1.1     Evaluate all kitchen functions

1.2     Ticket time analysis

1.3     Productivity analysis

1.4     Order point to delivery point analysis

1.5     Carry-out

2.1     Analyze product mix report

2.2     Analyze raw ingredients usage and food cost analysis

2.3     Cost-per-plate analysis

2.4     Analysis of menu items that sell with sufficient margin as well as items that do not sell as well or that have insufficient margins

2.5     Recipe analysis – evaluate and taste test menu items and provide recommendations for changes based on taste, production costs, ease of production and delivery

2.6     Analyze sources of supply and provide recommendations

2.7     Determine proper mix of menu items to maximize profitability

2.8     Menu pricing analysis and recommendations

2.9     Recipes and new menu items analysis

2.10   Evaluate menu design and layout

3.1   Evaluate all BOH procedures and identify any inefficiencies in the production of food and/or delivery to guests

3.2     Evaluate flow patterns for maximum line and food prep efficiencies

3.3     Side work/running duties analysis

4.1     Analyze floor space

4.2     Evaluate line flow patterns

4.3     Evaluate kitchen area for maximum efficiencies

4.4     Evaluate systems for speed of service, consistency and growth

4.5     Evaluate kitchen layout, traffic flow and efficiencies

4.6     Evaluate onsite dry, cooler and freezer storage

5.1     Evaluate FOH and BOH duties and responsibilities

5.2     Evaluate FOH procedures from the guest’s perspective

5.3     Restaurant Evaluation Checklist

6.1     Evaluate FOH procedures from the guest’s perspective

6.2     Identify any problem areas and create a service action plan

6.3     Evaluate manager’s interaction with guests

6.4     Evaluate servers interaction with guests

6.5     Side work analysis

6.6     Guest/table-turn analysis to maximize profitability

6.7     Mystery Shopper recommendations

6.8     Carry-out and delivery

7.1     Evaluate traffic flow patterns

7.2     Analyze seating area for maximum profit

7.3     Evaluation and recommendations of current dining room layout and design

8.1     Analyze and price equipment and smallwares required to produce menu

8.2     Analyze and identify suppliers and alternative suppliers

9.1     Evaluate POS and Above Store System

9.2     Evaluate reporting matrices and reports for labor and COGS

10.1     Evaluate staffing requirements

10.2     Scheduling analysis and recommendations

10.3     Employee Handbook

10.4     Employee Training Manuals

11.1     Demographics analysis

11.2     Required square footage assessment

11.3     Analysis of traffic count and flow, ingress and egress, drive-thru

12.1     Evaluate and provide recommendations for branding and décor

12.2     Evaluate and price brand components

13.1     Prepare unit budget and pro forma

13.2     COGS evaluation

13.3     Labor evaluation

13.4     Occupancy cost evaluation

13.5     Table-turn analysis

14.1     Advertising and marketing analysis

14.2     Social media program analysis

14.3     In-house marketing analysis

14.4     Customer Loyalty Program