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.