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The most profitable restaurants manage their operations

in the shortest amount of time. Most restaurant owners merely run their operations— they don’t manage them. What we mean is...they buy food, cook it, serve it, put money in the bank, and pay the bills if there is enough to do so. But they are not managing their operations strategically.

PROFIT HELPERS, LLC.

Profit Helpers helps you manage your business for greater profits. Our evaluations are honest and right to the point. We ask ourselves, “If this was my operation and my money, what would I do to make it profitable?” We give you these suggestions; it is up to you as the owner to decide to implement our action plans. You are the owner and it is your money and ultimately, your decision.

PROFIT HELPERS, LLC.


PROFIT HELPERS’ CONSULTANT SYSTEM IS A

5-STEP 1 2 3 4 5

PROCESS

SET GOALS Profit Helpers will help you set goals based on industry averages, for all your cost areas: food, labor, alcohol, building & overhead.

MONITOR We have developed a simple daily form for your management team to record sales and expenses. Then simply e-mail it to Profit Helpers.

COMPARE We compare your performance to your operation goals. Your numbers will be evaluated by our team of consultants. You will receive a weekly in-depth, easy-to-read report. We will include “Red Alert” e-mails regarding any problem areas we discover.

ACTION Profit Helpers will develop action plans to correct any areas not meeting set goals. Plans may address menu costing, portion control systems, scheduling areas, reaction to sales, up-selling systems, and more.

PROFITS As soon as our action plans are executed, clients are likely to see an almost immediate increase in bottom line profits. As operations are further fine-tuned by our weekly analysis, the liklihood of long-term profitability is greatly improved.


The most profitable restaurants are those that manage their business in the shortest amount of time.

Simple. Effective. Affordable. Profit Helpers has developed a simple, effective and affordable Restaurant Reporting & Consulting System, to provide weekly financial analysis right to your email.

One Simple Weekly Form Every week, a member of your staff fills out a simple form we develop— customized specifically for your operation. The completed form is then emailed to our central office.

Daily  Sales  and  Purchase  Report Todays  Date Net  Food  Sales Net  Beer  Sales Net  Wine  Sales Net  Liquor  Sales Net  Non  Food  Sales GiQ  Cards  Sales Total  Net  Sales  

Labor  Cost Est.  FICA Est.  SUTI Est.  FUTI Total  Labor  Cost

December  10,  2012 $                                                          2,289.26   $                                                                  200.00 $                                                                  100.00 $                                                                  150.00 $                                                                              -­‐   $                                                                              -­‐   $                                                          2,739.26  

VENDOR  NAME US  FOODS SYSCO BARBERS  DAIRY US  FOODS SYSCO

FOOD  PURCHASES INVOICE  # 7986102 47299992 27378 7534777 47299993

$                                                          2,000.00   $                                                                  153.00 $                                                                          6.00   $                                                                      16.00   $                                                          2,175.00  

  DATE December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012              

AMOUNT CHECK  # $                                249.81                                                      625   $                                      12.86                                                    626   $                                104.35                                                      627   $                          1,462.38                                                      628   $                                457.77                                                      629   $                                              -­‐   $                                              -­‐   $                                              -­‐   $                                              -­‐   $                                              -­‐   $                                              -­‐  

Total  Purchases

ALCOHOL,  BEER  &  WINE  PURCHASES VENDOR  NAME  PURCHASE  TYPE TRI  ANGLE  BEVERAGES ALCOHOL GA  CROWN ALCOHOL TRI  ANGLE  BEVERAGES ALCOHOL GA  CROWN ALCOHOL TRI  ANGLE  BEVERAGES BEER BLUE  RIBBION BEER TRI  ANGLE  BEVERAGES BEER GA  CROWN WINE TRI  ANGLE  BEVERAGES WINE GA  CROWN WINE

$                          2,287.17  

DATE December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012            

AMOUNT CHECK  # $                                200.00                                                      615   $                                100.00                                                      616   $                                100.00                                                      617   $                                221.00                                                      618   $                                112.00                                                      619   $                                      50.00                                                    620   $                                500.00                                                      621   $                                      50.00                                                    622   $                                      50.00                                                    623   $                                      50.00                                                    624  

Total  Purchases

Overhead  Expenses(UBliBes,  rent,  etc) Vendor DescripBon GA  POWER Electric BUILDING Rent UTILITIES Gas SUPPLIES Office  Supplies

$                          1,433.00  

DATE December  10,  2012 December  10,  2012 December  10,  2012 December  10,  2012                

Amount CHECK  # $                          2,100.00                                                      609   $                          4,000.00                                                      608   $                          1,800.00                                                      610   $                                400.00                                                      611  

Total  Overhead  Expenses

Manager  Notes: Manager  Name Bill  Waters Sue  Miller Jay  Mcclay

Fast!

