The Ideal Restaurant Cost Percentages скачать в хорошем качестве

The Ideal Restaurant Cost Percentages

The Ideal Restaurant Cost Percentages - Do you know what your ideal restaurant cost percentages are? Do you want to know the down and dirty numbers? Stay with me and I'll teach you what your ideal restaurant cost percentages should be. ****How to Solve Your Restaurant's Cost and Management Challenges: https://dsp.coach/transformation-opt-in 📖 I wrote a book for restaurant owners and managers: https://amzn.to/2ZYlL7Y 🔔 Be sure to subscribe to this channel to get alerts when I post a new tip: http://bit.ly/2Yk484P 🎧 Take me on the go and listen to my podcast: https://dsp.coach/podcast ********************************** Welcome to my YouTube Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and my coaching program, visit http://www.davidscottpeters.com. ********************************** Let's start with prime cost. The official breakdown of everything that management controls on a day-to-day basis is your total cost of goods sold and your total labor costs, including taxes, benefits and insurance. I won't go into great detail on prime cost as far as the calculation because you can watch that video on this channel. With your total cost of goods sold, plus our total labor costs, which includes the taxes, benefits insurance, when you’re measuring expenses, you measure against use divided by sales. Here is the important part: you must use gross sales in your calculations. Gross sales is the ring at the register before the discounts have been removed and not including sales tax. If you sell a $10 burger but only collect $5 because of a marketing promotion, $10 is gross sales. It is incredibly important to use the right numbers. That way, you’re measuring your management team off the right numbers. If you do at least $850,000 a year or more in sales, your prime cost target is 55 percent. Not 65. If you do under that number, it's much harder to make the money that I want you to make, but your key target is about a 60 percent prime cost. Next, you have operating expenses. While there's a long list of expenses that go into your operating expense, the target percentage is 25 percent of sales. I do have members who are higher and some that are just slightly lower, but 25 percent is really efficient and whether you can get to it depends on whether your occupancy rate is in the right place, or if you have a lot of loans. If you’re like many in the restaurant industry and the pandemic kicked your butt, you might have a stack of bills you kicked down the road, it is tougher to be that efficient. The last the big number is your profit margin percentage. If you do about $750,000 or less in annual sales, you may have purchased a job. To be even more clear, if you have a $350,000 sandwich shop, or a $500,000 pizza place, you have bought a job. With those kinds of sales there's not enough money to pay for a full-time management team to make you money. That means you have to work the business (which I’m sure you’re doing if these are your sales). As you get to that $750,000 mark, you can start to add management. But odds are you're still leading the business. When you get to that $850,000 mark, it's much easier to pay for a full management team and still make money. If you have that lower volume in sales, the target for your profit margin is about 10 percent profit and the lower your sales, that 10 percent profit may include your salary as the working manager. When you start to hit that $1 million mark, you should start working towards a 15– 20 percent profit margin. That’s a not a nickel or eight cents, but 15–20 cents on every dollar that comes in when you put the right systems in place. Now if you hit over $2 million, like the higher your sales are, the easier it is to make money. Why? Because of labor efficiencies. At some point in time, your sales are so high that your customers manage your efficiencies. The key to hitting these numbers is knowing your numbers. And the only way to know your numbers is to create your budget. ********************************** Find more about how to run a restaurant business on my other platforms: 👍 Facebook:   / davidscottpetersbiz   📸 Instagram:   / davidscottpeters   📱 Twitter:   / restaurantxpert   🔔 Subscribe to YouTube: http://bit.ly/2Yk484P 🎧 Podcast page: https://dsp.coach/podcast