This course provides TRC consultants with the essential tools to evaluate and optimize a restaurant’s financial performance. Participants will learn to interpret profit and loss statements, manage cash flow, and control key cost centers, including labor, food, and overhead. The course emphasizes practical strategies for pricing, budgeting, and forecasting, enabling consultants to guide owners in maximizing profitability. Students will also explore how financial insights drive strategic decisions—from menu engineering and operational efficiency to expansion planning. By the end of the course, TRC consultants will be equipped to assess a restaurant’s financial health, implement cost-control measures, and develop actionable plans that sustain long-term growth and profitability.