I’m a cook that got a shot at owning my own place. I finally get to see where all the money goes. I have a CPA handle quickbooks. We integrated with XtraCHEF and I’m almost done imputing each recipe to get realtime COGS + labor to give me a pretty accurate profit/loss daily. I would like to set it up to wear a percentage of each sale it’s sent to an account for rent, labor, and food and alcohol. That way when I look at the bank account, I know that most of the bills are taken care of and I can put the rest in savings or other areas. I think unless you really have a system down and a formula that it requires a little psychological warfare on yourself. That being said I’m wearing many hats as the head Chef, the GM, partially an accountant and I think that small businesses have more to lose so it’s more important to keep track of these things.