profit helpers
DESCRIPTION
The failure rate for the corporate franchisee is only about 25% compare to 65% for the Independent Restaurant Owner. The reason for the lower failure rate with franchisees is KNOWLEDGE. they have a Corporate support team, that does menu development, costing, restaurant layout, marketing, service procedures, money handling, sets food, labor and alcohol cost goals.TRANSCRIPT
The most profitable restaurants manage their operations in the shortest amount of time.
Most restaurant owners merelyrun their operations— they don’t manage them.
Profit Helpers helps you manage your business for greater profits. Our evaluations are honest and right to the point. We ask ourselves, “If this was my operation and my money, what would I do to make it profitable?”
What we mean is...they buy food, cook it, serve it, put money in the bank, and pay the bills if there is enough to do so. But they are not managing their operations strategically.
We give you these suggestions; it is up to you as the owner to decide to implement our action plans. You are the owner and it is your money and ultimately, your decision.
PROFIT HELPERS, LLC.
PROFIT HELPERS, LLC.
SET GOALSProfit Helpers will help you set goals based on industry
averages, for all your cost areas: food, labor, alcohol,
building & overhead.
MONITORWe have developed a simple daily form for your
management team to record sales and expenses.
Then simply e-mail it to Profit Helpers.
COMPARE We compare your performance to your operation goals.
Your numbers will be evaluated by our team of consultants.
You will receive a weekly in-depth, easy-to-read report.
We will include “Red Alert” e-mails regarding any problem
areas we discover.
ACTION Profit Helpers will develop action plans to correct any
areas not meeting set goals. Plans may address menu
costing, portion control systems, scheduling areas,
reaction to sales, up-selling systems, and more.
PROFITS As soon as our action plans are executed, clients are
likely to see an almost immediate increase in bottom
line profits. As operations are further fine-tuned by our
weekly analysis, the likelihood of long-term profitability
is greatly improved.
PROFIT HELPERS’ CONSULTANT SYSTEM IS A
5-STEP PROCESS
1 2
3
4
5
The most profitable restaurants are those that manage their business in the shortest amount of time.
Profit Helpers has developed a simple, effective and affordable Restaurant Reporting
& Consulting System, to provide weekly financial analysis right to your email.
Simple. Effective. Affordable.
One Simple Weekly Form
Fast!
Todays Date February 12, 2013 VENDOR NAME INVOICE # AMOUNT CHECK #Net Food Sales 1,567.00$ US FOODS 7986102 2,768.00$ 625 Net Beer Sales 345.00$ SYSCO 47299992 1,232.00$ 626 Net Wine Sales 76.00$ BARBERS DAIRY 27378 104.35$ 627 Net Liquor Sales 406.00$ Net Non Food Sales -‐$ GiO Cards Sales -‐$ -‐$ Total Net Sales 2,394.00$ -‐$
-‐$ -‐$ -‐$
Labor Cost 1,234.00$ -‐$ Est. FICA 94.40$ Est. SUTI 3.70$ Total Purchases 4,104.35$ Est. FUTI 9.87$ Total Labor Cost 1,341.98$
VENDOR NAME PURCHASE TYPE AMOUNT CHECK #TRI ANGLE BEVERAGES ALCOHOL 1,342.00$ 615 GA CROWN ALCOHOL 657.00$ 616 TRI ANGLE BEVERAGES ALCOHOL 345.00$ 617 GA CROWN ALCOHOL 245.00$ 618 TRI ANGLE BEVERAGES BEER 456.00$ 619 BLUE RIBBION BEER 435.00$ 620 TRI ANGLE BEVERAGES BEER 356.00$ 621 GA CROWN WINE 234.00$ 622 TRI ANGLE BEVERAGES WINE 123.00$ 623 GA CROWN WINE 345.00$ 624
Total Purchases 4,538.00$
Vendor DescripBon Amount CHECK #GA POWER Electric 2,100.00$ 609 BUILDING Rent 4,000.00$ 608 UTILITIES Gas 1,800.00$ 610 SUPPLIES Office Supplies 400.00$ 611
Total Overhead Expenses 8,300.00$
Manager Notes:Manager NameBill WatersSue MillerJay Mcclay
Kevin Cook no call no show , will be wri_en upGreat Bar sales with new Bar incen`ve
Daily Sales and Purchase Report
FOOD PURCHASES
ALCOHOL, BEER & WINE PURCHASES
Overhead Expenses(UBliBes, rent, etc)
Notes Customer fell on wet floor filled out accident report
Every week, a member of your staff
fills out a simple form we develop—
customized specifically for your
operation. The completed form is
then emailed to our central office.
