Description

Manager’s Guide to Restaurant Financial Reports with John Morsoco, MPA, CBA

Where is my money going?

• Why use or implement the Uniform System of Accounts for Restaurants?
• The average restaurant makes only about 5% profit after all expenses have been accounted for.
• It’s crucial for restaurant owners to know where the other 95% went – especially if they strive to improve their profits.
• Because restaurants face distinct operational challenges, restaurant accounting is a unique discipline.

In this half day workshop, you'll learn the details of unique challenges in restaurant financial management, and how to solve them! John will be available in the afternoon to visit your establishment and consult with you one-on-one. sign up at the morning workshop. 

Meet John Morosco

John is a SBDC Certified Business Advisor. He has has over 30 years of experience managing restaurants, hotels, assisted living facilities, and skilled nursing facilities. He owned an Italian restaurant in Deerfield Beach, Florida.

John taught hospitality and business courses at the University of the Virgin Islands, where he was an assistant professor and holds a Bachelor of Science in Hotel, Restaurant, and Tourism from Florida International University and a Master of Public Administration in Long-Term Care from the University of New Haven.