Online Workshop
Restaurant Numbers:
Game-Changing Accounting & Financial Practices for Independent Operations
Workshop Date and Time:
August 28th, 2024- 4:00PM to 6:00PM ET
Investment:
- $199.00 for members
- *$499.00 for non-members
* The $499 non-member price includes a 1-year membership to RestaurantOwner.com, a $300 value..
There are many independent restaurants that deliver a consistent, high-quality guest experience, have a large number of loyal guests and generate impressive sales volumes. But, behind the scenes a sizeable portion of these “very busy” restaurants are not a financial success. Either they end up making little or no profit or the restaurant isn’t coming close to making the amount of money it should.
One reason will run, high volume restaurants struggle financially is their owners and managers have never had any formal training on restaurant-specific business management, accounting and financial best practices. In other words, they know how to “run a restaurant” but lack the skills to turn their restaurant into a “successful, highly profitable business.”
In this 2-hour workshop, restaurant owners, managers as well as accountants and bookkeepers will learn proven, easy-to-implement financial and accounting best practices that have literally changed the lives and fortunes of thousands of RestaurantOwner.com members over the past 30 years.
You and your team will leave with valuable, proven insights to build a solid financial foundation for your operation so that you can take control of the business side of your restaurant, improve profitability, make smarter, more fact-based decisions and have more opportunities for future growth and success.
In this workshop you and your team will learn:
- A quick and reliable way to assess the profit potential of your restaurant
- The most important financial control in your business and how to maximize its usefulness and impact
- The critical financial "checkpoints" or metrics on any restaurant’s P&L and what they can tell you about how well (or poorly) your restaurant is being managed
- Why you MUST be using the "restaurant industry standard" format to present and report your financial information and how to do it
- How to evaluate and compare your restaurant’s prime cost, key costs and profit margins to restaurant industry averages and standards
- The benefits of using the National Restaurant Association’s "Uniform System of Accounts for Restaurants"
- The best way to format restaurant financial projections in loan and financial packages that will impress potential investors and lenders
- Why MANY of the most successful restaurants both independents and chains, use a 28-day accounting cycle, not a monthly one
- Why even "profitable" restaurants can and often do have cash flow challenges
- Industry guidelines to quickly identify excess food, liquor, beer and wine in inventory
- The HUGE economic differences between “leasing” a facility and “purchasing” the land & building that every independent operator should be aware of
- Why restaurants with a high food cost can still be extremely profitable
- Industry averages for liquor, beer, wine, paper and payroll costs
- How to improve your cash management skills and reduce the likelihood you’ll get caught scrambling for cash when payroll, payroll taxes and mandatory payments are due
- An easy way to calculate your cost of sales and labor costs each week. With this report, your prime costs will go down 2% to 4% of sales – GUARANTEED!
The Restaurant Numbers workshop is guaranteed to provide exceptional value to you and your team. If you are not delighted with the content and value of this program, just let us know by the end of the workshop. We will promptly refund your registration fee. No questions asked.
If you have any questions, or would like to register multiple attendees please give us a call at (877) 533-4449 or send us an email at [email protected].
About the Presenters:
Jim Laube
Founder RestaurantOwner.com
Jim has a diverse 30-year career in the restaurant industry that includes various staff positions, manager, controller, CPA and advisor to hundreds of independents throughout the U.S. and Canada. He is a popular restaurant industry speaker and seminar leader whose clients include the National Restaurant Association, Pizza Expo, SYSCO, Food Services of America, Gordon Foodservice, the New York Restaurant Association, Walt Disney and Papa John's.
Chip Romp
Senior Director, Workforce and Business Services
A seasoned industry professional with over 30 years of experience, Chip joined RestaurantOwner.com in 2023. He has made significant contributions to the restaurant industry's workforce as part of the National Restaurant Association since 2015. As a Subject Matter Expert, Chip played a key role in developing the Hospitality Competency model and facilitated the creation of apprenticeship pathways for positions like line cooks, kitchen managers, and restaurant managers. Chip has been an influential industry speaker at the Restaurant Show, covering leadership and cost control topics. He has conducted training for the US Military and State Workforce Departments, sharing valuable knowledge and skills with aspiring professionals. As a certified ServSafe instructor, Chip emphasizes food safety. Prior to joining the National Restaurant Association, he served as Vice President of Training at Ovation Brand, overseeing front and back-of-house training programs, onboarding initiatives, and leadership development. Chip's previous experience includes roles as Vice President of Training, Development, and Operations Services at Fazoli's Restaurant and Senior Vice President of Operations Services at Jillian's Entertainment for 14 years. He also served on the board of the Council of Hotel and Restaurant Trainers (CHART) and is a certified master trainer for CHART.
Workshop Date and Time:
August 28th, 2024- 4:00PM to 6:00PM ET
Investment:
- $199.00 for members (there is no limit on the number of participants per location).
- $499.00-Non-Member, but you get an annual membership (An annual membership is a $300.00 value)
How to Register - in 3 Easy Steps:
