<p>Small Restaurant/Food Service Checkup Business: ______Owner/Mgr: ______Date: ______</p><p>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.</p><p>The Basics H OK S Notes/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!</p><p>Finance H OK S (3) (1) (0) ____ You reconcile your checking accounts. </p><p>____ You are producing regular, consistently formatted statements Notes/Comments (income statement, balance sheet, sources and uses of funds). </p><p>____ 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! </p><p>Operations H OK S (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!</p><p>Supplies, Food & Produce H OK S Notes/Comments (2) (1) (0)</p><p>____ 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!</p><p>Menus & Presentation H OK S (2) (1) (0)</p><p>____ 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!</p><p>Physical Plant “Front of the House” H OK S (2) (1) (0)</p><p>____ 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. </p><p>____ 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 S (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!</p><p>Personnel H OK S (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.” Notes/Comments ____ 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!</p><p>Customer Service H OK S (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!</p><p>Marketing H OK S (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! </p><p>Competition H OK S Notes/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!</p><p>Loss Prevention & Safety H OK S (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!</p><p>Technology H OK S (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!</p><p>272 IS OPTIMUM HEALTH</p><p>600 Butler Farm Road Hampton, VA 23666 (757) 865-3128 [email protected] www.hrsbdc.org Facebook site: HamptonRoadsSBDC</p>