Audit

Restaurant Profit Diagnostic: 60-minute cross-functional check

An interactive, guided 60-minute audit that helps cross-functional teams rapidly identify the top 5 profit leaks, score risk areas, record evidence, and assign owners with measurable 30/60/90 day impact estimates.

Interactive Tool

Restaurant Profit Diagnostic: 60-minute cross-functional check

This guided audit helps a small team (owner/GM/chef/shift lead) run a focused 60-minute review of the most common drivers of margin loss. Capture key numbers, rate risk areas, note evidence, and create up to five owner-assigned actions with expected 30/60/90 day impact estimates. Use this each month or after a troubling shift to find the highest-impact fixes quickly.

Estimated time: 45–60 minutes. Bring latest POS sales summary, a recent inventory snapshot or invoice list, and a copy of the current schedule.

Enter the name of the restaurant, location or unit (useful if you run multiple sites).
YYYY-MM-DD or shift label (e.g., '2026-09-14 - Dinner').
List people participating, e.g., Owner, GM, Head Chef, FOH Lead.
Enter total revenue for the last 30 days (use POS summary).
Enter total food & beverage cost for the same period.
Total payroll expense (wages + payroll taxes/benefits if tracked here).
Sum of discounts, comps and voids reducing revenue.
Known or estimated loss from spoilage, theft, breakage (currency).
If you have an existing gross margin % for the period, enter it. Otherwise leave blank and use sales/COGS fields to calculate offline.
Rate how concerning the finances feel right now (1 = low risk, 5 = severe risk).
1.0 10.0
List the SKUs that represent the largest spend or cause the most variability (ingredient, vendor, unit cost).
Yes = a supplier or ingredient has recently increased price or availability changed.
Describe supplier reliability, minimum orders, lead-time problems, or quality issues.
How accurate is your inventory vs. expected usage? (1 = very inaccurate, 5 = very accurate)
1.0 10.0
Rate how well staffing matches demand (1 = poor match, 5 = excellent).
1.0 10.0
Total overtime hours, useful to spot scheduling leaks.
Describe frequent call-offs, shift gaps, or scheduling policy issues.
Count items that sell a lot but contribute little margin. List them below if possible.
Item name — brief note (e.g., 'Burger — large plate cost, low margin').
How much is the menu mix dragging margins? (1 = minimal, 5 = large problem)
1.0 10.0
Use best estimate (e.g., 3–10%). Even a rough number helps prioritize actions.
Average number of remakes or comped plates per day. Useful to estimate operational losses.
Yes = staff not following recipes/portions consistently.
Record observed operational issues that create recurring cost or quality problems.
Record where you stored photos, inventory snapshots, invoices or POS exports used during the diagnostic.
Check up to three high-priority areas to focus action planning.
Describe the corrective action clearly (what you will do).
Who is responsible for completing this action? Use a name or role.
Expected time to see measurable impact.
Estimate how many margin percentage points this action could recover over 30–90 days (enter 0.5 for 0.5 percentage points).
Which daily/weekly metric will show progress? (e.g., shrink %, remakes/day, food cost %)
Describe a second action.
Sum the expected_impact_pct fields to capture the combined expected improvement (enter as percentage points).
Confirm the owner understands the action and measurement expectations.
E.g., 'Weekly owner check-ins; next review 2026-10-14'.
Capture any immediate decisions or barriers that need escalation.
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