Do you relate to the Greek myth of Sisyphus when it comes to managing your Seattle restaurant?
Stop the futility and
increase your profitability
I owned and operated my own successful restaurant for seventeen years. I am also a Certified Public Accountant. I’ve been in your shoes and through trial and error learned best practices for profitably running a restaurant. I’d like to share what I learned and show you how to implement the best accounting and back-of-house systems.