Profit Helpers Levels The Playing Field!
The most profitable restaurant owners manage their business in the Shortest Period Of Time!
Simple, Effective, Affordable
About
Profit Helpers
When you subscribe to Profit Helpers, you are adding a dream team of industry experts to analyze your operations.
Profit Helpers specializes in quickly identifying and resolving restaurant business challenges to boost profits.
Unlike traditional operations that focus on day-to-day tasks and often miss financial pitfalls, we provide a clear, weekly financial overview with our user-friendly reports.
Our effective restaurant consulting system has helped numerous restaurants significantly improve underperforming areas of operations, which has led to an increase in their bottom-line profits.
Partner with Profit Helpers for a cost-effective solution to increase your profits.
membership
Pricing
Profit Helpers will:
- Create a customized set of managers’ forms to track areas specific to your operation.
- Set up your customer profile, including email addresses and chains of communication.
- Determine basic goals and red-alert targets.
- Analyze your weekly Managers’ forms.
- Issue a weekly report of our Consultants’ evaluations.
- Include easy-to-read graphs that employees of all experience levels may understand.
- Provide month-to-data averages.
- Notify you of any “red alert” areas of underperformance/
- Develop action plans for improvement of underperformance.
Our weekly deliverables will provide a complete snapshot of your current financial operations.
In short, it will answer the question, “How much of every sales dollar did I spend to create sales?”
Profit Helpers will fine-tune your strategy to help maximize your profits.
The Benefits of Using Profit Helpers
Action Plans Developed to Increase Profits
- Portion Control
- Recipe Costing
- Inventory Control
- Theft Protection
- Labor Management
- Upselling Systems
- Lease Negotiations
- Correct High-Cost Areas and Underperforming Areas
- React to Sales
Financial Reporting
- Show how much you are spending in all areas of operations to produce weekly sales
- Quickly enter your daily sales, invoices, labor, and expenses
- Weekly red alerts for any underperforming areas
- Easy to read weekly reports
- Weekly and monthly profit and loss statements.
- Cost to sales percentages.
- Weekly cost area averages
- Underperforming cost area improvements
Some of the benefits of using our Restaurant Reporting and Consulting System:
- A Simple, Effective, and Affordable System to Improve Bottom Line Profits!
- Completing reports and submitting raw data typically requires fewer than ten minutes a day.
- Raw data is quickly and easily submitted to Profit Helpers by email.
- Under-performing areas are analyzed and action plans are put in place to fix problems quickly.
- Management overview can be customized to provide only the most critical information (Food, Alcohol, Labor)
- Theft or excessive food waste may be brought to light.
- Provides a multi-week running average of cost percentages (Food, alcohol, Labor).
- Delivery of reports can be sent to multiple emails.
- Profit Helpers’ weekly evaluations are priceless; it is like having a team of highly knowledgeable Consultants, Operators, and Chefs on your payroll. Our goal is to help you manage your operations for greater bottom-line profit.
Profit Helpers’ Consultant System
Set Goals
Profit Helpers will assist you in setting goals based on industry averages for all cost areas: food, labor, alcohol, building & overhead.
Monitor
We have developed a simple, fast, and user-friendly web form for your management team to record daily sales, expenses, labor, and invoices in as little as five minutes. Just click SUBMIT, and we do the rest.
Analysis
Your numbers will be evaluated by both our team of consultants, and our automated diagnostic tools. We will compare your performance to your operation goals and provide a weekly, in-depth, detailed, and easy-to-read report, including “Red Alert” messages regarding any problem areas.
Action
Profit Helpers will develop action plans to correct any areas not meeting set goals. Plans may address menu costing, portion control systems, scheduling areas, reaction to sales, up-selling systems, and more.
Profits
As soon as our action plans are executed, clients are likely to see an almost immediate increase in bottom-line profits. As operations are further fine-tuned by our weekly analysis, the likelihood of long-term profitability is greatly improved.
Success Stories
Elevating Success: Impactful Numbers From Satisfied Clients
Eddie Maes Country Kitchen
Efficient Inventory Management, Thousands in Savings
Lower Food Cost
5%
Lower Labor Cost
6%
Pine Mountain, GA
Louises Cafeteria
Saving Thousands of Dollars in Inventory and Operations
Lower Food Cost
8%
Lower Labor Cost
4%
Griffin, GA
Oyster House
Financial Efficiency, Thousands in Savings on Inventory
Lower Food Cost
7%
Lower Labor Cost
8%
Lower Alcohol Cost
11%
Pine Mountain, GA
The Tavern
Lower Food Cost
9%
Lower Labor Cost
3%
Lower Alcohol Cost
8%
Columbus, GA
Norms Dinner
Lower Food Cost
9%
Lower Labor Cost
12%
Groton, CT
Steers Wood Fire Grill
Lower Food Cost
6%
Lower Labor Cost
5%
Lower Alcohol Cost
12%
Houston, TX
Increase Your Restaurant’s Profits Now
Take the First Step Towards Managing Your Restaurant for Higher Profits!
The most profitable restaurants manage their operations in the shortest amount of time.
Most restaurant owners merely run their operations- they don’t manage them.
Profit Helpers helps you manage your business for greater profits.
