RESTAURANT
SELF-ASSESSMENT CHECKLIST
This Checklist provides the "Road
Map" that will help you improve your Restaurant's operations
- Quickly! Easily! Cost effectively!
Introduction:
This Checklist a powerful self-assessment management
tool that an owner or manager can efficiently utilize to conduct
an operational evaluation of their Restaurant. The Restaurant
Self-Assessment Checklist has 1,093 different
tactics, strategies, and action items to be considered and
evaluated - - all organized in a logical, easy-to-use process
that features thirty (30) different profit-producing modules
ranging from Restaurant Image to Customer Service to Operations
management! The evaluation process is NOT
one of those "simple" or "quick and easy"
assessments that result in a cursory overview, provides little
or no direction for improvement, or is a "complete waste
of your time and money". Instead, the evaluation process
is quite thorough, provides a careful, thoughtful analysis,
and identifies numerous opportunities for improving your Restaurant's
operations. For ONLY a small investment of
$147.00, this Checklist is designed for the
serious business owner or manager who truly desires to evolve
their Restaurant to the next level of growth and profitability!
Important Benefits:
This Checklist is an easy-to-use, comprehensive workbook
that will help you and/or your Restaurant's Manager improve
your restaurant's profitability - Quickly and Easily! The
Restaurant Self-Assessment Checklist
features the following benefits:
- 1,093 different tactics, strategies, and action items
to be considered and evaluated - all designed to improve
your Restaurant's PROFITABILITY!
- Thirty (30) different profit-producing categories ranging
from Restaurant Image to Customer Service to Operations
management!
- A step-by-step process to evaluate all aspects of your
Restaurant's operations and eliminate inefficient, ineffective
processes and procedures!
- A practical, down-to-earth, road map that can be easily
utilized by the owner or delegated to a manager or key employee!
- A low-cost investment of ONLY $147.00
with a high-yield ROI and includes FREE shipping!
- Developed by an experienced Business Consultant who has
worked with hundreds of small businesses, many of which
were Restaurants.
- Developed over a two year period working with Restaurant
Owners who tested the Checklist and provided valuable development
suggestions.
- Saves you valuable time because it will help you quickly
identify and eliminate inefficient procedures and tactics.
- Saves you lots of $$$$$$$
because it costs far less than one hour
of a Consultant's billable time.
- Saves you lots of $$$$$$$
because you don't have to develop an evaluation process
- it already exists. And, it works!
- Can be used as an employee developent tool - give this
checklist to a key employee or manager to perform the assessment
for you.
- Helps you spot and avoid the Red
Flags that spell D-I-S-A-S-T-E-R.
- Focused primarily on helping YOU become
a more profit oriented Owner/Manager.
- Organizes all of the most important action items for
improving profitability in one convenient workbook.
- Includes a section entitled Restaurant Horror
Stories describing over a dozen actual vignettes
of mistakes restaurants of all sizes make that "drive
away" good customers. The lessons contained therein
are poignant and serve as a guide for "what NOT to
do" to your customers!
- Includes a chapter on Taking Care of Your Most Valuable
Asset - YOU the Owner!
- Gives you "Peace of Mind" by knowing that you
made an intelligent, informed decision to utilize an effective,
efficient process that will improve your Restaurant's operations
this year!
- And, much, much more!
Who Is This For?
This Checklist is designed for the serious owner or manager
who truly desires to evolve their Restaurant to the next level
of growth and profitability. Most of the 1,093 tactics and
strategies can be applied toward any type or size restaurant.
Some are best utilized with small restaurants while some are
better suited for larger restaurants. Some tactics and strategies
are free; many have a minimal cost, while a few may require
a small investment. Some require only an attitudinal change
while others may require a change in a process or a procedure.
However, all of the 1,093 topics merit your thoughtful consideration
as you begin to develop a strategy for implementing a "continuous
improvement process" for your restaurant.
Competitive Advantage:
As it is with your restaurant, your competitors are
also looking for opportunities where they can find marketing
or cost advantages. If you don't take pre-emptive action to
improve your business on a regular basis, your competition
will leave you behind in the marketplace. Revenue, profitability,
and customer satisfaction will then suffer. However, implementing
one or two minor improvements based upon the self-assessment
checklist could possibly result in 10X, 20X or 100X return
on both the time and money you have invested in this process.
Make an investment in both yourself and your business by purchasing
this checklist, and then conduct the assessment! Your customers
will be glad you did. And, when the results show on your bottom
line, you will be glad you did also.
Based on my Business
Consulting Experience! The Restaurant
Self-Assessment Checklist is based upon my
personal experience working with hundreds of small businesses.
