Session 1: Revenue Estimation, Labor Costs, and Profit and Loss

August 4, 2009

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Overview

Learn smarter ways to allocate resources to optimize service levels and maximize revenue returned to the institution.

The quality and convenience of an institution's dining operations increasingly influence college choice and student satisfaction. So how can an institution maintain high service and profit levels in the face of changing customer behavior, increased expectations of financial performance, and reduced levels of funding?

Learn smarter ways to allocate resources to optimize service levels and maximize revenue returned to the institution.

TARGET AUDIENCE

Dining directors, dining staff, and business officers will learn:

What are the most important financial and operational data to gather
Key ratios to analyze to improve service and profit levels
How to apply these ratios to optimize resource allocation across your dining services operation

Agenda

Session 1: Recorded On August 4, 2009

Revenue Estimation, Labor Costs, and Profit and Loss

Key financial information
Revenue estimation data
- Data gathering and decision making
  - Deciding where to cut expenses
  - Considering new marketing techniques
Labor costs data
- Data gathering and decision making
  - Calculating the most efficient operating hours
  - Analyzing decisions regarding labor needs
Profit and loss data
- Data gathering and decision making
  - Evaluating which operations to keep open
  - Calculating key benchmarks for comparing your operations
Achieving buy-in
- Presenting a case to business officers and auxiliary service directors
- Presenting your case to dining staff
- Achieving buy-in with students
Resources
Question and answer

Session 2: Recorded On August 6, 2009

Staffing, Participation Rates, Year over Year Analysis

Key financial information II
Staffing data
- Data gathering and decision making
  - Deciding appropriate staffing levels in your dining halls
Participation rate data
- Data gathering and decision making
  - Calculating the cost of each meal plan
  - Adjusting meal plans
Profit and loss from year to year
- Data gathering and decision making
  - Deciding when to change a food concept
  - Tracking changing strategies from year to year
How to speed up the implementation process
Question and answer

Instructors

Rich Neumann M.S. FMP

Director of Dining Services

Ohio University

At Ohio University Dining Services Rich manages revenues of $35.8 million and an expense budget of $25.6 million. He is responsible for day to day operations of 4 dining halls, three c-stores, all budgets, cost analysis, marketing, large equipment purchasing, hiring, overseeing the HACCP program, and training programs for 165 full-time cooks and custodians, 40 management/staff and over 1,000 student employees. Rich also serves as the Secretary/Treasurer of NACUFS and chair of the Finance Committee. He has presented 36 interest sessions at various professional conferences on the topics of finance, employee training, internships, student manager programs, and HACCP.

Rich has worked in the food service industry for 30 years and has 27 years of progressively responsible management experience. He received his Bachelor's Degree in Food Service Management and Dietetics and his Master's Degree in Nutrition and Food Science both from the University of Wisconsin-Stevens Point.

Registration

CD Recording of Live Webcast

$350.00

Session 1: Revenue Estimation, Labor Costs, and Profit and Loss CD Recording

Attendee Information

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