Planning for Fiscal Year- Retail Dietitians

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For dietitians in the management role, budgets are most likely going to be a part of their responsibilities.  The article, “Planning for Fiscal Year 2017: Planning and budgeting is step 2,” by Annette Maggi, MS, RDN, LD, FAND, looks at retail dietitians in the budgeting and planning process.  There are four key points noted in the article- programs and services, marketing, operations, and budget.  Programs and services involve looking at already successful programs (both those being currently used and any to be initiated) and “justifying how they will fit within your corporate goals and objectives.”  More specifically, being able to explain the financial justification of the program.   Marketing focuses on how these programs will be marketed in order to be successful. This takes into consideration the target audience and the “unique” value of that program as well as what your program offers in comparison to another company.  Determine operational needs, such as extra staff and any resources needed from other departments.  The fourth step is budget, which requires consideration of projected revenue versus expenses.   The article suggests first reviewing costs from previous years and then “identify changes” to help determine the new year’s cost

This article was a very useful resource for what to keep in mind when creating a budget.  I think that many new dietitians are intimidated by this responsibility, so it was nice to see a step-by-step explanation.  Marketing is the step that did not come to mind when thinking about having to create a budget.   Having this step makes sense because you must be able to have an exact plan of how that program you are justifying will be successful, which typically involves an increase in participants.  The biggest concept I take away from this article is the importance of evidence and a plan to defend and justify a program.  Always look to improve programs because if you can’t explain the necessity and/or benefit with proof, numbers, and a plan, then they may not be approved.

DG

Maggi, A.  (2016). "Planning for fiscal year 2017: Planning and budgeting is step 2." Retail Dietitians Business Alliance. Retrieved from http://www.retaildietitians.com/.



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