Matakuliah : G0424 – Hotel and Restaurant Management
Tahun
: 2008
Running your restaurant
Pertemuan 25-26
Topics
• Resources of revenue
• Resource of cost
• Conducting inventory
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Learning Outcomes
• Students are able to make the plan on cost and budget
• Students are able to ‘do the numbers’
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Source of revenue and cost
• Revenue
– Food and beverage
– Merchadise
– Events
• Cost
– Food and beverage production
– Other controllable expenses (payroll, employee benefits,
operation cost, marketing, maintenance, administrative, energy
and utility, etc.)
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Finding resources of revenue
• Do not depend on the walk-in and sit down customers.
• Some of the ways of getting extra income
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Social events such as wedding or parties
Business catering, such as corporate dining events
Music and entertainment, ie. Live music, guest star, etc.
Institutional food service, for hospital, school
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Finding additional resources of revenue
• Discovering the keys to successful delivery or take out
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Good food
Accuracy
Freshness
Speed
Convenience
• Adding merchandising to your mix.
– Marketing your business
– Finding merchandising items
– Matching retail items to your image
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Cost Control
• Cost of goods sold have been calculated as a percentage of sales
and will be monitored on a daily basis in order to keep
• Cost of Food within the range of 31 - 33%,
• Bar Costs within 28 - 31%, and Cost of
• Beverages (Non Alcohol) below 9%.
• Understanding the formula
• BEGINNING INVENTORY (FOR SPECIFIC PERIOD) +
PURCHASES
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= TOTAL AVAILABLE INVENTORY – CLOSING INVENTORY
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= USAGE (COST OF GOODS SOLD)
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Sample of costs
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35.00% - Cost of goods sold.
17.00% - Employee payroll.
00.25% - Credit card charges.
00.33% - Marketing fees.
2.00% - Management fees.
2.00% - Advertising.
2.00% - Management bonus.
3.03% - Benefits.
1.50% - Paper and cleaning.
63.11% - Total variable costs.
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Kinds of costs
• Food cost (%) = food expense x 100%
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food sales
• Beverage cost (%) = beverage expense x 100%
•
beverage sales
• Labour cost (%) = cost of labour x 100%
•
sales
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Seat turnover
• An index of efficiency for the entire operation
• It depends of type of F&B operation
• The fast-turnover style of restaurant features rapidturnover menu items.
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Conducting inventory
• Conducting the relationship between inventory and food
costs
– Should be done every week
• Why conduct inventory?
– To measure the amount of product used for a specific period of
time
– To keep the management in touch with usage so they can make
accurate orders
– To keep management up-to-date on pricing
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Inventory Turnover & Account Payable
• Accounts receivable turnover is calculated to be 0 days,
as payment is rendered with service.
• Inventory is turned on a 7 day cycle as inventory is used
daily within all categories, and accounts payable are
projected to be 30 days.
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Managing Your Restaurant Business
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How to develop effective systems for running your business on a daily basis
Developing a menu that makes money
– Deciding what food and beverages to serve
– How to find suppliers and save money when purchasing food
– Setting your menu prices
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Four critical environmental factors can help a restaurant succeed (or
contribute to its failure)
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Lighting
Music
Temperature
Cleanliness
How to handle repairs and maintenance
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Managing Your Restaurant Business
• Working with employees
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Finding staff before your restaurant opens
Questions to ask job applicants in an interview
How to check references to avoid hiring disasters
Effective ways to train staff
How to use bonuses to give your staff a sense of ownership (so
they gladly assist in making your restaurant business more
profitable)
• Unconventional ways to market your restaurant and
attract customers
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Managing Your Restaurant Business
• Financial management for restaurant owners:
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How to budget
The most effective way to track sales
How to calculate your costs of sales and inventory
Ways to reduce costs
How to build wealth
• Developing good customer relations through relationship
marketing ie. Updating customer’s data – birthday,
anniversary, etc.
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