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

• Calculate the key ratios. (We have over 100 ratios)

• Compare your Profit & Loss Statement to similar restaurants

• Establish realistic sales and profit goals

• Use the Internet for ratios & Financial analysis

• Learn the key elements of successful restaurants business plans

• Implement useful spreadsheets included with Seminar

• Develop a budget

Setting Up Daily and Weekly
Controls That Provide Instant Information

• Get the important reports from your Point of Sales Equipment

• Quickly set up the daily/weekly profit and loss statements

• Establish purveyor assisted ordering system

• Learn seven ways to access fast, reliable information

• Compare key ratios to standards on a daily basis

• How to quickly accumulate the MOST important information

• Sales projections using “Beat Yesterday”

• How to know your profit every day and week
       (Takes no more than 20 minutes a day with our method)
  
  SAMPLE:

 Purchasing

• Developing par levels

• Purchasing based on sales forecasting

• Using the Internet for competitive bids

• Evaluating purveyor purchasing programs

Costing Out the Menu and Bar

• Learn 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

• Quick ways to learn the impact of price changes  

Pricing the Menu for Profit

• Use new spreadsheet programs

• Consider the labor factor—how & when

• How to consider coupons and discount meals

• Understand profit value and pricing

• Implement the newest menu engineering techniques

• Price the bar competitively

• Which of the following items would you rather sell?

Getting Control of Labor Costs

• Make the work place fun

• Compare your wage rates & staffing to other restaurants

• Compete in today’s tight labor market

• Learn labor standards not available anywhere else

• Schedule employees using blind staffing techniques

• Write an employee manual—We provide a sample

• Use a check list to insure compliance with all the various labor laws

• Programs used by chains to reduce turnover

• Attract the best people from today’s tight labor market

• How to find restaurant managers

Controlling the Bar

• Ten of the most common ways employees steal

• How to determine if it’s happening to you

• Evaluate your point of sale system

• Set up daily and weekly inventory controls

• Evaluate entertainment and other promotional programs

• Establish a standard liquor PC

• Rate the probability of bar thievery

• Five-page checklist for maintaining control

Reducing the Cost of Key General Expenses

• Use key strategies for reducing utility costs

• Consider some ideas on reducing linen & laundry expenses

• Get the lowest credit card rate

• Utilize free advertising

• 17 other ideas — reduce general expenses

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

• Start implementing some of the top marketing programs for 2005

Point of Sale Selection and Computers

• Complete listing of over 100 point of sale and computer companies

• Less expensive equipment for the smaller restaurant

• Minimizing the 7 most common problems restaurants have when computing

• Sample POS Proposal

• Determining cost to benefit ratios when buying equipment

• Using spread sheet programs in the smaller restaurants

• The best way to set up QuickBooks for restaurants

Fraud Detection

• Check list for determining probability of employee thievery

• Six most common ways employees steal

• Utilizing benchmarking to deduce thievery

• New ideas from the IRS and state sales tax auditors

The IRS and Other Government Regulations

• How to reduce income taxes by claiming the FICA tax credit

• What are the employer and employee tip reporting rules?

• Special forms every restaurant needs to file

• Make sure you know sales tax and labor laws on automatic gratuities

• How to take advantage of Work Opportunity credits

• Shorter lives for depreciation of equipment and expendable items

• Uniform Capitalization—how to keep it simple

• Handling tip credit and uniform deductions

• Dealing with negative payroll checks

• Income tax treatment of allocated tips

• What’s new with TRAC agreements

• Explaining tip laws and other government rules to your employees

Financial Analysis of Marketing Programs

• Word of Mouth, the #1 advertising method-how to enhance it

• Evaluating Discounted Programs

  • 2 for 1 coupons

  • Value added meals

  • Discounts for senior citizens and children

• The Top 11 Tried and Tested Marketing Programs

  • Add-on Revenue

  • Banquet and take-out sales

  • T-shirts and other merchandise

  • Gift Certificates

Restaurant Seminar Institute, Inc., is registered with the National Association of State Boards of Accountancy (NASBA), as a sponsor of continuing professional education on the National Registry of CPE Sponsors. State boards of accountancy have final authority on the acceptance of individual courses for CPE credit. Complaints regarding registered sponsors may be addressed to the National Registry of CPE Sponsors, 150 Fourth Avenue North, Suite 700, Nashville, TN, 37219-2417. Web site: www.nasba.org