383 Management Week Review use information in 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 4 Expense Analysis 5 Financial Summary 6 Management Team Recommendations 6 Key Insights 6 Conclusion 6 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 1 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 a minimum of three objectives no discussion needed 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 viii 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 2 Objective 2 Assessment Objective 3 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 Lunch Daily Revenue Information use if lunch delete if dinner Days Food Sales Beer Sales Wine Sales Total Bar Sales Total Sales Guest Count Average Check Mon 1 24 07 Tues 1 25 07 Wed 1 26 07 Thurs 1 27 07 Fri 1 28 07 Total F B Mix 100 0 3 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 Food Sales Beer Sales Wine Sales Total Bar Sales Total Sales Guest Count Average Check Fri 1 28 07 Sat 1 29 07 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 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 4 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 Entr es 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 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