Harmony Hospitality Academy:

An Operator’s Guide to Restaurant Finance

Unlock the Power of Knowledge with Harmony Academy

With a proven track record of empowering hospitality professionals, Harmony has delivered transformative classes to operators across the country. We've partnered with renowned organizations like Re:Her, the Restaurant Association Metropolitan Washington, and the National Restaurant Association.


Now, we’re bringing that expertise directly to you. Harmony Academy offers essential financial management courses designed for hospitality managers, owners, and operators ready to take control of their business's financial. Our classes are tailored to boost your financial acumen, create a culture where financial success matters, sharpen your decision-making, and drive profitability.

The bottom line is simple: Operators who know more, make more.

Ready to level up your team’s financial savvy? Fill out the form below to schedule a class - or scroll down to explore our sample course offerings.

Restaurant 101 - Financials

Harmony’s Restaurant 101 class covers the basics of small business accounting with an intensive focus on the hospitality industry, and equips managers with essential accounting principles tailored for restaurants.

Topics covered include accrual vs. cash basis accounting, understanding the three primary financial statements, Key Performance Indicators specific to restaurants and bars, industry benchmarks, and hands-on exercises analyzing Profit & Loss statements.

Interior of a restaurant with wooden tables and chairs, brick walls, large windows, pendant lighting, and a bar with bottles and glasses. It is the cover sheet of a presentation, which reads: Restaurant 101 - Understanding Restaurant Financials.
A presentation slide titled 'Understanding the Three Primary Financial Statements' displaying a bullet list with three items: 'The Income or P&L Statement,' 'The Balance Sheet,' and 'The Cash Flow Statement.' The slide has a subtle background image of food and a small footer that reads 'Harmony Group Inc. | www.harmonycpa.com' and a page number 'P12' in the bottom right corner.

Restaurant 102 - Labor Costing

Harmony’s Restaurant 102 class introduces vital strategies for managing labor costs effectively. This class is an introductory deep dive into the hospitality industry’s largest and most difficult to manage cost.

Restaurant 102 includes lessons on accurate labor tracking, an introduction to payroll taxes and benefits, fundamentals of predictive labor scheduling, best practices in labor management, and practical scheduling exercises using widely-used software.

A plate of food with sliced cucumbers, dill, eggs, and a red sauce on a decorative blue and white plate on a wooden table.
A chart comparing fixed costs and variable costs, listing examples such as rent, management salaries, insurance costs, dues and subscriptions, and other G&A costs for fixed costs. For variable costs, it lists the cost of goods, hourly labor, credit card fees, supplies, and other direct operating costs.

Restaurant 103- COGS & Menu Pricing

Restaurant 103 tackles Cost of Goods concepts and Menu Pricing and guides managers through the essentials of managing food and beverage costs.

Restaurant 103 includes lessons on the COGS equation, inventory management and best practices, menu pricing techniques, menu design, and PMIX analysis, as well as practical menu pricing exercises utilizing spreadsheets and popular software.

A plate with pasta topped with sliced cucumbers, fresh dill, and sprinkled with red spices on a wooden table.
A slide titled 'The Cost of Goods Equation' explains the formula for calculating gross profit as sales minus COGS, with the gross profit goal of 10-15%, featuring a red oval around the text, and the logo and website of Harmony Group Inc. in the bottom right and bottom left corners respectively.

Restaurant 104 - Tips vs. Service Charge

Harmony’s Restaurant 104 class covers an increasingly important topic in our industry - the vagaries of the difference between tips and service charges, and how to stay in compliance with tax law and new legislation around both.

Restaurant 104 covers the definitions of tips and service charges, understanding the Tip Credit, service charges & sales tax, accounting for tips and service charges, and strategies for new legislation that has already hit many states and will hit many more.

A closeup of the hands of a person wearing a watch and a dark shirt preparing food on a table filled with plates of artfully composed catering dishes. It is the coversheet of the presentation Restaurant 104: Tips vs. Service Charges.
Flowchart titled 'Labor Problem Decision Tree' with decision points and outcomes related to labor costs, service charges, and pricing strategies. It includes questions about FLSA Tip Credit, Service Charge, raising prices, and whether to cut labor, guiding toward recommendations for adjusting wages, fees, and profit models.

Put Decades of Restaurant Accounting Expertise to Work For You

Tell us a little about your business’s needs and see if one of our courses is right for your business, or discover if we have a seminar coming up near you.