As a Community Manager working with small restaurant owners and QSR operators, I've heard time and again how managing cash flow can make or break a business. One important lesson I've learned from these conversations is that restaurants thrive when they keep a close eye on their daily and weekly cash flow rather than just focusing on monthly or quarterly trends. A tip I've picked up is to maintain a simple, updated cash flow forecast—ideally looking two to four weeks ahead—so restaurant owners can quickly see any potential gaps between incoming revenue and upcoming expenses. This helps them make adjustments in real time, whether it's tweaking staffing levels, managing supplier orders more carefully, or running a quick promotion to boost sales when needed.
Turn leftover fryer oil into money. Set a clean bin for used grease and have a recycler pick it up weekly. They pay you for the oil, so you flip a cost into steady income. It keeps pipes clear, cuts waste bills, and adds a cushion to cash flow. Small streams add up and help keep the restaurant steady.