Restaurant Unstoppable with Eric Cacciatore cover image

846: Ben Goldberg Co-founder & CEO of Strategic Hospitality

Restaurant Unstoppable with Eric Cacciatore

00:00

What Happened After That?

Q. What happened after that? We did third party liquor beer and wine inventory, cause you gave us a theoretical cost in actual cost. Ah, that said, you know what? They're not perfect, but they're pretty damned close. And this will tell you the story that you need to know right now of the restaurant without having to close the books out right go. That's the whole process. Would you have gone to knowing what you now know now, wouldt you have gone the accountant first, and then the inventory management? Or do youthink you went n the right order, inventory management, then accountT ah, you know, i think having a controller or a book

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