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ONLINE SEMINAR SERIES: Restaurant Numbers

What Every Operator Should Know About Managing the Financial Side of their Restaurant

Target Audience: Independent restaurant owners and managers



Everyone knows that operating a restaurant is about serving food and taking care of customers, but a restaurant is also a business. Success in this business is not just measured in terms of smiling, satisfied customers but also in the cold, hard realities of facts, figures and finances. There is a big difference between running a restaurant and managing a business.



This program gives restaurant owners and managers practical, common-sense guidance that's essential in managing the financial or business side of their restaurant. In an understandable, jargon-free approach, you'll learn practical, easy-to-implement systems and techniques. You'll get the knowledge you need to effectively manage this critical aspect of creating and sustaining a financially viable business.

Part 1: Introduction
Time: 23 minutes

  • The difference between "running a restaurant" and "building a business"
  • The best way to quickly and accurately assess the profit potential of any restaurant
  • The critical "check points" on any restaurant's P&L and what they reveal
  • How to size up your restaurant's financial performance
  • How to use a "restaurant industry standard" format to present and report your financial information
  • How to evaluate and compare your prime cost, occupancy expenses and profit margins to other independent restaurants

Part 2: Getting the Most Out of Your Financial Information
Time: 25 minutes

  • Practical ways to get more value out of your P&L
  • Understanding what your accountant does and how to keep them on their toes
  • The benefits of using the National Restaurant Association's "Uniform System of Accounts for Restaurants"
  • The best way to format restaurant financial projects in loan and financial packages
  • How to reduce the time it takes to conduct physical inventories
  • Why many successful restaurants inventory more than just food and beverages
  • Why many restaurants use a 28 day accounting period, not a monthly one

Part 3: Cash Flow Competence
Time: 24 minutes

  • How to understand and read your balance sheet
  • What your profit and loss statement doesn't tell you about your business that you need to know
  • The difference between profit and cash
  • Understanding the important relationships between your P&L, balance sheet and check book
  • Why even "profitable" restaurants can and often do have cash flow problems
  • How to anticipate cash shortfalls and not be "surprised"
  • Effective and creative ways to prevent cash flow challenges from becoming major problems

Part 4: Key Industry Averages: How Does Your Restaurant Stack Up?
Time: 26 minutes

  • How a key balance sheet ratio, the current ratio, can be very different for restaurants than other businesses & why you may need to explain this to your banker.
  • Industry guidelines to quickly identify excess food, liquor, beer and wine in inventory.
  • How to use the "Sales to Investment" ratio to evaluate expansion decisions.
  • The economic differences between "leasing" a facility and "purchasing" the land & building.
  • A systematic way to estimate sales volume in a proposed restaurant.
  • Why restaurants with high food costs can still be extremely profitable.
  • Industry averages for liquor, beer, wine, paper and payroll costs.

Part 5: Financial Best Practices
Time: 28 minutes

  • Financial and profit enhancing insights used by the most profitable restaurateurs in the business.
  • How to improve your cash management skills and reduce the likelihood you'll get caught scrambling for funds when mandatory tax and other payments are due.
  • For financial information to be useful it's got to be current. Simple ideas for getting your financial statements in your hands quicker.
  • An easy method for getting your cost of sales and labor costs each week. With this report your prime costs will go down - GUARANTEED.
  • How sharp operators use the break-even approach for staying on top of their restaurants' profit performance.
  • A quick, uncomplicated way to calculate the break-even and profitability of any restaurant.




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·  ONLINE SEMINAR SERIES: Building Menu Muscle
·  ONLINE SEMINAR SERIES: Food Cost Fitness


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Santa Rosa, CA


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Ginza Japanese Restaurants, Inc
Winston Salem, NC


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City Bagel Café
Siloam Springs, Arkansas


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Tavern At The Village Green
Cleveland, TN


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Marc Cedron
Printer's Alley Bar & Grill
Memphis, TN


"Since becoming a member, I have literally changed the way I do business. My attitude has changed about every aspect of my restaurant and in implementing many new systems which you re-enforce on your website, I have seen drastic improvements. I'm making more money, my purveyors are making more money and my staff is making more money."

David Chicane
Pearle Restaurant & Oyster Bar
Dublin, NH


"RestaurantOwner.com is a wonderful asset, glad I discovered it. I’ve deleted two full time positions, reduced my inventory, & have been tracking everything much better. I am breaking even now instead of borrowing more money!"

Joleen Coles-Wilt
Matters of Taste Bakery Market Café
Honolulu, HI


"So far, we’ve revised our accounting system and introduced the prime cost concept. My prime costs are dropping because of focusing on both inventory and labor together. This will improve my contribution margin by $120,000!"

Brian Fitzgerald
Paddy's Brewpub & Rosie's Restaurant
Kentville, Nova Scotia


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Margaret Williamson
Hizzoner's Uptown Deli
Bellingham, WA


"I have sung the praises of your site to many of my friends, associates, and suppliers. There is a wealth of information and material available from your site that is of tremendous benefit to all independent restaurateurs. We have used virtually everything you offer in some form or another, from the restaurant by the numbers material to all of the articles on service, management, training, etc. The templates for training manuals and various forms have saved us a lot of time which would have been spent compiling and organizing this vital information."

Robert Hodgson
Lefty's Restaurant
Parksville, B.C.


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Stan Lewis
Pappa's Bossier
Bossier City, LA


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E.J. Carpenter
Route Restaurants
Burlington, CO


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Denis Leidholt
StageCoach Station
Miles City, MT


RestaurantOwner.com's business plan template absolutely hits the mark. Its contents are thorough, pertinent, applicable and text book perfect. My company literally saved thousands on a business plan by simply downloading RO.com's template.

Steve Paoli
Mission Bay Foods
San Francisco, CA


We're here in the 18th hour of putting together our business plan for our new and most expensive restaurant #3. Using your spreadsheets has made this the easiest business plan we've put together and we're all giggling at how much fun it is...this is the most value I have ever received for any membership in any organization....ever. Keep up the exceptional work!

Rob Page
The Bisbee Grille
Bisbee, AZ