My advice to Chefs and Restaurateurs is to concentrate on what you do well (which in my businesses is the cooking) and leave the rest to others.
We use David Hunter of The Bowden Group to look after the numbers. He produces the budgets, monitors and challenges performance every single week (especially Sales, Food GP%, Liquor GP% and Wages) and keeps us on target – he’ll highlight it very very quickly if we are not on track. He keeps up with HR stuff, which changes so often, and keeps an objective eye on the business.
Everyone needs a David Hunter behind them