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Prime Cost Wizard

Staff Training

Home | View Online Seminars

You and your staff will get new insights and loads of practical ideas to improve your restaurant and business.

Each program comes with a downloadable workbook that can be used for notes during the program and a plan of action after the program.

To view the online seminar programs you need to have Macromedia Flash player installed on your computer. Download free copy of Flash.

Summary of Online Training Programs:

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

Part 1: Introduction to Restaurant Numbers (23 minutes)
Part 2: Getting the Most Out of Your Financial Information (25 minutes)
Part 3: Cash Flow Competence (24 minutes)
Part 4: Key Industry Averages - How Does Your Restaurant Stack Up? (26 minutes)
Part 5: Financial Best Practices (28 minutes)

Food Cost Fitness
How to Trim Your Waste, Pump Up Your Profit & Please Your Guests

Part 1: What Every Restaurant Pro Should Know About Food Cost (15 minutes)
Part 2: The Most Powerful Food Cost Controls of All Time (20 minutes)
Part 3: Profitable Purchasing Practices (18 minutes)
Part 4: Receiving & Storage Controls (17 minutes)
Part 5: Profitable Preparation Practices (23 minutes)
Part 6: Serving & Settlement Controls (24 minutes)

Building Menu Muscle
How to Make the Most of Any Menu

Part 1: Menu Format & Design Techniques (23 minutes)
Part 2: Menu Copy & Pricing Strategies (23 minutes)

ONLINE SEMINAR: Key Industry Averages-How Does Your Restaurant Stack Up?

How does your restaurant's financial performance stack up to the industry? Get industry averages and rules of thumb to evaluate your sales, food cost, beverage costs, mangement and hourly labor cost, employee benefits, operating expenses, rent and occupancy costs, inventory levels and much more. . . . more >>

ONLINE SEMINAR: Getting the Most Out of Your Financial Information

The benefits of using the National Restaurant Association's "Uniform System of Accounts;" the best way to format your financial projections in loan packages; why you should be using a 28 day accounting period; reduce time to take a physical inventory. . . . more >>

ONLINE SEMINAR: What Every Restaurant Pro Should Know About Food Cost

Learn where most independent restaurants lose money working with food and the most effective ways to lower your food cost quickly and easily. . . . more >>

ONLINE SEMINAR: Cash Flow Competence

Restaurant Numbers: Part 3 features understanding your balance sheet; what your P&L isn't telling you (that you need to know); how to anticipate cash shortfalls and not get "surprised"; creative ways to keep cash flow challenges from becoming major problems. . . . more >>

ONLINE SEMINAR: The Most Powerful Food Cost Controls of All Time

Features how to reduce employee theft; why you should avoid buying more to get quantity discounts; how to evaluate your inventory levels quickly; the advantages of keeping a running inventory on key products. . . . more >>

ONLINE SEMINAR: Financial Best Practices

Features profit-building financial practices & controls of very profitable restaurants; improve your cash management skills; get your financial information faster; lower your prime costs; use break-even to stay on top of your profit picture. . . . more >>

ONLINE SEMINAR: Profitable Preparation Practices

Learn creative ways to improve product utilization and lower food cost; best ways to server "hot" food "hot"; how to reduce employee nibbling; ways to improve portion controls; how to create standard recipes. . . . more >>

ONLINE SEMINAR: Profitable Purchasing Practices

Food Cost Fitness: Part 3 features the advantages of a prime vendor arrangement and how to establish one the "right" way; why competitive bidding results in "higher" overall prices; why you are losing money if you're not using purchasing orders. . . . more >>

ONLINE SEMINAR: Price Rounding & Other Highly Profitable Menu Practices

Building Menu Muscle: Part 2 features how to apply a very effective price rounding strategy; signs you are carrying too many menu items; make your menu & restaurant more "kid friendly", proven ways to sell more desserts and how to make your menu a more effective marketing tool. . . . more >>

ONLINE SEMINAR: Menu Format & Design Techniques

Building Menu Muscle: This multi-media program will show you specific, proven techniques to make your menu a more effective, profit-building tool starting immediately. Includes menu layout & design techniques to sell more of your PRIME menu items, the ones you REALLY want to sell. . . . more >>

ONLINE SEMINAR: Serving & Settlement Controls

Don't let poor cash and internal controls make it easy for people to steal the most desirable commodity you've got, CASH. This program examines the most common ways servers, cashiers, bartenders and bookkeepers steal and what controls you should have in place to protect your business. . . . more >>

ONLINE SEMINAR: Receiving & Storage Controls

Learn how to control theft at the back door; employees who should NEVER be allowed in any storage area; how to improve product rotation; how to streamline & control your deliver & receiving functions; prevent loses from "short weights" and more. . . . more >>