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Restaurant Budgeting Sheet

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This document provides a budget vs. actual report, with monthly breakdowns, for a restaurant. Restaurant managers should use this template to track performance for certain business areas, such as revenues, cost of sales, gross profit, and general and administrative expenses. The template spreadsheet requires an input for the budgeted amount, the actuals for the month, and then tabulates any variance. Reviewing budget vs. actual numbers each month can help managers spot variances and take the necessary means to realign actuals with budgeted amounts. Variances are presented line by line to help analyze the overall operations and prompt management to cut costs, reallocate resources, and/or increase sales quotas.

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									[RESTAURANT NAME]
                                 MONTHLY BUDGETING SHEET
                                        [DATE]

Budget for (MM-YYYY)

                                           Budget              Actual

REVENUES

Bar Sales                              $            -      $            -
Catering Sales                         $            -      $            -
Food Sales                             $            -      $            -
Other Income                           $            -      $            -
TOTAL REVENUES                         $            -      $            -

COST OF SALES

Bar Purchases                          $            -      $            -
Food Purchases                         $            -      $            -
Merchant Account Fees                  $            -      $            -
Restaurant Supplies                    $            -      $            -
Labor Costs                            $            -      $            -
TOTAL COST OF SALES                    $            -      $            -

GROSS PROFIT                                        0.00                0.00

GENERAL & ADMINISTRATIVE EXPENSES

Advertising and Promotion              $            -      $            -
Automobile Expense                     $            -      $            -
Bank Service Charges                   $            -      $            -
Business Licenses and Permits          $            -      $            -
Charitable Contributions               $            -      $            -
Computer and Internet Expenses         $            -      $            -
Continuing Education                   $            -      $            -
Depreciation Expense                   $            -      $            -
Dues and Subscriptions                 $            -      $            -
Insurance Expense                      $            -      $            -
Interest Expense                       $            -      $            -
Meals and Entertainment                $            -      $            -
Office Supplies                        $            -      $            -
Payroll Expenses                       $            -      $            -
Postage and Delivery                   $            -      $            -
Printing and Reproduction              $            -      $            -
Prof Serv - Legal, Accounting     $   -      $   -
Rent Expense                      $   -      $   -
Subcontractor                     $   -      $   -
Telephone Expense                 $   -      $   -
Travel Expense                    $   -      $   -
Utilities                         $   -      $   -
Website Development/Maintenance   $   -      $   -
Miscellaneous Expense             $   -      $   -
TOTAL G&A EXPENSES                $   -      $   -

NET INCOME                            0.00       0.00
                             TIP: SHEET 2 BELOW HAS A
                             FILLED OUT EXAMPLE
Variance (Actual - Budget)
                             TIP: HOVER OVER EACH
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                             INSTRUCTIONS

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     1) A budget sheet can help a restaurant track expenses to ensure that the actual money spent is on
     with the allocated budget for that particular item.

     2) A budget can span over any time period the restaurant deems appropriate. Budgets can be broke
     to weekly, monthly, quarterly, and yearly time periods. The example shown is over a monthly time p

     3) There are three (3) columns in this budget sheet. The "budget" is the allocated amount the resta
     has set aside for the particular expense. The "actual" column is the money the restaurant actually sp
     that particular expense. The "variance" is the difference between the actual amount spent and the b
     amount.

     4) If the actual amount spent or revenue earned is under the budget, the variance will be a red ne
     number. If the actual money spent or revenue earned is above the budget, the variance will be a b
     positive number.

                                    Lucy's Steakhouse
                                  MONTHLY BUDGETING SHEET
                                     April 25, 2014

Budget for April 2014

                                               Budget            Actual

REVENUES

Bar Sales                                $       5,000.00    $      5,200.00
Catering Sales                           $       3,500.00    $      3,450.00
Food Sales                               $      15,500.00    $     16,000.00
Other Income                             $         500.00    $        350.00
TOTAL REVENUES                           $      24,500.00    $     25,000.00

COST OF SALES

Bar Purchases                            $         360.00    $        370.00
Food Purchases                           $       3,000.00    $      2,600.00
Merchant Account Fees                    $         250.00    $        240.00
Restaurant Supplies                      $         500.00    $        450.00
Labor Costs                              $      10,000.00    $      9,400.00
TOTAL COST OF SALES                      $      14,110.00    $     13,060.00

GROSS PROFIT                                      10390.00          11940.00

GENERAL & ADMINISTRATIVE EXPENSES

Advertising and Promotion                $         250.00    $        200.00
Automobile Expense                       $         100.00    $        100.00
Bank Service Charges                     $         100.00    $         75.00
Business Licenses and Permits            $          50.00    $         75.00
Charitable Contributions                 $          50.00    $        200.00
Computer and Internet Expenses    $     150.00   $     100.00
Continuing Education              $     235.00   $     200.00
Depreciation Expense              $     200.00   $     150.00
Dues and Subscriptions            $     150.00   $     100.00
Insurance Expense                 $   1,000.00   $   1,500.00
Interest Expense                  $     200.00   $     150.00
Meals and Entertainment           $     200.00   $     250.00
Office Supplies                   $     100.00   $     120.00
Payroll Expenses                  $     200.00   $     250.00
Postage and Delivery              $      25.00   $      20.00
Printing and Reproduction         $      50.00   $      50.00
Prof Serv - Legal, Accounting     $     500.00   $     650.00
Rent Expense                      $   2,000.00   $   2,000.00
Subcontractor                     $     200.00   $     225.00
Telephone Expense                 $     200.00   $     175.00
Travel Expense                    $     250.00   $     225.00
Utilities                         $     500.00   $     575.00
Website Development/Maintenance   $      50.00   $      55.00
Miscellaneous Expense             $     250.00   $     155.00
TOTAL G&A EXPENSES                $   7,010.00   $   7,600.00

NET INCOME                             3380.00        4340.00
ure that the actual money spent is on par


ms appropriate. Budgets can be broken down
mple shown is over a monthly time period.

et" is the allocated amount the restaurant
 the money the restaurant actually spent on
n the actual amount spent and the budgeted


budget, the variance will be a red negative
 the budget, the variance will be a black




          Variance (Actual - Budget)




                             200.00
                             -50.00
                             500.00
                            -150.00
                             500.00




                             10.00
                           -400.00
                            -10.00
                            -50.00
                           -600.00
                          -1050.00

                           1550.00




                             -50.00
                               0.00
                             -25.00
                              25.00
                             150.00
-50.00
-35.00
-50.00
-50.00
500.00
-50.00
 50.00
 20.00
 50.00
 -5.00
  0.00
150.00
  0.00
 25.00
-25.00
-25.00
 75.00
  5.00
-95.00
590.00

960.00
								
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