Bonus Plan Calculator

format - Excel Spreadsheet and .pdf

Take all the confusion out of setting up a bonus plan for your restaurant, food service or retail business. This download includes a sample bonus plan and a calculator spreadsheet for calculating how much employees earn.

No other number in your restaurant matters. "Profit" is the end goal to opening a business, and whether you only want one store or you'd like to open a whole chain, bonusing based on profit gives your entire staff one common goal, which builds teamwork between departments and drives your bottom line.

Employment Contract for Chefs and Cooks

format - MS Word document

Who owns your recipes if your chef quits? Will she/he go to work for your competitor across the street? What tools do you have in place to protect your business is your chef leaves? Read our article on protecting your restaurant here on our blog, then....

Download our Employment Contract template for chefs and cooks to help protect your business in case you lose one of the key employees in your restaurant or food service, your chef.

Restaurant and Food Service Manager's Log

format - Microsoft Word document

Take a huge step in fixing the communication issues in your restaurant or food service by purchasing our Manager's Log template. This tool helps you track and communicate vital information for running your business, like sales by meal period, customer counts, employee and customer issues, weather patterns, staffing, and many other key areas. Learn more on our blog...

Other Manager's Logs available on the web require you to buy pre-printed copies and repurchase every month or quarter. With our ready to use template, you buy it one time and print your own with the first page on the front of a sheet and the second page on the back. Punch holes in it and place it in a binder. You can even edit it to better fit your particular operation.

Trouble Shooting Questions

format - Adobe .pdf

Download this sixteen page list of Trouble Shooting Questions that O'Dell Restaurant Consulting uses to trouble shoot our client's restaurants and food services. The questions are separated into 22 different categories, each dealing with a different part of your operation such as Cost Control, Employee Hiring & Training, and Marketing. These insightful and detailed questions to ask yourself and your employees are the key to helping you or us pinpoint what area of your restaurant needs the most attention. Visit our blog article on Employee Morale to see these questions in action.

If you need help finding solutions to the issues you uncover by answering these questions, contact Brandon O'Dell of O'Dell Restaurant Consulting to take advantage of our offer for a free 30-minute consultation to evaluate our services.

Recipe Costing Spreadsheets

format - Excel Spreadsheets

It's incredibly important to have up-to-date recipe costs for every item you sell. If you don't know what an item costs you to sell, you can't know how to properly price the item. If you don't do anything else to control your food costs, at least calculate your recipe costs and keep them up-to-date.

This spreadsheet helps you not only track costs, but also document the procedures to help staff cook the item, which assists in training and creates accountability. Use this spreadsheet to find the cost of a plate or the cost of a batch recipe. It will also help you automatically calculate the portion cost or serving size cost from your batch recipes.

This recipe costing spreadsheet can be linked to our Food and Alcholic Beverage Inventory Spreadsheets and our Ideal Food, Alcohol and Tobacco Cost Tracking Spreadsheets to create a control system that automatically updates all your recipe costs and lets you use those up-to-date costs to accurately track your ideal food costs. These tools replace expensive inventory and recipe software, and even give you information and control that expensive software can't. An example recipe and sub-recipe are included in the download.

You can contact Brandon O'Dell with O'Dell Restaurant Consulting to help you set your Recipe Costing Spreadsheets up by calling 1-888-571-9068.

Food and Beverage Inventory and Product Cost Spreadsheets

format - Excel Spreadsheets

Calculating your cost of goods sold can be a daunting project. These spreadsheets help you stay organized and on top of your product costs. This download includes a food inventory spreadsheet segregated into separate inventories for all your food purchases, such as meat, seafood, dairy, produce, soft beverages and more. Segregating your food inventory into separate inventories helps you pinpoint a cost problem when you find one. Also included is a separate spreadsheet for alcoholic beverages. Like the food inventory spreadsheet, the alcoholic beverage inventory is segregated into separate inventories for bottled beer, tap beer, liquor of each type, cordials and wine.

All of our inventory spreadsheets have some special features you won't find in other inventory spreadsheets:

Special columns for breaking everything you buy into automatically calculated recipe units and costs. Simply update the inventory value from an invoice, and the spreadsheet will tell you what the recipe unit cost is. Link our Recipe Costing Spreadsheets to these costs to have automatically updated recipe costs every time you update your inventory.

Input par ordering levels for all your inventory items. The spreadsheet will use the information you record from your physical counts to tell you how much of each product you need to order.

Calculate your cost of good sold right in the spreadsheet. These spreadsheets take your inventory counts, and calculate your inventory values in each segregated category, then allow you to input purchase amounts to have your cost of goods sold automatically calculated for the inventory period.

Ideal Food, Alcohol and Tobacco Cost Tracking Spreadsheets

format - Excel Spreadsheets

This incredible tool helps you track your sales by item and your ideal costs for food, liquor, beer and tobacco! It is one of the most powerful management tools you can use. If you are only tracking your actual costs by taking inventory, you're only getting half the information you need to control your costs. Only by comparing your actual food and alcoholic beverage costs to ideal costs can you know if you have a problem with theft or waste.

