Restaurant management
This course ‘Budget control and optimization for restaurants’ is based towards students who are interested in taking control of their restaurant budgets and costs.
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.
Course Content
- Introduction –> 9 lectures • 33min.
- The variant analyses –> 3 lectures • 10min.
- Sales variant analysis –> 5 lectures • 41min.
- Cost variant analysis –> 6 lectures • 41min.
- Labor variant analysis –> 8 lectures • 26min.
- Labor variant analysis part 2 –> 5 lectures • 20min.
- The conclusion –> 1 lecture • 5min.
Requirements
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!