First Half

Second Half

(8:00 AM - 8:15 AM)
RESTAURANT OVERVIEW

• Approximate profit expectation
• Why profits are so low
• It doesn’t take much to change the amount of profit
• Sample restaurants with greater profits
  

(8:15 AM - 8:35 AM)
SETTING UP RESTAURANTS TO FOLLOW THE UNIFORM SYSTEM OF ACCOUNTS

• Sales breakdown
• Cost of goods sold breakdown
• Labor breakdown
• Prime cost
• General expenses

KEY RESTAURANT RATIOS AND HAD TO CALCULATE THEM

• How to calculate key percentages
• General benchmarks for each key percentage
• How to adjust these percentages for different types of restaurants
  

(8:50AM - 9:00 AM)
MORNING BREAK

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Seminar Schedule

(9:00 AM - 9:50 AM)
SETTING UP CASH CONTROLS

• Controls For Manual Systems
• Computerized POS
• Daily Reports
• Journal entries
  

(9:15 AM - 9:50 AM)
TAX ISSUES UNIQUE TO RESTAURANTS

• Taking the tip credit
• FICA tax credit
• Tip reporting
• Form 8027
• Guidelines for restaurant cost segregating
• Restaurant leasehold improvements
• Restaurant-specific sales tax issues
• PCI Compliance
  

(9:50 PM - 10:00 PM)

SUMMARY OF CONTROLS THAT WILL HELP THE RESTAURANT CLIENT

• 25 typical questions clients may ask you

Call (800) 526-5798 for details