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Restaurant Best Practices Scorecard

The document lists best practices for operations, marketing and menu, and financial controls for a business. It includes guidelines for hiring, training, recipes, marketing promotions, daily sales reporting, cash auditing, inventory tracking, and profit and loss statements.

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Bes Mir
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6 views1 page

Restaurant Best Practices Scorecard

The document lists best practices for operations, marketing and menu, and financial controls for a business. It includes guidelines for hiring, training, recipes, marketing promotions, daily sales reporting, cash auditing, inventory tracking, and profit and loss statements.

Uploaded by

Bes Mir
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

BEST PRACTICES SCORECARD

Operations
 Hiring & selection guidelines
 Job descriptions
 Training manuals/program
 Employee policy handbook
 Manager's log book
 Opening & closing check lists -- all positions
 Labor forecasting & scheduling system
 Standardized recipe book
 Standardized prep list with pars
 Routine kitchen line checks
 Customer service guidelines
 Supply Ordering and receiving system
Marketing & Menu
 2-4% of sales budgeted for marketing & promotion
 Annual/monthly marketing plan
 System for tracking ROI on promotions and discounts
 Reviews menu engineering at least twice per year
 Maintains a customer database
 Has consistent branding
 Utilizes at least two direct marketing practices
 Policy for handling donation requests
 Participates/sponsors at least one community event per year
 Incorporates 4-wall marketing
 Has a minimum of 4-6 marketing promotions a year
 Has an established system for promoting public relations
Financial Controls
 Daily sales report
 Maintains sound checkout and cash controls
 Documented cash auditing procedures
 Daily cash reconciliation
 Daily key item inventory on 10-15 products
 Tracks all discounts and voids
 Daily recording of purchases
 Daily labor cost vs. forecast
 Knows the optimum sales/customers per labor hour
 Uses an Industry Standard Chart of Accounts
 Menu and recipe cost calculations
 Periodically compares ideal cost to actual
 Computes prime cost weekly
 Knows weekly and monthly break-even sales points
 100% of sales reported
 Physical inventory taken weekly
 Profit & loss statement within 7 days of month (period) end

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