$                          8,300.00  

Notes   Customer  fell  on  wet  floor  filled  out  accident  report Kevin  Cook  no  call  no  show  ,  will  be  wri_en  up Great  Bar  sales  with  new  Bar  incen`ve

Completing Profit Helpers’ forms typically requires less than ten minutes from your staff.


Expert Analysis of Your Operations Our team will compile your data into easy-to-read graphs with detailed backup. Our consulting team will then evaluate your numbers in relation to your operation goals and industry averages. We will also track month-to-date averages of all your cost areas, so you can monitor improvements by area. Having your numbers is one thing. Profit Helpers offers the benefit of a team of highly experienced, knowledgeable Restaurant Consultants reviewing your numbers weekly. If they notice an area that is underperforming in relation to your company’s goals or to the industry averages, they develop an Action Plan to get that specific area back on track. Once that area is corrected your Bottom Line Profits will increase.

Custom Action Plans Lead You Back To Profitability Once our team has evaluated your numbers, and developed any necessary action plans to get underperforming areas back on track, Profit Helpers emails the report to your specified point(s) of contact: GMs, CFO, Food & Beverage Director, Chefs, Dining Room Managers, Bar Manager, Business Partners and of course you, the Owner.

1 2 3


reports Q& A

Within weeks, our customized reports will answer crucial questions such as...

• How much did we spend this week in cost of goods and labor to produce sales? • How much labor are we spending per day to produce sales? • Why is my cash flow tight at the end of the month? • Where am I losing money? • Is my inventory being stolen? • Is my menu a labor cost killer? • Is my menu profitable? ADDITIONAL QUESTIONS ANSWERED MAY INCLUDE...

• What was our theoretical food and beverage cost? • What is our month to date food cost % and dollars? • What do I need to do to reach my profit goals? • Are we in a bad lease? • Should I refinance my debt? • Is my menu costed out correctly? • Is my salary to hourly payroll to high?

Knowledge is power...

and PROFIT!


reports Profit Helpers’ reports will enable you to direct your staff to specific areas showing underperformance. Our focused analysis will maximize the efficiency of your staff meetings. These easy-to-read reports and graphs will help managers and staff—of any experience level—clearly see problem areas. sample: Total Cost of Food Weekly  Food  Cost  Analysis   FOOD  COST  GOAL:    

 $25,000.00    

30%  

FOOD  SALES    $20,400.31     FOOD  COST    $8,814.11    

 $20,000.00      $15,000.00      $10,000.00    

ACTUAL  FOOD    COST  PERCENT:  

 $5,000.00    

43.2%  

 $-­‐        

Weekly  FOOD  Tracking

DATE WEEK  1  FOOD  COST

FOOD  SALES

FOOD  COST

$                                              20,400.31

$                                                    8,814.11  

%  TO  SALES

RED  ALERT!!!

GOAL   DIFFER MTD

43.2%

30.0%

-­‐13.2%

43.2%

Weekly  FOOD  Tracking

DATE WEEK  2  FOOD  COST

FOOD  SALES

FOOD  COST

$                                              20,388.00

$                                                    7,429.00  

%  TO  SALES

RED  ALERT!!!

GOAL   DIFFER MTD

36.4%

30.0%

-­‐6.4%

39.8%

Weekly  FOOD  Tracking

DATE WEEK  3  FOOD  COST

FOOD  SALES

FOOD  COST

$                                              22,542.00

$                                                    6,740.00  

%  TO  SALES

GREAT  JOB!!!

GOAL   DIFFER MTD

29.9%

30.0%

0.1%

36.3%

Weekly  FOOD  Tracking

DATE WEEK  4  FOOD  COST

FOOD  SALES

FOOD  COST

$                                              21,200.00

$                                                    6,140.00  

%  TO  SALES

GREAT  JOB!!!

