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


Homepage

https://www.udemy.com/course/budget-control-and-optimization-for-restaurants/