Rest Numbers-Pt 1-Workbook

Workbook

Kazazian

Restaurant Numbers

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

Part 1:

Introduction ? How to Evaluate Your Restaurant's Profitability

About the Author

Jim Laube

Jim Laube works with independent restaurant operators who want practical advice to improve their business management practices to build a more profitable restaurant and valuable business.

Jim began his restaurant career at the age of 15 working for a quick-service restaurant and earned his way through college as a server and bartender. After earning his degree, he worked for a regional restaurant chain and an independent fine dining restaurant. In these organizations he held positions in both the operational and financial areas as a restaurant manager, controller and chief financial officer.

As an author, Jim is a contributor to Restaurant Startup & Growth, Restaurant Hospitality, Nations Restaurant News, , Pizza Today," the Society for Foodservice Management's "SFM Source," and American Express' Briefing newsletter.

Jim is also the creator and publisher of , an extensive web site specifically for independent restaurant operators. It features business management resources in the form of streaming, Flash-animated, multimedia training programs as well as articles, business tools, downloadable forms, report templates, checklists, sample restaurant business plans and a wide variety of restaurant operating procedures. It is one of the most popular restaurant sites on the World Wide Web.

During the past 10 years, Jim has conducted over 500 presentations to thousands of restaurant professionals in the U.S., Canada and Europe. His clients include Red Lobster, Papa John's Pizza, KFC, Marriott, Hard Rock Caf?, Cornell University, Aramark, the National Restaurant Association and many state restaurant associations.



9801 Westheimer, Suite 302 i Houston, Texas 77042 281-545-9230

CASE STUDY:

Bay Street Grill

Bay Street Grill has been a loyal customer since it opened around a year and a half ago. It is a full-menu table service restaurant located near the central business district in close proximity to a number of other popular dining spots, museums and specialty retail stores. It features a varied, American style menu and is open for lunch and dinner 7 days a week. Recently the restaurant completed it's first full calendar year of operations. Additional information:

Total square feet - 4,500 Total seating - 180 Land & Building - 10 year lease with 2-5 year options You're a good friend of the chef and owner. Because of your experience in the restaurant business, he wants to get your perspective on how his restaurant is doing financially? Where would you begin?

"The difference between well managed companies and not so well managed companies is the degree of attention they pay to the numbers."

-- Harold Geneen, Former Chairman IT&T

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Evaluating & Assessing Restaurant Profit Potential

Begin by calculating and comparing . . .

Sales Per Square Foot

Sales Per Square Foot =

Annual Sales Total Square Footage

Restaurant Industry Guidelines:

Full Service

Losing Money

Quick Service

Break-even

Moderate Profit

High Profit

Also consider the potential impact of ? Participation and compensation of owners Days & hours of operation Occupancy costs ? lease terms, property taxes

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BAY STREET GRILL PROFIT AND LOSS STATEMENT For The Year Ended December 31

SALES Food Beverage TOTAL

COST OF SALES Food Beverages TOTAL

GROSS PROFIT

EXPENSES Advertising Bank charges Building repairs Cash (over)/short Cleaning supplies Complimentary meals Coupon discounts Credit card charges Depreciation Electrical Equipment repairs Exterminating FICA & other taxes Gas Group insurance Interest Kitchenware Laundry Miscellaneous Music & entertainment Other operating expenses Paper supplies Payroll Postage Printing & office supplies Professional fees Promotions Property insurance Real estate taxes Rent Royalties to ASCAP Serviceware State franchise taxes Telephone & fax Trash removal Uniforms Workman's compensation TOTAL EXPENSES

NET INCOME BEFORE TAXES

$1,302,156.00 298,407.00

417,992.08 83,113.21

12,943.80 458.80

3,485.00 755.28

9,215.70 10,574.82

7,849.00 26,889.12 29,761.90 28,101.60

5,348.47 1,258.47 40,824.91 6,578.50 9,474.00 43,430.80 9,941.80 13,415.58 5,949.60 10,458.80 9,463.68 15,215.74 420,875.40

938.84 5,487.10 11,582.60 3,689.40 27,859.00 48,258.80 149,589.04 3,915.80 7,305.69 8,439.00 5,881.80 6,576.00 5,124.80 21,885.52

1,600,563.00 501,105.28

1,099,457.72

1,028,804.17 $ 70,653.54

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SALES PER SQUARE FOOT

NET INCOME PERCENTAGE

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