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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
Financial controls encompasses a variety of issues. We will not attempt to discuss all of the aspects concerning financial controls in the restaurant industry. We will be discussing those issues that pertain to the daily general operations of a restaurant. We suggest that you consult your CPA if you have any questions concerning daily accounting procedures, capital expenses, depreciation and taxes. These are issues which will require a great depth of conversation. They will be able to answer all of your questions.
There are various methods for internal control regarding the profitability of your facility. These controls range from food cost control to cash policies and procedures. We will be discussing the following topics:
Sales
Promotions
Cost of goods
menu item pricing
menu item sales mix
Paper cost
Drink costs
Labor costs
Advertising
Equipment
Utilities
Supplies
Utensils
Outside vendor services
Telephone
Repairs and maintenance
Uniforms
Office supplies
B-V Consulting
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OFFICE (806) 351-0442 FAX: (806) 356-9597 EMAIL: williamv@bvconsulting.com |
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