Daily/Weekly Controls that instantly increase
your restaurant's profits

Do you ever wonder how your Profit & Loss Statement compares to other like restaurants? We will show you how to set up your P&L to follow the Uniform System of Accounts. Then we will provide you with a wealth of benchmarks to help you analyze your P&L or your clients’ P&Ls. Find out if your problem is sales, cost of goods sold, labor, or overhead using our quick analysis techniques.

This session will provide a quick Weekly Profit & Loss Statement that the restaurant staff can easily calculate. We will give you a checklist of information that all the highly successful restaurants look at every day.

There is money to be made in purchasing. We discuss how to shop to keep your vendors’ prices competitive. We examine why the highly profitable restaurants always check weights, quality and prices, and how you can quickly determine the ideal inventory for you.

In this session, you will actually cost out some menu items. You will learn how to handle shrinkage, and when to cut your own meat. We simplify the process of costing out menu items to save you time and money.

Do you have too many items on your menu? Which ones make the most money? We will show you modern menu engineering techniques. Eliminate the items on your menu that don’t add to your profit potential, and price your menu to insure a profit. Update your menu with suggestions from our experience across the USA for which new menu items sell the best.

Which of the following items would you rather sell?

We will discuss gross profit, food cost percentage, and the newer value meals used in full service.

***Learn how to change menu prices to reflect
minimum wage increases***

Many restaurants find that labor cost is the most difficult to control. We will show you how to reduce labor cost using blind staffing techniques. We will show you the programs highly successful restaurants use to inspire employees and reduce turnover. In addition, learn one bonus method that will always reduce labor cost percent.

Point of Sale Selection
and Computers

How do you know which point of sale system is best for you? Where do smaller restaurants find less expensive equipment? How can they use spread sheet programs? How do you best set up QuickBooks for the restaurant?

Incentive Programs that
Empower Employees

This session focuses on developing incentive programs for servers, kitchen staff and managers. The best management and incentive programs are directly related to items that the managers can control. Our simple incentive plan based on profit after prime cost can be implemented in the smallest or the largest restaurant.

Tip Reporting and Unique Restaurant Tax Deductions

Some of the many ideas we cover in this section include:

1. How to protect your restaurant from tip reporting liabilities.

2. How to explain the tip laws to restaurant employees and managers.

3. When to sign up for a tip reporting agreement.

4. Three little known tax deductions and two credits that some accountants don't know.

We will discuss what areas the IRS is auditing now, and how to protect yourself from tip audits.

Financial Analysis of Marketing Programs

We will show you how to financially analyze programs that are designed to fill empty seats. Included are 2 for 1 coupons, value added meals, and discounts for senior citizens and children.  Plus, how to add banquet and take out sales to increase your profits.

Restaurant Valuation

**   A quick way to determine a restaurant's value.

**   Sources of information for the restaurant valuator.

**   For the experienced valuator, learn how the   independent restaurant is different from many other businesses.

Controlling the Bar

Do you know if your bartender is stealing? We will show you how to use multiple techniques, including inventory controls, spotters and recipe files to find out. Anti-theft techniques examined will include overhead cameras, improved point of sale systems, special profit & loss statements, and more. We will provide you with standard benchmarks for liquor, beer and wine.