How CFO-Level Finance Helps Restaurants Survive

Episode notes

In this episode of CFO Weekly, Anne Napolitano, CEO and Founder of Anne Napolitano Consulting, joins Megan Weis to explore how food and beverage operators can transform their financial function from a back-office necessity into a true front-of-house competitive advantage. Anne brings a rare perspective shaped by more than two decades of experience in corporate accounting and financial leadership, including her time as Controller for the US operations of Hermès, where she led financial reporting and operational oversight for a globally recognized luxury brand. With a background that bridges high-end corporate finance and hands-on kitchen experience as an accountant turned chef turned accountant, Anne shares how her firm helps restaurant and bar operators gain clarity, control, and confidence in their finances. Currently serving as CEO and Founder of Anne Napolitano Consulting, Anne discusses why so many food and beverage businesses run on gut feel and bank balances instead of real financial data, and what it takes to move from reactive management to proactive, data-driven decision-making.