Financial Management

There are many aspects to a successful foodservice operation, and financial impacts must be considered at every stage, whether it's a sound budget to begin a project or operating year, or understanding statistics, food cost, labor costs and a host of other costs. 

In this section, you will find information on:

  • Building a Budget - Learn about types of budgets, categorizing expenses, balanced scorecards and tips for negotiating your team's budget and setting assumptions.
  • Formulas for Key Performance Indicators (KPI) - Learn how to calculate KPI for revenue, productivity and participation.
Soon to Come...
  • Operating Statements
Contributors to this Section:
Barbara Clemens, Corporate Dining, Inc.
Thomas Teves, Compass Group USA
Bernadette Ventura, Cini-Little  International
 
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