RESTAURANT ACCOUNTINGAND CONTROLS 2010

A One Day Intensive Seminar

Waltham, MA ...................June 1

(See page 6 for MA seminar details)

Seattle, WA ......................June 14

Portland, OR ....................June 16

Phoenix, AZ......................Aug 16

Albuquerque, NM .............Aug 18

(See page 7 for details)

Enroll Today!1 (800) 526-5798

www.restaurantseminars.com

From the authors of PPC’sGuide to Restaurants and Bars

8 CPE CreditsIn ALL States

Field of Study “Specialized Knowledge & Applications”

This CPE Course has beenspecifically designed by a

Restaurant Owner and a CPAto increase restaurant profits.

♦ Restaurant Owners

We will teach you everything you want toknow about financial statements and howto apply this information to increase profitsand survive tough times.

♦ Restaurant Managersand Key Employees

Every restaurant manager needs the latestfinancial knowledge to run a successfulrestaurant in 2010. We will show you howto calculate and apply financial ratios.Plus, the newest food costing, menu pricingand labor saving techniques.

♦ CPAs and Accountantswith restaurant clients or who wantmore restaurant clients.

We provide you with the newestindustry benchmarks andtechniques to help your clients,including PCI, FACTA andIRS tip reporting tactics.

Designed and updated by a CPA and a working restaurant owner .For 30 years the #1 Restaurant Financial Seminar.

DATES AND LOCATIONS

Daily/WeeklyControls That

Work

“I implemented a few of the controls and this is the first time in three yearsI’ve made money.”

—Jack Richfield, Restaurant Owner, Seattle, WA

“This is the fourth time I’ve been to thisseminar. I always take away somethingnew. I have recommended this seminarand always have gotten great responseafter someone attends.”- M.R., Restaurant Owner, E. Dennis, MA

Lots of new informationincluding How to avoid Lawsuitsand Penalties for PCI SecurityStandards violations, the New

Health Care Bill and much more.

Walt K. Matysik, restaurantowner, is nationally renowned forhis consulting services in therestaurant industry. His clientlist includes independents andchains in the U.S., Canada,

and Europe. His practical yet professional approach toimplementing financial control programs for his clientsresults from his experience owning and operating his ownrestaurants.

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“Very good, handout very useful. Presentation - lightand fun - a very good way to learn about a toughbusiness.”

—Rick Powers, Restaurant Owner, L.A., CA“Several years ago our restaurant was desperatelystruggling. I attended your seminar along with ourgeneral manager. We learned so much! We hadno idea what the standards were...you saved ourrestaurant. Thank you.” —Melinda Anders, Rest. Owner, Modesto, CA

Mr. Hynes and Mr. Matysik have presented this seminar to over 100,000 CPA’sand Restaurant Owners for 31 years.They are co-authors of PractitionersPublishing Co.’s two volume top selling Guide to Restaurants and Bars.

Coauthors of Practitioners Publishing Company’sGUIDE TO RESTAURANTS AND BARS

Michael Reis, graduated fromWashington State University. He isa former restaurant owner whospecializes in business consulting.Mike is a small business counselorand partner of the SBA. Hespecializes in restaurant start-up,business plans and increasing profits.

Mike has developed uniquely effective training techniques.

Pam Christiansen has twenty fiveyears in the IT field as an analyst,project manager and consultant, andVP. Pam specializes in InternetConnecting and Networking as amarketing tool for restaurants. As anan internationally experienced speakerPam is passionate about helping herclients be successful.

Linda Goring has beenadministrative assistant at RSI for10 years. She supplies informationresources for participants, beforeduring and after seminars.

“Great presentation style, especially the real life stories andexamples. If only my partners had attended as well.”

—Peter Branklen, NY Restaurant Owner

Free consulting at the seminar and free telephoneconsulting afterwards!

Edward Hynes, CPA, is asole practitioner, restaurantconsultant and speaker. Atone time his accountingpractice served over 120restaurant clients. He was

accounting manager for Universal Services, an in-ternational restaurant chain and food service con-sulting firm. Mr. Hynes offers a wealth of practi-cal experience gained from providing restaurant own-ers with accounting, tax and consulting services for over30 years.

“I have attended seminars facilitated by Ed Hynes.I left both entertained and with a tremendous respectfor his knowledge and his ability to transmit it toparticipants. I would recommend this seminar foranyone involved in the restaurant world; owners,managers, in-house financial folks, and CPAs providingservices.”

