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An important first step in measuring your business’s success is to gauge your
restaurant’s controls to those of other successful restaurants. Our Restaurant
Controls Questionnaire will help you determine what key considerations can
make an impact in your business. Answer a few general questions, and we will
instantly score your questionnaire and provide you with a written summary of
your results and a short narrative of our findings. This will give you a better
understanding of what you might be able to improve within your operations immediately.
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1. POINT OF SALE SYSTEM
Does your system provide the following?
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A. Control of food leaving the kitchen
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B. Summary breakdown by entrees/appetizers/desserts & a detailed
breakdown by menu item, server, & time period
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C. Time & attendance, including tip reporting, labor budgeting,
& labor scheduling
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| 2. PURCHASING | Yes | No | Don't Know |
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A. Are par levels established?
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B. Do you control pricing by receiving bids from multiple vendors,
ask for specials, consider freight costs, and have advance knowledge
of price increases?
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C. Are deliveries checked for weight, quality, and pricing?
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| 3. FOOD COSTING | Yes | No | Don't Know |
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A. Are there pictures or standards utilized & recipes followed
for each menu item?
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B. Does the menu get costed regularly?
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C. Do you utilize procedures & other tools to control portions?
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| 4. MENU PRICING | Yes | No | Don't Know |
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A. Do you know how your competitions’ pricing compares?
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B. Are menu items changed for seasonal increases?
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C. Are menus priced to accomplish profit goals?
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D. Are menu design & engineering techniques utilized?
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| 5. BAR CONTROLS | Yes | No | Don't Know |
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A. Is a weekly & perpetual (on some items) bar inventory utilized?
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B. Are spotting services used periodically?
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C. Does the Point of Sale system give a detailed bar breakdown?
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D. Do you have a recipe file?
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| 6. LABOR SCHEDULING | Yes | No | Don't Know |
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A. Is labor scheduled considering sales trends by day and hour?
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B. Are blind staffing techniques used?
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C. Do you budget and monitor weekly overtime & split shifts?
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D. Have you considered cutting ¼ hour a day from the hourly staff?
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| 7. INCENTIVE PROGRAMS | Yes | No | Don't Know |
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A. Do you have a Front of the House incentive program?
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B. Do you have a Back of the House incentive program?
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C. Do you have a manager incentive program based upon controllable results?
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| 8. CONTROLLABLE OVERHEAD EXPENSES | Yes | No | Don't Know |
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A. Have you developed a overhead expense budget?
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B. Did you negotiate a good lease?
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C. Are “replacements” or small wares bills analyzed?
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D. Are linen & laundry bills analyzed?
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E. Are credit card rates reviewed & bid out?
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F. Do you bid out your insurance rates & have your coverage reviewed?
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G. Are utility bills reviewed & trends analyzed?
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| 9. DAILY /WEEKLY FINANCIAL INFORMATION | Yes | No | Don't Know |
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A. Do you have weekly financial statements (by day)?
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B. Are key financial data reviewed daily & in weekly meetings?
(i.e. Sales, customer count, average guest check, labor costs
& hours, OT, purchases, menu items sold, etc…)
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C. Are findings / trends acted upon?
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D. Are perpetual inventories used for key items?
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