Budget Control And Optimization For Restaurants

Restaurant management

What you'll learn

Define your budget per cost group

Use your budget as a guideline to optimize results

Define the elements needed to optimize results

Learn why budgeting is important

Learn why keeping accurate track of costs and revenues is important

Learn how to compare budget with actual results

Understand why standardization is key in managing your restaurant

Identify where problems occur in terms of costs

Learn what causes specific problems

Learn how to use Sales variant analysis

Define the impact of sales volume

Define the impact of spending power

Learn how to use Cost variant analysis

Define the impact of food cost

Learn how to use Labor variant analysis

Define the efficiency of your staff

Requirements

Basic understanding of restaurant operations

Basic understanding of how meals are prepared

However, I will explain everything, so if you have little to know knowledge, you'll be fine

Description

This course 'Budget control and optimization for restaurants' is based towards students who are interested in taking control of their restaurant budgets and costs.If you want to figure out how your actual restaurant results are doing compared to the budget and want to learn how to find out what elements are responsible for your restaurant losing money or overachieving, then this course is for you.Together we will discuss all the elements needed to set up a budget or a standard costing system for your restaurant an how to compare it to the actual results. By the end of this course you will have a solid foundation and understanding of Variant analyses for your restaurant. This allows you to take control of your budget and fine tune it. You'll know how to pinpoint the problems in your budget and therefor find solutions to decrease costs, increase profits and have more accurate budgets.We will discuss why forecasting and standardization are important tools in your restaurant. You will learn how to use important techniques that will help you better manage your restaurant. You'll learn what Sales variant analysis, Cost variant analysis and Labor cost analysis is and how to use these tools to optimize your restaurant.So get started and increase the profits of your restaurant today!

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 What do we need

Lecture 3 Why forecasting

Lecture 4 Standardization of the budget

Lecture 5 Why standardization

Lecture 6 Why restaurant optimization

Lecture 7 To summarize

Lecture 8 A simple example

Lecture 9 The comparison

Section 2: The variant analyses

Lecture 10 The variant analyses

Lecture 11 To set a budget food cost

Lecture 12 Before we start calculating

Section 3: Sales variant analysis

Lecture 13 Food budget and actual results

Lecture 14 Sales variant analysis

Lecture 15 Sales volume

Lecture 16 Spending power

Lecture 17 The conclusion of the Sales variant analysis

Section 4: Cost variant analysis

Lecture 18 Cost variant analysis

Lecture 19 Sales overview

Lecture 20 Cost volume

Lecture 21 Cost of food price

Lecture 22 Cost of food usage

Lecture 23 The conclusion of the Cost variant analysis

Section 5: Labor variant analysis

Lecture 24 Labor variant analysis

Lecture 25 Important for labor costs

Lecture 26 Budget hourly rate

Lecture 27 Actual hourly rate

Lecture 28 The comparison of hourly rates

Lecture 29 Budget labor cost

Lecture 30 Actual labor cost

Lecture 31 The comparison of labor costs

Section 6: Labor variant analysis part 2

Lecture 32 Labor variant analysis part 2

Lecture 33 Volume

Lecture 34 Cost price

Lecture 35 Efficiency cost

Lecture 36 The conclusion of Labor variant analysis

Section 7: The conclusion

Lecture 37 The conclusion

Restaurant managers,Hotel managers,Food and beverage managers,Chefs,People working in the kitchen,People working in the service industry,Restaurant owners