1.1     Evaluate all kitchen functions

1.2     Analyze ticket-times

1.3     Analyze kitchen productivity

1.4     Analyze order-point to delivery-point

1.5     Analyze carry-out procedures

1.6     Analyze catering procedures

1.7     Evaluate kitchen forms, worksheets & reports

1.8     Analyze kitchen staffing requirements

1.9     Analyze management needs and responsibilities in kitchen

1.10   Evaluate BOH Manager employee interaction

1.11   Evaluate recipes/recipe photos (Recipes Manual)

1.12   Evaluate recipe security

1.13   Evaluate products used in recipes

1.14   Evaluate inventory order process and procedures

1.15   Evaluate receiving process and procedures for inventory

1.16   Evaluate inventory management system, forms & reports

1.17   Evaluate current food & ingredients suppliers and identify potential alternative suppliers

1.18   Evaluate waste tracking procedures

1.19   Evaluate Kitchen Manual

2.1     Evaluate menu layout and design

2.2     Analyze menu items and product mix

2.3     Analyze raw product usage and food costs

2.4     Analyze per-plate food cost

2.5     Analyze menu items that sell with sufficient margin as well as items that do not sell as well or that have insufficient margins

2.6     Analyze menu pricing

2.7     Determine proper mix of menu items to maximize profitability

2.8     Evaluate new menu item development procedures

3.1     Evaluate food prep and line procedures and identify any inefficiencies in the production of food

3.2     Evaluate flow patterns for maximum line and food prep efficiencies

3.3     Analyze Food Prep Manual

4.1     Evaluate kitchen area, layout, and traffic flow for maximum efficiencies

4.2     Evaluate systems for speed of service, consistency and growth

4.3     Evaluate dry, cooler and freezer storage

5.1     Analyze the FOH Sequence of Service

5.2     Analyze FOH staffing requirements

5.3     Analyze management needs and responsibilities in FOH

5.4     Evaluate FOH procedures from the guest’s perspective

5.5     Evaluate FOH Manager guest and employee interaction

5.6     Evaluate servers and hosts/hostesses interaction with guests

5.7     Analyze side work/running duties

5.8     Analyze table-turn

5.9     Analyze guest experience time (GET)

5.10   Analyze carry-out and delivery protocols and procedures

6.1     Evaluate guest traffic flow

6.2     Analyze seating area for maximum revenue

6.3     Evaluate current dining room layout and design

7.1     Evaluate guest feedback program/guest satisfaction

7.2     Evaluate Customer Loyalty Program

7.3     Evaluate Mystery Shopper Program

8.1     Analyze equipment and smallwares required to produce menu

8.2     Analyze current equipment and smallwares suppliers and identify potential alternative suppliers

9.1     Evaluate POS and Above Store System

9.2     Evaluate reporting matrices and reports for labor and COGS

10.1     Evaluate team member duties and responsibilities

10.2     Evaluate staffing requirements

10.3     Evaluate scheduling process

10.4     Evaluate employee training manual(s) and supporting materials

10.5     Evaluate manager training manual

10.6     Evaluate management and employee training program(s)

10.7     Evaluate cross-training program

10.8     Evaluate management/team member relations

10.9     Analyze Manager Inspection Checklist and process

10.10   Confirm food safety certification requirements and compliance

11.1     Analyze area demographics

11.2     Analyze traffic count and flow, ingress and egress, drive-thru

11.3     Evaluate square footage requirements

12.1     Evaluate branding and décor

12.2     Evaluate branding and décor costs & suppliers

12.3     Evaluate interior and exterior signage

13.1     Analyze budget and P&L

13.2     Analyze COGS evaluation

13.3     Analyze labor cost

13.4     Analyze occupancy cost

14.1     Analyze customer demographics

14.2     Analyze consumer advertising and marketing

14.3     Analyze social media

14.4     Analyze in-house marketing