Completing Profit Helpers’ forms typically requires
less than ten minutes from your staff.
Our team will compile your data into easy-to-read graphs with
detailed backup. Our consulting team will then evaluate your
numbers in relation to your operation goals and industry
averages. We will also track month-to-date averages of all
your cost areas, so you can monitor improvements by area.
Having your numbers is one thing. Profit Helpers offers the benefit of a team of highly
experienced, knowledgeable Restaurant Consultants reviewing your numbers weekly.
If they notice an area that is underperforming in relation to your company’s goals or to
the industry averages, they develop an Action Plan to get that specific area back on track.
Once that area is corrected your Bottom Line Profits will increase.
Custom Action Plans Lead You Back To Profitability
Expert Analysis of Your Operations
Once our team has evaluated your numbers, and
developed any necessary action plans to get
underperforming areas back on track, Profit Helpers
emails the report to your specified point(s) of contact:
GMs, CFO, Food & Beverage Director, Chefs, Dining Room
Managers, Bar Manager, Business Partners and of
course you, the Owner.
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• How much did we spend this week in cost of goods and labor to produce sales?
• How much labor are we spending per day to produce sales?
• Why is my cash flow tight at the end of the month?
• Where am I losing money?
• Is my inventory being stolen?
• Is my menu a labor cost killer?
• Is my menu profitable?
ADDITIONAL QUESTIONS ANSWERED MAY INCLUDE...
• What was our theoretical food and beverage cost?
• What is our month to date food cost % and dollars?
• What do I need to do to reach my profit goals?
• Are we in a bad lease?
• Should I refinance my debt?
• Is my menu costed out correctly?
• Is my salary to hourly payroll to high?
Within weeks, our customized reports will answer crucial questions such as...
Knowledge is power...
and PROFIT!
Q&Areports
WEEK 1 SALES COST PERCENTFOOD 13,334$ 10,604$ 80%BEER 3,831$ 2,395$ 63%WINE 903$ 852$ 94%ALCOHOL 4,549$ 4,144$ 91%LABOR DOLLAR 11,971$ 0%TOTAL COST OF SALES 22,617$ 29,966$ 132%
WEEK 2 SALES COST PERCENTFOOD 14,522$ 8,118$ 56%BEER 1,290$ 2,604$ 202%WINE 643$ 1,080$ 168%ALCOHOL 1,113$ 3,358$ 302%LABOR DOLLAR 11,409$ 0%TOTAL COST OF SALES 17,568$ 26,569$ 151%
WEEK 3 SALES COST PERCENTFOOD 15,678$ 6,910$ 44%BEER 4,369$ 1,113$ 25%WINE 1,906$ 1,075$ 56%ALCOHOL 4,749$ 3,256$ 69%LABOR DOLLAR 12,676$ 0%TOTAL COST OF SALES 26,702$ 25,030$ 94%
WEEK 4 SALES COST PERCENTFOOD 18,311$ 6,726$ 37%BEER 5,302$ 1,786$ 34%WINE 2,740$ 1,798$ 66%ALCOHOL 5,983$ 4,146$ 69%LABOR DOLLAR 12,123$ 0%TOTAL COST OF SALES 32,336$ 26,579$ 82%
WEEK 5 SALES COST PERCENTFOOD -‐$ -‐$ 0%BEER -‐$ -‐$ 0%WINE -‐$ -‐$ 0%ALCOHOL -‐$ -‐$ 0%LABOR DOLLAR -‐$ 0%TOTAL COST OF SALES -‐$ -‐$ 0%
Weekly Percentage Week 1 Week 2 Week 3 Week 4 Week 5TOTAL COST OF SALES 132% 151% 94% 82% 0%
COST OF GOODS & LABOR GOAL:
60%
0%
20%
40%
60%
80%
100%
120%
140%
160%
Week 1 Week 2 Week 3 Week 4 Week 5
132% 151%
94% 82%
0%
TOTAL COST OF GOODS & LABOR TO PRODUCE SALES
TOTAL COST OF SALES
reportsProfit Helpers’ reports will enable you to direct your staff to specific areas showing under-performance. Our focused analysis will maximize the efficiency of your staff meetings.
