FOOD / BEVERAGE / LABOR COST CONTROL
BUDGET PROJECT 2021
75 Points
DIRECTIONS: Please use the following directions to complete the budget project.
Place all of the figures in the Year / BUDGET and % column of the P/L.
Round the cents up or down to whole dollars.
Calculate the percent’s for each category.
Sales / Income:
1. Determine Catering Food and Beverage sales for the year.
2. Determine the Dining Room Food and Beverage sales for the year.
3. Total the sales income for the year.
Food and Beverage Expenses:
1. Determine the expenses in each food category and beverages.
2. Determine total food and beverage expenses.
Labor Expenses:
1. Complete the Manning Table:
a. Hours per year
b. Yearly compensation
c. Do totals at bottom of the page
2. Determine regular payroll.
3. Determine total taxes for each category.
4. Determine total labor expenses.
Prime Costs Expenses
General Expenses:
1. Determine each of the general expense categories as listed on the facts sheet.
2. Determine total general expenses.
Profit / Loss:
1. Total all expenses.
2. Subtract total expenses from total income.
3. Run percentages on all categories.
Anticipated Food Costs:
Meat
8%
Dairy
5%
Dry Goods
4%
Produce
6%
Bakery
2%
Non-Alcoholic
3%
Anticipated Beverages Selected and Costs:
Liquor 65%
12%
Beer 20%
20%
30%
