food and beverage management
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Food and Beverage Management. Chapter 13 - Financial Management. Preparing A Budget. Always have a plan – (Budget )!!! Operations Budget is a profit plan and control tool Your budget is your plan for operating a business expressed as a financial plan - PowerPoint PPT PresentationTRANSCRIPT
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Food and Beverage Management
Chapter 13 - Financial Management
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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
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Budget Steps Based on historyNumber of events per yearAverage Selling Price of each eventSeasonal VariationsNational and Local Economic indicatorsCompetitive FactorsIndustry Trends
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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
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Budget as ControlCompare Actual Results to anticipated Budget
Allows adjustment for future months
“Circle of Management”
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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
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Sample Budget
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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)
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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)
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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
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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.
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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
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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
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When a figure is entered into the journal it is called “posting” an entry
The figure is called a “journal entry”
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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
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Chart of AccountsUSA – Uniform System of Accounts – Accounting
standardRevenue Accounts –
Food RevenuesBeverage RevenuesEquipment RevenuesFloral and Décor RevenuesMusic and Entertainment RevenuesOther Services revenuesSales taxes collected
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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
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Expense Accounts
Direct Operating CostsUniformsLaundryReplacement costsSuppliesTransportationLicenses and PermitsAdvertising and PromotionUtilitiesSales Taxes payment to State Misc.
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Expense AccountsAdministrative and General
Office Supplies, Printing, PostageTelephoneData Processing CostsDues and Subscriptions InsuranceFees to Credit OrganizationsProfessional FeesMiscellaneousRepairs and maintenanceRent and Lease Expense
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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
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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
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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.
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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
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Expense SideBeverage Cost of salesFood Cost of salesEquipment Cost of SalesAccessory Services Cost of SalesEquals (=) Total Cost of Sales
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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
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The Balance SheetShows Assets, Liabilities and net worth Assets includedCash on handAccounts receivableFood and other inventoryPrepaid expensesFixed Assets (depreciation )
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Liabilities
Outstanding LoansAdvance Deposits for future eventsAccounts payableAccrued Payroll
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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.
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Balance SheetsAccounts ReceivableToo High?Seasonal fluctuationsAging by
CurrentOver 30Over 60Over 120 -
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Controlling CostsDaily FunctionChecking TrashCounting rental equipmentSchedule intelligentlyMonitor Utility costsLabor saving devicesSafety hazardsWatch the percentages
Break down costs by sales (chicken vs. beef)
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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
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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
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Operating RatiosOperating Ratios
Food CostBeverage CostLabor CostsAverage CheckSeat turnover
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Next WeekFinal Quiz
Review for Final Exam