tracking<\/strong><span style=\"font-weight: 400;\">\u2014Track EVERYTHING, from fixed costs to food &amp; beverage expenses and everything in between. These expenses need to be evaluated regularly within your budget.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Monitor food &amp; beverage costs<\/strong><span style=\"font-weight: 400;\">\u2014From inventory to portion sizes to food waste, keep a close eye on your food and beverage spending.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Fixed costs<\/strong><span style=\"font-weight: 400;\">\u2014These are expenses that happen regularly, like rent, bills and utilities.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Planned maintenance expenses<\/strong><span style=\"font-weight: 400;\">\u2014Make sure you budget for your regularly scheduled planned maintenance tasks to keep your equipment running properly.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Labor &amp; salary costs<\/strong><span style=\"font-weight: 400;\">\u2014Include direct wages, indirect wages and additional employee benefits.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Unplanned expenses<\/strong><span style=\"font-weight: 400;\">\u2014Set aside funds for any emergencies or unexpected costs.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">To help you track and manage your budget, consider investing in accounting software.<\/span><\/p>\n<h2><strong>Manage Food &amp; Beverage Costs<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Your food and beverage (F&amp;B) costs are your biggest expense when it comes to operating a restaurant. There\u2019s a lot that goes into managing these costs, so let\u2019s break it down.<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">Track Food Cost Percentage Regularly<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">The first step is knowing your numbers. To do that, you\u2019ll need to gather some vital information like:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Beginning Inventory<\/strong><span style=\"font-weight: 400;\">\u2014The value of food on hand at the start of the period.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Purchases<\/strong><span style=\"font-weight: 400;\">\u2014All food bought during the period.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Ending Inventory<\/strong><span style=\"font-weight: 400;\">\u2014The value of food left at the end of the period.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Food Sales<\/strong><span style=\"font-weight: 400;\">\u2014Total sales of food items during that same period (from your POS).<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Next, it\u2019s time to do some math to figure out your Cost of Goods Sold (COGS):\u00a0<\/span><\/p>\n<p><strong>COGS = Beginning Inventory + Purchases \u2013 Ending Inventory<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">This number tells you how much food you actually used, and not just bought. For example, let\u2019s say your beginning inventory costs $5,000, your purchases cost $7,000, your ending inventory is $4,000 and your food sales total $25,000. To determine your COGS, let\u2019s follow the formula above:<\/span><\/p>\n<p><strong>5,000 + 7,000 &#8211; 4,000 = 8,000<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">In this example, your COGS is $8,000.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Once you have your COGS, it\u2019s time to apply the food cost percentage formula. This will give you a better understanding of how much you\u2019re spending on food and beverages, so you know where to make improvements. The food cost percentage formula is:<\/span><\/p>\n<p><strong>Food Cost % = COGS \u00f7 Food Sales x 100<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Using the example from above, where we determined the COGS, let\u2019s apply that to the food cost percentage formula, where the COGS is $8,000 and the food sales total is $25,000:<\/span><\/p>\n<p><strong>(8,000 \u00f7 25,000) x 100 = 32%<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">In this example, your food cost percentage is 32%. Industry benchmarks usually fall between 25 and 35% depending on the restaurant type. If your number is higher than your target, it\u2019s time to check for excessive waste, portioning, or pricing discrepancies.<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">Implement Strong Inventory Control<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">To help lower F&amp;B costs, start with your inventory. You must regularly count your inventory every week (or even daily for high-cost items). From there, you can track usage of expensive items like proteins and alcohol closely. To make this process easier, consider investing in inventory management software and integrating it with other technologies you already use in your restaurant, ensuring the most accurate count possible.<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">Standardize Recipes &amp; Portion Sizes<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">Standardizing recipes and controlling portions will help reduce food waste and establish portion control guidelines for your kitchen staff. To do so, create recipe cards with exact ingredient measurements. You should also train staff to use portioning tools (scales, ladles, measuring cups) to ensure consistency. With these new strategies in place, you can help prevent \u201cplate creep\u201d (portions unintentionally getting larger over time).<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">Reduce Food Waste<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">In our guide on <\/span><a href=\"https:\/\/www.partstown.com\/cm\/resource-center\/guides\/gd2\/how-to-reduce-food-waste-in-restaurants\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">how to reduce food waste<\/span><\/a><span style=\"font-weight: 400;\">, we identify some of the most common causes as over-ordering, food preparation, spoilage and plate waste. To reduce food waste, here are some quick tips you can follow:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Monitor prep levels to avoid over-preparing perishable items.