Restaurant Management Finances

Restaurant Management Finances, available at $34.99, has an average rating of 4.05, with 57 lectures, based on 29 reviews, and has 213 subscribers.

You will learn about How to manage restaurant finances Restaurant cost breakdown Understanding restaurant overhead Tips to keep your restaurant expenses under control How to best prepare a restaurant budget to control cost Ten restaurant financing options to consider Restaurant financial key performance indicators How to handle bookkeeping for a restaurant Five ways to use yur restaurant working capital Five things startup restaurants typically overspend on This course is ideal for individuals who are Restaurant operators, restaurant managers, restaurant owners, customers, employees, chefs, restaurant associations, hospitality industry, restaurant policy makers, CEO, directors, self employed, multinational companies, business students, caterers, suppliers, partners, everybody etc. It is particularly useful for Restaurant operators, restaurant managers, restaurant owners, customers, employees, chefs, restaurant associations, hospitality industry, restaurant policy makers, CEO, directors, self employed, multinational companies, business students, caterers, suppliers, partners, everybody etc.

Enroll now: Restaurant Management Finances

Summary

Title: Restaurant Management Finances

Price: $34.99

Average Rating: 4.05

Number of Lectures: 57

Number of Published Lectures: 57

Number of Curriculum Items: 57

Number of Published Curriculum Objects: 57

Original Price: $99.99

Quality Status: approved

Status: Live

What You Will Learn

How to manage restaurant finances
Restaurant cost breakdown
Understanding restaurant overhead
Tips to keep your restaurant expenses under control
How to best prepare a restaurant budget to control cost
Ten restaurant financing options to consider
Restaurant financial key performance indicators
How to handle bookkeeping for a restaurant
Five ways to use yur restaurant working capital
Five things startup restaurants typically overspend on

Who Should Attend

Restaurant operators, restaurant managers, restaurant owners, customers, employees, chefs, restaurant associations, hospitality industry, restaurant policy makers, CEO, directors, self employed, multinational companies, business students, caterers, suppliers, partners, everybody etc.

Target Audiences

Restaurant operators, restaurant managers, restaurant owners, customers, employees, chefs, restaurant associations, hospitality industry, restaurant policy makers, CEO, directors, self employed, multinational companies, business students, caterers, suppliers, partners, everybody etc.

More than half the restaurants that open fail in their first two years of service. This is a known fact in the restaurant industry and one of the main reasons the industry is so feared by new entrepreneurs. While its is true that restaurant space is ruthless, there are still those who open up and not just survive the business but also lead the industry. The main reason that enable some new restaurant to survive and grow is that the owners are more focus on their financial management, and doing so in the right way. It may interest you to note that most restaurants lack an excellent financial management system. Usually, first time restaurateurs are more focused on arranging the capital for opening a restaurant, that they forget about the working capital, that is, the money that would sustain the business, until the restaurant business reaches its break even and start generating profits. Its very important that owners must understand and also study the type of restaurant that they want to start with because every restaurant types can be determined by the time of reaching the break- even point.

One thing that every restaurant manager must watch carefully is that they should not spend more than what they receive, in such case the cash-flow of the organization must be manage very well to always ensure that there is consistent cash-flow that will help in the operation of the business. The employees of the restaurant are the key people in helping the business reach a profitable level meaning that employing competent employees and paying them well will mean that you have credible work force who are ready to work hard to ensure the growth of the business. There are a very important things you also need to be taken into account, that is the fixed cost and variable cost of the restaurant, its good you work to ensure that cost are manage to the lowest level.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: What is restaurant financing

Lecture 3: Breakeven point of different restaurant format

Lecture 4: What is cash flow

Chapter 2: How To Manage Restaurant Finances

Lecture 1: Understand your cost

Lecture 2: Know the finances basics

Lecture 3: Understand where financing is coming from

Lecture 4: Choose your management platform

Lecture 5: Restaurant financial management tips

Chapter 3: Restaurant Cost Breakdown

Lecture 1: Food cost

Lecture 2: How to reduce food cost

Lecture 3: How to manage labor cost

Lecture 4: How to reduce labor cost

Lecture 5: Prime cost calculator

Lecture 6: Other cost you need to keep in check

Lecture 7: Restaurant fixed cost

Chapter 4: How To Best Prepare A Restaurant Budget To Control Cost

Lecture 1: Choose how you want to track your numbers

Lecture 2: Calculate cost

Lecture 3: Estimate and track sales in your restaurant budget

Lecture 4: Compare your sales and your cost

Lecture 5: Make changes so that sales always cover cost

Lecture 6: Work to increase profits

Lecture 7: Use software to keep wages under control

Chapter 5: Ten Restaurant Financing Options To Consider

Lecture 1: Traditional brick and mortar bank term loans

Lecture 2: Alternative loans

Lecture 3: A small business administration ( SBA) loans

Lecture 4: Merchant cash advance

Lecture 5: Business line of credit

Lecture 6: Crowdfunding

Lecture 7: Asking friends or family members

Lecture 8: A commercial real estate loan

Lecture 9: Equipment financing

Lecture 10: Purchase order financing

Chapter 6: How To Handle Bookkeeping For A Restaurant

Lecture 1: Record sales

Lecture 2: Set up accounts payable

Lecture 3: Outsource your payroll

Lecture 4: Reconcile all accounts

Lecture 5: Analyze financial reports

Chapter 7: Five Ways To Use Your Restaurant Working Capital

Lecture 1: Investment projects

Lecture 2: Marketing projects

Lecture 3: Reactive projects

Lecture 4: Employee projects

Lecture 5: Technology projects

Chapter 8: Understanding Restaurant Overhead

Lecture 1: Overhead cost

Lecture 2: Cost of goods sold

Lecture 3: Calculating restaurant gross profit

Lecture 4: Net income

Lecture 5: Profit margin

Chapter 9: Five Things Startup Restaurant Typically overspend On

Lecture 1: New equipment cost

Lecture 2: Technology

Lecture 3: Sales and marketing

Lecture 4: Remolding / decorating

Lecture 5: Food expenses

Chapter 10: Tips To Keep Your Restaurant Expenses Under Control

Lecture 1: Keep the labor cost under control

Lecture 2: Do not run a credit bill

Lecture 3: Prepare for know expenses

Chapter 11: Restaurant Financial Key Performance indicators ( KPI'S)

Lecture 1: Restaurant key financial key performance indicators

Instructors

Eric Yeboah
MBA/ PGDip

Rating Distribution

1 stars: 3 votes
2 stars: 3 votes
3 stars: 2 votes
4 stars: 4 votes
5 stars: 17 votes

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