These easy-to-read reports and graphs will help managers and staff—of any experience level—clearly see problem areas.
sample: Total Cost of Sales
sample: Total Cost of Food
“Red Alert” tags will help you see areas that are not performing to meet your goals.
* REPORT INCLUDES CONSULTANT EVALUATION NOTES
* REPORT INCLUDES CONSULTANT EVALUATION NOTES
Week 1
DATE FOOD SALES FOOD COST % TO SALES GOAL DIFFER MTD13,334.00$ 10,603.87$ 79.5% 30.0% -‐49.5% 79.5%
Week 2
DATE FOOD SALES FOOD COST % TO SALES GOAL DIFFER MTD14,522.30$ 8,117.51$ 55.9% 30.0% -‐25.9% 67.2%
Week 3
DATE FOOD SALES FOOD COST % TO SALES GOAL DIFFER MTD15,678.04$ 6,910.00$ 44.1% 30.0% -‐14.1% 58.9%
Week 4
DATE FOOD SALES FOOD COST % TO SALES GOAL DIFFER MTD18,310.78$ 6,726.00$ 36.7% 30.0% -‐6.7% 52.3%
Week 5
DATE FOOD SALES FOOD COST % TO SALES GOAL DIFFER MTD-‐$ -‐$ 0.0% 30.0% 30.0% 52.3%
MTD
DATE FOOD SALES FOOD COST % TO SALES GOAL DIFFER MTD61,845.12$ 32,357.38$ 52.3% 30.0% -‐22.3% 52.3%
Weeks of the month Food Cost %WEEK 1 79.5%WEEK 2 55.9%WEEK 3 44.1%WEEK 4 36.7%WEEK 5 0.0%
GREAT JOB!!!
RED ALERT!!!
RED ALERT!!!
RED ALERT!!!
RED ALERT!!!
RED ALERT!!!
$-‐
$10,000.00
$20,000.00
$30,000.00
$40,000.00
$50,000.00
$60,000.00
$70,000.00
$61,845.12 $32,357.38
52.3%
MTD Food Cost Analysis
FOOD SALES FOOD COST
FOOD COST GOAL:
ACTUAL FOOD COST PERCENT:
30%
0.0%
10.0%
20.0%
30.0%
40.0%
50.0%
60.0%
70.0%
80.0%
WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5
79.5%
55.9%
44.1% 36.7%
0.0%
Food Cost Percent
Food Cost %
Some of the benefits for using our Restaurant Reporting and Consulting System: • A Simple, Effective and Affordable System
To Improve Bottom Line Profits!
• Completing report and submitting raw data typically requires fewer than ten minutes a day.
• Raw data is quickly and easily submitted to Profit Helpers by email.
• Under-performing areas are analyzed and action plans are put in place to fix problems quickly.
• Management overview can be customized to provide only the most critical information (Food, Alcohol, Labor)
• Theft or excessive food waste may be brought to light.
• Provides a multi week running average of cost percentages (Food, Alcohol & Labor )
•Delivery of report can be sent to multiple emails.
•Profit Helpers’ weekly evaluations are priceless;
it is like having a team of highly knowledgeable
Consultants, Operators and Chefs on your payroll.
Our goal is to help you manage your operations
for greater bottom-line profit. ben
efits
for a ONE TIME FEE of $200 Profit Helpers will:
• Create a customized set of managers forms to track areas
specific to your operation
• Set up your customer profile, including email addresses
and chains of communication
• Determine basic goals and red-alert targets
Then, for only $40/week,
Profit Helpers will:• Analyze your weekly Managers’ forms
• Issue a weekly report of our Consultants’ evaluations
• Include easy-to-read graphs that employees of all experience
levels may understand
• Provide month-to-date averages
• Notify you of any “red alert” areas of underperformance
• Develop action plans for improvement of underperformance
Our weekly deliverables will provide a complete snapshot of your
current financial operations. In short, it will answer the question,
“How much of every sales dollar did I spend to create sales?”
Profit Helpers will fine tune your strategy to help maximize your profits.
feesRestaurant Reporting & Consulting System
NO CONTRACT EVER! If you are not 100% satisfied with our results, cancel at any time.
Profit Helpers has an auto-pay system in place. Funds are withdrawn ONLY after our weekly services are delivered.