These spreadsheets let you enter your daily sales by item and recipe costs, then calculate how much the food you sold should have cost you to sell. This is your ideal cost. The spreadsheet then allows you to enter your actual cost from your inventory to calculate a variance. This variance lets you know if you have a theft or waste problem. Use our Recipe Costing Spreadsheet in conjunction with this tool and the Food Inventory Workbook to create the ultimate food and alcoholic beverage cost control system.

You can contact Brandon O'Dell with O'Dell Restaurant Consulting to help you set your Ideal Cost Tracking Spreadsheets up by calling 1-888-571-9068. The spreadsheets contain some examples to help you.

Employee Record & Attendence Spreadsheet

format - Excel Spreadsheet

Good record keeping is the cornerstone to a well run restaurants. Use this Excel spreadsheet to keep vital information about your employees, such as their emergency contact, and use the included calendar to track excused and unexcused absences, sick days, vacation days and personal days. This is a must have human resource tool for the well run business.

Restaurant Manager Appraisal - QSR

format - Microsoft Word document

Proper evaluations and appraisals are a key to keeping employees happy and motivated. This Restaurant Manager Appraisal form helps you identify your employee’s strengths and weaknesses, and creates a plan to capitalize on your employee’s strengths while improving their weaknesses. This very effective format creates a plan with your employees for their improvement. It strengthens your communication, establishes a system of measuring performance, and sets forth an action plan to make your employees better.

Dining Room Manager Appraisal

format - Microsoft Word document

Proper evaluations and appraisals are a key to keeping employees happy and motivated. This Dining Room Manager Appraisal form helps you identify your manager’s strengths and weaknesses, and creates a plan to capitalize on your employee’s strengths while improving their weaknesses. This very effective format creates a plan with your employees for their improvement. It strengthens your communication, establishes a system of measuring performance, and sets forth an action plan to make your employees better.

Banquet Manager Appraisal

format - Microsoft Word document

Proper evaluations and appraisals are a key to keeping employees happy and motivated. This Banquet Manager Appraisal form helps you identify your manager’s strengths and weaknesses, and creates a plan to capitalize on your employee’s strengths while improving their weaknesses. This very effective format creates a plan with your employees for their improvement. It strengthens your communication, establishes a system of measuring performance, and sets forth an action plan to make your employees better.

Dining Room/Banquet Server Appraisal

format - Microsoft Word document

Proper evaluations and appraisals are a key to keeping employees happy and motivated. This Server Appraisal form helps you identify your manager’s strengths and weaknesses, and creates a plan to capitalize on your employee’s strengths while improving their weaknesses. This very effective format creates a plan with your employees for their improvement. It strengthens your communication, establishes a system of measuring performance, and sets forth an action plan to make your employees better.

Steps to Effective Problem Solving using the Scientific Method

format - Microsoft Word document

Good problem solving skills are not a gift. They are taught and learned. With this outline to effective problem solving, you can use the scientific method to help teach your management staff and key personnel how to effectively deal with any problem that may arise in your business.

This download is available in article form for free on our blog, or you can have it in printable MS Word form via this download.

Steps of Service Checklist

format - Microsoft Word document

This very detailed MS Word tool lines out every step for service staff to give your guests incredible service. Just train your staff on all these key steps, and you’ll have service that is legendary!

Hands-on Training Activities Checklist

format - Microsoft Word document

This MS Word checklist is a training tool for service staff, to focus their training time spent on the floor and following trainers. It instructs the trainee to observe, practice and find-out many important service functions in your restaurant. By giving the trainee some structured control over their own training, this tool helps you have a more effective training program.

Customer Count Record Spreadsheet

format - Microsoft Excel

This spreadsheet will help you track customer counts for an entire year. Use it to make customer traffic comparisons by the shift, profit center, day of the week, or sales period.

The spreadsheet automatically averages customer counts for each day of the week and meal period. It also calculates year end averages, and has space to enter sales data to automatically calculate sales per customer. Information is power, and tools like this help put you in control of your business.

Learn on our blog how to use customer counts to properly price your food.

Credit Card Fee Evaluation Spreadsheet

format - Microsoft Excel

Compare the fees of different credit card processors using this evaluation tool. Simply put in the all the different stated fees charged by a particular processor, and this spreadsheet will help you determine the real cost of processing that credit card. This cost is the percentage of your sales that processing credit cards is actually costing you, including any dues, membership fees, swipe fees, batch fees, and the other extra “hidden” costs credit card processors tack on to your processing.

This tool includes sample information filled into the spreadsheet to demonstrate how it works.

Advisory Consulting Retainer

Get your free 30-minute consultation first

Pay here to put a retainer down for Advisory Consulting from O'Dell Restaurant Consulting. Advisory Consulting is used when you do not have a defined project or goal in mind. You may just need a sounding board for ideas, a devil's advocate or want to know how other restaurants solve the same problem you are having. The hours you retain can be used for telephone or email consultations, or you may wish to have us help with part of a project.

Your payment will secure 4 hours of time with Brandon O'Dell of O'Dell Restaurant Consulting to use as you see fit. Take advantage of our offer for a free 30-minute consultation to evaluate our services and see if you think we can help you before retaining our services.