RESTAURANT SALES CONTROL METHODS
The Bullseye System Addresses Two Goals of Sales Control
Revenue Control: ensure that customer orders result in the appropriate revenue
Effective Selling: maximize profit by pricing properly and selling the menu
BULLSEYE TOOLS AND SERVICES WORK WITH YOUR POS SYSTEM TO CONTROL REVENUE AND UTILIZE SALES AND COST DATA TO OPTIMIZE YOUR RETURN
REVENUE CONTROL:
Your POS System is a great tool for Revenue Control if it setup and maintained properly. Over time, the POS database may contain outdated menu items, incorrect prices, inactive discounts, and other problems that lead to poor revenue control. Daily sales reports and ideal analysis will highlight problems in the POS control.
- POS Price Audit: ensure that the correct prices are entered in the POS
- Duplicate Menu Items: highlights how many ways items can be rung in
- Sales Tax Audit: ensure that the correct sales tax is being applied
- Daily Reconciliation: balances sales revenue and tenders received
- Discount and Comp Summary: tracks usage of discounts
EFFECTIVE SELLING:
Effective selling requires an understanding of your sales mix and menu item profitability. With our integrated recipe costing, you have updated costs for all your menu items and a full sales mix and purchasing history. This allows you to do sales analysis for any period you wish. Detailed reports are at your disposal.
- Menu Profit Reports: showing sales and gross profit for each menu item.
- Price Change Reports: showing changes in inventory prices.
- Ideal Analysis: showing actual costs, expect costs, and cost variances.
- Menu Engineering: show relative profitability and popularity of menu items.
MENU ENGINEERING
Menu engineering is a useful tool for evaluating the strength of menu items.
If you have Recipe Costing and Sales Mix data in the Bullseye System, we can generate menu engineering reports for any period. We will show you how to use engineering reports to maximize the effectiveness of your menus.
- Which items on the menu to replace.
- Which items to change prices.
- Which items to promote on the menu.
- How to lay out the items on the menu.
| Entrees | # Sold | Food Cost | Sales Price | Food Cost% | Item CM | Menu Cost | Menu Revenues | Menu CM | Menu Mix% | CM Cat | MM Cat | Item Classification |
| Center Cut Strip | 162 | 9.92 | 17.99 | 55.142% | $ 8.07 | $ 1,607.04 | $ 2,914.38 | $ 1,307.34 | 3.9% | H | L | PUZZLE |
| Filet Mignon | 240 | 11.21 | 18.99 | 59.031% | $ 7.78 | $ 2,690.40 | $ 4,557.60 | $ 1,867.20 | 5.7% | H | H | STAR |
| Prime Rib Dinner | 370 | 6.81 | 15.73 | 43.293% | $ 8.92 | $ 2,519.70 | $ 5,820.10 | $ 3,300.40 | 8.8% | H | H | STAR |
| T- Bone | 181 | 10.87 | 17.99 | 60.422% | $ 7.12 | $ 1,967.47 | $ 3,256.19 | $ 1,288.72 | 4.3% | L | L | DOG |
| Fish and Chips | 894 | 2.97 | 9.99 | 29.730% | $ 7.02 | $ 2,655.18 | $ 8,931.06 | $ 6,275.88 | 21.4% | L | H | PLOWHORSE |
| Fried Shrimp | 341 | 4.09 | 11.35 | 36.035% | $ 7.26 | $ 1,394.69 | $ 3,870.35 | $ 2,475.66 | 8.2% | L | H | PLOWHORSE |
| Cajun Shrimp | 114 | 6.15 | 14.77 | 41.638% | $ 8.62 | $ 701.10 | $ 1,683.78 | $ 982.68 | 2.7% | H | L | PUZZLE |
| Mahi Mahi | 539 | 3.74 | 11.28 | 33.156% | $ 7.54 | $ 2,015.86 | $ 6,079.92 | $ 4,064.06 | 12.9% | L | H | PLOWHORSE |
| Ruby Ahi | 267 | 5.11 | 12.82 | 39.860% | $ 7.71 | $ 1,364.37 | $ 3,422.94 | $ 2,058.57 | 6.4% | H | H | STAR |
| Stuffed Salmon | 186 | 3.23 | 13.41 | 24.087% | $ 10.18 | $ 600.78 | $ 2,494.26 | $ 1,893.48 | 4.4% | H | L | PUZZLE |
| 1/2 Slab Ribs | 407 | 3.96 | 10.28 | 38.521% | $ 6.32 | $ 1,611.72 | $ 4,183.96 | $ 2,572.24 | 9.7% | L | H | PLOWHORSE |
| Full Slab Ribs | 192 | 6.88 | 15.99 | 43.027% | $ 9.11 | $ 1,320.96 | $ 3,070.08 | $ 1,749.12 | 4.6% | H | L | PUZZLE |
| Pot Roast Dinner | 288 | 2.69 | 8.99 | 29.922% | $ 6.30 | $ 774.72 | $ 2,589.12 | $ 1,814.40 | 6.9% | L | H | PLOWHORSE |