Our evaluations are honest and right to the point. We ask ourselves, “If this was my operation and my money, what would I do to make it profitable?
When you fill out this daily form, this is the detailed report you will receive.
Cost Management
Sixty percent of restaurants fail to conduct Profit and Loss (P&L) analyses until year-end, resulting in a lack of insight into their food and labor costs. Consequently, they rely solely on the balance remaining in their accounts post-expense settlement to gauge their financial performance.
How to manage better labor costs
01
Cost out your Schedule Before you post it and see what Sales you have to do for the Amount of People you Scheduled
02
React to Sales Bad Weather, Sporting Events, etc.
03
Get People Off The Clock If Sales Have Dropped
04
Menu Item Production – Is Your Menu too Labor Intensive?
05
Write Down All Items That You Spend 30 Minutes Or Longer To Prep
06
Use Labor Saving Items, Example, Salad Mix, Cut Onions, Bases, Cut Chicken, Cut Steaks, Etc
07
Decide What you Have as Busy Work and Needed Work
08
Labor Tracking Log
09
Exam Salary Payroll to Hourly, you can’t Reduce a Salary Person Pay
How to manage better food costs
01
Cost out your food correctly.
02
Price Correctly
03
Implement a portion control system
04
Proper rotation of food. First in, first out.
05
Control theft
06
Monitor weekly
07
Proper inventory of food
08
Monitor food waste
09
Purchase correctly
10
Follow recipes
Additional Services
Benefit from the same invaluable services available to all corporate fanchises.
Recipe Book Creation
As an invaluable tool in maintaining the consistency of products, Profit Helpers offers the service of recipe book creation. We compile a client’s recipes (submitted to us together with photographs of the final products) and bind them into one master volume. This guideline is a critical tool in maintaining consistent presentation, taste, and importantly, portion size.
Inventory Monitoring & Comparison
Profit Helpers can develop a database of your top 25 volume items purchased weekly, and issue weekly updates on price fluctuation. Reports may reveal whether your salesperson has made a pricing error, or if a price has increased/decreased and by what percent, so you can change menu pricing accordingly. We also monitor seasonal price fluctuations, which may prompt removal from a menu of off-season items that may impact profit. Simply send us your invoices; we build the database, and monitor prices weekly. Saves potentially thousands per year!
Inventory Costing
What is the accurate value of your physical inventory? Provided with your invoices, Profit Helpers will cost out your current inventory using whatever method you prefer—last price, or industry cost averaging.
Schedule Masters
A critical tool for controlling
LABOR costs.
Profit Helpers will build a database of all individuals on your payroll—both hourly and salaried. Simply submit to us your schedule three days before posting. We then cost out your schedule by the day, setting sales targets you must reach to achieve your labor cost percentage goal. We also indicate the approximate payroll taxes for which you are responsible each day. A week-to-week comparison will give you a clear snapshot of Schedule Masters’ enormous benefits.
Food prep accounts for approximately one-third of payroll costs in the restaurant industry. To address the impact of food prep, Profit Helpers offers menu production analysis. Simply provide us with a list of everything your staff is spending more than 30 minutes per day prepping. Our Chefs will recommend products you might use to reduce this labor without sacrificing quality.
When you spend money on unnecessary labor, you increase your Payroll Taxes and Workers Comp Insurance Cost.
Profit Helpers has helped businesses lower their Labor Cost by thousand of dollars a year without hurting Service level or Quality of Product.
All additional services are
billed at the low cost of $60/hour
Profit Helpers tracks the accurate time of work performed on your account, and will issue a detailed bill for review and approval before deduction of funds.
Our reports will answer your crucial questions
Q&A
Within weeks, our customized reports will answer questions such as…
- How much did we spend this week on the cost of goods and labor to produce sales?
- How much labor are we spending per day to produce sales?
- Why is my cash flow tight at the end of the month?
- Where am I losing money?
- Is my inventory being stolen?
- Is my menu a labor cost killer?
- Is my menu profitable?
additional questions may include…
- What was our theoretical food and beverage cost?
- What is our month-to-date food cost % and dollars?
- What do I need to do to reach my profit goals?
- Are we in a bad lease?
- Should I refinance my debt?
- Is my menu costed out correctly?
- Is my salary to hourly payroll to high?
Expert Analysis of Your Operations
Our team will compile your data into easy-to-read graphs with detailed backups. Our consulting team will then evaluate your numbers about your operation goals and industry averages. We will also track month-to-date averages of all your cost areas, so you can monitor improvements by area.
Having your numbers is one thing. Profit Helpers offers the benefit of a team of highly experienced, knowledgeable Restaurant Consultants reviewing your numbers weekly. If they notice an area that is underperforming about your company’s goals or to the industry averages, they develop an Action Plan to get that specific area back on track. Once that area is corrected your Bottom Line Profits will increase.
Custom Action Plans Lead You Back To Profitability
Once our team has evaluated your numbers, and developed any necessary action plans to get underperforming areas back on track, Profit Helpers emails the report to your specified point(s) of contact: GMs, CFO, Food & Beverage Director, Chefs, Dining Room Managers, Bar Manager, Business Partners and of course you, the Owner.