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Resource Group has developed a series of thirteen customized Microsoft Excel
spreadsheets designed specifically for foodservice applications! They are
configured to organize critical financial information generated by your
restaurant on a daily, weekly and/or monthly basis; to forecast trends and
help with budgeting; and even to assist you in performing many types of
"what if" analysis. But that's not all...many are also designed to
make manual entries into your accounting system more streamlined.
The information generated by these
spreadsheets will not only allow you produce accurate monthly financial
reports, but also support your efforts to proactively manage your
restaurant on a daily basis.
These thirteen Excel Workbooks cover
every facet of your restaurant and include spreadsheets to organize your daily
sales and deposits data, your labor expenses and food & beverage purchases and
inventory. They will assist you in optimally scheduling your labor, track actual
vs. ideal product usage of key inventory items, and even evaluate the profitability of your
food and beverage sales mix. They
will also assist you in forecasting your weekly cash flows, as well as your
daily and weekly sales revenues.
Don't let all the critical
financial information generated by your restaurant slip through your fingers!
Use these spreadsheets to turn your restaurant into a great business, and begin
to take charge of the critical areas where you have an opportunity to make a
real difference to deliver bottom line profits.
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Special Offer - Order all 13 spreadsheets in this series for
only $99.
A savings of $229 if purchased individually! |
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Sale Price:
$99.00 |
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Note: YOU MUST HAVE
MICROSOFT EXCEL INSTALLED ON YOUR COMPUTER TO
UTILIZE THESE SPREADSHEETS! They do come with detailed instructions, and while
pre-configured, they can easily be customized by any reasonably experienced
Excel user. Simply use the included password to unprotect the worksheets, make
your changes and then re-protect!
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Weekly
Sales & Deposits ($19)
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A spreadsheet designed to track
Sales and Receipts data from your POS or cash register reports. The worksheet
organizes Daily and Week-to-Date results. Print at the close of each day, and
share with key management. Use to monitor sales by category and track weekly
trends.
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Weekly Sales & Deposits plus Labor Summary ($29)
click on image for
full view in Adobe pdf format |
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Adds Labor expenses
to the Sales report so you can monitor your daily and week-to date labor
costs as a percentage of sales. Designed to allocate your labor costs by
Department (e.g. Kitchen, Front of House, Managers) utilizing the labor report
information from your POS report as well as fixed salaried employees. The
report also accounts for estimated Employer tax expenses. Monitor your daily
and weekly labor expenses as compared to labor targets that you choose. A very
powerful tool!
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Weekly Prime Cost Workbook ($39)
click on image for full
view in Adobe pdf format |
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In addition to recording the
current week's sales information and payroll expenses, this spreadsheet takes
the "Series" to its logical conclusion by accounting for your weekly food
and beverage purchases as well as beginning and ending
inventories. The result is a weekly COST OF GOODS SOLD (COGS) and a
PRIME COST SUMMARY (Labor plus COGS) report that calculates your restaurant's total Food & Beverage
Cost plus Gross
Labor both in total dollars and as a percentage of the current week's sales.
Use this report to manage your labor and your purchases, and to keep
expenses in line with sales.
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Weekly Food & Beverage Purchase Log
($19) click on image for
full view in Adobe pdf format |
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Summarize your daily food and
beverage purchases on a single weekly log sheet. Includes Vendor Name, Invoice
Number, Date, and Breakout by Food & Beverage Category. Use the summarized
totals to 1) make direct entries into QuickBooks or other accounting software,
2) have a one page, easy to read summary of weekly purchase totals to compare
with your budget (based on reordering to specified par levels).
Use this data as the source
of your purchase inputs in the Weekly Prime Cost Workbook.
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Restaurant Schedule & Labor Cost Master ($29)
click on image for full view in Adobe pdf format |
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This is a very powerful tool that
every restaurant operator should be using! Designed to help you schedule every
labor hour of the day to provide you with instant feedback of the costs
associated with your scheduling decisions. Compare the labor expense of each
scenario with your actual or projected sales to determine optimum employee
scheduling for each day of the week. Then use the plan to create your actual
weekly schedule, and track the actual labor costs against your plan and actual
sales for feedback. There is no better way to effectively keep labor costs in
line with your budgeted and actual sales!
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Food & Beverage Inventory Master ($29)
click on image for full view in Adobe pdf format |
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Counting and calculating your end
of week or month food and beverage inventory is effortless with this spreadsheet. You
will need to invest a few hours of upfront time to input your restaurant's
specific product list and unit prices (from your Vendor invoices). Thereafter,
the form will do all the extensions, and total each inventory
section automatically. Designed so that each periods count sheets can be saved for future reference.
