​WHAT YOU DO NOT KNOW ABOUT YOUR BUSINESS IS POTENTIALLY REDUCING YOUR PROFITS

Expense Loss is the variance between money that is currently unsystematically expensed on product, services, or equipment and the achievable amount of expense reduction that is possible or interpreted through a review and fiscally applied methods of spending behavior and forward thinking decisions.
 
Common unsystematic spending can occur in any business, and with useful information or training this encourages a more fiscally responsible method of performance and behavior that will improve your profits

Request Our "Expense Loss Review" 
Our review includes a detailed written report that you will use to progress your business​

Our proprietary ELR program reviews the operational aspects of your business that you want to learn more about.  From this information, we build a report that offers the well-run areas along with the deficient areas of your business. We also look at cost center variances between money that is currently unsystematically expended on product, services, or equipment, and the expenses going forward upon our review and implementation of practical methods of spending behavior.
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EXAMPLE “Expense Loss Review” (Reviews Are Customized)
1: Ordering Department     2: Receiving Department     3: Counter/Register Procedures     4: Dining Room/FOH Procedures     5: Cleanliness and Sanitation    6: Obstacles Hindering Performance     7: Customer/Membership Reviews     8: Management Review     9: Yield Management     10: Facilities/Building Management    11: Inventory Management     12: Kitchen/BOH Procedures    13: Menu & Recipe Costs     14: Bar Operations and Costs    15: Invoicing and A/P & A/R Review     16: Golf/Pool Operations     
​17: Additional Review Items Found

Effective Procedures to Address Expense Loss
A demonstration of methods by which a business can become more profitable in the F&B Department by acquiring better knowledge of its own costs.
 
1) Hazard Analysis Critical Control Points (HACCP): Delivery Standards, Receiving Procedures: Weights, Counts, Condition, Temperature, Handling, Inventory, Storage.
3) Menu Costing Methods: Each Item, Account for Shrinkage and Yields, Actual Figures.
4) Invoicing Procedures: Check marks on each item, Returns/Broken/Shorts Written on Invoice.
5) Work Orders and Repair Logs: Repair Name, Outside/Inside Job, Company Called, Arrival/Departure Time, Repaired Item, Signatures, Invoice.
6) Potential Pouring Cost (PPC) VS. Real Pouring Cost (RPC) 

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