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Repurpose excess ingredients into specials or staff meals.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Analyze plate waste and adjust portions if customers consistently leave food behind.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Use the <\/span><a href=\"https:\/\/www.partstown.com\/cm\/resource-center\/videos\/vid1\/what-is-the-fifo-method-of-food-storage\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">First In, First Out (FIFO)<\/span><\/a><span style=\"font-weight: 400;\"> storage method to reduce spoilage.<\/span><\/li>\n<\/ul>\n<h3><em><span style=\"font-weight: 400;\">Work with Suppliers Strategically<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">To keep F&amp;B costs down, consider working strategically with your suppliers. By negotiating better prices through bulk orders or long-term contracts and comparing multiple vendors, you can ensure competitive pricing. This approach will make you feel empowered and resourceful in managing your restaurant&#8217;s finances.<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">Engineer the Menu for Profitability<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">Follow <\/span><a href=\"https:\/\/www.partstown.com\/about-us\/restaurant-menu-design-psychology\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">menu design psychology tactics<\/span><\/a><span style=\"font-weight: 400;\"> to highlight high-margin items on the menu, such as chef\u2019s specials or signature cocktails. Next, remove low-profit, low-demand dishes that tie up resources.<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">Control Beverage Costs<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">Use measured pour spouts or jiggers to prevent overpouring. Also, be sure that you train bartenders and servers to upsell premium options with better margins. Then, along with your food inventory management, be sure to monitor keg yields, bottle usage and spillage.<\/span><\/p>\n<h2><strong>Control Your Labor Costs<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">After food, labor costs are your second-largest restaurant expense. According to <\/span><a href=\"https:\/\/www.restaurant365.com\/blog\/how-to-calculate-labor-cost-percentage\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Restaurant 365<\/span><\/a><span style=\"font-weight: 400;\">, you should keep your labor costs to around 28-33% of your total revenue. However, they also recommend regularly reevaluating your labor costs since so many factors can fluctuate.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">With this in mind, how do you actually control your labor costs?<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">Types of Labor Costs<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">For restaurants, especially, numerous types of labor costs need to be considered. These are broken down into two categories: direct costs and indirect costs.\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Direct Costs<\/strong><span style=\"font-weight: 400;\">\u2014These include wages, salaries and other types of compensation that are paid to the employees for labor-related activities.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Indirect Costs<\/strong><span style=\"font-weight: 400;\">\u2014These include employee benefits like health insurance, workers&#8217; compensation, uniforms, payroll taxes and any training expenses.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">These various types of expenses need to be taken into consideration when calculating labor costs.<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">Calculating Labor Costs Percentages for Restaurants<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">First, it\u2019s crucial to determine the correct percentage to aim for when it comes to labor costs. Depending on the type of restaurant you run\u2014fast casual, quick-service, casual or fine dining\u2014you may need to adjust your percentage accordingly. Typically, casual and fine-dining restaurants have more labor costs, while QSRs and fast-casual restaurants have less.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Next, it\u2019s time to do some math. You can either use an online labor cost calculator from <\/span><a href=\"https:\/\/pos.toasttab.com\/resources\/restaurant-labor-cost-calculator?source=tpos_acq_paidxxx_cousa_semgn_wmel_laborcalcx&amp;utm_medium=paid&amp;utm_source=semgn&amp;utm_campaign=tpos-b2bsmb-paid-176286952723-laborcalcx-acq-semgn-cousa_wmel&amp;utm_term=restaurant%20labor%20cost%20calculator&amp;_bt=739722948909&amp;_bm=e&amp;_bn=g&amp;gad_source=1&amp;gad_campaignid=22347544503&amp;gbraid=0AAAAAC7goOxTaQakz2Flrou128Qxi8OT_&amp;gclid=Cj0KCQjwzt_FBhCEARIsAJGFWVmNR4LvCpOm94uKPEm2F6uEqNLaW-XHlx6FC2UtPktqdZrw06Y2wl4aArYcEALw_wcB\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Toast<\/span><\/a><span style=\"font-weight: 400;\">, <\/span><a href=\"https:\/\/www.restaurant365.com\/calculators\/calculate-restaurant-labor-costs\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Restaurant 365<\/span><\/a><span style=\"font-weight: 400;\"> or <\/span><a href=\"https:\/\/www.touchbistro.com\/blog\/labor-cost-restaurant-calculator\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">TouchBistro<\/span><\/a><span style=\"font-weight: 400;\">, or you can do it the old-fashioned way and use a formula. The most commonly used labor cost percentage formula is:<\/span><\/p>\n<p><strong>Labor Cost % = Total Labor Cost \u00f7 Total Sales x 100<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">Calculate the total labor costs (including wages, salaries, overtime, benefits, payroll taxes, and insurance) and the total sales (gross sales for the same time period), then divide the labor costs by the sales. Next, multiply that number by 100.