“In this ‘bad economy’ we are up over last year in a significant way. And last year we were open for lunch – this year we aren’t."
R.R. Massachusetts2012-05-09
Full-Service
“Jeffrey was able to accomplish a task in just 3 days, that took my staff literally 10 months to screw up!”
H.T. London2012-05-09
QSR - Multiple Units
“His leadership and accountability with (my) staff has positively influenced the morale of all employees in all departments. His commitment to ‘Delivering the Promise’ to our (staff) and our guests is unparalleled in our restaurants."
K.S. Missouri2012-05-09
Full-Service Family Dining
“I was a couple days from signing a lease on our second location when I stopped and caught an article Jeffrey had written about “Restaurant Leases”. I was intrigued and I called him. I was so impressed, I proceeded to hire him right in the middle of the “Free Consultation” to negotiate our lease. We just signed off on the LOI (Letter of Intent) and we will have saved nearly $60,000. Obviously, I will have Jeffrey negotiate our 3rd location’s lease also!”
N.H. New York2012-05-09
Fast Food/Pizza
“Our marketing was just the ’shotgun’ approach until I called Jeffrey and he helped us realize that a focused approach utilizing a real marketing plan that planned and measured results would allow us to reach our growth goals. We are actually up over 40% consistently now and continuing to grow!”
After receiving way too many emails asking me about formulas, I’m posting them for anyone else. But for those who want a more specific worksheet to their business here are the formulas you need to know to help determine your forecasts. Or else you can email me and I’ll create one for you.
Avg Sales per guest = Total sales/number of guests served
Variance = sales this year – sales last year
Percentage variance = (sales this year – sales last year)/sales last year
Percentage variance = variance/sales last year
Or Percentage variance = (sales last year/sales this year)-1
Revenue Forecast = sales last year + (sales last year x % Increase Estimate)
Or Revenue Forecast = sales last year x (1 + % increase estimate)
Guest Count Forecast = Guest count last year + (Guest count last year x % increase estimate)
Or Guest Count Forecast = Guests last year x (1 + % increase estimate)
Sales per guest forecast = last year’s avg sales per guest + estimated increase in sales per guest
Or Avg Sales per Guest Forecast = Revenue forecast/Guest count forecast
Jeffrey is a 30 year veteran of creating, operating, Coaching and consulting with successful restaurant & hotel concepts that include national, international, franchised and independent brands.
He is also the president and founder of Summers Hospitality Group a full-service, national and international, Restaurant & Hospitality Coaching and consulting firm based in Fort Worth, Texas. Besides helping clients achieve success by working with them one-on-one, Jeffrey frequently speaks at and attend numerous industry events as well as at local, state and national small business groups in order to share his passion for the business of food and hospitality.
You can call Jeffrey toll free at 888-9988-SHG (744) for a free consultation or email him using the form below.