The Basics
Your business is making money
N/A
Healthy
OK
Sick
You are paying your bills on time - especially invoices with discounts
N/A
Healthy
OK
Sick
Your vendors and suppliers are shipping you with terms
N/A
Healthy
OK
SIck
You are current with your taxes, permits, and licenses
N/A
Healthy
OK
Sick
Your business is trending up overall since you opened
N/A
Healthy
OK
Sick
Your business is trending up compared to last year
N/A
Healthy
OK
Sick
You comply with all Health Department Standards
N/A
Healthy
OK
Sick
You have an effective and consistent customer service plan in place
N/A
Healthy
OK
Sick
You work beside your employees to help them succeed in their job
N/A
Healthy
OK
Sick
Finance
You reconcile your checking accounts
N/A
Healthy
OK
Sick
You are producing regular, consistently formatted statements
N/A
Healthy
OK
Sick
You operate with a rolling cash flow 12 - 18 months out
N/A
Healthy
OK
Sick
Your receivables are current
N/A
Healthy
OK
Sick
Shrinkage (bad debt, internal and external loss) is less than 2% of gross revenue
N/A
Healthy
OK
Sick
There is a sales plan in place.
N/A
Healthy
OK
Sick
Your lease is competitive
N/A
Healthy
OK
Sick
Your payroll is an acceptable percentage of sales
N/A
Healthy
OK
Sick
A basic ratio analysis corresponds favorably to industry benchmarks
N/A
Healthy
OK
Sick
You monitor and manage your Cost of Goods and Payroll according to business levels
N/A
Healthy
OK
Sick
Operations
You always keep to your Posted Hours of Operation
N/A
Healthy
OK
Sick
Vendors respond and deliver promptly and consistently and at convenient times
N/A
Healthy
OK
Sick
You match packing slips with purchase orders with invoices and check quality of goods
N/A
Healthy
OK
Sick
You have policies for damaged or spoiled supplies received from vendors
N/A
Healthy
OK
Sick
The process of ordering and delivering product is adequately controlled
N/A
Healthy
OK
Sick
Your system allows for orderly register "closings" at C.O.B
N/A
Healthy
OK
Sick
You make bank deposits daily
N/A
Healthy
OK
Sick
You record weather on your daily business summary report
N/A
Healthy
OK
Sick
You anticipate business needs and work loads based on weather predictions and/or seasonal variations
N/A
Healthy
OK
Sick
Supplies, Food and Produce
You store your goods so they can be rotated and used in the order received
N/A
Healthy
OK
Sick
Portions are clearly defined, measured and controlled
N/A
Healthy
OK
Sick
All prep work is complete by open of business or prior to peak business hours
N/A
Healthy
OK
Sick
Storage areas are clean, orderly, and kept at proper temperature
N/A
Healthy
OK
Sick
Foods to be carried over are properly packaged, legended and dated, and kept at proper temperature
N/A
Healthy
OK
Sick
Foods are disposed of properly in a timely fashion
N/A
Healthy
OK
Sick
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
N/A
Healthy
OK
Sick
Menus and Presentation
Menus are clean, attractive, easy to read, and understandable
N/A
Healthy
OK
Sick
Lighting is adequate or even enhancing
N/A
Healthy
OK
Sick
Display menus or signage is attractive, distinct, easy to read, and clearly priced
N/A
Healthy
OK
Sick
Cold and hot cases look full, fresh, and ready for business
N/A
Healthy
OK
Sick
Cold or hot case beverages and dispensers are maintained throughout the day to be ready at peak hours
N/A
Healthy
OK
Sick
Visible cooking areas are clean, orderly, and constantly maintained
N/A
Healthy
OK
Sick
These areas enhance the perception of your food
N/A
Healthy
OK
Sick
Food is attractively and appetizingly presented to the customer
N/A
Healthy
OK
Sick
Location - Front Of House
The front/entrance of your location is clean and in good condition
N/A
Healthy
OK
Sick
Windows are clean
N/A
Healthy
OK
Sick
All light bulbs are working and interior is well lit
N/A
Healthy
OK
Sick
Window displays and signage are effective and in order
N/A
Healthy
OK
Sick
Furnishings and decor are clean and in good condition
N/A
Healthy
OK
Sick
Tabletops are clean
N/A
Healthy
OK
Sick
Utensils, napkins, and condiments are clean and readily accessible - whether on the table or at a central station
N/A
Healthy
OK
Sick
The floor in clean
N/A
Healthy
OK
Sick
The bathrooms are clean
N/A
Healthy
OK
Sick
The music is appropriate
N/A
Healthy
OK
Sick
Refuse containers are periodically emptied and wiped down
N/A
Healthy
OK
Sick
The shop opens daily ready for business regardless of your presence
N/A
Healthy
OK
Sick
Location - Back Of The House
All equipment works and is safe and in good condition
N/A
Healthy
OK
Sick
All prep stations are set up correctly and on time at the start of the day
N/A
Healthy
OK
Sick
All food and beverage prep areas are thoroughly cleaned at C.O.B.