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">As an example, let\u2019s say your labor costs are $7,500, and your total sales are $25,000. You\u2019ll divide those two totals, then multiply that new total by 100:<\/span><\/p>\n<p><strong>(7,500 \u00f7 25,000) x 100 = 30<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">In this example, your labor cost percentage is 30%. Once you have the labor cost percentage, you can then determine how to manage your labor cost if the percentage is lower or higher than anticipated.<\/span><\/p>\n<h3><em><span style=\"font-weight: 400;\">How to Manage Labor Costs<\/span><\/em><\/h3>\n<p><span style=\"font-weight: 400;\">Now that you\u2019ve got the numbers, it\u2019s time to manage your labor costs. Here are some strategies on how to keep these costs in line:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Manage staff schedules<\/strong><span style=\"font-weight: 400;\">\u2014Using scheduling software, manage each staff member\u2019s schedules to avoid overstaffing and understaffing. This is especially important during both slow and peak sales periods.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Increase employee retention rates<\/strong><span style=\"font-weight: 400;\">\u2014There are many ways you can improve your restaurant\u2019s employee turnover rate. According to <\/span><a href=\"https:\/\/pos.toasttab.com\/blog\/on-the-line\/restaurant-labor-cost-percentage?srsltid=AfmBOopjqpBDvbLqGy_-hTwxoIgRud9PcpSJNZ5n3gkjlezsthh4GeiN\"><span style=\"font-weight: 400;\">Toast<\/span><\/a><span style=\"font-weight: 400;\">, some of the most common reasons why an employee might leave include low pay, lack of recognition and little to no career growth. Make sure you pay your employees a fair salary and give your staff the recognition they deserve. Consider rewarding employees with bonuses when they excel, and provide ongoing training to those who want to advance in their careers. These factors, and more, can help you retain your employees.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Cross-train your employees<\/strong><span style=\"font-weight: 400;\">\u2014Training your employees to do various jobs around your restaurant can help keep your operations running smoothly. It can also help keep labor costs low, so you don\u2019t have to schedule too many employees for a shift.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Predict overtime<\/strong><span style=\"font-weight: 400;\">\u2014While some overtime will occur, you can reduce it by staying up-to-date with the work schedule to anticipate any gaps that may lead to large amounts of overtime.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Check labor reports<\/strong><span style=\"font-weight: 400;\">\u2014Regularly checking labor reports will keep you informed of where you are wasting resources and where you can reallocate them. You can then use this information to schedule your staff accordingly.<\/span><\/li>\n<\/ul>\n<h2><strong>Build &amp; Maintain a Cash Reserve<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">A cash reserve, also known as a \u201crainy day fund,\u201d is a set amount of money saved for emergencies. This reserve provides a cushion for you in case you have unexpected downtime or your equipment needs costly repairs. To keep yourself comfortable and prepared for the unexpected, here\u2019s how to build a cash reserve for your restaurant:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Save 3-6 months of operating expenses<\/strong><span style=\"font-weight: 400;\">\u2014Just like with your personal finances, saving around 3-6 months&#8217; worth of operating expenses can help in a pinch.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Don\u2019t touch the cash reserve<\/strong><span style=\"font-weight: 400;\">\u2014Refrain from dipping into your cash reserve except for emergencies.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>Rebuild the cash reserve<\/strong><span style=\"font-weight: 400;\">\u2014If you\u2019ve used some or all of your cash reserve, be sure to rebuild it quickly.\u00a0\u00a0<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Operating a restaurant means more than creating delicious dishes and a welcoming atmosphere\u2014it also needs innovative financial management. Without a clear plan for handling expenses, cash flow and labor costs, even the busiest restaurants can struggle to stay profitable.\u00a0 Below, we\u2019ll break down some of the most crucial tips to take to manage your restaurant\u2019s [&hellip;]<\/p>\n","protected":false},"author":553,"featured_media":18655,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[10,15],"tags":[1886,1887,1884,1456],"class_list":["post-18654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodservice-tips","category-restaurants","tag-restaurant-finance-tips","tag-restaurant-financial-management","tag-restaurant-management","tag-restaurant-management-tips","wpautop"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Manage Restaurant Finances - Parts Town<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.partstown.com\/about-us\/how-to-manage-restaurant-finances\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Manage Restaurant Finances - Parts Town\" \/>\n<meta property=\"og:description\" content=\"Operating a restaurant means more than creating delicious dishes and a welcoming atmosphere\u2014it also needs innovative financial management. 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