Measure Your Management, Operations and Profitability Health in 30 Questions

Can you use your table/seat capacity efficiently during peak hours?

Do you measure your table turnover rate?

Can you manage the balance between reservations and walk-ins?

Do you know the profitability of every item on your menu?

Do you regularly remove underperforming items from your menu?

Are your recipe and portion standards clear and documented?

Do you regularly review your prices against cost increases?

Do you systematically track competitor pricing?

Are your pricing decisions based on data or on intuition?

Do you regularly compare your supplier prices?

Are your purchase quantities determined by actual need?

Is your dependency on suppliers at a risky level?

Do you regularly calculate your food cost ratio?

Do you measure your waste rates and know their causes?

Do you perform inventory counts at regular intervals?

Is your shift planning based on demand?

Do you measure efficiency per staff member?

Are roles and responsibilities clearly defined?

Is your workflow standardized from kitchen to service?

Do you track your wait times, error and return rates?

Do you know where the bottlenecks are?

Does your business have written goals and KPIs?

To what extent can decisions be made through responsibilities distributed across the team, rather than depending solely on you?

Do you regularly review performance reports?

Do you regularly monitor your gross profit margin?

Do you know your break-even revenue?

Do you know which line items affect your operating profit?