What's P&L and how to control it.

Question

Accepted Answer

P&L stands for Profit and Loss. It is a financial statement that shows the revenues, costs, and expenses incurred during a specific period of time.

P&L is used to assess the financial performance of a restaurant.
To control P&L, a restaurant manager can focus on increasing revenue and reducing costs.
Increasing revenue can be achieved through strategies like menu engineering, marketing campaigns, and upselling.
Reducing costs can involve optimizing inventory management, controlling labor expenses, and minimizing waste.
Analyzing P&L regularly helps identify areas of improvement and make informed decisions.
For example, if the P&L shows high food costs, the manager can negotiate better deals with suppliers or adjust menu prices.

Accepted Answer

P&l is statement of profit and loss of organization, in concern of Restaurant, 3 big factor which are affecting the profit of restaurant.
1. Food Cost (COF)
2. Labour  Cost (COL)
3. Fix Cost ( Rent, Parking Charges) 
4. Cost of semi variable (COSV)
Likewise, Gas, electric city and other.

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