food and beverage management

Food and Beverage Management

Chapter 13 - Financial Management

Preparing A BudgetAlways have a plan – (Budget)!!!Operations Budget is a profit plan and control

toolYour budget is your plan for operating a business

expressed as a financial planCommon mistakes are to assume unrealistic

revenues and assume large financial obligations

Budget Steps Based on historyNumber of events per yearAverage Selling Price of each eventSeasonal VariationsNational and Local Economic indicatorsCompetitive FactorsIndustry Trends

Budget by month – not year

Bills must be paid monthly – Can chart achievement of revenue goalsLean months and fat monthsWatch how holidays fallCan develop reactions if revenues fall short of

goals in a particular month

Budget as ControlCompare Actual Results to anticipated Budget

Allows adjustment for future months

“Circle of Management”

Expense CategoriesCost of Sales

Food CostsPayroll and related costs

Labor plus benefitsDirect Operating Costs

Supplies, transportation, utilities, advertisingAdministrative and General Costs

Office expenses, Insurance, rent, repairs and maintenance

Sample Budget

Differences - On an Income and Expense budget-

An annual insurance policy, while paid in one or more payments, is spread over 12 months

A Cash Budget –The annual insurance payment is recorded by the

actual way it is done – (quarterly for example)

Cash Flow StatementAssumptions –

A. All clients are paying a 50% deposit due 30 days prior to the event

B. Cost of sales is paid the month following the event

C. Administrative and General expenses are paid in the month

D. The caterer has a $3,000 Insurance premium, $1,000 paid in January – the rest over 10 months ($200)

Break Even PointsYou Must know the break even pointVariable

Costs of goods sold(33 1/3 % of revenues)Payroll and related (part timers) (10% of revenues)

43 1/3 % of revenues total

FixedFixed Monthly PayrollAdministrative & General

Calculating Break EvenMany ways to calculate - Fixed Costs / Contribution Margin = Break Even$3,732 / .5667 (contribution margin) = $6,585Break even point on any given month is $6,585.

Revenues and ExpensesBasic Accounting –Simple – but does not replace a CPA, especially

for tax purposesRecords need to be kept on a daily basisAccounting software – QuickBooks, etc.Basic records are Income Statement and

Balance Sheet

Journals The basic component of accounting is the journal The “name” typically describes the type of information recorded

Example: Sales and Cash Receipts journal

Advance deposits Food Sales Labor charges Corkage and other beverage fees Rentals and equipment Accessory Services Service charges Sales taxes Totals

When a figure is entered into the journal it is called “posting” an entry

The figure is called a “journal entry”

Types of JournalsPetty Cash JournalAdvance Deposit Journal

Until the event is concluded this is a “liability”Forfeited deposits are considered “other income”

Cash Disbursements Journal Payroll Journal

All journals feed to the main statements

Chart of AccountsUSA – Uniform System of Accounts – Accounting

standardRevenue Accounts –

Food RevenuesBeverage RevenuesEquipment RevenuesFloral and Décor RevenuesMusic and Entertainment RevenuesOther Services revenuesSales taxes collected

Expense AccountsCost of Sales Accounts

Cost of Food Cost of Beverage Cost of Equipment Cost of Floral and Décor Cost of Music and Entertainment Cost of Other Services Payroll and Related Costs

Expense Accounts

Direct Operating CostsUniformsLaundryReplacement costsSuppliesTransportationLicenses and PermitsAdvertising and PromotionUtilitiesSales Taxes payment to State Misc.

Expense AccountsAdministrative and General

Office Supplies, Printing, PostageTelephoneData Processing CostsDues and Subscriptions InsuranceFees to Credit OrganizationsProfessional FeesMiscellaneousRepairs and maintenanceRent and Lease Expense

Income Statement Summary

Cost of Sales Calculation -Basic formula is –

Value of beginning inventoryPlus (+) purchasesLess (-) value of ending inventoryLess (-) employee meals and other creditsEquals – Total cost of sales

Accurate inventory accounting is critical

Payroll CalculationGross Wages

Plus (+) employers share of FICAPlus (+) federal and state unemploymentPlus (+) cost of employee meals Plus (+) cost of workers compensation insurance

Equals (=) total payroll and relatedOther employee benefits (insurance, etc.) are

included in this category

PrepaidPre Paid expenses can be spread through the

year or taken as a lump sumSpreading the expenses through the year avoids

huge “losses” in particular months.

Income StatementFood Revenues – Includes food sales and labor

charges, service charges and sales taxesBeverage Sales – Includes beverage sales, and

sales of related items. Also, Beverage specific labor charges, alcohol taxes and other beverage taxes

Accessory Services RevenueEquals (=) Total Revenue

Expense SideBeverage Cost of salesFood Cost of salesEquipment Cost of SalesAccessory Services Cost of SalesEquals (=) Total Cost of Sales

Payroll and RelatedDirect Activity Profit – The amount remaining

after deducting payroll and remaining from the gross margin

Operating Expenses and Administrative and General Expenses are last

The Balance SheetShows Assets, Liabilities and net worth Assets includedCash on handAccounts receivableFood and other inventoryPrepaid expensesFixed Assets (depreciation )

Liabilities

Outstanding LoansAdvance Deposits for future eventsAccounts payableAccrued Payroll

Understanding Financial Statements

Month to month and year to year are best comparisons

Watch Percentages for revenues and expenses, as well as payroll

Calculate “Average Check” – revenue per guestDon’t neglect fixed and other operating costs.

Balance SheetsAccounts ReceivableToo High?Seasonal fluctuationsAging by

CurrentOver 30Over 60Over 120 -

Controlling CostsDaily FunctionChecking TrashCounting rental equipmentSchedule intelligentlyMonitor Utility costsLabor saving devicesSafety hazardsWatch the percentages

Break down costs by sales (chicken vs. beef)

Ratio AnalysisBest compared against planned goalsClassified by type

Liquidity Ratio – ability to meet short term financial obligations – “Current Ratio”= Current Assets/Current Liabilities

Solvency Ratios - debt related – ability to meet long term obligations= Total Assets/ Total Liabilities

Ratio AnalysisActivity ratios – ability of managers to use the

assets – “Inventory Turnover Ratio”= (Beginning Inventory + Ending Inventory)/ 2= Cost of Food Used /Average Inventory FactorHigh number reflects high turnover of product

Profitability Ratios – or Profit Margin= Net income before taxes / Total F&B revenue

Operating RatiosOperating Ratios

Food CostBeverage CostLabor CostsAverage CheckSeat turnover

Next WeekFinal Quiz

Review for Final Exam