Transformation is not something we do to our clients. Rather, it is a shared journey - a challenging and ambitious venture with a mutual goal: dramatic improvements in financial and operating performance

Ways to Control Overhead Costs



Corporate overhead, if unchecked, can eat up your profits and potentially create a net loss before you realize it. Without a breakdown of your costs into production and overhead categories, you might not realize how much you’re actually spending to run your company. Detailed financial reporting and budget variance analyses will help you keep your overhead to a manageable level.

The costs you have to run your business and sell your product make up corporate overhead. These are expenses you have even when you aren’t making your product. They include expenses such as rent, marketing, phones, insurance, administrative staff, office equipment, interest and supplies. Like corporate overhead, departmental overhead includes expenses you have when you’re not producing your product, but they apply directly to one department. For example, machinery maintenance is an example of departmental overhead.

The first step in determining your corporate overhead is to identify it. If you don’t record every expense you have on a budget sheet or other financial report, do so. Start by creating production and corporate overhead reports. Production expenses are costs that apply directly to making your product, such as materials and labor. Next, break down your corporate overhead by function, such as marketing, human resources, information technology, office administration and sales.

Give each of your managers the list of overhead their department generates. Ask them to look for ways to reduce their spending without sacrificing productivity, efficiency and quality. Your department managers might be the most knowledgeable about how to do this. If you don’t already do it, have your department heads submit an annual budget request each year. Labor is often one of the largest costs of any business; have department heads compare outsourcing versus in-house staff for various projects and positions to determine if they can find cost-savings opportunities.

How to Buy an Existing Franchise


Entrepreneurs choose to buy an existing franchise for the advantages it offers over starting a new business. An existing franchise has name branding, a customer base and a proven strategy for earning a profit. The strategy includes interior design, products offered, pricing and marketing. Moreover, the licensing company provides education in their policies and procedures, as well as on-site training for the new franchisee. While the initial investment could be steep, depending on the licensing fee, the potential to earn an immediate profit attracts entrepreneurs to the franchising arrangement.
  • Research your favorite industry to track recent business trends. If you want to buy a hardware store, for example, then your target market includes homeowners and contractors. If homeowners are spending money on remodeling and repairs, then a hardware store has a better chance of earning a profit.
  • Research the different franchise opportunities within your chosen industry. Eliminate those that do not meet your criteria. For example, some franchise owners must pay the licensing company a percentage of their monthly sales on top of the franchise fee. It can add up to a tidy sum over the years. This money could be reinvested to grow the business if you chose a franchise agreement that did not demand royalties.
  • Choose the franchise that you believe is the best fit for your goals. You might prefer to consult with an accountant or attorney who specializes in this field for a professional opinion, as buying an existing franchise is a major investment.
  • Contact franchise owners in your area for their unbiased view of the company. Their input might alert you to potential problems not addressed in the franchise business plan.

Benefits of Standardized Recipes

Consistent food quality

The use of standardized recipes ensures that menu items will be consistent in quality each time they are prepared and served.


Predictable yield

The planned number of servings will be produced by using standardized recipes. This can help to reduce the amount of leftover food if there has been overproduction, and also will help to prevent shortages of servings on the line. A predictable yield is especially important when food is transported from a production kitchen to other serving sites.


Customer satisfaction

Well-developed recipes that appeal to students are an important factor in maintaining and increasing student participation levels. Schools may take a lesson from national restaurant chains that have developed popular menu items consistent in every detail of ingredient, quantity, preparation, and presentation. Standardized recipes provide this consistency and can result in increased customer satisfaction.


Consistent nutrient content

Standardized recipes will ensure that nutritional values per serving are valid and consistent.


Food cost control

Standardized recipes provide consistent and accurate information for food cost control because the same ingredients and quantities of ingredients per serving are used each time the recipe is produced.


Efficient purchasing procedures

Purchasing is more efficient because the quantity of food needed for production is easily calculated from the information on each standardized recipe.


