From Spreadsheets to Strategy: Aligning Ops & Finance for Cost Control

Restaurant leaders always want better margins—but when finance and operations aren’t aligned, even the best teams struggle to track food costs, control inventory, and make informed decisions in real time.

Many still rely on spreadsheets, siloed systems, or delayed reporting, which leads to missed savings, margin surprises, and frustrating disconnects between operations and finance.

The good news? There’s a better way.

In this session, restaurant finance and ops experts will walk through real-world examples and strategies to help you ditch outdated tools and move toward a system that connects teams, improves accuracy, and enables smarter cost control.

What You’ll Learn: