Budget Report (1)

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School

Victoria University *

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2

Subject

Economics

Date

Nov 24, 2024

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docx

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5

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Report
Part A Projections for the Budget We made the projections for the quarter of October to December to increase the profit to 28% by making the following treatments: I assumed that with the help of $ 13000 marketing cost sales of food and beverage increased by 25% Food cost is 55% of the food sale but with the increase of the quantity due to sale the restaurant will save the 10% of the cost Beverage cost is 32.05% of beverage sales but with the increase of the quantity due to sale the restaurant will save the 5% of the cost Miscellaneous exp. need to reduce by 500 per month Due to increase in the sales, new staff is required and salary increased by 3% Budget Variation Report for October month with favorable and unfavorable variances As per the above projection, the sales of the food and beverages increased by 25% and budgeted amount for those are $83333 and $65000 respectively but their actual sales are $78610 and $71440, as a result the variation between the food sales is $-4723 (-5.67%- UF) and beverage sale is $6440 (9.91%-F). The function sales remained same in October in the budgeted period due to unseasonal period $76666 but in actual it increased by $15833 (20.65%-F). Overall the total revenue in the October month is more than the budget by $17550 or 7.80% favorable. In the budget, as per the recommendation for the maintain the utility, telephone and rent expenses similar as in the last quarter is maintained and in actual rent expenses were same but the expenses of telephone decreased by $60 (12%-F) and utility expenses increased by $561 (18.70%-UF). According to the average of $13000 marketing expenses the budgeted expenses for the October are $4333 but in actual it's only $2300 and variance is favorable 46.92%. In the budget, we increased the salary by 3% as the sales increased but in actuality it increased by $343 more than budget and the variance % is 0.47% unfavorable. The cost of food sale in previous quarter is 55% but we reduced it by 10% in budget due to increase in the quantity of the sale but in actual it increased with high amount as $6373 from the budget and the variance is 15.45% UF Same the beverage cost is 32.05% reduced by 5% in budget is $19791 but the actual is $24982 and the result of variance is 15.45% unfavorable. But the overall profit of october month in actual is more than budgeted by $6742 (12.05% F) Recommendations The restaurant needs to spend the determined cost of marketing to achieve the target sale of food and beverages.
To reduce the food and beverages cost as compare to the sales, they need to get the discount from the suppliers for increasing the quantity of the food and beverage items purchased and if the existing supplier charge the higher cost for the products then they need to change the supplier by analyzing the new suppliers in the market who will change less amount with great quality and increase the discount percentage with increase of the sale. They also need to limit their other expenses like utility cost, and miscellaneous expenses to achieve the higher profit in coming months to complete their quarter target of more than 28%. Part C Decision making and brief performance on budget report Impacts from the changes made after the month of October After the month of October, we recommended to maintain the expenses and spend the determined expense budget of $13000 on marketing to increase the target sales same as determined in previous month. To achieve the target of the profit they need to focus on the cost of the food and beverages to reduce by getting the discount and there would be no change recommended in the cost. Explain the variations at the end of December According to the projection, food and beverage sales increased by 25%. The budgeted amounts for these items are 250000 and 195000 respectively, but the actual amounts spent on these items were $231157 and $205057. As a result, the difference between food and beverage sales is -18843 (-7.54%-UF) and $10057 (5.16%-F). The sale of function also increased by 12.99% more than determined in budget due to peak season. The overall revenue for the quarter exceeded the budget by $25076, or 3.55%, in total. According to the recommendation, the utility, telephone, and rent expenses in the budget should be maintained. In reality, however, rent expenses were the same while utility costs rose by $ 2076(23.07%-UF) and telephone costs declined by $160 (10.67-F). The Utility expenses for the budget was $13000, and in reality they were also only $6420, and the -6580 difference results in a 50.62% favorable variance. But the overall profit is increased in actual 29.43% from the budgeted profit 28.12% Reasons for continued current budget variations
To enhance the sales of food which is the main service of restaurants and to limit the extra cost of material and get more profit. Assess existing costs and resources and proactively identify areas for improvement The most excessive cost area is the cost of food and beverages as the cost increased more than increase of sales. Propose desired budget outcomes. Attached as per appendices B Part D 1. Optimized Marketing Spending: We recommend maintaining the determined marketing budget of $13,000 per month to achieve our target sales for food and beverages. Consistency in marketing expenditure is crucial to driving customer footfall. 2. Cost Reduction in Food and Beverage Procurement: To reduce food and beverage costs relative to sales, we propose negotiating discounts with suppliers based on increased purchase quantities. Exploring alternative suppliers with competitive pricing and high-quality products can also be advantageous. 3. Expense Control: We need to monitor and limit other expenses such as utilities and miscellaneous costs to bolster our profitability. Benefits and Disadvantages of Each Approach: Optimized Marketing: Benefits include increased sales and brand visibility, but the downside is the potential for increased costs. Cost Reduction: The primary benefit is cost savings, while the disadvantage may be the effort required to find new suppliers. Expense Control: The benefit is improved profitability, but it may require strict monitoring and potential adjustments in operational processes. Impact on Customer Service Levels and Colleagues: Optimized marketing can enhance customer engagement and service if executed effectively. Cost reduction may not directly affect customer service but can positively impact colleague morale by contributing to the restaurant's financial health. Expense control should not negatively affect customer service but can lead to more efficient operations, positively impacting colleagues. Importance of Monitoring Budgets: Monitoring budgets is crucial for several reasons: Financial Discipline: It ensures adherence to financial plans and goals. Proactive Decision-Making: Identifying budget variances early allows for corrective action. Performance Evaluation: Monitoring helps evaluate the effectiveness of financial strategies.
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Recommendations for Budget Management: 1. Marketing: Maintain the $13,000 marketing budget to sustain sales growth. 2. Procurement: Focus on negotiating supplier discounts and consider alternative suppliers to reduce food and beverage costs. 3. Expense Control: Continue monitoring and control of utility and miscellaneous expenses. In conclusion, these recommendations aim to enhance our budget performance. We believe that consistent marketing, strategic procurement, and vigilant expense control are key to achieving our profit targets.
Draft Email To Restaurant Owner, Green Tree Restaurant , Australia, Subject: Comprehensive Budget Management Report and Request for Feedback Dear Restaurant Owner, I hope this email finds you well. As promised, I am sending you the comprehensive budget management report, which outlines new approaches to budget management, their benefits and disadvantages, and their impact on customer service levels and colleagues. It also emphasizes the importance of budget monitoring and provides clear recommendations for budget management. You can download the attached report. I would like to invite you to review the report at your earliest convenience. Your insights and recommendations are of great importance to us, as we strive to manage our finances better and enhance the overall performance of our restaurant. Your feedback on the proposed strategies, as well as any additional suggestions you may have, would be highly valuable. Please feel free to highlight any areas where you believe we can further improve our budget management approach. Once you have had a chance to review the report, I would be happy to schedule a meeting to discuss your thoughts and finalize our budget management strategy moving forward. Thank you for your continued support and collaboration. Your input is instrumental in ensuring the financial health and success of our restaurant. Looking forward to hearing from you soon. Warm regards, Restaurant Manager, Green Tree restaurant.