Restaurant Seminar Institute
"The Gateway to Profitable Restaurant Ownership"

800-526-5798
info@restaurantseminars.com

Restaurant Training

Restaurant Benchmarks

(9:00 AM - 10:00 AM)

HOW TO ANALYZE A RESTAURANT FINANCIAL STATEMENT

• Set up records following the Uniform System of Accounts
• Analyze the restaurant Profit & Loss statement for potential problem areas
• Prime Cost comparison
• Calculate the key ratios. (We have over 30 ratios)
• Compare your Profit & Loss Statement to similar restaurants
• Establish realistic sales and profit goals
• How to determine sales needed for ideal profit
• Implement useful spreadsheets included with Seminar
• Setting up Restaurant Chart of Accounts
• Restaurant PCI Complience

(10:00 AM - 10:30 AM)

SETTING UP DAILY AND WEEKLY CONTROLS THAT PROVIDE INSTANT INFORMATION

• How to know your profit every day and week (Takes no more than 20 minutes a day with our method)
• Seven daily reports that every successful restaurant needs
• How to get this key daily information
• Compare key ratios to standards on a daily basis
• How to quickly accumulate the MOST important information

(10:30 - 10:45 AM)
MORNING BREAK

(10:45 AM - 11:00 AM)

PURCHASING

• How to eliminate restaurant theft in various food buying practices
• Purchasing based on sales forecasting
• Evaluating purveyor purchasing programs
• The importance of checking deliveries and pricing
• Evaluating the current trend of buying at warehouse stores (i.e. Costco)

(11:00 AM - 11:30 AM)

COSTING OUT THE MENU AND BAR

• New ideas for costing the most common items
• Buy pre-portion or cut?—The pros and cons
• Access on-line services for the busy restaurant owner
• Use the handy trim and shrinkage standards we provide
• How to quickly assess the impact of price changes

(11:30 AM - 11:50 AM)

PRICING THE MENU FOR PROFIT

• Quick ways to price specials
• New menu trends for the current economy
• How to price the menu for minimum wage increases
• How to consider coupons and discount meals
• Understand profit value and pricing
• Implement the newest menu engineering techniques
• Profit key - Food cost percentage variations in a restaurant
• How to use value-added meals to increase profits
• Pricing the menu to keep customers during downturns

(11:50 AM - 12:30 PM)

GETTING CONTROL OF LABOR COSTS

• Schedule employees using blind staffing techniques
• Useful labor benchmarks
• Cross train employees instead of terminating them
• Evaluate open/close times to save labor costs
• Use a check list to insure compliance with various labor laws
• Programs used by chains to reduce turnover
• Attract the best people from today’s labor market
• Reduce turnover by making the work place fun
• The importance of an employee manual—We provide a sample
• Ways to keep your employees while maintaining labor cost percentages
• Effectively using overtime hours

(12:30 PM - 1:15 PM)
LUNCH BREAK

MORE SEMINAR INFORMATION
Download Course Outline	Register Now
Download the Brochure	CPE Credits
Schedule

(1:15 PM - 1:40 PM)

MAXIMIZING PROFITS IN A RECOVERING ECONOMY

• Develop customer price points that appeal to everyone
• The best way to use discounts during slow days/slow times
• Develop birthday promotions that boost sales
• Try Gift Certificate sales incentives
• Add banquets - even with limited space
• Start customer based internet marketing
• The top 10 mistakes restaurants make when creating websites
• Discover programs that work better than two-for-ones
• Offer Hot Items: value meals, small plates, appetizers, etc.
• Design frequent diner programs that get great results
• Implement 3 kinds of catering programs that work
• When and how to renegotiate your lease agreement
• Create take-out sales for every restaurant
• Take advantage of social networking sites, the newest marketing tool
• How Restaurant Employees Steal
• Social Media for Restaurants

(1:40 PM - 2:15 PM)

SELECTING AND USING YOUR POINT OF SALE SYSTEM

• Ten controls every cash register system has to have
• At what sales volume is a POS system financial feasible?
• Finding affordable equipment for the smaller restaurant
• What your POS system can do for you - and what it can’t do
• Using spread sheet programs in the smaller restaurants
• Paring down the POS - which apps do you actually need?
• What is the importance of a qualified QuickBooks consultant?
• Our top ten recommended POS companies

(2:15 - 2:30 PM)
AFTERNOON BREAK

(2:30 PM - 3:15 PM)

TIP REPORTING FOR RESTAURANTS AND RESTAURANT INCOME TAX REDUCTIONS

• What are the employer and employee tip reporting rules
• What's new with tip reporting agreements
• Explaining tip laws and other government rules to your employees
• FICA tax credit for everyone
• Shorter lives for depreciation of equipment and expendables
• Handling tip credit and uniform deductions
• Dealing with negative payroll checks
• Income tax treatment of allocated tips
• What is the IRS doing in 2009?
• New FICA Tax billing techniques by the IRS
• The new immigration and I-9 changes
• How the new health care bill affects restaurants

(3:15 PM - 3:45 PM)

INCENTIVE PROGRAMS THAT EMPOWER EMPLOYEES

• Train every employee to be a sales person
• Establish goals for individual employees
• Implement "front of house" sales programs—14 ideas
• Try incentive programs for "back of house" kitchen staff—7 ideas
• Set up a management incentive program geared to results
• How to start implementing these incentive programs now

(3:45 PM - 4:15 PM)

ARE YOU AWARE OF...

• FACTA and PCI Compliance - how not to lose $100,000
• Computerized Gift Cards for even the smaller restaurant
• Tableside credit card processing
• Hand held POS systems
• When to use Paging Systems

(4:15 PM - 5:00 PM)

CONTROLLING THE BAR

• Are your bartenders stealing?
• Evaluate your point of sale system
• Evaluate entertainment and other promotional programs
• Establish a standard liquor PC
• Rate the probability of bar thievery
• Using outside spotting and inventory services
• Setting up perpetual inventory controls
• Establishing a signature recipe file
• Costing the bar menu
• Using security systems to prevent theft
• Ten of the most common ways employees steal
• How to determine if thievery is happening to you

Call (800) 526-5798 for details