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Self-assessment: how protected is your margin?
12 questions, three minutes. At the end you will see your score, your three weakest areas and what to do about each. You do not need to leave your details to see the result.
- Standard recipes
Do you have written standard recipes, with exact quantities, for every dish?
- Dish costing
Do you know exactly what each dish on your menu costs, with current prices?
- Portioning
Does your staff use scales, measures or portioning tools during service?
- Receiving
Is every delivery checked for weight, quality and price against the purchase order?
- Purchasing
Do you compare supplier prices and buy based on inventory levels?
- Inventory
Do you do physical inventory counts at least weekly or every two weeks?
- Waste
Do you log waste, returns and spoiled or expired products?
- Actual food cost
Do you calculate your actual food cost monthly and compare it with the theoretical one?
- Pricing and menu
Have you reviewed your prices and menu profitability in the last six months?
- Procedures
Do you have written procedures for opening, closing, cleaning and service?
- Training
Does your floor team receive training in service and suggestive selling?
- Indicators
Do you review weekly indicators such as sales, cost, average check and complaints?
With your sales, businesses at this level of control can typically recover between per month by putting controls in place. It is an indicative reference; the diagnostic gives the real figure.
Your weakest areas
Get your result reviewed by Argel
I will send my comments on your result by WhatsApp or email and, if you are interested, we can arrange a free conversation.