—Cherie Shipp, CPA

FACULTY

NEW! Menu Profit At a Glance

Unique daily controls that improve profits immediately

The 21 top ideas of 2010 for increasing restaurantprofits

Accounting procedures that are unique to the restau-rant industry. The best restaurant financial statementformat

When to adjust menu prices for food and labor costincreases

12 Financial ratios that every restaurant owner needsto know

Quick methods for costing out Food & Beverage

How to analyze restaurant financial statements todetermine problem areas

7 unique ways to reduce labor costs

A complete list of the top POS systems

How to reduce income taxes

New IRS Tip Reporting Compliance

How to determine if your labor cost is too high

QuickBooks - specifically for restaurants?

Handheld POS and Paging systems

How to make your restaurant more valuable

The most common ways bartenders steal

Our Live Seminar is fun and a great wayto network with other restaurant profes-sionals. Over the last 30 years more than100,000 participants have attended these

seminars.

#1 Restaurant Financial Principle:

“The more financial knowledgeyour key employees have,

the greater your profits will be.”

AT THIS SEMINAR -

You Will Receive TheseTake-home Materials-

Valuable Tools You Will UseFor Years To Come...Seminar Manual185-page reference manual(also available separately)

And a computer disk with:

• Excel templates of forms ready touse on your computer

• Blank Forms on Word• Sample Procedures including

Employee Manual on Word• Chart of Accounts with

descriptions• Sample P&L for different types of

restaurants(also available separately)

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(11:50 AM - 12:30 PM)GETTING CONTROL OF LABOR COSTS

• Schedule employees using blind staffing techniques• Useful labor benchmarks• Cross train employees instead of terminating them• Evaluate open/close times to save labor costs• Use a check list to insure compliance with various labor laws• Programs used by chains to reduce turnover• Attract the best people from today’s labor market• Reduce turnover by making the work place fun• The importance of an employee manual—We provide a

sample• Ways to keep your employees while maintaining labor cost

percentages• Effectively using overtime hours

(10:00 AM - 10:30 AM)SETTING UP DAILY AND WEEKLY

CONTROLS THAT PROVIDE INSTANTINFORMATION

• How to know your profit every day and week(Takes no more than 20 minutes a day with our method)

• Seven daily reports that every successful restaurant needs• How to get this key daily information• Compare key ratios to standards on a daily basis• How to quickly accumulate the MOST important

information

(11:30 AM - 11:50 AM)PRICING THE MENU FOR PROFIT

• Quick ways to price specials• New menu trends for the current economy• How to price the menu for minimum wage increases• How to consider coupons and discount meals• Understand profit value and pricing• Implement the newest menu engineering techniques• Profit key - Food cost percentage variations in a restaurant• How to use value-added meals to increase profits• Pricing the menu to keep customers during downturns

(10:45 AM - 11:00 AM)PURCHASING

• How to eliminate theft in various food buying practices• Purchasing based on sales forecasting• Evaluating purveyor purchasing programs• The importance of checking deliveries and pricing• Evaluating the current trend of buying at warehouse stores

(i.e. Costco)

(11:00 AM - 11:30 AM)COSTING OUT THE MENU AND BAR

• New ideas for costing the most common items• Buy pre-portion or cut?—The pros and cons• Access on-line services for the busy restaurant owner• Use the handy trim and shrinkage standards we provide• How to quickly assess the impact of price changes

SEMINAROUTLINE

Morning Session

1(800) 526-5798

(12:30 PM - 1:15 PM)LUNCH BREAK

CONTROLS PRESENTED APPLYTO LARGE OR SMALL FIRMS

100,000 INDEPENDENT FIRMS have attended our Seminar.• Moss Adams • Katz Cassidy• Antoine’s • Two Rivers Casino• Joe’s Stone Crab • KPMG Peat Marwick• Clothier & Head • Steak & Stein• Holiday Inn • Knott’s Berry Farm• Chad’s Restaurant • Chris Parker, CPA• Disneyland • Pannell Kerr Forster• Rooster Run Golf Course • Two Rivers Casino• The Benchmark Management Company• Gibson’s • Parkway Bakery

(10:30 AM - 10:45 AM)MORNING BREAK

(9:00 AM - 10:00 AM)HOW TO ANALYZE A RESTAURANT

FINANCIAL STATEMENT• Set up records following the Uniform System of Accounts• Analyze the restaurant Profit & Loss statement for potential

problem areas• Prime Cost comparison• Calculate the key ratios. (We have over 30 ratios)• Compare your Profit & Loss Statement to similar

restaurants• Establish realistic sales and profit goals• How to determine sales needed for ideal profit• Implement useful spreadsheets included with Seminar

