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Kasey Anton

Founder of Spark Business Consulting, Author of Profit First for Restaurants
Kasey Anton
Background

About Kasey Anton

Restaurant FinanceProfit First MethodCash Flow ManagementBookkeeping & AccountingBusiness Consulting

Kasey Anton is the founder of Spark Business Consulting and the author of "Profit First for Restaurants." A former restaurateur with more than two decades in the industry, she worked her way from bartender to restaurant owner in Boston before selling her restaurants and pivoting into bookkeeping and consulting. Today she leads what she describes as one of the top one percent of accounting firms in the United States.

Through Spark Business Consulting, Kasey has served more than 300 clients across industries, with a deep specialty in food service, and has identified the winning and losing strategies that separate thriving businesses from struggling ones. She leads a dynamic team known as the "Sparkles" and is passionate about making numbers approachable and businesses profitable — bringing a dash of humor and a wealth of practical wisdom to her work. When she's not advising clients, speaking at conferences, or appearing on podcasts, she's a mom, home renovator, and guest entrepreneurship teacher.

On The Daily Mastermind, Kasey sat down with George Wright III to break down why restaurants struggle more than almost any other business and how owners can fight back. She walked through reading a balance sheet like a business doctor, running a basic business model analysis on paper, eliminating high-interest debt, and putting intention behind every dollar that comes in. For anyone running tight margins, her conversation on mastering restaurant cash flow with the Profit First method reframes profit as something you assign first, not whatever happens to be left over.

Key Insights

Key takeaways from Kasey

01
Your balance sheet is the spine, not your P&L.
Kasey starts every diagnostic on the balance sheet, ending with total equity: if you shut down today, collected what's owed, and paid off every debt, what's left? A negative number names the problem before the P&L explains it.
02
Restaurants are harder by design.
It's not a talent gap — it's complexity. A single entree has to cover the chef, prep cook, dishwasher, sommelier, porter, occupancy, and overhead before a dollar of profit exists, which makes margins razor-thin from the start.
03
Assign profit first, before expenses eat it.
Owners see positive net income and ask where the money went — it's absorbed by debt or draw because it was never set aside intentionally. Profit First allocates a percentage of every deposit to profit before paying anything else.
04
Numbers follow mindset.
Kasey's single most important action step wasn't a financial tool — it was a morning ritual. Showing up with clarity and intention turns reviewing the balance sheet and tracking cost percentages into habits instead of chores.