Description
SAVE $361 when you purchase our Restaurant Operations and Management Spreadsheet Library package! The individual cost of all 20 items is $490, but they are now available for $129. That's $6.45 each!
Our Library of 20 customized Microsoft Excel Spreadsheets are designed specifically for foodservice applications! They are configured to organize critical financial information generated by your restaurant on a daily, weekly and/or monthly basis; to forecast trends and help with budgeting; and even to assist you in performing many types of "what if" analysis. But that's not all...many are also designed to make manual entries into your accounting system more streamlined.
These Excel Workbooks cover every facet of your restaurant and include spreadsheets to organize your daily sales and deposits data, your labor expenses and food & beverage purchases and inventory. They will assist you in optimally scheduling your labor, track actual vs. ideal product usage of key inventory items, and even evaluate the profitability of your food and beverage sales mix. They will also assist you in forecasting your weekly cash flows, as well as your daily and weekly sales revenues.
Don't let the critical financial information generated by your restaurant slip through your fingers! Use these spreadsheets to turn your restaurant into a great business, and begin to take charge of the critical areas where you have an opportunity to make a real difference to deliver bottom line profits.
The above item contains all of the items below, but you can buy them individually as well.
Profit & Loss Workbook
($29) A great P&L template based on the Uniform System of Accounts for Restaurants. Use this template for income and expense projections, or for actual data collected in your restaurant. Includes a detailed format which automatically "flows" into a summary format view.
Weekly Sales Workbook
($19) A spreadsheet designed to track Sales and Receipts data from your POS or cash register reports. The worksheet organizes Daily and Week-to-Date results. Print at the close of each day, and share with key management. Use to monitor sales by category and track weekly trends.
Weekly Sales and Labor Workbook
($29) Adds Labor expenses to the Sales report so you can monitor your daily and week-to date labor costs as a percentage of sales. Designed to allocate your labor costs by Department (e.g. Kitchen, Front of House, Managers) utilizing the labor report information from your POS report as well as fixed salaried employees. The report also accounts for estimated Employer tax expenses. Monitor your daily and weekly labor expenses as compared to labor targets that you choose. A very powerful tool!
Weekly Prime Cost Workbook
($39) In addition to recording the current week's sales information and payroll expenses, this spreadsheet takes the Sales & Labor workbook (above) to its logical conclusion by accounting for your weekly food and beverage purchases as well as beginning and ending inventories. The result is a weekly COST OF GOODS SOLD (COGS) and a PRIME COST SUMMARY (Labor plus COGS) report that calculates your restaurant's total Food & Beverage Cost plus Gross Labor both in total dollars and as a percentage of the current week's sales. Use this report to manage your labor and your purchases, and to keep expenses in line with sales.
Food and Beverage Inventory Workbook
($19) Counting and calculating your end of week or month food and beverage inventory is effortless with this spreadsheet. You will need to invest a few hours of upfront time to input your restaurant's specific product list and unit prices (from your Vendor invoices). Thereafter, the form will do all the extensions, and total each inventory section automatically. Designed so that each periods count sheets can be saved for future reference. Use this data as the source of your beginning and ending inventory inputs in the Weekly Prime Cost Workbook.
Weekly Purchase Log
($19) Summarize your daily food and beverage purchases on a single weekly log sheet. Includes Vendor Name, Invoice Number, Date, and Breakout by Food & Beverage Category. Use the summarized totals to 1) make direct entries into QuickBooks or other accounting software, 2) have a one page, easy to read summary of weekly purchase totals to compare with your budget (based on reordering to specified par levels). Use this data as the source of your purchase inputs in the Weekly Prime Cost Workbook.
Blind Staffing Workbook
($19) This is a very powerful tool that every restaurant operator should be using! Designed to help you schedule every labor hour of the day to provide you with instant feedback of the costs associated with your scheduling decisions. Compare the labor expense of each scenario with your actual or projected sales to determine optimum employee scheduling for each day of the week. Then use the plan to create your actual weekly schedule, and track the actual labor costs against your plan and actual sales for feedback. There is no better way to effectively keep labor costs in line with your budgeted and actual sales!
Kitchen Schedule Planner and Writer
($39) This Workbook is designed to create fully costed and printable Weekly Staffing Schedules for each job category in the kitchen.- Creates Weekly Schedules for each Job Category (e.g. Cooks, Dishwashers, etc)
Includes each employees Hourly Pay Rate, Daily and Week-to-Date Total Scheduled Hours, and Daily and Week-to-Date Shift Total ($)
- Accounts for both Regular and Overtime hours scheduled with associated dollar costs for each
- Provides a detailed Weekly Summary for each employee, job category and for the department as a whole
- Produces three daily and weekly measures of Labor Productivity based on the schedules you create and manual inputs of daily sales forecasts and "covers"
- Prints a Legal Size Weekly Schedule for Posting and Employee Viewing (without references to associated pay rates or shift dollars)
- Offers simple documentation to allow your first schedule to be created within moments
Includes pre-scheduled "sample" worksheets
Front of House Schedule Planner and Writer
($39) This Workbook is designed to create fully costed and printable Weekly Staffing Schedules for each job category in the front of house.
