I am shopping for a couple of books to assist my son in using the myriad operating reports that he gets from his accounting people, his point of sale system,etc. I have read that the National Restaurant Assoc assembles data for various restaurant types and sizes for comparative analysis, but I haven’t been able to track down just how to aquire that info… My guess is that you guys go about analyzing your performance on a comparative basis–using month-to-month, year-to-year comparisons for your own costs and sales, and some of you probably utilize national averages in comparisons for deviation analysis.
His operation is an Indi pizzeria/Tavern, and he has not yet started delivery (opened in July of this year). It is a sit down table service operation, with a full bar, pizza and bar food.
The target would be to be able to assess food costs, labor costs, overhead, liqour/food percentages, etc. etc.----and of course magins for the various categories. I would appreciate any input, and thanks in advance for your help.
His operation is an Indi pizzeria/Tavern, and he has not yet started delivery (opened in July of this year). It is a sit down table service operation, with a full bar, pizza and bar food.
The target would be to be able to assess food costs, labor costs, overhead, liqour/food percentages, etc. etc.----and of course magins for the various categories. I would appreciate any input, and thanks in advance for your help.
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