4. COSTING OUT THE MENU
- Learn new ideas for costing the most common items
- Buy pre-portion or cut?—The pros and cons
- Quick ways to learn the impact of price
changes
- Using perpetual inventory to control sales of key items
5. PRICING OUT THE MENU
FOR PROFIT
- New menu trends for the current economy
- Consider the labor factor—how & when
- How to consider coupons and discount meals
- Understand profit value and pricing
- Implement the newest menu engineering
- techniques
- Pricing the menu for the 2006 market
6. GETTING CONTROL OF
LABOR COSTS
▪ Schedule employees using blind
staffing techniques
▪ Compare your wage rates & staffing to other restaurants
▪ Compete in today’s tight labor market
▪ Learn labor standards not available anywhere else
▪ Write an employee manual—We provide a sample
▪ 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 tight labor market
▪ Make the work
place fun
7. Newest Approach
to Reducing
Labor Cost Percentage
In this section we will discuss the financial calculations to increase
sales during slow days and slow time periods
▪
Evaluating Programs designed to fill empty seats
▪
2 for 1 coupons
▪
Value added meals
▪
Discounts for senior citizens and children
▪
Add-on Revenue
▪
Banquets
▪
Take-out sales
▪
Gift Certificates
▪
Internet Marketing
8. Optional: 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
• Using outside spotting and inventory
services
• Setting up perpetual inventory controls
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