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(3:15 PM - 3:45 PM)INCENTIVE PROGRAMS THAT

EMPOWER EMPLOYEES• Train every employee to be a sales person• Establish goals for individual employees• Implement “front of house” sales programs—14 ideas• Try incentive programs for “back of house” kitchen staff—7 ideas• Set up a management incentive program geared to results• How to start implementing these incentive programs now

(1:40 PM - 2:15 PM)SELECTING AND USING YOUR

POINT OF SALE SYSTEM• Ten controls every cash register system has to have• At what sales volume is a POS system financial feasible?• Finding affordable equipment for the smaller restaurant• What your POS system can do for you - and what it can’t do• Using spread sheet programs in the smaller restaurants• Paring down the POS - which apps do you actually need?• What is the importance of a qualified QuickBooks consultant?• Our top ten recommended POS companies

(2:30 PM - 3:15 PM)TIP REPORTING AND UNIQUE RESTAURANT

TAX DEDUCTIONS• What are the employer and employee tip reporting rules• What’s new with tip reporting agreements• Explaining tip laws and other government rules to your employees• FICA tax credit for everyone• Shorter lives for depreciation of equipment and expendables• Handling tip credit and uniform deductions• Dealing with negative payroll checks• Income tax treatment of allocated tips• What is the IRS doing in 2010?• New FICA Tax billing techniques by the IRS• The new immigration and I-9 changes• How the new health care bill affects restaurants

(1:15 PM - 1:40 PM)MAXIMIZING PROFITS

IN A RECOVERING ECONOMY• Develop customer price points that appeal to everyone• The best way to use discounts during slow days/slow times• Develop birthday promotions that boost sales• Try Gift Certificate sales incentives• Add banquets - even with limited space• Start customer based internet marketing• The top 10 mistakes restaurants make when creating websites• Discover programs that work better than two-for-ones• Offer Hot Items: value meals, small plates, appetizers, etc.• Design frequent diner programs that get great results• Implement 3 kinds of catering programs that work• When and how to renegotiate your lease agreement• Create take-out sales for every restaurant• Take advantage of social networking sites, the newest

marketing tool

www.restaurantseminars.com

(4:15 PM - 5:00 PM)CONTROLLING THE BAR

• Evaluate your point of sale system• Evaluate entertainment and other promotional programs• Establish a standard liquor PC• Rate the probability of bar thievery• Using outside spotting and inventory services• Setting up perpetual inventory controls• Establishing a signature recipe file• Costing the bar menu• Using security systems to prevent theft• Ten of the most common ways employees steal• How to determine if thievery is happening to you

(3:45 PM - 4:15 PM)ARE YOU AWARE OF....

• FACTA and PCI Compliance - how not to lose $100,000• Computerized Gift Cards for even the smaller restaurant• Tableside credit card processing• Hand held POS systems• When to use Paging Systems

(2:15 - 2:30 PM)AFTERNOON BREAK

SEMINAR OUTLINEAfternoon Session

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Please call (800) 526-5798 for shipping charges or to place your order by phone, or FAX to (425) 608-2825. Check___________ Visa____________ MC____________ AMEX____________

Card No.__________________________________________________________Exp. Date____________

Signature______________________________________________________________________________

Book amount $_______________________________________Shipping $________________________ Total amount of order (Books + Shipping) $_________________PLEASE PRINT

YOUR NAME_____________________________________________ COMPANY NAME______________________________________________

ADDRESS____________________________________________________________________________________________________________

CITY______________________________________________________STATE_______________________ZIP____________________________

PHONE____________________________________________________Email_______________________________________________________

If you cannot come to the Seminar, consider purchasing thesehelpful books: GUIDE TO RESTAURANTS

AND BARS $198.00Published by Practitioners PublishingCompany. Practitioners, this two volume sethelps you provide the accounting andconsulting services restaurant clients need.Restaurant owners and managers, it helpsyou focus on the areas that are often keysto running a profit. Co-written by Ed Hynesand Walt Matysik. Please specify HardCopy or CD-Rom, (single user) Price isthe same.

THE SALE AND PURCHASE OFRESTAURANTS $50.002nd Edition - A concise reference for anyonewishing to buy, sell or appraise a restaurant.