Inventory control

The use of standardized recipes provides predictable information on the quantity of food inventory that will

Franchising : Advantages and Disadvantages



Advantages of Franchising
  1. The franchisee’s lack of basic or specialised knowledge is overcome by the training program of the franchisor. 
  2. The franchisee has the incentive of owning their own business with the additional benefit of continuing assistance from the franchisor. The franchisee is an independent business person operating within the framework of the franchise system. This provides the opportunity through hard work and effort to maximise the return from their business and the value of their investment. In all franchise networks there are three basic levels of performance, despite the fact that all franchisees are provided with the same raw material. There are the high flyers who do extremely well, having the right attitude and approach, as well as some entrepreneurial skill which enables them to make the most of their opportunities. Then there are the average performers, who operate the system and basically achieve the anticipated performance levels and in line with their expectations earn a decent living. Their attitude and approach is sound, but they lack the flair of the high flyers. Finally there are those whose performance levels are low. These are people who joined the franchise with best of intentions, but they now lack the will or the aptitude, or have changed their mind and want to get out of the franchise. They clearly made a mistake in the first place by going into self-employment, and they perhaps deluded themselves into believing that their franchisor would remove all the risk for them. 
  3. In most cases, the franchisee’s business benefits from operating under a name and reputation (brand image) which is already well established in the mind and eye of the public. Of course, there will be new franchise schemes which are in the process of being established and in which the name will not yet be well known. This is a factor to recognise and to make allowance for. Picking up a sound, newer franchise in its early stages can be a good proposition but the risks are higher. 
  4. The franchisee will usually need less capital than for setting up a business independently because the franchisor, through their pilot operations, will have eliminated unnecessary expense. 
  5. The franchisor provides the franchisee with a range of services which are calculated to ensure, that the franchisee will enjoy the same or a greater degree of success as the franchisor has achieved. These services will include:

How to Gain Competitive Advantage in the Restaurant Business




by Stan Mack

Te you will have trouble standing out from the crowd. Gaining a competitive edge requires a detailed analysis of the demographics of the surrounding area and the nature of existing competitors. And even if you are successful at first, new competitors could enter your market at any time to steal your clients. Don’t hesitate to adopt successful strategies from your competitors, but understand that directly competing with an entrenched rival is a bad idea for a beginning restaurateur.


Step 1

Find an area with few competitors that serve food similar to yours. Pizza places, for example, face enough competition from other types of restaurants without having to fight each other.


Step 2

Che restaurant industry is highly competitive. Unless you have a star chef or a novel cuisine, chances arhoose a highly visible location that has a suitable consumer base nearby. For example, don’t open a family restaurant in an area full of office complexes. A residential area with a high percentage of families with young children would offer more potential clients, especially if there are relatively few local restaurants currently serving that demographic.


Step 3

Analyze the local competition after you’ve chosen a location. Chances are any region you choose will have at least a few competitors who target the same consumers. Other restaurants are obvious rivals, but supermarkets, convenience stores and any other businesses that sell prepared food are also competitors.


Step 4

Identify the strengths of each competitor. For example, a supermarket’s ready-to-eat meals are

An Overview of Different Restaurant Types


author: Monica Parpal 


There are many different restaurant types out there. New restaurants open all the time, and concepts vary from pizza chains to fine sushi restaurants to breakfast cafes and even restaurants that specialize in peanut butter and jelly sandwiches. Despite the broad range of restaurant concepts, most are classified by one of three major restaurant types, including full-service, fast-casual and quick-service. This article details the challenges and opportunities operators face within each restaurant type.

Full-Service Restaurants
Full-service restaurants encapsulate the old-fashioned idea of going out to eat. These restaurants invite guests to be seated at tables, while servers take their full order and serve food and drink. Full-service restaurants are typically either fine dining establishments or casual eateries, and in addition to kitchen staff, they almost always employ hosts or hostesses, servers and bartenders. Two standard types of full-service operations include fine dining and casual dining restaurants, discussed below.
Fine Dining
Fine dining restaurants top the ladder when it comes to service and quality. Fine dining restaurants usually gain perceived value with unique and beautiful décor, renowned chefs and special dishes. Listed below are some of the features, challenges and advantages of running a fine dining restaurant.
  • Prices. Prices for entrées are often $20 or more.
  • Service style. Service style for fine dining restaurants is top-notch. Well-trained and experienced servers and sommeliers attend guests, providing excellent knowledge of food and wines.
  • Atmosphere. The atmosphere in a fine dining establishment is one of the keys to its perceived value. The lights need to soften the mood, the music should reflect the concept yet not overpower the guests' conversations, and the décor should add an elegant and unique perspective. Fine dining establishments strive to create an overall exceptional dining experience for guests.