Is PROFIT HELPERS a good investment?
a GREAT returnon your investment.
If your annual sales are $500,000you are losing $50,000 a year in Bottom Line Profits!
If your annual sales are $1,000,000 you are losing $100,000 a year in Bottom Line Profits!
If your combined Cost of Goods and Labor Cost
is just 10% higher than the industry average,
how much money do you think you are losing in profits in one year?
Profit Helpers guides you in setting (and achieving) critical
goals, monitors your cost to sales ratio, compares your results
to the industry averages, and creates custom action plans to
address any underperforming areas, with one main goal:
increasing your bottom line profits! With low set-up and
weekly fees, there is minumum impact to your overhead, while
the potential for savings and increased profits are enormously
improved. In short, Profit Helpers is
Recipe Book CreationAs an invaluable tool in maintaining consistency of
product, Profit Helpers offers the service of recipe book
creation. We compile a client’s recipes (submitted to
us together with photographs of the final products)
and bind them into one master volume. This guideline
is a critical tool in maintaining consistent presentation,
taste, and importantly, portion size.
Inventory Monitoring & ComparisonProfit Helpers can develop a database of your top
25 volume items purchased weekly, and issue weekly
updates on price fluctuation. Reports may reveal
whether your sales person has made a pricing error,
or if a price has increased/decreased and by what
percent, so you can change menu pricing accordingly.
We also monitor seasonal price fluctuations, which may
prompt removal from menu of off-season items that
may impact profit. Simply send us your invoices; we
build the database, and monitor prices weekly. Saves
potential thousands per year!
Inventory CostingWhat is the accurate value of your physical inventory?
Provided with your invoices, Profit Helpers will cost
out your current inventory using whatever method
you prefer—last price, or industry cost averaging.
additional services
Schedule MastersA critical tool for controlling LABOR costs.
Profit Helpers will build a database of all individuals
on your payroll—both hourly and salaried. Simply
submit to us your schedule three days before
posting. We then cost out your schedule by the
day, setting sales targets you must reach to achieve
your labor cost percentage goal. We also indicate
the approximate payroll taxes for which you are
responsible each day. A week-to-week comparison
will give you a clear snapshot of Schedule Masters’
enormous benefits.
Food prep accounts for approximately one third of
payroll costs in the restaurant industry. To address
the impact of food prep, Profit Helpers offers menu
production analysis. Simply provide us with a list of
everything your staff is spending more that 30
minutes per day prepping. Our Chefs will recom-
mend products you might use to reduce this labor—
without sacrificing quality.
When you spend money on unnecessary labor,
you increase your Payroll Taxes and Workers
Comp Insurance Cost.
Profit Helpers has helped businesses lower their
Labor Cost by thousand of dollars a year without
hurting Service level or Quality of Product.
All additional services are billed at the low cost of $25/hour
Profit Helpers tracks accurate time of work performed on your account, and will issue a detailed bill for review and approval prior to deduction of funds.
Benefit from the same invaluable services available to all corporate franchises.
IHOP • McDonald’s • Ruth’s Chris • Subway • Red Lobster The Olive Garden • Applebee’s • Outback • Chili’s • Etc.
Every one of these successful franchises has an UP-SELLING SYSTEM in place.
The basic goal of every restaurant owner is the same.
Attract customer traffic. Encourage customers to spend as
much money as possible, and importantly, ENJOY spending
money. See repeat business within a short amount of time.
But are you, as a restaurant owner, putting forth signature
items—your “wow-factor” offerings—that also bring you profit?
Are your servers selling, or simply taking orders? A few simple
tweaks in strategy, and you can see an increase in check
averages. This increase can be attained by the sale of one
drink, or a split dessert. And can be sold with as little effort as
a mere mention from a server, or a prominently placed photo.
UP-SELLING SYSTEM
create an$
Some easily-implemented
up-selling tools include:
• Slammers
• Table Tents
• Wall Art
• Window Graphics
• Posters
• Banners
• Pictures on menus
• T-shirts
Profit Helpers has an on-site
graphic artist who can de-
velop a customized, targeted
up-selling system for a frac-
tion of the cost a printer or
marketing agency.
This service is for weekly Profit Helpers members only.
Cost varies, based on items required.
Are your best-selling items those that show the highest margin? If not, you are not maximizing your potential profits!Q
An increase of only $3 per check, multiplied by 1000 checks per week, means an increase of $3000 per week!