Understanding & Developing Profit

Running any hospitality business demands constant attention to detail while keeping your eye on the bigger picture. Our packages are designed to help you and your staff deliver an efficient, high quality service while increasing your profitability.

Our “Understanding & Developing Profit” tools will help you:

• Manage Food Safety standards and legislation
• Manage your business more effectively by implementing profit control
• Increase turnover on your busiest days

Get it here - Free of Charge !

Download the Understanding and Developing Profit package of tools here - free of charge

These tools are also available as part of becoming a Good Employer at www.uksp.co.uk

People 1st tools

• Food Safety Management

  After implementing Food Safety and all the practices outlined in Package 1, the next step is to ensure that these practices are being carried out and have become a regular way of life. The four documents available here are for those who wish to become proactive with Hygiene Management or with more than one business to manage. These tools have been developed within businesses and provide you with the ability to audit hygiene and food practices in a structured manner. They have a proven track record, and give explanations which you will find invaluable for recognising planning of maintenance or training. They can also be used for development of key personnel or even bonus schemes.

  • Food Safety Audit

    A ‘do it yourself’ audit of your hygiene standards, covering all areas of the business and every aspect of the critical control points concerning the food process. Includes easy-to-follow definitions of ‘what a good job looks like’ and how to audit against these, showing how to put good hygiene plans in place. An important tool that enforces food safety and becomes a discussion document with all food preparation staff members.

  • Food Safety Audit Monitor

    A valuable spreadsheet that allows input and recording of all Food Safety Audits for a complete year (one a month). Stores audit scores and number of ‘Critical Fails’ for up to 8 businesses. Results are displayed in simple graphs and benchmarked against minimum performance standards for food safety. Allows for performance measurements and can be aligned to performance targets or bonus.

  • Contraventions of Food Safety

    A printable version of the ‘Contraventions of Food Safety’ that may lead to a ‘Critical Fail’ within the food safety audit system. Gives clear detail of the audit approach and relates each point to the relevant Standard Operating Procedure, as listed in the Food Safety Policy. Works in conjunction with all food safety documents listed so far.

  • Cleaning Schedules & Rationale

    A ready-made, fully completed schedule, based on a scientific study into the most effective days and times to clean specific parts of kitchen. Creates a solid schedule that can be adhered to without interrupting other activities. It is a legal requirement to record evidence that cleaning has actually occurred. Works in conjunction with the Food Safety Policy in Safe & Legal.

• Making the Most From Your Business

  Here we have a mixed bag of tools to help you in 'moving on to the next level.' For those who are already there, but simply don't have the time or methods available, we have put together a set of tools that help you to recognise your current capacity, increase cover turn, and create your own profit and loss model through a step by step approach. They will also help you to calculate a wine pricing policy and control cash on premises along with creating a payroll record.

  • Top Tips Capacity Management

    Here we look at different cover and table utilisation scenarios and how they can be improved. Provides a simple, step by step guide to ways in which covers and table layout can be used to increase turnover.

  • Profit & Loss Budget Model Vs Break Even Calculator

    A ccomprehensive system that tells you everything you need to know about building your own budget, and where the profit truly lies in your business, by analysing the profit available from forecasted sales for a whole year. Divided into six logical sections, this tool constitutes a do-it-yourself profit and loss account, helping you understand the values of ‘fixed costs’ and ‘variable operating costs’, right down to bank charges and light bulbs. Comes with a printable guide as to what to include in each entry, enabling you to build information line by line.

  • Wine Theoretical GP Calculator

    This system will help you to identify profitable pricing structures for your wine sales. At a glance you can manipulate a logical set of prices that reflect your profit plan; particularly helpful if you prefer to sell wine by the bottle rather than the glass. Once pricing has been decided, you can calculate the margin impact by inserting a product sales mix from actual sales volumes for a past period. This will help you to establish a budget model and profit forecast for predicted sales.

  • Cash Control & Staff Cost System

    A simple yet essential tool for managing everyday cash, cheques, float and payroll. This comprehensive, automated accounting tool reconciles daily takings and cash till transactions, and subsequent safe and cash check reconciliation, for each day of the week. Payroll sheet enables you to record actual staff cost details once the day is completed, ensuring hours and pay are accurately captured.

• Maximising Profit From Food

  Making the right profit from food can be a difficult task to achieve. It involves breaking the food process down into several chunks which can then be managed with a logical approach. Package 2 includes more automated daily food prep sheets and a basic food stock system that will suit all food businesses - recognising food purchases, wastage, staff feeding, stock count sheet & summary. It also includes a food sales mix tool and theoretical margin calculator.

  • Food Stock System simple

    A system that accounts for opening stock, food purchases, count sheet, staff feeding and wastage. An automated summary page brings together key information for simple analysis, making it easy to spot any profit leakage and develop appropriate action plans.

  • Food Forecast & Prep System

    An advanced version of the tool available in Safe & Legal. Having the right amount of food prepared and ready for service is not always easy, but this spreadsheet sets out how to plan your food preparation according to the fridges or freezers you have available each day of the week. A practical display of valuable information, it is useful for training new staff. Provides a way to record how much food needs defrosting the day before, and therefore how much food needs to be ordered. Helps you manage purchasing volumes and food costs spend, hygiene, efficient service and food production, along with food shelf life. Improves food quality and profit by reducing wastage.

  • Food Sales Mix & Theoretical Margin Analysis

    This system gives a clearer understanding of menu performance. By inserting actual sales numbers for menu products or dishes, you can see which items on your menu are performing well, and which are performing badly - giving you an insight into your customers' preferences and highlighting any changes that are needed. If you have a true cost for each dish, it can be used in Theoretical Margin Analysis to give a complete understanding of menu and margin management.