This comprehensive library of customized Microsoft Excel spreadsheets is designed specifically for foodservice applications! They are configured to organize critical financial information generated by your restaurant on a daily, weekly and/or monthly basis; to forecast trends and help with budgeting; and even to assist you in performing many types of "what if" analysis. But that's not all...many are  also designed to make manual entries into your accounting system more streamlined.

Note: YOU MUST HAVE MICROSOFT EXCEL (version 2000 or later) INSTALLED ON YOUR COMPUTER TO UTILIZE THESE SPREADSHEETS! They do come with detailed instructions, and while pre-configured, they can easily be customized by any reasonably experienced Excel user. Simply use the included password to unprotect the worksheets, make your changes and then re-protect the worksheet again!

Daily Sales & Deposits A spreadsheet designed to track your sales data from cash register or POS reports. The worksheet organizes daily and week-to-date results. Print at the close of each day, and share with key management. Use to monitor sales by category and track weekly trends.   Click here for a full view (PDF)   Daily Sales & Deposits plus Labor Summary Adds labor expenses, by Department, to the daily sales report so you can monitor your daily and week-to date labor costs as a percentage of sales. Designed to allocate your labor costs by Department (e.g. Kitchen, Front of House, Managers) utilizing the labor report information from your POS report as well as fixed salaried employees. The report also accounts for estimated Employer tax expenses. Monitor your daily and weekly labor expenses as compared to labor targets that you choose. A very powerful tool! Click here for a full view (PDF)   Weekly Prime Cost Workbook In addition to recording the current week's sales information and payroll expenses, this spreadsheet takes the "series" to its logical conclusion by also accounting for your weekly food and beverage purchases as well as beginning and ending food and beverage inventories. The result is a weekly COST OF GOODS SOLD (COGS) SUMMARY and a PRIME COST report which indicate your restaurant's total F&B usage plus Gross Labor in both total dollars and as a percentage of the current week's sales. Use this report to manage both your labor and your purchases and to keep expenses in line with sales budgets. Click here for a full view (PDF)   Weekly Food & Beverage Purchase Log  Summarize your daily food and beverage purchases on a single weekly log sheet. Includes Vendor Name, Invoice Number, Date, and Breakout by Food & Beverage Category. Use the summarized totals to 1) make direct entries into QuickBooks or other accounting software, 2) have a one page, easy to read summary of weekly purchase totals to compare with your budget (based on reordering to specified par levels).   Click here for a full view (PDF) Restaurant Schedule & Labor Cost Master   This is a very powerful tool that every restaurant operator should be using! Designed to help you schedule every labor hour of the day to provide you with instant feedback of the costs associated with your scheduling decisions. Compare the labor expense of each scenario with your actual or projected sales to determine optimum employee scheduling for each day of the week. Then use the plan to create your actual weekly schedule, and track the actual labor costs against your plan and actual sales for feedback. There is no better way to effectively keep labor costs in line with your budgeted and actual sales!  Click here for a full view (PDF)   Food & Beverage Inventory Master Counting and calculating your end of month food and beverage inventory is effortless with this spreadsheet. You will need to invest a few hours of upfront time to enter your restaurant's specific product list and unit prices (from your Vendor invoices). Thereafter, the form will do all the extensions for you (e.g. it will multiply the number of each item counted by the unit price) and it will then total each inventory category automatically. Designed so that each months count sheets can then saved for future reference. Click here for a full view (PDF)   Menu Engineering & Profitability Workbook A powerful and fully automated tool to assess the profitability of your menu items based on their food cost, selling price and popularity. Includes five worksheets to assess all your menu categories from appetizers to desserts. A simple set of instructions tells you where to input your information, and even helps you to take action based on the results! Click here for a full view (PDF)   Weekly Sales Projection Spreadsheet An easy to use tool to help project daily and weekly sales by day-part. Simply input your estimates of the customer (cover) counts and check average for each meal period and the worksheet will auto calculate the sales totals as well as provide the daily percentage contribution. Use this tool in reverse to determine how many covers and/or check averages are required to generate specific total sales.   Click here for a full view (PDF)   Payroll Accrual Spreadsheet Accruing payroll at the end of each month is unquestionably the most important task that 99% of independent restaurant operators ignore. More importantly, it results in accurate payroll totals in your all important Profit and Loss Statement! This workbook makes the accrual easy with detailed instructions to guide every step. It also automatically creates the necessary journal entry's (both the accrual and the reversal) to make into your accounting software. Click here for a full view (PDF)