Led by a restaurant owner who helps other owners understand their numbers.
Learn how to read your P&L and balance sheet without accounting jargon, confusing charts, or guessing what’s good or bad.
“She’s built restaurants and now helps other owners run more profitable ones.”
We share simple restaurant benchmarks so you know where your COGS, labor, and operating expenses should land. You will learn how top operators use these benchmarks to catch issues early and protect their margins.
Tanya runs restaurants and works closely with restaurant owners every day to help them understand what their numbers are actually telling them.
She brings a rare combination of experience as both an operator and an accountant. She has built and operated brick-and-mortar restaurants, reviewed thousands of restaurant P&Ls, and helped owners spot problems early before they turn into expensive mistakes.
Beyond restaurant operations, Tanya has hands-on experience with food and beverage businesses across retail, events, and CPG. She has worked on product manufacturing and distribution and has helped bring consumer food products to market. This gives her a deep understanding of margins, inventory, and pricing from the kitchen to the shelf.
Everything Tanya teaches is grounded in real-world experience. She focuses on practical clarity, not accounting jargon, so restaurant owners can make confident decisions without feeling overwhelmed by their financials.