Top 25 - Indonesia's Best Hotels 2014


according to Travellers’ Choice Award 2014

  1. The Legian Bali – a GHM hotel, Seminyak, Bali 
  2. Komaneka at Bisma, Ubud, Indonesia, Bali 
  3. The Samaya Bali, Seminyak, Bali 
  4. The Magani Hotel and Spa, Legian, Bali 
  5. Jeeva Klui Resort, Mangsit, Bali 
  6. Mulia Villas, Nusa Dua, Bali 
  7. Mandarin Oriental, Jakarta 
  8. The Oberoi Bali, Seminyak, Bali 
  9. Alila Villas Uluwatu, Pecatu, Bali 
  10. Four Seasons Resort Bali at Sayan, Ubud, Bali

Manfaat Franchise / Waralaba


Sebagai salah satu alternatif model bisnis, pengembangan usaha  dengan pola ini menawarkan berbagai manfaat yang menarik baik bagi franchisor mau pun franchisee.

Manfaat bagi franchisor:
  • pengembangan usaha dengan biaya yang relatif murah
  • potensi passive income yang cukup besar
  • efek bola salju dalam hal brand awareness dan brand equity usaha anda
  • terhindar dari undang-undang anti monopoli.
Manfaat bagi franchisee:
  • memperkecil resiko kegagalan usaha
  • menghemat waktu, tenaga dan dana untuk proses trial & error
  • member kemudahan dalam operasional usaha
  • penggunaan nama merek yang sudah lebih dikenal masyarakat.


Penggerakan

Dalam proses manajemen, penggerakkan merupakan bagian yang fundamental, tindak lanjut dari fungsi perencanaan dan pengorganisasian. Fungsi ini berkaitan erat dengan manusia dan merupakan masalah yang paling kompleks serta tersulit dilakukan di antara fungsi-fungsi manajemen. Ia akan bersinggungan dengan perasaan, harga diri, dan tujuan yang berbeda-beda.
Penggerakan merupakan fungsi pembimbingan, pengarahan, pemberian motivasi, menggerakan orang-orang yang menjadi bawahannya agar dengan rela, suka dan mau bekerja secara sadar dan bertanggung jawab terhadap tugas yang harus diselesaikannya tanpa menunggu perintah dari atasannya.
Disesuaikan dengan kondisi yang berlangsung, terdapat beberapa istilah bermakna sama dengan fungsi penggerakan, di antaranya:
  • Actuating.  Tindakan untuk mengusahakan agar seluruh anggota kelompok berusaha mencapai sasaran-sasaran sesuai dengan perencanaan dan usaha-usaha organisasi
  • Motivating.  Pemberian daya rangsang agar muncul gairah kerja untuk mencapai tujuan
  • Staffing.  Pemberian bantuan dalam penyusunan upaya pengurusan, pengaturan dan penempatan sumber daya manusia beserta fasilitasnya
  • Directing.  Bagaimana cara memberikan pengarahan, petunjuk, dan perintah yang perlu dilakukan
  • Coordinating.  Usaha menyatukan kerja sama sehingga terdapat keselarasdan pekerjaan yang sedang berlangsung
  • Leading.  Menggerakkan orang lain dengan memberikan teladan baik kepada para bawahan sehingga mereka mau bekerja mengikutinya
  • Disiplin.  Tindak perbuatan atau peraturan untuk menjamin ketepatan, keseragaman, kepatuhan dan ketaatan dalam menjalankan pekerjaan. 


