Small Restaurant/Food Service Checkup
Business: ______
Owner/Mgr: ______
Date: ______
Scoring:
Place the score you feel most reflects your business next to each point.
Total each section individually and again at the end for an overall score.
Healthy = meeting standards consistently.
OK = unsystematic compliance.
Sick = not occurring in the business.
The Basics H OK SNotes/Comments
(5) (3) (0)
____ Your business is making money.
____ You are paying your bills on time – especially invoices with discounts.
____ Your vendors and suppliers are shipping you with terms.
____ You are current with your taxes, permits, and licenses.
____ Your business is trending up overall since you opened.
____ Your business is trending up compared to last year. (comp #’s)
____ You comply with all Health Department Standards.
____ You have an effective and consistent customer service plan in place.
____ You work beside your employees to help them succeed in their job.
____ Subtotal = The Basics
45 = Healthy as a Horse!
Finance H OK SNotes/Comments
(3) (1) (0)
____ You reconcile your checking accounts.
____ You are producing regular, consistently formatted statements
(income statement, balance sheet, sources and uses of funds).
____ You operate with a rolling cash flow 12-18 months out.
____ Your receivables are current.
____ Shrinkage (bad debt, internal and external loss) is less than
2% of gross revenue.
____ There is a sales plan in place.
____ Your lease is competitive.
____ Your payroll is an acceptable percentage of sales.
____ A basic ratio analysis corresponds favorably to industry benchmarks.
____ You monitor and manage your Cost of Goods and Payroll according to
business levels.
____ Subtotal = Finance
30 = Fit as a Fiddle!
Operations H OK SNotes/Comments
(2) (1) (0)
____ You always keep to your posted Hours of Operation.
____ Vendors respond and deliver promptly and consistently and at convenient times.
____ You match packing slips with purchase orders with invoices and check quality
of goods.
____ You have policies for damaged or spoiled supplies received from vendors.
____ Is food rung up when ordered or when served? Your system allows for orderly
register “closings” at C.O.B.
____ The process of ordering and delivering product is adequately controlled.
____ You make bank deposits daily.
____ You record weather on your daily business summary chart.
____ You anticipate business needs and workloads based on weather predictions
and/or seasonal variations.
____ Subtotal = Operations
18 = Clean Bill of Health!
Supplies, Food & Produce H OK S Notes/Comments
(2) (1) (0)
____ You store your goods so they can be rotated and used in the order received.
____ Portions are clearly defined, measured and controlled
____ All prep work complete by open of business or prior to peak business hours.
____ Prep work is done with attention to consistency and waste control.
____ Storage areas are clean, orderly, and kept at proper temperature.
____ Foods to be carried over are properly packaged, labeled and dated,
and kept at proper temperature.
____ Foods are disposed of properly in a timely fashion.
____ You are able to anticipate quantities and usage and order so that supply
levels are adequate to meet customer demands with minimum spoilage.
____ Subtotal = Supplies, Food & Produce
16 = Feelin’ Good!
Menus & Presentation H OK S Notes/Comments
(2) (1) (0)
____ Menus are clean, attractive, easy to read, and understandable.
____ Lighting is adequate (or even enhancing).
____ Display menus/signage is attractive, distinct, easy to ready, and clearly priced.
____ Cold/hot cases look full, fresh, and “ready for business.”
____ Cold/hot cases beverage dispensers are maintained throughout the day
to be ready at peak hours.
____ Visible cooking areas are clean, orderly, and constantly maintained.
____ These areas enhance the perception of your food.
____ Food is attractively and appetizingly presented to the customer.
____ Subtotal = Menus & Presentation
16 = Strong as an Ox!
Physical Plant
“Front of the House” H OK SNotes/Comments
(2) (1) (0)
____ The front/entrance of the shop is clean and in good condition.
____ Windows are clean.
____ All light bulbs are working and interior is well lit.
____ Window displays and signage are effective and in order. Notes/Comments
____ Furnishings and décor are clean and in good condition.
____ Tabletops are clean.
____ Utensils, napkins, and condiments are clean and readily accessible
(whether on the table of at a central station).