GOAL   DIFFER MTD

29.0%

30.0%

1.0%

34.5%

Weekly  FOOD  Tracking

DATE WEEK  5  FOOD  COST

FOOD  SALES

FOOD  COST

$                                              21,485.00

$                                                    6,052.00  

%  TO  SALES

GREAT  JOB!!!

GOAL   DIFFER MTD

28.2%

30.0%

1.8%

“Red Alert” tags will help you see areas that are not performing to meet your goals.

33.2%

NOTES: *CONSULTANT   REPORT INCLUDES CONSULTANT EVALUATION NOTES The  last  two  weeks  you  are  averaging    28.6%    food  purchase  to  food  sales.   You    started  the  month  with  a  a  43.2%  food  purchases  to  produce  food  sales.   You  have  lower  your  food  cost  %  approx  14.6%  ,  which  is  over  a  $12,000  food  cost  savings  for  the  month  ,  excellent  job.  

sample: Total Cost of Sales TOTAL  COST  OF  GOODS  &  LABOR  TO  PRODUCE  SALES    

COST  OF  GOODS  &  LABOR    GOAL:    

COST  

ACTUAL  COST  PERCENT  TO  SALES:       WINE    

ALCOHOL    

BEER    

FOOD    

60%   66%  

LABOR  DOLLAR  

SALES  

TOTAL  SALES    FOR  THE  WEEK    $-­‐     WEEK  1 FOOD   BEER   WINE   ALCOHOL   LABOR  DOLLAR TOTAL  COST  OF  SALES

 $5,000     SALES

$                          20,400   $                              2,300   $                              1,900   $                              3,250   $                          27,850  

 $10,000     COST

$                                  8,814 $                                        862 $                                        585 $                                  2,100 $                                  7,700 $                            20,061

 $15,000    

 $20,000    

 $25,000    

 $30,000    

PERCENT

43% 37% 31% 65% 28% 72%

*CONSULTANT   REPORT INCLUDES CONSULTANT EVALUATION NOTES NOTES:

Your  goal  is  to  spend  60%  of  every  sales  dollar  to  produce  sales.  You  are  currently  spending  72%  of  every  dollar  to  produce  your  sales  .   This  is  cos<ng  you  an  extra  $3,342  a  week  to    produce  sales.  Your  underperforming  areas  are  the  following:  food  purchase  are  at  43%.  Your  food  cost  goal  is  30%  .  You  spent  an  extra  13%  on  food  cost  which  is  equal  to  $2,652  above  your  goal  to  produce  food  sales.                                                                                                                                                                                                                                                                                                                                                                                                                                                 Next  week  you  need  to  reduce  your  food  purchases,  your  inventory  should  be  stock  up.  If  it  is  not  then  please  cost  out  your  five  top  selling  items  and  lets  see  what  your  food  cost  is  on  your  top  selling  items.   Your  beer,  wine  and  liquor  purchases  are  above  40%  ,  should  be  25%.  You  must  purchase  less  next  week.  ANer  next  week  we  will  check  your  month  to  date  average  and  see  if  you  stock  up  to  heavy. Your  Labor  cost  is  28%  for  the  week  ,  you  should  average  20%  labor  cost.  On  Tuesday  and  Wednesday  you  ran  over  a  40%  labor  cost  percent  for  those  days.  John  was  the  manager  on  both  days  need  to  react  to  declining  sales  faster.  By  running  a  28%  la


• A Simple, Effective and Affordable System To Improve Bottom Line Profits! • Completing report and submitting raw data typically requires fewer than ten minutes a day. • Raw data is quickly and easily submitted to Profit Helpers by email. • Under-performing areas are analyzed and action plans are put in place to fix problems quickly. • Management overview can be customized to provide only the most critical information (Food, Alcohol, Labor) • Theft or excessive food waste may be brought to light. • Provides a multi week running average of cost percentages (Food, Alcohol & Labor ) •Delivery of report can be sent to multiple emails.