SEMINAR MANUAL $83.00A 180-page reference manual with computer disk of over 50pages of ready-to-use spreadsheets, forms and procedures fea-turing: •All the necessary tools forsetting up the weekly Profit & Loss Statement •Formsfor Menu Costing/Bar Portions & Pricing •Inventory Pro-cedures/Analysis •Government Regula-tions Checklist • Budgets &Valuations •and MORE...PLUS a “Bonus”appendix featuring: •Lists of Point of Sale& Software companies •Complete Chart ofAccounts •Sample restaurant adjustingentries •Sample restaurant valuation •Many other valuable sample forms.

RUNNING A SUCCESSFUL BAR$45.00Includes guidelines for certification for bar man-ager. Controlling bar costs, deterring theft,managing servers and bartenders, tip report-ing, increasing sales, pricing drinks, andmore.

Mail this form to:Restaurant Seminar Institute, Inc.P.O. Box 308Edmonds, Washington 98020www.restaurantseminars.com

RESTAURANT INDUSTRY OPERATIONSREPORT (call for price)2009-2010 version available May 1Get the latest financial data forrestaurants. Prepared in conjunction withthe national accounting firm Deloitte & Tou-che, the current report contains the mostup-to-date financial information forful lservice restaurants, fast- foodoperations and cafeterias. Data isrepor ted by specific operationalcharacteristics, such as sales volume andmenu theme. Detailed data on restaurantoccupancy costs is also included. (117page, soft cover book)

“This is my third time at this seminar. Ed does a great jobof mixing in real life situations with course materials.I always return to the office with ideas to implement.”

- Richard B., Harrisburg, PA

Massachussetts Seminar Sponsored by the MA Society of CPAsJune 1, 2010 from 8:45 am - 4:30 pm at the

Forefront Center for Meetings and Conferences404 Wyman Street, 2nd Floor

Waltham, MA 02451Fees for this seminar only: $259 for members of the Society, $309 for non-members. Lunch is provided.

(800) 392-6145 to register

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REGISTRATION FORM

Still haven’t decided?Here are five more good reasons to come to our seminar...

1. We have a high return rate of CPAs and Accountants whobring their clients with them year after year. Call for phone numbersof references.

2. We are down to earth pros who have 31 years of successworking with restaurants. We think you will find this one of themost profitable days you’ve spent in the restaurant business.

3. We constantly update and monitor trends in the industry toprovide you with the NEWEST information. In 8 jam-packed hours,we’ll give you the most current information available to help youmake the most of your business.

4. We emphasize the practical. You will leave the seminar withconcrete ideas and workable methods you can put to work rightnow. We promise you’ll see results immediately.

5. We give you good value for your fee and your time. We alsogive a discount for multiple enrollments. Just enroll together andyou get a break, even if you all aren’t from the same establishment.It’s a great opportunity for restaurateurs to bring their accountantsand accountants to bring several of their restaurant clients.

6. Finally, if, after attending the first session of the seminar, youdecide that it is not for you, let us know at the first break. You mayleave your manual and CD, and we will refund you registration feein full.

The fee includes all workbook materials, seminar instruction and refreshment breaks. Lunch and parking varyby city. Registration is permitted the day of the seminar on a space available basis. For information regardingpolicies such as complaint and refund, please call our office at (800) 526-5798. Registration for the followingcities is at 8:30 a.m.; program hours are 9:00 a.m. to 5:00 p.m. Hand Calculators will be helpful. For registrationcall 800-526-5798 or FAX to (425) 608-2825. You will receive a written confirmation prior to the seminar.(Ifyou don’t receive one before the seminar, come anyway—you are still registered.)You may use this form to register for one of the following cities. The seminar feefor these cities is $245 per person, or $225 each for two or more. Check ourwebsite for early registration discount - www.restaurantseminars.com.

Name _______________________________________________________

Number of Attendees __________________________________________

EMAIL _____________________________________________________

Organization: ________________________________________________

Address: ____________________________________________________

City: _____________________________ State: _____ Zip: _________

Telephone: ( ) _____________________________________________

Registration Fee: o Check o MC o Visa o AMEX

Acct. No.: _______________________________ Exp. Date: _________

Signature: ___________________________________________________

“RESTAURANT ACCOUNTING AND CONTROLS 2010”

Restaurant Accounting and Controls 2010

Seattle, WA Portland, ORPhoenix, AZ Albuquerque, NM

Seminar Manual only - $88 (includes shipping)I am interested in a private seminar orconsulting

Make Checks Payable to:Restaurant Seminar Institute, Inc.