N/A
Healthy
OK
Sick
Floors are clean
N/A
Healthy
OK
Sick
Storage areas are neat, orderly and clean
N/A
Healthy
OK
Sick
Cleaning suppliers are properly stored
N/A
Healthy
OK
Sick
Watwer temperatures are appropriate
N/A
Healthy
OK
Sick
Food prep and utensils cleaning equipment is properly maintained
N/A
Healthy
OK
Sick
All aspects of operations could withstand a health dept. inspection
N/A
Healthy
OK
Sick
Personnel
Staff is stable and turnover manageable
N/A
Healthy
OK
Sick
Employees clearly understand performance standards and friendly customer service
N/A
Healthy
OK
Sick
Operational policy and procedures are clearly stated
N/A
Healthy
OK
Sick
Employee discounts or purchase program are clearly defined
N/A
Healthy
OK
Sick
Employees have an understanding or product knowledge, selling techniques, and use of downtime
N/A
Healthy
OK
Sick
Training is provided
N/A
Healthy
OK
Sick
Employees are properly groomed and attired
N/A
Healthy
OK
Sick
The compensation system incentivizes behavior
N/A
Healthy
OK
Sick
All behavior receives appropriate feedback, redirection, or reinforcement
N/A
Healthy
OK
Sick
You solicit and listen to employees' ideas and suggestions
N/A
Healthy
OK
Sick
You periodically drop-in on your day off to see if management is as good as it should be when you are not there
N/A
Healthy
OK
Sick
Customer Service
You can describe your customer in detail in two or three sentences
N/A
Healthy
OK
Sick
Merchandising policy, promotional, marketing, or replacement decisions are made from a customer service perspective
N/A
Healthy
OK
Sick
Your customers are greeted when they enter your shop
N/A
Healthy
OK
Sick
Your employees answer the phone in a prescribed manner
N/A
Healthy
OK
Sick
Customers are thanked when they spend money with you
N/A
Healthy
OK
Sick
You have sat or eaten at every table in your shop
N/A
Healthy
OK
Sick
You have had your restaurant "secret shopped"
N/A
Healthy
OK
Sick
You have a "complmentary drink or menu item" budget
N/A
Healthy
OK
Sick
You have identifed the most effective means of communicating with your customer
N/A
Healthy
OK
Sick
Marketing
You capture customer information for mailing or direct contact
N/A
Healthy
OK
Sick
You contact customers on a regular basis
N/A
Healthy
OK
Sick
You have a marketing plan and a budget
N/A
Healthy
OK
Sick
Competition
You patronize the competition
N/A
Healthy
OK
Sick
You are familiar with competitors' marketing, menus, pricing, and policy practices
N/A
Healthy
OK
Sick
You are beating the competition
N/A
Healthy
OK
Sick
You consider having "loss leaders" that are readily reorderable and might enhance customer loyalty
N/A
Healthy
OK
Sick
You understand where else a customer might spend the dollars that would be spent in your shop
N/A
Healthy
OK
Sick
Loss Prevention And Safety
Shop and register keys are in management's possession at all times
N/A
Healthy
OK
Sick
Customer entry chimes or bells work
N/A
Healthy
OK
Sick
Stockroom and office doors are closed and secure
N/A
Healthy
OK
Sick
Rear entrances are locked
N/A
Healthy
OK
Sick
You conduct regular inventory plus "spot check" inventory on costly goods
N/A
Healthy
OK
Sick
Emergency numbers are clearly posted in front and rear of shop
N/A
Healthy
OK
Sick
Fire extinguisher and first aid kit are in good order
N/A
Healthy
OK
Sick
Exits clear, exit signs and emergency lights are working
N/A
Healthy
OK
Sick
Bathrooms are monitored by staff
N/A
Healthy
OK
Sick
Technology
You employ a computerized Point of Sale system that provides effective data and control
N/A
Healthy
OK
Sick
It integrates to accounting and inventory systems
N/A
Healthy
OK
Sick
It provides information for adequate and timely reordering
N/A
Healthy
OK
Sick
It captures customer information
N/A
Healthy
OK
Sick
You have a website
N/A
Healthy
OK
Sick
You have done a Technology Assessment to determine appropriate technology applications and cost-benefit for your business
N/A
Healthy
OK
Sick