Historical Benchmarks

1
Historical Benchmarks

• HRT 383
• Lunch Dinner
• Winter 2007

2
What is a benchmark?

• From Merriam-Webster Online
• A point of reference from which
• measurements may be made
• http//www.m-w.com/cgi-bin/dictionary
• Accessed 10/08/04

3
An Historical Benchmark is

• An historical point of reference
• What did we do in the past?
• Measurable
• Dollars/Cents
• Percentage
• Count
• Time
• Weight
• Volume

4
Cautions

• Compare Apples to Apples
• Watch for differences in
• Volume
• Days or Day-Part Variations
• Number of operation periods
• Hours of operation
• Seasonality
• Like Items
• Menu prices
• A La Carte vs. Banquets

5
Searching for Benchmarks

• Net Sales Analysis
• Daily or weekly sales in dollars
• Total sales
• Food sales
• Beer sales
• Wine sales
• Bar sales
• Daily or weekly guest count
• Daily or weekly check average

6
Searching for Benchmarks

• Weekly Menu Mix/Sales History Analysis
• Item sales (by count or percentage)
• Individual items (count or percent)
• Category sales (count or percentage)
• A la carte counts vs. banquet counts
• Unless most other measures are equal (or close to
  equal), use percentages for benchmarks!

7
Searching for Benchmarks

• Bar Cost
• Daily or weekly percentages
• Beer costs percentage
• Wine cost percentage
• Total bar percentage
• Usually, weekly information is more accurate than
  daily information

8
Searching for Benchmarks

• Credits to Cost of Goods Sold
• Comps vs. Total Sales
• Goodwill comps (marketing) vs. QSA
• Waste report
• Accuracy is critical
• Use for information rather than benchmarks
• Family meal issues

9
Searching for Benchmarks

• Weekly Summary
• QTD information
• Counts
• Check average
• Sales
• COGS
• Quarterly food cost percentage
• Weekly and quarterly bar cost percentage
• Other expense categories by percentage

10
Searching for Benchmarks

• QTD Menu Mix/Sales History Analysis
• Item sales (by count or percentage)
• Individual items (count or percent)
• Category sales (count or percentage)
• A la carte counts vs. banquet counts
• Usually QTD information is used for benchmark
  percentages

11
Searching for Benchmarks

• Budgets
• Total Sales
• COGS
• Food cost percentage target is 50
• Bar cost percentage target is 40

12
Searching for Benchmarks

• Lunch Menu Mix Winter 2006 13.56 Ave. Check
• Appetizers 45.8
• Managers Special App 26.3
• 1-Selling Menu Entrée RKR Burger 12.4
• Salmon 12
• Turkado 11.5
• Managers Special Entrée 27.1
• A la carte to banquet 76.3 / 23.7
• Desserts 46.3
• Managers Special Dessert 26.1
• Beverages 76.9

13
Searching for Benchmarks

• Lunch Menu Mix Fall 2006 14.02 Ave. Check
• Appetizers 53.8
• Managers Special App 30.2
• 1-Selling Menu Entrée Quesadilla 13.4
• Halibut 10.8
• Turkado 8.9
• Managers Special Entrée 31
• A la carte to banquet 57.3 / 42.7
• Desserts 51
• Managers Special Dessert 30.3
• Beverages 74.8

14
Lunch Projection UPDATE

• Weekly
• Bar Sales 250 4.6
• Food sales 5,140 95.4
• Total Sales 5,390

• Daily
• Bar Sales 50 4.6
• Food sales 1,028 95.4
• Total Sales 1,078
• 77 Covers/day _at_ 14.-

15
Searching for Benchmarks

• Dinner Menu Mix Winter 2006 37.30 Ave. Check
• Appetizers 58.1
• 1-Sirloin 33.2
• 2-Lamb 15.2
• 3-Salmon 12.3
• A la carte to banquet 79.6 / 20.4
• Desserts 60.3
• Beverages 93
• Bottled Wine 262 each
• WBTG 362 each

16
Searching for Benchmarks

• Dinner Menu Mix Fall 2006 35.72 Ave. Check
• Appetizers 57.6
• 1-Steak 29.7
• 2-Salmon 20.7
• 3-Lamb 15.6
• A la carte to banquet 89.5 / 10.5
• Desserts 64.3
• Beverages 111.8
• Bottled Wine 198 each
• WBTG 432 each

17
Dinner Projection Revisit

• Weekly
• Bar Sales 1,659 23
• Food sales 5,556 77
• Total Sales 7,215

• Daily
• Bar Sales 553 23
• Food sales 1,852 77
• Total Sales 2,405
• 65 Covers/day _at_ 37.-