1.Consult with the relevant staff directly affected by the budget (Department heads, e.g. head-chef, events manager etc.) on the components to be included in the budget.

This requires a written report of the details that were discussed including a detailed analysis of the factors that impact on the particular budget.

What needs to be in the budget?

which areas are being discussed (for example Labour Cost ,Food Cost etc.)? And who with?

Why would certain areas require higher or lower budgets for the target period?

Item July 2019 August 2019 Budget Actual Variance Budget Actual Variance Sales Revenue 230,000 225,000 -5,000 230,000 228,000 -2,000 Food Costs 85,000 87,000 -2,000 85,000 86,000 -1,000 Beverage Costs 14,000 15,000 -1, 000 15,000 15,000 0 Labour Costs 77,000 82,000 -5.000 78,000 82,000 -4,000 Fixed Costs 35,000 35,000 0 35,000 35,000 0 Total Costs 211,000 219,000 -8000 213,000 218,000 -5,000 Profit 19,000 6,000 -13, 000 17,000 10,000 -7,000Item July 2020 August 2020 Budget Actual Variance Budget Actual Variance Sales Revenue Food Costs Beverage Costs Labour Costs Fixed Costs 35,000 35,000 Total Costs ProfitItem July 2020 August 2020 Budget Actual Variance Budget Actual Variance Sales Revenue Food Costs Beverage Costs Labour Costs Fixed Costs 35,000 35,000 Total Costs ProfitDate Budget Variance Reason Discussion Action Performance/ Are with a supervisor Budget Cycle Start Week 2 Week 4 Week 6 Week 8 Week 10 Week 12 Budget Cycle EndItem July 2020 August 2020 Budget Actual Variance Budget Actual Variance Sales Revenue Food Costs Beverage Costs Labour Costs Fixed Costs 35,000 35,000 Total Costs Profit