Quiz – Chapters 1 through 3 Chapter 4 – The Income Statement Homework – P & L Report.
Transcript of Quiz – Chapters 1 through 3 Chapter 4 – The Income Statement Homework – P & L Report.
AGENDA
Quiz – Chapters 1 through 3Chapter 4 – The Income StatementHomework – P & L Report
FOODSERVICE FINANCIAL BASICS
WEEK 3
Chapter 4 – The Income Statement
Objectives
Upon completion of this unit, each student will be able to:
Understand the role and functions of the Income Statement.
Understand the profit or loss from the Income Statement.
Prepare a Profit & Loss report based on sales and cost information.
The Income Statement
More commonly know as the “P&L” (Profit and Loss Statement) and also know as an Operating Statement
Details the Revenue – Expenses = Profit (or loss) for a specific time period…. Usually each month
Compares these categories against budget
The P&L gives you a clear picture of how well the restaurant is operating (or how poorly it is operating)
The P&L Answers these questions:
What is the amount of revenue achieved for the period?
What is the level of expense being incurred for the period? What was the food cost and beverage cost, as a
dollar figure and as a percentage of sales? Were payroll costs kept in line with the budget? How much $$$ was spent on advertising, rent and
other overhead activities? What was the tax expense for the period?
What is the amount of profit being achieved for the period?
Who is interested in this report?
Managers Owners Investors Others, including creditors, lenders and
employees
Steps to prepare P&L Report
Determine time period for the report
Calculate total sales
Calculate total costs
Subtract total costs from total sales
REVENUE – EXPENSES = PROFIT
Responsibility and Users
Who would be responsible for preparing this report?
Who are primary users of this report? Responsibility accounting: Revenues and
expenses reported separately for separate areas of responsibility
Uses: To report sales and expense history To report sales and expense forecasts To report sales and expense actual results To report sales and expense for a future period
Revenue
Inflows of assets that result from the sale of products and services
Interchangeable terms: income, revenue, sales
Assets can be in the form of cash, check, credit card or promise to pay (receivables)
Recognized: at the point of sale when the earnings process is completed when an exchange has taken place
Separate by category to identify contribution
Revenue Sources
Distinct dining areas Banquets Catering Drive – through Carryout Delivery Lounge or bar Bakery Gift Shop Gift certificates and gift cards Merchandise such as t-shirts, caps, etc
Percentages
Sales contributed by ÷ Total = Sales Revenue source Sales Percentage
Expenses
Expenses – Costs incurred by the restaurant to provide food and beverage products and services to the guests.
Direct Expenses- Expenses that are closely related to the products and services provided to the guests.
Indirect Expenses- Costs include depreciation, interest expense, property taxes, and rent expense.
Expenses
Also referred to as Cost of Sales in our industry
Most managers are interested in knowing their food cost percentage, their beverage cost percentage and their overall cost of sales percentage…….WHY
How do you do this???
Expenses
Net Income
Net income as reflected in the restaurants P&L, occurs when revenues exceed expenses.
Gains- are increases in equity that do not result from revenues or investments by owners. i.e. Selling a piece of equipment or another
investment at a profit. Losses- are decreases in equity that do not
result from expenses or distribution to owners. i.e. selling a piece of equipment at a loss, or
experiencing a natural disaster such as a flood or tornado.
Uniform System of Accounts
An accounting system including financial statement formats and dictionaries of financial terms developed specifically for the restaurant industry, which can be used to drive the accounting system for a specific restaurant.
National Restaurant Association & Deloitte & Touche, LLC produce annual report on statistics
Sample Income Statement Sample Income Statement(1).xls
Explanation of TermsExplanation of Terms[1].pdf
Format for Income Statement
Sales Cost of Sales (COGS – Cost of Goods Sold) Gross Profit Operating Expenses (Controllable
Expenses) Occupancy Costs (Noncontrollable
Expenses) Operating Income Interest and Taxes Net Income
Sales/Income
Possible categories of Income Food Beverage Catering Vending Non-Food
Expenses
Controllable vs. Noncontrollable Variable/Fixed/Semi-variable or Mixed Broken down into 5 main categories
(some with several sub-categories) Food & Beverage Cost (COGS) Labor Costs (Salaries and wages)
Payroll taxes, insurance, employee benefits Other Operating Expenses Occupancy Expenses Interest & Taxes
Other Operating Expenses
Direct Operating Expenses Advertising / Marketing Music & Entertainment Utilities General and Administrative Expenses Repairs & Maintenance Supplies Corporate Overhead Fees
Occupancy ExpensesExpenses associated with the physical
space you occupy Rent or Lease Depreciation Insurance Taxes
What do leasing companies consider?
Good Credit Liquid Assets Business Plan Resume’ Realistic Financial Projections Good Location
Restaurant Startup & Growth magazine/Restaurant Owner.com
Taxes Taxes Payable by the Business
Income Taxes : Federal, State, Local Property Taxes: State or Local and assessed based on
property value Personal Property Taxes: Equipment, vehicles,
construction in process Taxes Collected by Business for Government
Sales Tax: Collected by business for the State, Local government and submitted by business
Payroll Taxes: Withheld by employer from employee’s paychecks and paid to Federal and State. Can also include unemployment insurance, worker’s compensation and unemployment compensation.
