This document discusses using top/bottom reporting and other data analytics tools to improve cost controls at restaurants. It explains how these tools can help identify opportunities to cut labor costs, ensure employees are properly trained on upselling beverages, monitor cash adjustments to prevent fraud, and optimize inventory levels to reduce waste and keep more cash available. The document advocates for these tools to provide actionable data that helps area leaders and store managers make decisions to improve the bottom line.

1. Cost Controls
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Hosted by Steve Brooks
Tumbleweed Southwest Grill
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2. Are discount controls rolling
away from you?

3. Top/Bottom Reporting quickly
identifies opportunities to improve
training or halt employee fraud.

4. Top/Bottom Reports also useful for monitoring:
– Voids
– Promos
– Employee Contests
– Item Sales
– Labor Controls

5. • Save Labor $$$ spent searching through and auditing daily
restaurant packets at corporate office.
• Provide Area Leaders and Store Managers with actionable data
– Cut time spent trying to decipher what data is useful in expansive reports
looking at EVERY employee or EVERY store.

6. Is your company eating food cost on
beverages servers are giving away?

7. • Identify Employees successfully up-selling beverages or those
who may require more training.
• Bring company-wide awareness to the impact that beverage
sales have on the bottom line

8. Cash Adjustments Reporting – Keep
your $$$ from flying out the back door
Flag abnormal activity
and respond in real time

9. • Franchisors can utilize Cash Adjustment reports to ensure
Royalty dues are being reported accurately.
• Tighter cash controls keep more $$$ on the bottom line.

10. Inventory – Monitor
inventory levels at a glance

11. • Avoid unnecessary WASTE caused by overstocking.
• Keep maximum amount of cash on hand instead of surplus
inventory.
• Ensure store is properly stocked and able to deliver the full
menu to customers.