Mail this form to:P.O. Box 308Edmonds, Washington 98020800-526-5798

This schedule is updated regularly on our webpagewww.restaurantseminars.com

To help us do a better job..Write a brief description of the issueor problem below and we’ll addressyour concerns during the seminaryou attend.

__________________________________

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Tax DeductionAll expenses of Continuing ManagementEducation (including registration fees,travel, lodging and 50% of meals) takento maintain and improve professional skillsmay be deductible.

SSSSSIGNIGNIGNIGNIGN U U U U UPPPPP TTTTTODODODODODAAAAAYYYYYCall 1-800-526-5798

www.restaurantseminars.comEmail: rsi1995@aol.com

RESTAURANTS:Bring your Accountants

ACCOUNTANTS:Bring your Restaurant Clients

8 CPE Credits in All States

Call now to arrange a Personal Seminar at your location!Restaurant Seminar Institute, Inc.,is registered with the NationalAssociation of State Boards ofAccountancy (NASBA), as a sponsorof continuing professional educationon the National Registry of CPESponsors. State boards ofaccountancy have final authority on

the acceptance of individual courses for CPE credit.Complaints regarding registered sponsors may beaddressed to the National Registry of CPE Sponsors,150 Fourth Avenue North, Suite 700, Nashville, TN,37219-2417. Web site: www.nasba.org

Seattle, WA ......................June 14Portland, OR ....................June 16Phoenix, AZ......................Aug 16Albuquerque, NM .............Aug 18St. Louis, MO ....................Oct 25Savannah, GA ..................Oct 27Milwaukee, WI .................Nov 1Minneapolis, MN ..............Nov 3Sacramento, CA...............Nov 8Los Angeles, CA...............Nov 10Las Vegas, NV ..................Nov 12Sarasota, FL .....................Dec 6Ft. Lauderdale, FL ...........Dec 8San Antonio, TX...............Dec 10

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Do not use this form toregister for Waltham, MAseminar. Call MASCPA

(800) 392-6145 to registerfor MA seminar.

For Restaurant Owners, Managers & Accountants

SEMINSEMINSEMINSEMINSEMINAR DAR DAR DAR DAR DAAAAATES & LTES & LTES & LTES & LTES & LOCAOCAOCAOCAOCATIONSTIONSTIONSTIONSTIONS

***This basic program is designed to provide threshold knowledge of principles and skills which are essential in the subject area. Theseminar is basic level and is presented group-live. No prerequisites or advance preparations are required.

RESTAURANT SEMINAR INSTITUTE, INC.P.O. Box 308Edmonds, Washington 98020(425) 673-8748www.restaurantseminars.com

PRSRT STDU.S. Postage

PAIDSeattle, WA

Permit No.12487

The newest industry techniques!

Call 1-800-526-5798 REGISTER TODAY

Seminar Hours 9:00am to 5:00pmSeminar Fees $245 each or $225 each for two or more registering together

(except MASCPA sponsored seminar which is $259 for members and $309 for non-members)

8 CPE Credits In All States

ARIZONAScottsdale, AZAugust 16, 2010Chaparral Suites5001 N. Scottsdale Rd.Scottsdale, AZ 85250(480) 949-1414

NEW MEXICOAlbuquerque, NMAugust 18, 2010Marriott Pyramid North5151 San Francisco Rd. NEAlbuquerque, NM 87109(505) 821-3333

CALL (800) 526-5798 FOR MORE INFORMATION OR VISIT WWW.RESTAURANTSEMINARS.COM

WASHINGTONSeattle, WAJune 14, 2010Holiday Inn Seattle211 Dexter Ave. N.Seattle, WA 98109(206) 728-8123

OREGONPortland, ORJune 16, 2010Red Lion Hotel909 N. Hayden Island Dr.Portland, OR 97217(503) 283-4466

Restaurantcontrols thatpave the way

for profits!

“Best class I have ever taken! I send my staff toEd's class every year, and I have taken many aclient too! “

—Linda Cahill, owner, Arrow Bookkeeping

“We took this seminar 3 years ago implementedwhat we learned as soon as possible. We increasedour profits 5% of sales. I came back this year formore ideas...”

—Susan Plats, Rest. Owner, Chicago, IL

MASSACHUSETTSWaltham, MAJune 1, 2010MASCPA fees apply.Call (800) 392-6145 or seePage 6 for details and location.