I spent 42 years with McDonalds, 31 of those as an owner-operator. I have extensive experience in restaurant operations, marketing, budgeting, cost analysis and profit and loss statements, which enables me to assist both new restaurant owners with start-up questions as well as established restaurant owners who might just have general questions about existing operations. If you are considering opening a restaurant, I can guide you through the process of projected profit and loss, equipment costs, labor and many other issues facing a new operation.