Lesson 1: Profit Versus Cash Flow

Lesson 2: Margins Mix and Volume

Lesson 3: Financial Statements and Cash Drivers

Lesson 4: Working Capital and Vendor Terms

Financial Foundations

The Deep Dive

Bonus

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.

How Your Restaurant Can Be Profitable and Still Go Broke

5 lessons

Financial Foundations

Bonus