I have learned and set up my operational calendar to run from mon - sun. doing all my inventories, purchases, and payroll on sun night or early mon morning. That gives me a overview of the week. But I also use a daily snap shot where I can see my labor, purchases and usage for the day. Sometimes this might seem like micromanaging, but it sure help you keep your fingers on the heart beat of your business, especially if you have multiple sites or venues. I also have found this an easy way to diagnosis problems with existing restaurants who are loosing money. I agree It is easier to catch problems on the front end instead of the back.
Jack
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