Not following the food cost and the Profit & Loss is often one of the reasons why many businesses fail, especially restaurants who always struggle to achieve profit. Today Christophe is sharing a simple template to explain what you need to have in your Profit and Loss document and how to split the percentages. We often get occupied by the idea, the feeling and the mission of our business, that we forget, or ignore the numbers. But, they keep growing and at some point it can be too late. Make sure you control the numbers and don't let them play you out of the game.