Use this data as
the source of your beginning and ending inventory inputs in the
Weekly Prime Cost Workbook.
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Menu Engineering & Profitability
Workbook ($39) click on
image for full view in Adobe pdf
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Operators have long sought a method for
analyzing their sales mix to determine the impact of each menu item on
resulting sales, costs and profits. Menu Engineering is a technique to do just
that.
A powerful and automated
tool to compare each item on your menu (by menu category) based on its gross
profit and its popularity. Make a copy of the master template to assess all
your menu categories. A simple set of instructions tells you where to input
your information, and even helps you to take action based on the results!
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Weekly Sales Projection Spreadsheet
($19) click on
image for full view in Adobe pdf format |
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An easy to use tool to help
project daily and weekly sales by "day-part." Simply input your estimates of the
customer (cover) counts and check average for each meal period, and the
worksheet will auto calculate the sales totals as well as provide the daily
percentage contribution. Use this tool in reverse to determine how many covers
and/or check averages are required to generate specific total sales.
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Payroll Accrual Spreadsheet ($29)
click on image for full view in Adobe pdf format |
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Accruing payroll at the end of
each month is unquestionably the most important task that 99% of independent
restaurant operators ignore. (For more information refer to the following
article:
www.rrgconsulting.com/restaurant_payroll_accrual.htm)
More importantly, it results in accurate payroll totals in your all important
Profit and Loss Statement! This workbook makes the accrual easy with
detailed instructions to guide every step. It also automatically creates the
necessary journal entry's (both the accrual and the reversal) to make into
your accounting software.
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Vendor Order Guide Workbook ($19)
click on image for full view in Adobe pdf format |
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Make your food and beverage ordering as easy and
efficient as possible with this workbook. Order only what you need based on
each items previously established "Par Level" and the current "On Hand"
amount. Use one of the two templates (up to 4 orders/wk or up to 7
orders/wk) to create a unique list for each of your vendors. Use either in
printed form or directly from your notebook or tablet computer. Each sheet
maintains the entire weeks order history for easy review.
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Key Product Inventory Usage Report ($19)
click on image for full view in Adobe pdf format |
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Use this worksheet to evaluate the Actual
vs. Ideal usage of your key inventory products, typically your
"Center of the Plate/Proteins". These are the items that represent the largest
percentage of your food cost, are most likely to be misused, wasted or even
stolen, and are also relatively easy to track.
Actual usage of each product is calculated
based on Beginning & Ending inventory and Purchases. Ideal usage is based on
the total of each product sold as tracked by your POS or Cash Register system.
Discrepancy between Actual and Ideal is displayed both in product units and
dollars.
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Weekly Cash Flow Spreadsheet ($19)
click on image for full view in Adobe pdf format |
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A very straight forward tool that allows you to
project your weekly cash flow for up to 13 weeks at a time. All possible cash
inflows and outflows can be accounted for, as well as the periodic timing of
many of your cash expenses such as payroll, rent, insurance, sales tax and
loan payments. Timing is everything in the restaurant business so use this
worksheet to help you anticipate cash flow and cash requirements in advance.
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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Beverage Program Analysis Workbook ($39)
click on image for full view in Adobe pdf format |
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Your Profit and Loss Statement may tell you what
your beverage costs and cost percentages are, but not what they should be!
This can only be done by tracking three key metrics for each item: 1) The Cost
2) Selling Price, and 3) Number Sold for a specific time period.
This workbook includes three templates; one
each for Beer (includes sections for Draft and Bottle), Wine (Glass and
Bottle) and Liquor. After entering each items Cost, Price and Number Sold, the
spreadsheet will summarize the data and calculate what the Ideal Cost % should
for each.
Compare the Ideal Cost % to Actual to know
how you stand and where you need to focus your attention!
Click here to order only this spreadsheet
Click here for a full view (PDF) |
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or consider these special offers:
Special Offer #1:
Save an additional $49 when you combine the Operations & Management
Spreadsheet
Package and our
Restaurant
Operators Complete Guide to QuickBooks
Click
here for more info or to order Now...
Special Offer #2:
Save an additional $39 when you combine the Operations &
Management spreadsheet package and our
Restaurant Startup and
Feasibility Spreadsheets
Click here
for more info or to order Now...
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