383 Management Week Review
(use information highlighted/red as a guide to filling in the report; change red to black or
eliminate red type as needed)
TEAM X
Lunch/Dinner
Team Members
Position
Production
Line
Service
Bar
EXECUTIVE SUMMARY
The information in the Executive Summary is single-spaced; change to 10-point font, if
necessary, to keep it to one page. The executive summary is a one-page overview of
this document. Please include everything [objectives; F&B costs; Profit] and write
it last.
Content List
Executive Summary .......................................................................................................... 1
Introduction ....................................................................................................................... 1
1. Mission Statement ......................................................................................................... 2
1.1 Mission Assessment ..................................................................................................... 2
2. RKR Goals Assessment ................................................................................................ 2
3. S.M.A.R.T. Objectives .................................................................................................. 2
4. Guest Perceptions.......................................................................................................... 3
5. Revenue Analysis .......................................................................................................... 3
5.1 Revenue Variance ....................................................................................................... 4
6 Menu Mix Analysis ........................................................................................................ 5
Expense Analysis ............................................................................................................... 6
Financial Summary ........................................................................................................... 6
Management Team Recommendations ........................................................................... 6
Key Insights ....................................................................................................................... 7
Conclusion ......................................................................................................................... 7
INTRODUCTION
(the information in the remainder of the report is single-spaced and 12-point font)
Begin with a brief overview. Include your meal period, quarter and week of operation.
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1. Mission Statement
(Use information from HRT 382 or revised version, if appropriate)
1.1 Mission Assessment
(Discuss accomplishments and disappointments related to statements in your mission)
2. RKR Goals Assessment
(Discuss accomplishments and disappointments related to the goals of the RKR,
especially as they relate to your week and as a lead-in to the S.M.A.R.T. objectives
section)
3. S.M.A.R.T. Objectives
(State the three Quarter Sales Objectives and a minimum of two Team Objectives, no
discussion needed)
Quarter Sales Objective 1 Assessment
For each Quarter Sales Objective:
i. Restate the objective from above
ii. List key strategies and tactics used and comment on their results
iii. State the actual results
iv. Compare the Quarter to Date results
v. Explain the variance, if any, between desired results and actual results
vi. Summarize - What worked? What did not? How do you know?
vii. Recommend – (Use these questions as a guide: What would you do
differently next time? What would you do next time to ensure the same
results? What could you do to enhance your success next time?)
Quarter Sales Objective 2 Assessment
Quarter Sales Objective 3 Assessment
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Team Objective 1 Assessment
For each objective:
i.
Restate the objective from above
ii.
Make the connection between each objective and the Three RKR
Goals and / or Your Mission (you should link each S.M.A.R.T. objective
with at least one RKR Goal)
iii.
List key strategies and tactics used and comment on their results
iv.
State the actual results
v.
Analyze and discuss the financials, menu mix, staff feedback, and/or
guest satisfaction (comment cards) as these topics relate to each
objective
vi.
Explain the variance, if any, between desired results and actual results
vii.
Summarize - What worked? What did not? How do you know?
Team Objective 2 Assessment
4. Guest Perceptions
Present a detailed analysis of your guest feedback; present a tabulation of all
quantifiable scores, present a summary qualitative guest comments; analyze the
feedback [the use of a table and a sample of the comment card used are appreciated]
Please compare your results to the QTD results.
5. Revenue Analysis
Dates
January 18-21
2007
Guest
Count
Average
Check
Total
Sales
HRT 382
Forecast
Revised (Final)
Weekly Forecast
Actual
Results
Variance
(Revised vs.
Actual)
280
300
320
+20
10.00
10.50
10.48
-0.02
2,800
3,150
3,354
+204
Show average check figures in dollars and cents; show total sales in rounded dollars
only Show numerical variance between revised forecast and actual results and show +,
-, or 0. (The numbers above are examples for reference – Change the numbers to your
figures!)
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Lunch Daily Revenue Information (use if lunch; delete if dinner)
