Maryland Small Business Development Center

Restaurant Assessment

Complete the form below for a review of your food service business. If a statement is not applicable, or you don't understand it, leave (N/A) checked. Your total will be adjusted accordingly.

* Required

The Basics

Your business is making money. Healthy OK Sick N/A
You are paying your bills on time - especially invoices with discounts. Healthy OK Sick N/A
Your vendors and suppliers are shipping you with terms. Healthy OK Sick N/A
You are current with your taxes, permits, and licenses. Healthy OK Sick N/A
Your business is trending up overall since you opened. Healthy OK Sick N/A
Your business is trending up compared to last year. (comp #'s) Healthy OK Sick N/A
You comply with all Health Department Standards. Healthy OK Sick N/A
You have an effective and consistent customer service plan in place. Healthy OK Sick N/A
You work beside your employees to help them succeed in their job. Healthy OK Sick N/A

Finance

You reconcile your checking accounts. Healthy OK Sick N/A
You are producing regular, consistently formatted statements. (income statement, balance sheet, sources and uses of funds) Healthy OK Sick N/A
You operate with a rolling cash flow 12 - 18 months out. Healthy OK Sick N/A
Your receivables are current. Healthy OK Sick N/A
Shrinkage (bad debt, internal and external loss) is less than 2% of gross revenue. Healthy OK Sick N/A
There is a sales plan in place. Healthy OK Sick N/A
Your lease is competitive. Healthy OK Sick N/A
Your payroll is an acceptable percentage of sales. Healthy OK Sick N/A
A basic ratio analysis corresponds favorably to industry benchmarks. Healthy OK Sick N/A
You monitor and manage your Cost of Goods and Payroll according to business levels. Healthy OK Sick N/A

Operations

You always keep to your Posted Hours of Operation. Healthy OK Sick N/A
Vendors respond and deliver promptly and consistently and at convenient times. Healthy OK Sick N/A
You match packing slips with purchase orders with invoices and check quality of goods. Healthy OK Sick N/A
You have policies for damaged or spoiled supplies received from vendors. Healthy OK Sick N/A
The process of ordering and delivering product is adequately controlled. Healthy OK Sick N/A
Your system allows for orderly register “closings” at C.O.B. Healthy OK Sick N/A
You make bank deposits daily. Healthy OK Sick N/A
You record weather on your daily business summary report. Healthy OK Sick N/A
You anticipate business needs and work loads based on weather predictions and/or seasonal variations. Healthy OK Sick N/A

Supplies, Food and Produce

You store your goods so they can be rotated and used in the order received. Healthy OK Sick N/A
Portions are clearly defined, measured and controlled. Healthy OK Sick N/A
All prep work is complete by open of business or prior to peak business hours. Healthy OK Sick N/A
Prep work is done with attention to consistency and waste control. Healthy OK Sick N/A
Storage areas are clean, orderly, and kept at proper temperature. Healthy OK Sick N/A
Foods to be carried over are properly packaged, legended and dated, and kept at proper temperature. Healthy OK Sick N/A
Foods are disposed of properly in a timely fashion. Healthy OK Sick N/A
You are able to anticipate quantities and usage and order so that supply levels are adequate to meet customer demands with a minimum of spoilage. Healthy OK Sick N/A

Menus and Presentation

Menus are clean, attractive, easy to read, and understandable. Healthy OK Sick N/A
Lighting is adequate (or even enhancing). Healthy OK Sick N/A
Display menus/signage are attractive, distinct, easy to read, and clearly priced. Healthy OK Sick N/A
Cold/hot cases look full, fresh, and “ready for business.” Healthy OK Sick N/A
Cold/hot cases beverage and dispensers are maintained throughout the day to be ready at peak hours. Healthy OK Sick N/A
Visible cooking areas are clean, orderly, and constantly maintained. Healthy OK Sick N/A
These areas enhance the perception of your food. Healthy OK Sick N/A
Food is attractively and appetizingly presented to the customer Healthy OK Sick N/A

Location - Front of House

The front/entrance of your location is clean and in good condition. Healthy OK Sick N/A
Windows are clean. Healthy OK Sick N/A
All light bulbs are working and interior is well lit. Healthy OK Sick N/A
Window displays and signage are effective and in order. Healthy OK Sick N/A
Furnishings and décor are clean and in good condition. Healthy OK Sick N/A
Tabletops are clean. Healthy OK Sick N/A
Utensils, napkins, and condiments are clean and readily accessible (whether on the table or at a central station). Healthy OK Sick N/A
The floor is clean. Healthy OK Sick N/A
The bathrooms are clean. Healthy OK Sick N/A
The music is appropriate. Healthy OK Sick N/A
Refuse containers are periodically emptied and wiped down. Healthy OK Sick N/A
The shop opens daily "ready for business" regardless of your presence. Healthy OK Sick N/A

