1. Provides
hours worked guidelines for staffing.
2. Provides
Short-term and long-term guidelines for purchasing.
3. Provides
a quick method of evaluating management.
4. Assists
in detecting possible employee theft.
5.
Establishes a basis for implementing discounted sales programs.
6. Provides
quick financial results for evaluating any new discounted sales programs.
7. Monthly
and/or annual budgets are difficult to quantify into useful information for
managers.
8. A
One-week period is a natural accounting in a restaurant.
9. Because
of the high volatility if restaurant sales and costs, you need to have budget
information weekly to accurately
monitor results.
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