Budget Guidelines

 

THIS IS ONLY A SAMPLE: DO NOT COPY ITEMS THAT DO NOT APPLY

 

REVENUES

The expected revenues will vary by function. The sales forecast must be broken down into the projections for the number sold of each menu item times the expected amount sold. The total sales should be calculated using the template shown and discussed in class. The following is a sample revenue projection assuming the Guest count = 150 and the average check = $7.25

 

                PROJECTED FOOD SALES

                        150 x $7.25 =                  $1050.00

 

                PROJECTED BEV SALES              $75.00

                TOTAL PROJECTED INCOME    $1125.00

 

PRODUCTION BUDGET:

    Food Costs

        Guest Food Cost - the function’s food cost percentage should average approximately 40% of projected food sales and no higher than 50%.

 

        So in this example 40% x $1050.00 = $420.00 is available for food purchases

        Guest Food Cost                             $420.00

        Recipe Testing                                  $75.00

        Employee meal                              $100.00

        Food Total                                      $595.00

 

Other Costs: Include these as a Fixed Cost as we will be required to make these purchases

        Kitchen Towels                                $25.00

        Printing of Training Materials      $25.000

        O/H & Office Supplies                      $25.00

        Total Other Expenses (Fixed)           $75.00

 

TOTAL PRODUCTION EXPENSES $670.00

SERVICE BUDGET Beverage Cost $ 19.00 (est. at 25% of bev. Sales forecast)Decorations $ 25.00Linen $ 50.00Printing of Menus/Flyers $ 15.00Printing of Training Materials $ 0.00 previously doneUniforms/Laundry Aprons $ 25.00 (This is a fixed cost) TOTAL SERVICE EXPENSES $134.00 TOTAL EXPENSES $804.00 BUDGET SURPLUS In this example the budget surplus would then be $321.00