Location - Back Of The House

All equipment works and is safe and in good condition. Healthy OK Sick N/A
All prep stations are set up correctly and on time at the start of the day. Healthy OK Sick N/A
All food and beverage prep areas are thoroughly cleaned at C.O.B. Healthy OK Sick N/A
Floors are clean. Healthy OK Sick N/A
Storage areas are neat, orderly, and clean. Healthy OK Sick N/A
Cleaning supplies are properly stored. Healthy OK Sick N/A
Water temperatures are appropriate. Healthy OK Sick N/A
Food prep and utensil cleaning equipment is properly maintained. Healthy OK Sick N/A
All aspects of operations could withstand a health dept. inspection. Healthy OK Sick N/A

Personnel

Staff is stable and turnover manageable. Healthy OK Sick N/A
Employees clearly understand performance standards and friendly customer service. Healthy OK Sick N/A
Operational policy and procedures are clearly stated. Healthy OK Sick N/A
Employee discounts or purchase program are clearly defined. Healthy OK Sick N/A
Employees have an understanding of “product knowledge”, “selling techniques”, and “use of downtime.” Healthy OK Sick N/A
Training is provided. Healthy OK Sick N/A
Employees are properly groomed and attired. Healthy OK Sick N/A
The compensation system incentivizes behavior. Healthy OK Sick N/A
All behavior receives appropriate feedback, redirection, or reinforcement. Healthy OK Sick N/A
You solicit and listen to employees' ideas and suggestions. Healthy OK Sick N/A
You periodically " drop-in" on your day off to see if management is as good as it should be when you are not there. Healthy OK Sick N/A

Customer Service

You can describe your customer in detail in two or three sentences. Healthy OK Sick N/A
Merchandising (purchasing, display, signage, pricing) policy (checks, credit card, return, exchange, credit), promotional, marketing, or replacement decisions are made from a customer service perspective. Healthy OK Sick N/A
Your customers are greeted when they enter your shop. Healthy OK Sick N/A
Your employees answer the phone in a prescribed manner. Healthy OK Sick N/A
Customers are thanked when they spend money with you. Healthy OK Sick N/A
You have sat or eaten at every table in your shop. Healthy OK Sick N/A
You have had your restaurant “secret shopped.” Healthy OK Sick N/A
You have a "complimentary drink or menu item" budget. Healthy OK Sick N/A

Marketing

You have identified the most effective means of communicating with your customer. (neighborhood, community, local, regional resources.) Healthy OK Sick N/A
You capture customer information for mailing or direct contact. Healthy OK Sick N/A
You contact customers on a regular basis. Healthy OK Sick N/A
You have a marketing plan and a budget. Healthy OK Sick N/A

Competition

You patronize the competition. Healthy OK Sick N/A
You are familiar with competitors' marketing, menu, pricing, and policy practices. Healthy OK Sick N/A
You are beating the competition. Healthy OK Sick N/A
You consider having "loss leaders" that are readily reorderable and might enhance customer loyalty. Healthy OK Sick N/A
You understand where else a customer might spend the dollars that would be spent in your shop. (substitute, complementary, or alternative products) Healthy OK Sick N/A

Loss Prevention and Safety

Shop and register keys are in management's possession at all times. Healthy OK Sick N/A
Customer entry chimes (bell) work. Healthy OK Sick N/A
Stockroom and office doors are closed and secure. Healthy OK Sick N/A
Rear entrances are locked. Healthy OK Sick N/A
You conduct regular inventory plus "spot check" inventory on costly goods. Healthy OK Sick N/A
Emergency numbers are clearly posted in front and rear of shop. Healthy OK Sick N/A
Fire extinguisher and first aid kit are in good order. Healthy OK Sick N/A
Exits clear, exit signs and emergency lights are working. Healthy OK Sick N/A
Bathrooms are monitored by staff. Healthy OK Sick N/A

Technology

You employ a computerized Point of Sale system that provides effective data and control. Healthy OK Sick N/A
It integrates to accounting and inventory systems. Healthy OK Sick N/A
It provides information for adequate and timely reordering. Healthy OK Sick N/A
It captures customer information. Healthy OK Sick N/A
You have a Website. Healthy OK Sick N/A
You have done a “Technology Assessment” to determine appropriate technology applications and cost/benefit for your business. Healthy OK Sick N/A

I'm Starting A Business

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I'm A Business Owner

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