Restaurant Training Checklists Are Important Tool

quoted from John Foley
Training tools and aids make the difference between education and knowledge. Education, the act of imparting information, isn't difficult for those who are familiar with the subject. Yet, learning the subject may take more than a quick training session.  Knowledge comes from learning and retaining what was taught and is expected to be clutched. Simply, training tools make the difference between learning and forgetting.

Every restaurant staff deserves a variety of tools to help make them successful and to perfect their professionalism. These tools need to be strategically posted throughout the restaurant for the staff to reference, throughout their shift when they are not sure about a certain procedure.

I couldn't help notice the recipe card for one of the company's drinks. The well defined card (pictured, right) outlined the steps to drink perfection. I have always wondered how the baristas can create drinks that are being called out faster than a Gatling gun without missing a beat, pump, or steam wand. The refresher recipe card explains a lot.

Now to create these cards once the game has begun is not an easy task. In the perfect world they would have been developed and filed on your computer for ease of editing. But that most likely was only a dream that ended just after the doors opened.
And, if you do have them placed throughout the restaurant, now is the perfect time to check and edit the cards.

Here are 10 tips on training tools.
  1. Plating consistency is imperative. Plating pictures help.  Photos of each plate, including salad, appetizer, entree, or dessert should be placed on a board and labeled near the plating station. Styling the food on the plate exactly the way the chef created it makes this an efficient way to achieve consistency. 
  2. Coffee recipes and tea service. Recipes for coffee drinks and the procedure for serving tea – (one bag or a selection; a pot of hot water or just a cup) are all steps that need to b defined. 
  3. Dessert plating. use a picture, especially for daily dessert specials. Also define the amount of ice cream and whipped cream to be served. 
  4. Opening checklists. Even the smallest restaurant is too large to run without an opening checklist. Laminate them and have the assigned server initial each task. You can divide up the checklist. 
  5. Closing checklists. If you are so slow you don't need a closing checklist to close, find a real estate agent. Closing procedures save you money. Turn down the air conditioning, turn off the kitchen fan, turn off the stereo are all music to the accountant's ear. 
  6. Server station setups. New servers forget to set up the server station with pens, water pitchers, coffee cups, saucers and other items that break the rhythm of the dining room if they are not around. 
  7. Bar setup. Bar customers hate to wait. Describe how many limes, lemons, olives need to be cut diced, sliced, and kept under the bar. Explain fruit and juice rotation. It may sound elementary today, but wait until the bartender doesn't show up, and Steve the server has to stand in for Johnny the bartender. 
  8. Cooler map. If nothing else this will alleviate any violations from the health department when the inspector realizes the raw chicken does go on the bottom shelf. With today's computer programs, designing and designating cooler shelf space is a breeze. Define rotation on the sheet and don't forget to post an inventory checklist in the cooler. 
  9. Glass stacking. Make sure the bussers and the dish know how many, where they go and ho to check for spots. 
  10. Batch and deposit checklist. Your manager is sick. You're on vacation. And the deposits have stopped going into the bank from American Express. Nobody had the batching instructions. Go over the deposit procedures with one or two trusted employees, and leave the instructions in a drawer, just in case. It will make that vacation a lot more enjoyable. But then, what restaurant owner can take a vacation? 


The World's Best Hotel 2013 – Top 50




Which hotels deliver the most extraordinary experiences?

The results of Travel + Leisure’s 18th Annual World’s Best Award :


  1. Mombo Camp and Little Mombo Camp, Moremi Game Reserve, Botswana

  2. Castello di Casole—A Timbers Resort, Casole d’Elsa, Italy

  3. Singita Kruger National Park, South Africa

  4. Nayara Hotel, Spa & Gardens, La Fortuna, Costa Rica

  5. Four Seasons Resort Bora-Bora, French Polynesia

  6. The Lodge at Kauri Cliffs, Matauri Bay, New Zealand

  7. Ritz-Carlton, Berlin

  8. Oberoi Udaivilas, Udaipur, India

  9. Sabi Sabi Private Game Reserve, Kruger National Park Area, South Africa

  10. Singita Sabi Sand, Kruger National Park Area, South Africa



our role is not over until you realize the desired business results