Days >
Mon
1/24/07
Tues
1/25/07
Wed
1/26/07
Thurs
1/27/07
Fri
1/28/07
Total
F&B Mix
Food
Sales
Beer
Sales
Wine
Sales
Total
Bar Sales
Total
Sales
Guest
Count
Average
Check
%
%
100.0%
Show average check figures in dollars and cents; show sales in rounded dollars only
Dinner Daily Revenue Information (use if dinner; delete if lunch)
Days >
Wed
1/26/07
Thurs
1/27/07
Fri
1/28/07
Sat
1/29/07
Food
Sales
Beer
Sales
Wine
Sales
Total
Bar Sales
Total
Sales
Guest
Count
Average
Check
Total
F&B Mix
%
%
100.0%
Show average check figures in dollars and cents; show sales in rounded dollars only.
5.1 Revenue Variance
Explain the guest count and check average variances (in the first revenue table). Use
only the daily information from the second revenue table that helps illustrate the weekly
variances in the first table. In other words, look at the daily table for significant
aberrations.
The net effect of the guest count and check average variance is the total sales variance.
Comment on the total sales variance. For example, using the sample variances in the
first table, the positive variance in guest count was more than enough to offset the
negative check average variance, leading to more sales than forecast.
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6 Menu Mix Analysis
In this section, analyze and explain three to five significant changes in menu mix
information, usually identified by comparing before and after percentages. However,
you may compare counts if the situation is “apples to apples” (see the PowerPoint slides
on Historical Benchmarks).
At a minimum, show your week’s main category totals. You will add three to five
comparisons of individual items, such as Manager’s Specials (lunch), Thursday
Specials (dinner), other food items, beers, wines-by-the-glass, wine flights, bottles
wines, etc. Modify the table below to your needs. In the table, compare counts,
percentages, or both (if “apples to apples”). In place of the “X,” fill in “week” or “quarter”
so that the reader knows what periods you are comparing. It is acceptable to compare
your week to another week, another quarter, or previous QTD for the current quarter
(pick one only for the entire table).
Spring 07, Week: Fill in the month and dates here
Menu Item /
Menu Category
Current
X
Count
Current
X
Percent
Past
X
Count
Past
X
Percent
Variance/Change
Total Appetizers
Total a la Entrées
Total Desserts
Total Beverages
1. Analyze and explain the category changes and three to five individual item changes.
What did you and/or did the staff do to account for the variances?
2. Discuss the effect of your week’s item sales on the quarter-to-date percentages. To
do this, print a copy of the QTD menu mix at the end of the previous week or prior to
any input on Monday. Compare the ‘before” with your “after” results.
3. Summarize and discuss any revenue-related recommendations and/or key insights
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7. Expense Analysis
Cost Analysis
Focus on one cost control area. Present your team’s thorough evaluation and analysis,
including potential impact to the bottom line of the Income Statement. Based on your
team’s analysis present recommendations to future management teams that will
maintain or improve performance in the topic area selected (think “cost control”
methods!). Once a team analyzes a cost area, another team does not address it again.
Think of this as a “small topic with deep analysis” to keep this clear and concise, but
meaningful. Pick one item for a narrow focus and analyze it in depth. Use information
from HRT 276, financial statement, invoices, and other expense performance indicators
to construct your cost analysis.
8. Financial Summary
Please include a copy of the DataTrap Weekly Summary Report here.
Analyze and discuss your week of operation based of financial Weekly Summary.
Remember that this sheet shows the combined results of lunch and dinner. A complete
analysis covers:

Changes in check averages and revenue

Weekly Food Cost and the resultant change in the QTD food cost

Weekly Bar Cost and the resultant change in the QTD bar cost

At least one comment on another, non-product expense

A comment on the weekly profit or loss and the resultant change in the QTD
profit/loss value
To do this, print a copy of the Weekly Summary at the end of the previous week or prior
to any input on Monday. Compare the ‘before” with your “after” results.
9. Management Team Recommendations
Cover key recommendations for future managers that do not fit neatly into the
categories above. These can be general recommendations, specific recommendations
related to management position, or categorized as FOH and HOH.
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10. Key Insights
Each manager will write about one key insight. The insight should relate to the learning
in lab or lecture, but from an educational, personal, or general business perspective
rather than a restaurant business perspective.
In other words, it should be based on a broad topic like communication, teamwork,
leadership, interpersonal relationships, decision-making, ethics, customer service, etc.
Each manager writes his or her own insight.
Production Manager Insight
Line Manager Insight
Service Manager Insight
Beverage/Reservation/Banquet Manager Insight (change the title if appropriate)
Conclusion
Present brief concluding thoughts on the week
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