Title / Description
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*Cost Cutting Survey 1*
 | Looking at all areas of direct costs of production.
Asking staff to think widely about how the business can be improved. |
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*Cost Cutting Survey 2*
 | Looking at all areas of indirect costs.
Give staff the opportunity to share their cost-control ideas - it can be pleasing to find how many suggestions they have when asked in the right way. |
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*Wine by Glass Profit Calculator*
 | Wine by the glass is popular, and can also be profitable if handled properly.
Just enter the price of a bottle and the number of glasses sold, and profit margins are calculated automatically.
Weaknesses are also highlighted - problems are common in this area of the bar.
This easy spreadsheet is a great tool to check consumption against sales and see if profits are as good as the wine company promised! |
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*489 Ways to Cut Costs -2*
| | 489 Ways to Cut Costs in Restaurants, Cafes, Clubs, Catering, Hotels & Bars
A comprehensive 34-page E-Book for cost-control in all areas of your business. |
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*Breakeven Point Calculator*
| | Breakeven Point is the level of sales you need to reach before you start to make a profit.
But what is it for your business?
The Breakeven Point is determined by your Fixed (or Uncontrollable) Costs and Variable (or Controllable) Costs.
Lack of understanding of this key concept is one of the main causes of business failure. Download this spreadsheet calculator to work out the results, and keep it on your PC for use at any time. |
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*Discount Effect Calculator*
 | How many more sales do you need to make if you offer promotional discounts of 10%, 20% or even 50%?
Meal discounts or 2-for1 deals are offered to promote bar or gambling sales, but may have unintended consequences on kitchen figures. The results can be disturbing! |
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*Function Profit Calculator*
 | Includes not just sales information but also a realistic list of the many other costs involved.
Use this calculator to check the real financial results of functions and events.
Sometimes sales are made 'at any cost'- it's time to avoid profitless parties! |
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*Menu Profit Calculator*
| | List your menu and see the profit results you should be achieving.
All you need is the cost of each item and the selling price.
Once all items are listed, Gross Profit and Cost Percentage are calculated automatically. |
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*3-Step Sales Improvement Calc.*
 | When you combine small increases in a number of areas, remarkable results can be achieved.
See the effect of changes in the number of customers, how often they visit and what they spend - the results can mean a big improvement in the bottom line. |
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*Profit Sensitivity Calculator*
| | Profit Sensitivity Analysis is much simpler than it sounds.
Use this calculator to compare the different effects of cost-cutting and sales improvement on the total profit picture.
For example, compare the effect of reducing food costs by 2% with increasing prices by 2% - one method is a clear winner.
Or contrast cutting wages by 3% with a $1 increase in per-head spending - the results are surprising! |
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*Seating Efficiency Calculator*
 | If you slightly shorten the length of time a customer stays and adjust the mix of table sizes, there can be great increases in total revenue.
But how much will it be?
'Seating efficiency' refers to the average number of customers to a table - if your tables are too large, you risk losing sales.
This calculator shows the effect of adding together several small improvements, which can add up to a considerable gain. |
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*Return on Investment Calculator*
 | Shows the 'payback' time of equipment purchases - sometimes referred to as ROI.
Takes into account the saving or profit increase expected and how long the equipment will last.
For example, is it worth upgrading to a larger espresso machine or a larger oven? Can the efficiencies promised with a new POS system be justified, and how quickly will it pay for itself?
Compare this to bank interest and new equipment can often be an excellent investment. Useful for justifying purchasing decisions! |
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*Yield Test Calculator*
 | Quickly calculate the total yield and profit from a side of meat, whole chicken, fish or any other food that's divided into portions of different value.
Just enter the original weight and price, then the weight of different cuts and trim. The total yield is worked out automatically. |
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*Revenue per Available Seat Hour*
| | The RevPASH Calculator applies the principles of Yield Management to the restaurant floor.
As you manipulate the length of time customers visit and per-head spend, the total profit picture is calculated.
A great way to see the value (or not) or 'happy hour' and 'early bird' promotions. |
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*Recipe Cost Calculator*
| | Use this Recipe Card with automatic cost and percentage calculations to work out accurate food costs and profit margins. |
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