10. If your P\&L statement indicates an erosion of profits, it may be necessary to cut back by controlling your costs. Advertising is one of the first expenses that an operator looks to cut. What are the pros and cons of this cut? 11. What are some issues that the balance sheet can reveal about a restaurant? The income statement? 12. Are there cases where going above an industry benchmark percent for an expense is ok? When? 13. Why is inventory turnover rate such an important component in the financial health of a restaurant? 14. What are some causes for gross margin to be too low in a restaurant