Free tool · restaurants
Restaurant Grader
Most restaurants don't know which part of the operation is quietly costing them money.
Answer a short assessment about operations, costs, staffing and guest experience. You get a score and the areas worth fixing first.
1. Do you know your food cost percentage for last month?
2. Do you cost every menu item with current ingredient prices?
3. Do you compare hourly sales to hourly labor?
4. Do you track waste and over-prep daily?
5. Do you review your P&L at least monthly?
6. Do you have a written opening and closing procedure?
7. Do you collect and read guest feedback every week?
8. Do your systems (POS, inventory, scheduling) talk to each other?