|
|
-
What is your food cost/liquor cost as a
percent of your sales?
-
How do you determine food cost? Raw food cost
or prepared?
-
What is your sales mix (menu items as a % of
total volume)?
-
Do you feel your employee turn-over is too
high?
-
What is your total check average? Liquor
average? Appetizer average? Dessert average?
-
What percent of your sales is your rent
expenses?
-
How do you control pilferage, shrinkage,
spoilage and waste?
-
How did you establish your sale mix?
-
How do you use your “point of sale” controls?
-
Are you minimizing your facility usage?
-
How many tables turns are you getting on
weekend nights? Week nights? At lunch?
-
Do your employees use suggestive selling
techniques?
-
What do you do to enhance the customer’s
perception of value?
|
| |
|
RESTAURANTS |
| |
|
either |
| |
|
Reap
Rich Rewards or |
| |
|
Suffer
Financial Adversity |
| |
|
By their
degree of competence in the following areas: |
| |
|
SALES |
| |
|
ORGANIZATION/COMMUNICATION |
| |
|
PERFORMANCE MEASUREMENTS |
| |
|
FINANCIAL PLANNING/BUDGETING |
| |
|
COST
CONTROLS |
| |
|
SERVICE |
| |
|
What are
your Objectives? |
| |
|
SALES |
|
ORGANIZATION /
COMMUNICATION |
| |
|
|
|
|
|
|
|
| |
|
PERFORMANCE
MEASUREMENTS |
|
FINANCIAL PLANNING /
BUDGETING |
| |
|
|
-
Employee Evaluation
Systems
-
Supervisory
Incentive Systems
-
Clear and
Consistent Company Policies
|
|
-
Effective planning for profits
-
Understand
break-even concepts
-
Develop effective
flash reporting to improve business control
-
Implement sound
cash management systems
|
|
| |
|
|
| |
|
|
| |
