YOUR PROFITS ARE WAITING FOR YOU

Only 20% of restaurants reach their potential and it's not from lack of working hard. 

With this 5-day Challenge, you’ll learn how to:

• Understanding Your Numbers
• How to Optimizing Menu for Profits
• Streamlining Operations
• Get Labor Under Control
• Market for Profits
• Supply Chain Negotiations

After just 5-days, you’ll have everything you need to thrive, innovate, and achieve those dream figures you've always aspired to!

DAY ONE

Understanding Your Numbers

Day 1 of our program dives deep into the financial fundamentals every restaurant owner needs to understand. We explore the importance of Profit & Loss (P&L) statements, their interpretation, and why they are the backbone of your restaurant's profitability. We also conduct a financial health check involving a cash flow analysis, understanding of operational costs, and calculation of the breakeven point. Lastly, we discover key performance indicators (KPIs) for the restaurant industry, learning how to identify, track, and interpret these crucial metrics.

Key Learning Points:

1. Profit & Loss (P&L) Statements: We learn about P&L statements, their interpretation, and their pivotal role in monitoring a restaurant's financial health.

2. Financial Health Check: This includes understanding your restaurant's cash flow, operational costs, and calculating the breakeven point to maintain profitability.

3. Restaurant Key Performance Indicators (KPIs): We focus on identifying crucial KPIs for the restaurant business, learning how to track them effectively, and interpreting what they mean for your business.

Understanding your financial statements, conducting thorough health checks, and mastering KPIs are indispensable for achieving and maintaining your restaurant's profitability.

DAY TWO

Menu Analysis & Engineering

Day 2 revolves around a comprehensive understanding of Menu Analysis and Engineering.  Further, it delves into the profitable menu design covering aspects such as menu psychology and layout, pricing strategies, and the effect of these on the establishment's profitability. Finally, the day wraps up with menu engineering, incorporating techniques like the 'Star, Plowhorse, Puzzle, Dog' matrix, methods for revamping low-performing dishes, and promotion strategies for high-margin items.

Key Learning Points:

1. Costing Your Menu: Understanding both the direct costs (ingredients) and indirect costs (labor, overhead) that go into your menu is fundamental to establish a profitable pricing strategy.

2. Profitable Menu Design: Grasp the significance of menu psychology and layout, pricing strategies, and the consequential impact on restaurant profitability.

3. Menu Engineering: Learn to use the 'Star, Plowhorse, Puzzle, Dog' matrix to assess dish performance, explore ways to enhance low-performing dishes, and strategically promote high-margin items for maximum profit.

Mastering the nuances of menu costing, profitable design, and engineering is vital for optimizing your restaurant's profitability and crafting a compelling customer experience.

DAY THREE

Inventory & Supply Chain Management

Day 3's lesson focuses on the key elements of Inventory and Supply Chain Management in the restaurant industry.  We'll explore the principles of Effective Inventory Management, underscoring the importance of regular stocktakes, the implementation of a First-in, First-out (FIFO) system, and strategies for waste minimization. Lastly, the course delves into Vendor Management, offering insights into negotiating with suppliers, alternative sourcing strategies, and the importance of fostering strong vendor relationships.

Key Learnings:

1. Understanding Food Cost Percentage is critical for maintaining profitability; it requires careful calculation, interpretation, and comparison with industry standards.
2. Efficient Inventory Management hinges on regular stocktakes, applying the FIFO system, and waste minimization.
3. Effective Vendor Management entails strong negotiation skills, exploring alternative sourcing strategies, and cultivating robust vendor relationships.

Mastering inventory and supply chain management is a multi-dimensional endeavor in the restaurant industry, encompassing food cost analysis, inventory control, and vendor relationship management.

DAY FOUR

Labor Management

DAY FIVE

Marketing & Guest Experience

Profit-driven marketing, maximizing guest experience, and future planning. The day began with a comprehensive discussion on target market identification, alongside exploring effective marketing strategies, measuring marketing ROI for informed decisions. 

Key Learning Points:

1. Marketing is essential for profit, and it can be maximized by accurately identifying target markets, implementing effective strategies, and consistently measuring ROI.

2. Exceptional guest experience can be achieved by focusing on high service quality, utilizing feedback systems for improvement, and mastering the art of upselling and cross-selling.

3. Reviewing performance regularly, developing a tailored profit improvement plan, and fostering an environment of continuous improvement are crucial for future success.

Optimized marketing, coupled with exceptional guest experiences and continuous improvement, are essential gears driving the machine of profitable restaurant management.