Lesson details

Knowing your sales numbers inside and out is a crucial part of success in the restaurant industry - but especially so in the coronavirus pandemic. Should you be making changes to your opening hours, your offering, or your staff? Learn the answers to these questions and more as Roger Beaudoin explains how to calculate your daily break even. 

Content created by Roger Beaudoin, President of Restaurant Rockstars

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Typsy community instructors are hospitality professionals from around the world who are passionate about the industry, have know-how and something to say, and want to share it with people across the globe.

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