As a business consultant for both the City of Portsmouth,
NH and Somersworth, NH for 8 years, I advised over 500 small
business owners, many of which were restaurants. Many of these
small business owners participated in the two year development
process of this checklist by testing it several times and
providing valuable, real-world input. Now you can also improve
your operations, and, hence, your profitability when you actively
apply the tactics contained in this checklist!
How to Use:
The assessment process is quite thorough and does require
a small investment of your time. However, it is important
to emphasize that it is not necessary to complete the assessment
in one sitting, in one day, in one week or even in one month.
Selecting one, two, three or more of the major categories
in this document as a priority on which to focus can be a
more practical approach than trying to "do it all"
at one time. Also, you may want to consider a methodical process
whereby you and/or your management team (or a key employee)
conducts the assessment using a different module each week.
This checklist can serve as an important business reference
manual that can be utilized time and time again on an as needed
basis on your personal timetable.
Two-for-One:
Each of the 30 modules has a simple, but thorough, two-part
process. The first part of the assessment process entitled
ASSESSMENT will rapidly isolate any problem
areas and identify opportunities for quickly improving your
operations. This process is thought-provoking and will no
doubt stimulate a lot of new ideas for you, or if you have
a management team, will generate much discussion among them.
The second part entitled IMPLEMENTATION is
a management process that will help you prioritize and manage
the implementation of any tactic or strategy as well as identify
the "action items" that will have the biggest impact
on your profitability.
Value:
Conducting the self-assessment will have an immediate impact
on both customer service and profitability. Conducting the
self-assessment process on a quarterly or semi-annual basis
will help keep you focused on your Restaurant's long-term
objectives. Sharing the results of this self-assessment process
with your employees and assigning them a specific problem
to address can be a valuable training exercise and/or employee
development tool. If a number of problems have been identified,
it will be important to prioritize your actions based upon
the highest and best return that can be achieved for the amount
of investment you can make at this time. Additionally, comparing
a previous quarter's results with the current quarterly performance
will determine the rate of progress you have made in each
area. Committing to conducting such an assessment on a regular
basis will result in a continual improvement process that
in turn will result in a higher level of customer satisfaction
and restaurant profitability.
When to Use: In
every business operation, opportunities abound for improvement.
Increasing revenue, improving customer relations, and reducing
costs are three critical elements for improving long-term
profitability. A comprehensive self-assessment process, such
as this one, will keep you focused on your mission, the three
critical elements, and on maintaining your profitability.
It is envisioned this checklist can be used in one of six
ways:
1. You can use this tool
to personally conduct an assessment of your restaurant.
2. You can assign one of your managers
(or a key employee) the task of conducting the assessment
as part of an overall employee development process.
3. You can have a Board Member, a Management
Advisory Committee Member, or a trusted advisor conduct
the assessment.
4. You, or a key employee, can conduct
a partial assessment of your restaurant by using one, two,
three or more of the major categories in this document to
focus specifically on a problem(s) previously identified
by yourself, an employee, or a customer.
5. You can utilize an independent consultant
to conduct this assessment for you. However, that would
defeat the purpose of a self-assessment program. A do-it-yourself
process can save you many thousands of dollars
in consulting fees, and, the truth is, you could probably
conduct a much better evaluation yourself. Once you have
identified a problem area(s), you may then want to engage
an experienced consultant or specialist on a short-term
basis to help with these specific areas.
Satisfaction Guaranteed
- 100% Risk Free:
Still not sure this Checklist will help you and your Restaurant?
Well, I want you to feel completely comfortable before you
order. Therefore, I would encourage you to continue exploring
my website where you will find more information regarding
Jaguar Consulting, Inc., our services, testimonials, additional
profit-building Business Checklists, White Papers, and other
reassuring information.
Since I know from personal experience that the information
contained in this Checklist is so valuable, I will personally
guarantee your satisfaction!
The Restaurant Self-Assessment
Checklist comes with a No-Questions-Asked,
No-Hassle, THREE MONTH MONEY BACK GUARANTEE.
If you honestly feel that if after applying this Checklist
to your Restaurant business it hasn't helped improve your
Restaurant's operations, hasn't helped improve efficiency,
hasn't saved you time or money, and hasn't made you a more
profit oriented Owner or Manager, then just return the Checklist
(and all copies) by mail anytime within the next 90 days and
we will refund the $147.00 you paid. Satisfaction
Guaranteed!
FREE SHIPPING!
Quantity Discounts:
Volume pricing at substantially reduced discounts off the
retail price based on print quantities is available if you
have multiple restaurant locations, anticipate frequent usage
of the checklists, or are part on an organization that provides
goods or services to restaurants and would like to use the
checklist as a marketing/business development tool. Additionally,
the opportunity to "brand" the Restaurant Self-Assessment
Checklist with your company's cover page, letter of introduction,
and your logo is available.