- Creates Weekly Schedules for each Job Category (e.g. Servers, Bartenders, Hosts, Bussers etc)
- Includes each employees Hourly Pay Rate, Daily and Week-to-Date Total Scheduled Hours, and Daily and Week-to-Date Shift Total ($)
- Accounts for both Regular and Overtime hours scheduled with associated dollar costs for each
- Provides a detailed Weekly Summary for each employee, job category and for the department as a whole
- Produces three daily and weekly measures of Labor Productivity based on the schedules you create and manual inputs of daily sales forecasts and "covers"
- Prints a Legal Size Weekly Schedule for Posting and Employee Viewing (without references to associated pay rates or shift dollars)
Weekly Sales Projections Workbook
($19) An easy to use tool to help project daily and weekly sales by "day-part." Simply input your estimates of the customer (cover) counts and check average for each meal period, and the worksheet will auto calculate the sales totals as well as provide the daily percentage contribution. Use this tool in reverse to determine how many covers and/or check averages are required to generate specific total sales.
Vendor Order Guide Workbook
($19) Make your food and beverage ordering as easy and efficient as possible with this workbook. Order only what you need based on each items previously established "Par Level" and the current "On Hand" amount. Use one of the two templates (up to 4 orders/wk or up to 7 orders/wk) to create a unique list for each of your vendors. Use either in printed form or directly from your notebook or tablet computer. Each sheet maintains the entire weeks order history for easy review.
Menu Engineering Workbook
($29) Operators have long sought a method for analyzing their sales mix to determine the impact of each menu item on resulting sales, costs and profits. Menu Engineering is a technique to do just that. A powerful and automated tool to compare each item on your menu (by menu category) based on its gross profit and its popularity. Make a copy of the master template to assess all your menu categories. A simple set of instructions tells you where to input your information, and even helps you to take action based on the results!
Menu Analysis Workbook
($39) In an attempt to overcome the shortcomings of using only an items gross profit in menu engineering, this method encompasses all three key elements of restaurant sales (popularity, food cost percentage, and dollar contribution margin). Including an items food cost percentage along with popularity and the items gross profit, provides an unbiased perspective for making better menu-pricing decisions. This workbook graphically displays results for each section of your menu to provide a visual overview to compare each menu item against all others in the same menu category.
Beverage Analysis Workbook
($29) Your Profit and Loss Statement may tell you what your beverage costs and cost percentages are, but not what they should be! This can only be done by tracking three key metrics for each item: 1) The Cost 2) Selling Price, and 3) Number Sold for a specific time period. This workbook includes three templates; one each for Beer (includes sections for Draft and Bottle), Wine (Glass and Bottle) and Liquor. After entering each items Cost, Price and Number Sold, the spreadsheet will summarize the data and calculate what the Ideal Cost % should be for each.
Key Product Usage Workbook
($19) Use this worksheet to evaluate the Actual vs. Ideal usage of your key inventory products, typically your "Center of the Plate/Proteins". These are the items that represent the largest percentage of your food cost, are most likely to be misused, wasted or even stolen, and are also relatively easy to track. Actual usage of each product is calculated based on Beginning & Ending inventory and Purchases. Ideal usage is based on the total of each product sold as tracked by your POS or Cash Register system. Discrepancy between Actual and Ideal is displayed both in product units and dollars.
Break Even Analysis Workbook
($29) Break-even analysis is a powerful business tool widely used across all industries to evaluate financial performance in terms of revenues and expenses. Break-even analysis is usually done as part of a complte business plan to see the how realistic the concept is based on your revenue and expense assumptions are, and therefore whether the concept is worth pursuing. Even after a restaurant is fully operational, break-even analysis can be immensely helpful. At this stage in the business you can input your actual revenues and expenses rather than making assumptions. This workbook also includes a detailed Assumptions worksheet where all your inputs are made, and which flows into the Summary worksheet.
Weekly Cash Flow Workbook
($19) A very straight forward tool that allows you to project your weekly cash flow for up to 13 weeks at a time. All possible cash inflows and outflows can be accounted for, as well as the periodic timing of many of your cash expenses such as payroll, rent, insurance, sales tax and loan payments. Timing is everything in the restaurant business so use this worksheet to help you anticipate cash flow and cash requirements in advance.
Tip Reporting Form
($9) Use this form to track and report your employee's tips. This includes both server cash tips as well as credit card tips recorded by your POS system for each server. The spreadsheet calculates an estimate of each server's cash tips based on the servers credit card tips by assuming the tip percentage for charged tips is the same as for cash tips.
Petty Cash Log
($9) This petty cash log form can be used to track withdrawals (and deposits) from a basic petty cash account. This form can be used electronically or printed off to be filled out by hand. The spreadsheet includes areas to document cash withdrawals and returns, purpose of the expense, the employee using the cash and manager signing off. It also automatically calculates the running balance.