Menu Engineering
- What is your menu style / theme
- How do you cost out your menu items
- How do you ensure consistency
Front of the House Operations
- Greeting and seating guests
- Taking and placing orders
- Serving guest
- Cash control (registers)
Back of the House Operations
- How is each menu item executed
- Kitchen flow
Financial Management
- Are you maximizing your cost of goods, payroll costs, etc.
Customer Service
- How do you handle customer complaints/ comments
- How do you handle customer incidents
Marketing
- What are you doing to let people know about your business
- What vehicles do you use for advertising
- How do you attract new customers
- Do you have a customer loyalty program
Inventory Control
- How much inventory do you keep on hand
- How do you keep track of inventory
- How do you place orders
- Do you compare costs before ordering
Employees
- Employee relations
- What is your scheduling process
- Shift coverage and scheduling
General Operations
- Efficiency and effectiveness of processes and procedures
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