Budget control and optimization for restaurants

Budget control and optimization for restaurants, available at $19.99, has an average rating of 3.67, with 38 lectures, based on 3 reviews, and has 23 subscribers.

You will learn about 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 This course is ideal for individuals who are Restaurant managers or Hotel managers or Food and beverage managers or Chefs or People working in the kitchen or People working in the service industry or Restaurant owners It is particularly useful for Restaurant managers or Hotel managers or Food and beverage managers or Chefs or People working in the kitchen or People working in the service industry or Restaurant owners.

Enroll now: Budget control and optimization for restaurants

Summary

Title: Budget control and optimization for restaurants

Price: $19.99

Average Rating: 3.67

Number of Lectures: 38

Number of Published Lectures: 38

Number of Curriculum Items: 38

Number of Published Curriculum Objects: 38

Original Price: $89.99

Quality Status: approved

Status: Live

What You Will 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

Who Should Attend

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

Target Audiences

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

This course ‘Budget control and optimization for restaurants’ is based towards students who are interested in taking control of their restaurant budgetsand 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 understandingof 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 problemsin your budget and therefor find solutions to decrease costs, increase profitsand have more accurate budgets.

We will discuss why forecastingand standardizationare 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!

Course Curriculum

Chapter 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

Chapter 2: The variant analyses

Lecture 1: The variant analyses

Lecture 2: To set a budget food cost

Lecture 3: Before we start calculating

Chapter 3: Sales variant analysis

Lecture 1: Food budget and actual results

Lecture 2: Sales variant analysis

Lecture 3: Sales volume

Lecture 4: Spending power

Lecture 5: The conclusion of the Sales variant analysis

Chapter 4: Cost variant analysis

Lecture 1: Cost variant analysis

Lecture 2: Sales overview

Lecture 3: Cost volume

Lecture 4: Cost of food price

Lecture 5: Cost of food usage

Lecture 6: The conclusion of the Cost variant analysis

Chapter 5: Labor variant analysis

Lecture 1: Labor variant analysis

Lecture 2: Important for labor costs

Lecture 3: Budget hourly rate

Lecture 4: Actual hourly rate

Lecture 5: The comparison of hourly rates

Lecture 6: Budget labor cost

Lecture 7: Actual labor cost

Lecture 8: The comparison of labor costs

Chapter 6: Labor variant analysis part 2

Lecture 1: Labor variant analysis part 2

Lecture 2: Volume

Lecture 3: Cost price

Lecture 4: Efficiency cost

Lecture 5: The conclusion of Labor variant analysis

Chapter 7: The conclusion

Lecture 1: The conclusion

Chapter 8: Documentation

Lecture 1: Documentation

Instructors

Jeroen Offergelt
Teacher business management, nutrition & personal trainer.

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5 stars: 1 votes

Frequently Asked Questions

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You can view and review the lecture materials indefinitely, like an on-demand channel.

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