Published 2/2023MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 1.46 GB | Duration: 2h 54m
Restaurant management What you'll learn Define your budget per cost group Use your budget as a guideline to optimize results Define the elements needed to optimize results Learn why budgeting is important Learn why keeping accurate track of costs and revenues is important Learn how to compare budget with actual results Understand why standardization is key in managing your restaurant Identify where problems occur in terms of costs Learn what causes specific problems Learn how to use Sales variant analysis Define the impact of sales volume Define the impact of spending power Learn how to use Cost variant analysis Define the impact of food cost Learn how to use Labor variant analysis Define the efficiency of your staff Requirements Basic understanding of restaurant operations Basic understanding of how meals are prepared However, I will explain everything, so if you have little to know knowledge, you'll be fine Description This course 'Budget control and optimization for restaurants' is based towards students who are interested in taking control of their restaurant budgets and costs.If you want to figure out how your actual restaurant results are doing compared to the budget and want to learn how to find out what elements are responsible for your restaurant losing money or overachieving, then this course is for you.Together we will discuss all the elements needed to set up a budget or a standard costing system for your restaurant an how to compare it to the actual results. By the end of this course you will have a solid foundation and understanding of Variant analyses for your restaurant. This allows you to take control of your budget and fine tune it. You'll know how to pinpoint the problems in your budget and therefor find solutions to decrease costs, increase profits and have more accurate budgets.We will discuss why forecasting and standardization are important tools in your restaurant. You will learn how to use important techniques that will help you better manage your restaurant. You'll learn what Sales variant analysis, Cost variant analysis and Labor cost analysis is and how to use these tools to optimize your restaurant.So get started and increase the profits of your restaurant today! Overview Section 1: Introduction Lecture 1 Introduction Lecture 2 What do we need Lecture 3 Why forecasting Lecture 4 Standardization of the budget Lecture 5 Why standardization Lecture 6 Why restaurant optimization Lecture 7 To summarize Lecture 8 A simple example Lecture 9 The comparison Section 2: The variant analyses Lecture 10 The variant analyses Lecture 11 To set a budget food cost Lecture 12 Before we start calculating Section 3: Sales variant analysis Lecture 13 Food budget and actual results Lecture 14 Sales variant analysis Lecture 15 Sales volume Lecture 16 Spending power Lecture 17 The conclusion of the Sales variant analysis Section 4: Cost variant analysis Lecture 18 Cost variant analysis Lecture 19 Sales overview Lecture 20 Cost volume Lecture 21 Cost of food price Lecture 22 Cost of food usage Lecture 23 The conclusion of the Cost variant analysis Section 5: Labor variant analysis Lecture 24 Labor variant analysis Lecture 25 Important for labor costs Lecture 26 Budget hourly rate Lecture 27 Actual hourly rate Lecture 28 The comparison of hourly rates Lecture 29 Budget labor cost Lecture 30 Actual labor cost Lecture 31 The comparison of labor costs Section 6: Labor variant analysis part 2 Lecture 32 Labor variant analysis part 2 Lecture 33 Volume Lecture 34 Cost price Lecture 35 Efficiency cost Lecture 36 The conclusion of Labor variant analysis Section 7: The conclusion Lecture 37 The conclusion Restaurant managers,Hotel managers,Food and beverage managers,Chefs,People working in the kitchen,People working in the service industry,Restaurant owners HomePage:
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