BUSINESS PLANNING AND FEASIBILITY
We can develop financial projections for business plans and project feasibility studies using key operating ratios and standards
Feasibility Studies are general projections about the potential profitability of a business venture or activity. Feasibility studies are a preliminary step used to decide whether a formal study is justified.
- Sales Projections for a new restaurant or added service
- Food and Beverage cost projections for menu style
- Labor cost projections for operating parameters
- Direct Operating Cost projections.
- Overhead Cost projections
- Finance cost projections
- Overall profitability
Business Plans are more detailed and structured than feasibility studies. They are used to attain financing and as an operating guideline.
DON’T DUPLICATE YOUR WORK!
The process used to develop a Bullseye System can be used to develop business plan projections and then later put into place as operating tools and procedures.
RESTAURANT CONTROL EVALUATIONS
We can evaluate your existing control tools and methods and propose changes and improvements. Some evaluations require on-site observations.
- Inventory Standards and Procedures
- Labor Standards and Procedures
- Recipe Standards
- Employee Policy
- Training Materials
- Report Accuracy and Completeness
- Staff Understanding and Compliance to Standards
- POS Pricing Audit
Consulting Projects will include a specified level of training and support time. Clients who need additional support can choose from several support options.
If you have a quick question that you need answered, we want you to feel free to call and ask. You can! The first five minutes every day are free.
A la’ Carte Support:
“Pay-as-you-need” approach. Clients call when they need help and pay an hourly rate for support.
Support Plan:
A package of support hours that you can purchase quarterly. This is a more proactive approach. If you purchase a support plan I include mailings on new features and procedures, access to training materials, and a discount rate on additional support, should you go over the allotted hours. Unused support hours rollover through the calendar year.
- Inventory System Management; oversee inventory, recipes, and provide monthly inventory summary and menu engineering reports
- Complete Bookkeeping Service; enter all food and beverage invoices and manage inventory system
- Bullseye Management; provide software and integration setup, manage ongoing maintenance and training, manage inventory system, and payroll reporting
BULLSEYE SYSTEM SUPPORT AND ANALYSIS
Management Services:
Management Services are ongoing procedures provided to help manage your systems and analyze results. Management services range from monthly inventory analysis to full bookkeeping services.
- Why, When, And How To Inventory.
- What Should Your Food Cost Be? Setting Operating Targets For Food And Beverage Cost.
- How to Determine Daily and Weekly Break Even.
- Recipe Costing and Menu Engineering Procedures.
- Proactive Scheduling and Evaluating Labor Productivity.
- Integrating Your Accounting, Payroll, and POS Systems.
Some Seminar Topics:
Seminars can be presented in person or in web conferencing format. Interested parties should contact David Tishkoff for terms and availability.
TRAINING AND EDUCATION
The “Control is Good, Chaos is Bad” educational seminar series is designed to help operators become more familiar with the control process and learn ways to implement control tool and methods. Each topic includes examples of technology solutions for restaurants of varying styles and sizes.
All topics include a PowerPoint presentation, with humorous references to the “Get Smart” television show. The suggested time frame is approximately 90 minutes, including time for questions. The material can be edited to meet a minimum time of one hour.
David has taught college classes on restaurant control procedures and accounting, including the National Restaurant Association’s PROMGMT certification course for “Records and Cost Control.”