____ The floor is clean.
____ The bathrooms are clean.
____ The music is appropriate.
____ Refuse containers are periodically emptied and wiped down.
____ The shop opens daily “ready for business” regardless of your presence.
____ Total = “Front of the House”
24 = Lookin’ Good!
“Back of the House” H OK SNotes/Comments
(2) (1) (0)
____ All equipment works and is safe and in good condition.
____ All prep stations are set up correctly and on time at the start of the day.
____ All food and beverage prep areas are thoroughly cleaned at C.O.B.
____Floors are clean.
____ Storage areas are neat, orderly, and clean.
____ Cleaning supplies are properly stored.
____ Water temperatures are appropriate.
____ Food prep and utensil cleaning equipment properly maintained.
____ All aspects of operations could withstand a health dept. inspection.
____ Subtotal = “Back of the House”
18 = Clean Bill of Health!
Personnel H OK SNotes/Comments
(3) (1) (0)
____ Staff is stable and turnover manageable.
____ Employees clearly understand performance standards and friendly
customer service.
____ Operational policy and procedures are clearly stated.
____ Employee discounts or purchase programs are clearly defined.
____ Employees have an understanding of “product knowledge”,
“selling techniques”, and use of downtime.”
____ Training is provided.
____ Employees are properly groomed and attired.
____ The compensation system incentivizes behavior.
____ All behavior receives appropriate feedback, redirection, or reinforcement.
____ You solicit and listen to employees’ ideas and suggestions.
____ You periodically “drop-in” on your day off to see if your management is as
good as they should be when you are not there.
____ Subtotal = Personnel
33= Solid as a Rock!
Customer Service H OK SNotes/Comments
(3) (1) (0)
____ You can describe your customer in detail in two or three sentences.
____ Merchandising(purchasing, display, signage, pricing) policy
(checks, credit card, return, exchange, credit), promotional, marketing,
repair or replacement decisions are made from a customer service perspective.
____ You have a “complimentary drink or menu item” budget.
____ Your customers are greeted when they enter your shop.
____ All your employees answer the phone in the prescribed manner.
____ Customers are thanked when they spend money with you.
____ You have sat or eaten at every table in your shop.
____ You have had your restaurant “secret shopped.”
____ Subtotal = Customer Service
24 = Bright Eyed and Bushy Tailed!
Marketing H OK SNotes/Comments
(2) (1) (0)
____ You have identified the most effective means of communicating with your customer
(neighborhood, community, local, regional resources).
____ You capture customer information for mailing or direct contact.
____ You contact customers on a regular basis.
____ You have a marketing plan and a budget.
____ Subtotal = Customer Service
8 = Sitting On Top of the World!
Competition H OK SNotes/Comments
(2) (1) (0)
____ You patronize the competition.
____ You are familiar with competitors’ marketing, menu, pricing and
policy practices.
____ You are beating the competition.
____ You consider having “loss leaders” that are readily
reorderable and enhance customer loyalty.
____ You understand where else a customer might spend the dollars
that would be spent in your shop (substitute, complementary,
or alternative products).
____ Subtotal = Competition
10 = Ready to Rumble!
Loss Prevention & Safety H OK SNotes/Comments
(2) (1) (0)
____ Shop and register keys are in management’s possession at all times.
____ The customer entry chimes (bell) works
____ Stockroom and office doors are closed and secure.
____ Rear entrances are locked.
____ You conduct regular inventory plus “spot check” inventory on costly goods.
____ Emergency phone numbers are clearly posted in front and rear of shop.
____ Fire extinguisher and first aid kit are in good order.
____ Exits are clear, and exit signs and emergency lights are working.
____ Bathrooms are monitored by staff.
____ Subtotal = Loss Prevention & Safety
18 = Never Felt Better!
Technology H OK SNotes/Comments
(2) (1) (0)
____ You employ a computerized Point of Sale system that provides
effective data and control.
____ It integrates to accounting and inventory systems.
____ It provides information for adequate and timely reordering.
____ It can capture customer information.
____ You have a website.
____ You have done a “Technology Assessment” to determine appropriate
technology applications and cost/benefit for your business.
____ Subtotal = Technology
12 = All Systems Go!
272 IS OPTIMUM HEALTH