Our Restaurant Consulting & Analysis Service
1. Kitchen Operations
1.1 Evaluate all kitchen functions
1.2 Analyze ticket-times
1.3 Analyze kitchen productivity
1.4 Analyze order-point to delivery-point
1.5 Analyze carry-out procedures
1.6 Analyze catering procedures
1.7 Evaluate kitchen forms, worksheets & reports
1.8 Analyze kitchen staffing requirements
1.9 Analyze management needs and responsibilities in kitchen
1.10 Evaluate BOH Manager employee interaction
1.11 Evaluate recipes/recipe photos (Recipes Manual)
1.12 Evaluate recipe security
1.13 Evaluate products used in recipes
1.14 Evaluate inventory order process and procedures
1.15 Evaluate receiving process and procedures for inventory
1.16 Evaluate inventory management system, forms & reports
1.17 Evaluate current food & ingredients suppliers and identify potential alternative suppliers
1.18 Evaluate waste tracking procedures
1.19 Evaluate Kitchen Manual
2. Menu
2.1 Evaluate menu layout and design
2.2 Analyze menu items and product mix
2.3 Analyze raw product usage and food costs
2.4 Analyze per-plate food cost
2.5 Analyze menu items that sell with sufficient margin and items with insufficient margins
2.6 Analyze menu pricing
2.7 Determine proper mix of menu items to maximize profitability
2.8 Evaluate new menu item development procedures
3. Food Prep and Line Productivity
3.1 Evaluate food prep and line procedures and identify any inefficiencies in the production of food
3.2 Evaluate flow patterns for maximum line and food prep efficiencies
3.3 Analyze Food Prep Manual
4. Back-of-House (BOH)
4.1 Evaluate kitchen area, layout, and traffic flow for maximum efficiencies
4.2 Evaluate systems for speed of service, consistency and growth
4.3 Evaluate dry, cooler and freezer storage
5. Front-of-House (FOH)
5.1 Analyze the FOH Sequence of Service
5.2 Analyze FOH staffing requirements
5.3 Analyze management needs and responsibilities in FOH
5.4 Evaluate FOH procedures from the guest’s perspective
5.5 Evaluate FOH Manager guest and employee interaction
5.6 Evaluate servers and hosts/hostesses interaction with guests
5.7 Analyze side work/running duties
5.8 Analyze table-turn
5.9 Analyze guest experience time (GET)
5.10 Analyze carry-out and delivery protocols and procedures
6. Front-of-House Layout
6.1 Evaluate guest traffic flow
6.2 Analyze seating area for maximum revenue
6.3 Evaluate current dining room layout and design
7. Guest Service
7.1 Evaluate guest feedback program/guest satisfaction
7.2 Evaluate Customer Loyalty Program
7.3 Evaluate Mystery Shopper Program
8. Equipment and Smallwares
8.1 Analyze equipment and smallwares required to produce menu
8.2 Analyze current equipment and smallwares suppliers and identify potential alternative suppliers
9. POS and Above Store Systems
9.1 Evaluate POS and Above Store System
9.2 Evaluate reporting matrices and reports for labor and COGS
10. Human Resources / Staff Training / Inspections
10.1 Evaluate team member duties and responsibilities
10.2 Evaluate staffing requirements
10.3 Evaluate scheduling process
10.4 Evaluate employee training manual(s) and supporting materials
10.5 Evaluate manager training manual
10.6 Evaluate management and employee training program(s)
10.7 Evaluate cross-training program
10.8 Evaluate management/team member relations
10.9 Analyze Manager Inspection Checklists and process
10.10 Confirm food safety certification requirements and compliance
11. Site Evaluation
11.1 Analyze area demographics
11.2 Analyze traffic count and flow, ingress and egress, drive-thru
11.3 Evaluate square footage requirements
13. Financial
13.1 Analyze budget and P&L
13.2 Analyze COGS evaluation
13.3 Analyze labor cost
13.4 Analyze occupancy cost
14. Advertising and Marketing
14.1 Analyze customer demographics
14.2 Analyze consumer advertising and marketing
14.3 Analyze social media
14.4 Analyze in-house marketing