How to become business savvy

Hey everyone,

Most of us got into the restaurant business because of our passion for it. However, passion doesn't keep the doors open. Being business savvy does. My sales #s are good (can always be better), my FC is 28%, labor is 36%, rent is 12.5%. This is based on net BTW. I believe we are sitting pretty tight with those numbers, however I would like my labor to be around the 31%.

My question is, how do you guys track your financials? I have an accountant who does my monthly P&Ls but I would like to go deeper and try for daily/weekly. Any tips would be greatly appreciated!

TIA