•Profit Helpers’ weekly evaluations are priceless; it is like having a team of highly knowledgeable Consultants, Operators and Chefs on your payroll. Our goal is to help you manage your operations for greater bottom-line profit.

benefits

Some of the benefits for using our Restaurant Reporting and Consulting System:


Restaurant Reporting & Consulting System

fees

for a ONE TIME FEE of $200 Profit Helpers will: • Create a customized set of managers forms to track areas specific to your operation • Set up your customer profile, including email addresses and chains of communication • Determine basic goals and red-alert targets

Then, for only $40/week, Profit Helpers will: • Analyze your weekly Managers’ forms • Issue a weekly report of our Consultants’ evaluations • Include easy-to-read graphs that employees of all experience levels may understand • Provide month-to-date averages • Notify you of any “red alert” areas of underperformance • Develop action plans for improvement of underperformance Our weekly deliverables will provide a complete snapshot of your current financial operations. In short, it will answer the question, “How much of every sales dollar did I spend to create sales?” Profit Helpers will fine tune your strategy to help maximize your profits.

NO Contract ever! If you are not 100% satisfied with our results, cancel at any time. Profit Helpers has an auto-pay system in place. Funds are withdrawn ONLY after our weekly services are delivered.


additional services Benefit from the same invaluable services available to all corporate franchises. Recipe Book Creation As an invaluable tool in maintaining consistency of product, Profit Helpers offers the service of recipe book creation. We compile a client’s recipes (submitted to us together with photographs of the final products) and bind them into one master volume. This guideline is a critical tool in maintaining consistent presentation, taste, and importantly, portion size.

Inventory Monitoring & Comparison Profit Helpers can develop a database of your top 25 volume items purchased weekly, and issue weekly updates on price fluctuation. Reports may reveal whether your sales person has made a pricing error, or if a price has increased/decreased and by what percent, so you can change menu pricing accordingly. We also monitor seasonal price fluctuations, which may prompt removal from menu of off-season items that may impact profit. Simply send us your invoices; we build the database, and monitor prices weekly. Saves potential thousands per year!

Inventory Costing What is the accurate value of your physical inventory? Provided with your invoices, Profit Helpers will cost out your current inventory using whatever method

Schedule Masters A critical tool for controlling LABOR costs. Profit Helpers will build a database of all individuals on your payroll—both hourly and salaried. Simply submit to us your schedule three days before posting. We then cost out your schedule by the day, setting sales targets you must reach to achieve your labor cost percentage goal. We also indicate the approximate payroll taxes for which you are responsible each day. A week-to-week comparison will give you a clear snapshot of Schedule Masters’ enormous benefits. Food prep accounts for approximately one third of payroll costs in the restaurant industry. To address the impact of food prep, Profit Helpers offers menu production analysis. Simply provide us with a list of everything your staff is spending more that 30 minutes per day prepping. Our Chefs will recommend products you might use to reduce this labor— without sacrificing quality. When you spend money on unnecessary labor, you increase your Payroll Taxes and Workers Comp Insurance Cost.

you prefer—last price, or industry cost averaging.

Profit Helpers has helped businesses lower their Labor Cost by thousand of dollars a year without hurting Service level or Quality of Product.

All additional services are billed at the low cost of $25/hour

Profit Helpers tracks accurate time of work performed on your account, and will issue a detailed bill for review and approval prior to deduction of funds.


$

create an

Up-selling System

Q

Are your best-selling items those that show the highest margin? If not, you are not maximizing your potential profits!

IHOP • McDonald’s • Ruth’s Chris • Subway • Red Lobster The Olive Garden • Applebee’s • Outback • Chili’s • Etc.

Every one of these successful franchises has an up-selling system in place.

Some easily-implemented up-selling tools include:

• Slammers • Table Tents

The basic goal of every restaurant owner is the same.

• Wall Art

Attract customer traffic. Encourage customers to spend as

• Window Graphics

much money as possible, and importantly, ENJOY spending money. See repeat business within a short amount of time.

• Posters • Banners

But are you, as a restaurant owner, putting forth signature

• Pictures on menus

items—your “wow-factor” offerings—that also bring you profit?

• T-shirts

Are your servers selling, or simply taking orders? A few simple tweaks in strategy, and you can see an increase in check

Profit Helpers has an on-site

averages. This increase can be attained by the sale of one

graphic artist who can de-

drink, or a split dessert. And can be sold with as little effort as

velop a customized, targeted

a mere mention from a server, or a prominently placed photo.

up-selling system for a frac-

An increase of only $3 per check, multiplied by 1000 checks per week, means an increase of $3000 per week!

tion of the cost a printer or marketing agency. This service is for weekly Profit Helpers members only. Cost varies, based on items required.


Profit Helpers