OUTLINE
RESTAURANT SELF-ASSESSMENT CHECKLIST
I. Restaurant Image.
19 Strategies and Tactics to be Evaluated:
II. Restaurant Appearance - Exterior.
26 Strategies and Tactics to be Evaluated:
III. Valet Parking.
15 Strategies and Tactics to be Evaluated:
IV. Front Lobby and Hostess Station.
28 Strategies and Tactics to be Evaluated:
V. Restrooms.
19 Strategies and Tactics to be Evaluated:
VI. Bar and Lounge Area.
A. Lounge Area.
15 Strategies and Tactics to be Evaluated:
B. Service.
16 Strategies and Tactics to be Evaluated:
C. Bar Management.
29 Strategies and Tactics to be Evaluated:
D. Bar and Glassware Sanitation.
18 Strategies and Tactics to be Evaluated:
VII. Emergency Procedures.
16 Tactics to be Evaluated:
VIII. Guest Dining Areas.
A. Dining Area Décor.
17 Strategies and Tactics to be Evaluated:
B. Dining Area Management.
11 Strategies and Tactics to be Evaluated:
C. Service.
29 Strategies and Tactics to be Evaluated:
IX. Employee Areas.
A. Employee Wash Stations.
5 Strategies and Tactics to be Evaluated:
B. Employee Dining Area.
5 Strategies and Tactics to be Evaluated:
C. Personal Hygiene Practices.
10 Strategies and Tactics to be Evaluated:
X. Cooking and Food Processing Areas.
A. Food Production and Presentation.
22 Strategies and Tactics to be Evaluated:
B. Equipment for Food Processing.
25 Strategies and Tactics to be Evaluated:
C. Cooking and Equipment Ventilation.
22 Strategies and Tactics to be Evaluated:
D Fry Station.
11 Strategies and Tactics to be Evaluated:
E. Broiler.
6 Strategies and Tactics to be Evaluated:
F. Saute
8 Strategies and Tactics to be Evaluated:
G. Window.
6 Strategies and Tactics to be Evaluated:
H. Salad Prep.
5 Strategies and Tactics to be Evaluated:
XI. Dish Machine and Pot Sink Procedures.
A. Dish Machine and Pot Sink Area.
36 Strategies and Tactics to be Evaluated:
B. Pot Sink Operation.
9 Strategies and Tactics to be Evaluated:
XII. Cold Storage Area.
A. Walk-In Freezer.
16 Strategies and Tactics to be Evaluated:
B. Walk-In Refrigerator.
17 Strategies and Tactics to be Evaluated:
XIII. Catered Functions.
10 Strategies and Tactics to be Evaluated:
XIV. Techniques That Make It Easy for Customers
to Dine.
45 Strategies and Tactics to be Evaluated:
XV. Quality and Cost Control.
25 Strategies and Tactics to be Evaluated:
XVI. Employee Marketing and Sales Attitudes.
31 Strategies and Tactics to be Evaluated:
XVII. Employee Policies.
40 Strategies and Tactics to be Evaluated:
XVIII. How to Compete with the Fast Food chains.
44 Strategies and Tactics to be Evaluated:
XIX. General Restaurant Maintenance.
A. Dumpster and Trash Area.
7 Strategies and Tactics to be Evaluated:
B. Parking Area.
6 Strategies and Tactics to be Evaluated:
C. Pest Control.
6 Strategies and Tactics to be Evaluated:
D. Roof Area.
5 Strategies and Tactics to be Evaluated:
E. Safety.
14 Strategies and Tactics to be Evaluated:
F. Interior.
7 Strategies and Tactics to be Evaluated:
G. Exterior.
10 Strategies and Tactics to be Evaluated:
XX. General Management Techniques.
51 Strategies and Tactics to be Evaluated:
XXI. "Behind the Scenes" Management.
37 Strategies and Tactics to be Evaluated:
XXII. Purchasing Techniques.
47 Strategies and Tactics to be Evaluated:
XXIII. Advertising Techniques.
33 Strategies and Tactics to be Evaluated:
XXIV. Direct Marketing Techniques.
49 Strategies and Tactics to be Evaluated:
XXV. Indirect Marketing Techniques.
34 Strategies and Tactics to be Evaluated:
XXVI. Techniques That Support the Sales and
Marketing Process.
22 Strategies and Tactics to be Evaluated:
XXVII. Strategies That Attract Attention.
25 Strategies and Tactics to be Evaluated:
XXVIII. Other Profitable Marketing Techniques.
23 Strategies and Tactics to be Evaluated:
XXIX. Evaluate All Outside Services for Effectiveness.
32 Strategies and Tactics to be Evaluated:
XXX. Protect Your Restaurant's Most Valuable
Asset - Yourself.
29 Strategies and Tactics to be Evaluated:
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