Bullseye Controls provides setup, training, integration, and on-going system management of Aspect Software and accounting systems. We can fix your Aspect!
The Bullseye Control System is a collection of interdependent and interrelated tools, procedures, and reports that target four main areas of the restaurant profit picture:
Desirable profit levels can be achieved by controlling daily costs and revenues and eliminating duplication work, which frees up managers to spend more time generating sales and managing performance.
Restaurant inventory typically includes food, beverages, retail goods, and supplies. Inventory control is the combination of control tools, procedures, and reports used to assure that inventory is used in the intended manner.
Inventory Control Elements
- Detailed Standards for Purchasing and Production
- Written Procedures for Each of the Six Inventory Stages
- Methods for Counting and Valuing Inventory
- Ongoing Training and Staff Feedback
- Regular Monitoring and Enforcement of Execution
- Regular Inspection of Products and Inventory Counting
- Regular Performance Evaluations Comparing Actual Use with Expected Use
Labor control is to attain the maximum efficiency of staff without compromising service.
To control labor, a restaurant must accomplish 3 tasks:
- Schedule effectively for each day's business level
- Manage each shift to productively utilize staff and to avoid unnecessary costs
- Maintain a well-trained staff with minimal turnover
Restaurant Sales Control Method
The Bullseye System address two goals of sales control
- Revenue Control: ensure that customer orders result in the appropriate revenue
Your POS System is a great tool for Revenue Control if it setup and maintained properly. Over time, the POS database may contain outdated menu items, incorrect prices, inactive discounts, and other problems that lead to poor revenue control. Daily sales reports and ideal analysis will highlight problems in the POS control.
- POS Price Audit: ensure that the correct prices are entered in the POS
- Duplicate Menu Items: highlights how many ways items can be rung in
- Sales Tax Audit: ensure that the correct sales tax is being applied
- Daily Reconciliation: balances sales revenue and tenders received
- Discount and Comp Summary: tracks usage of discounts
- Effective Selling: maximize profit by pricing properly and selling the menu
Effective selling requires an understanding of your sales mix and menu item profitability. With our integrated recipe costing, you have updated costs for all your menu items and a full sales mix and purchasing history. This allows you to do sales analysis for any period you wish. Detailed reports are at your disposal.
- Menu Profit Reports: showing sales and gross profit for each menu item
- Price Change Reports: showing changes in inventory prices
- Ideal Analysis: showing actual costs, expect costs, and cost variances
- Menu Engineering: show relative profitability and popularity of menu items
Restaurant Operating Cost Control
Operating expenses are controlled by comparing actual expenses to budgets. Budgets should consider the variable and fixed component of each expense type
- Direct Operating Expenses
- Linen Rental
- Uniforms
- China and Glassware
- Kitchen Utensils (small wares)
- Menus
- Contract Cleaning
- Flowers and Decorations
- Utilities
- Repair and Maintenance
- Music and Entertainment
- Marketing
- General and Administrative
- Occupancy Costs
- Depreciation