Classify as Income or Expense
Utilities Revenue from T-Shirt Sales Outside signs Wine Sales Wages Marketing Food Sales Repairs
Cost Behavior
Cost Category
Description Classification
Is it a % or $
Cost of Goods
Controllable Expenses
Occupation Costs
Cost Behavior
Cost Category
Description Classification
Is it a % or $
Cost of Goods Operating Cost
Controllable Expenses
Operating Cost
Occupation Costs
Non-operating Cost
Cost Behavior
Cost Category
Description Classification
Is it a % or $
Cost of Goods Operating Cost & Controllable→
Controllable Expenses
Operating Cost & Controllable →
Occupation Costs
Non-operating Cost& Non-controllable→
Cost Behavior
Cost Category
Description Classification Is it a % or $
Cost of Goods Operating Cost & Controllable→
Variable Cost
Controllable Expenses
Operating Cost & Controllable →
Variable CostFixed Cost
Occupation Costs
Non-operating Cost& Non-controllable→
Fixed Cost
Cost Behavior
Cost Category
Description Classification
Is it a % or $
Cost of Goods Operating Cost & Controllable→
Variable Cost %
Controllable Expenses
Operating Cost & Controllable →
Variable CostFixed Cost
%$
Occupation Costs
Non-operating Cost& Non-controllable→ Fixed Cost $
Cost Behavior when sales change
Cost Category Classification
Is it % or $
What Happens to $$
What Happens to %
Cost of Goods Variable %
Controllable Expenses (Controllable)
VariableFixed
%$
Occupation Costs (Non-controllable)
Fixed $
Cost Behavior when sales change
Cost Category Classification
Is it % or $
What Happens to $$
What Happens to %
Cost of Goods Variable % $$ Change
Controllable Expenses (Controllable)
VariableFixed
%$
$$ Change$$ Same
Occupation Costs (Non-controllable)
Fixed $ $$ Same
Cost Behavior when sales change
Cost Category Classification
Is it % or $
What Happens to $$
What Happens to %
Cost of Goods Variable % $$ Change % to Sales = same
Controllable Expenses (Controllable)
VariableFixed
%$
$$ Change$$ Same % to Sales ≈
same
Occupation Costs (Non-controllable)
Fixed $ $$ Same % to Sales = change
Cost Behavior for Sales Forecasting
Cost Sales Cost $$ Cost %Variable & Mixed (%)
UpDown
IncreaseDecrease
Stays the sameStays the same
Fixed ($) UpDown
SameSame
DecreasesIncreases
Steps for management control
Set Standards
Measure Performance
Determine Variances
Take Corrective Action
Review Performance & Cycle
Another Example
P&L Statement.pdf
Review Questions1. The profit and loss report is also called the
A) balance sheet B) income statement C) bottom line statement D) statement of net worth
2. Which is the correct formula for calculating profit or loss A) Monthly sales x 12 B) Total costs – Total sales C) Total sales – Total costs D) Annual sales – Monthly costs
Questions, cont.3) What is the final step in preparing a profit and
loss statement A) Calculate total sales B) Calculate total costs C) Subtract total cost from total sales D) Determine what time period the report should
cover
4) What information is included at the top of a profit and loss statement? A) Sales B) Costs C) Taxes D) Expenses
Questions, cont.5) An operation’s Budget lists food expenses as
$14,000. The P&L report for the period indicates food expenses were $18,000. What has occurred? A) Tolerance B) Variance C) Standard Deviation D) Corrective Action
6) What technique can be useful to determine the contribution of revenue from different areas? A) Adding all categories together B) Separating sales by categories C) Counting food and beverage sales together D) Subtracting merchandise sales from food sales
Questions, cont.7) One use of the data found in the P&L report is to
A) complete the operation’s staffing process B) aid management in developing training programs C) provide information on the manager’s salary D) analyze trends and identify areas for improvement
8) What term describes the excess of costs over sales? A) Profit B) Break-even C) Loss D) Standards
Questions, cont.9) The first step in preparing an income statement is
to A) name the manager preparing the report B) list the costs to be included it the report C) identify sales to be included in the report D) identify the time period covered by the report
10) What is food cost if ending inventory is $4,000, beginning inventory is $2,500 and food purchases were $15,000? A) $16,500 B) $17,500 C) $13,500 D) $19,000
11) What is prime cost?
Questions, cont.12. An operation’s year-end income statement shows before tax profits of $210,000. Revenues for the year were $1,850,000. What were this operation’s expenses for the year?
a) $1,430,000b) $1,640,000c) $2,060,000d) $2,300,000
13. What is an example of a fixed cost?a) Utility servicesb) Salaries and wagesc) Licenses and permitsd) Repairs and maintenance
Assignment
Read Chapter 5 in text book
Complete Mikki’s Steak House P & L