How do you build a realistic written report system so the numbers are accurate?
By totalfoodservice
Tags: Chef Murpy, Written report system
This entry was posted on October 24, 2008 at 9:35 am and is filed under Restaurateurs and Foodservice Professionals. You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
November 6, 2008 at 1:41 am |
We use an internal Weekly Operating report (WOR); it includes the purchases, weekly or bi-weekly beginning and ending inventories, sales, labor, food and supplies cost and overhead expenses. It works as a tool for our managers and supervisor to use when comparing sales. The university uses a different Blackboard, Report Net system that complies with how they want to use our numbers in a non-profit situation. We do not match in all areas and are currently asking the Controllers office to take a look at how we track our revenues and expenses. This has been an on going discussion on how we conduct and report our business activities.
In the long run both systems are good tools to see how fiscally on track our business is in certain locations. Those areas that do not perform but as a university we are expected to have to service our client population can be identified and brought up if they are questioning our margins.