Restaurant Assessment

 

A detailed evaluation process begins with an analysis of the criteria within each of the major functional and conceptual areas of the restaurant and concludes with recommendations for improvements.

OPERATIONS
The assessment phase is a study of the restaurant’s operations, which evaluates the organizational arrangement in front-of-house and in the kitchen, the menu, standardization of systems and processes, equipment, maintenance and utility, staffing and quality assurance and overall operational challenges.

FINANCE
A productivity assessment of output and logistics helps to maintain balance between operations and financial performance, which is studied in detail to take into consideration menu pricing, cost control, profitability and other accounting matters.

CONCEPT
One of this program’s most sought-after features is restaurant theme development, which is studied in the assessment phase to evaluate its consistency with market demands and with the restaurant’s capabilities and branding consistency.

After 6 months working with Pierre Akiki (NEXT IDEAZ), I learned the real meaning of Cost Control...