An operational audit is an independent view of how your venue really works. It is based on numbers and their trends, not on feelings. The result is a clear plan of what to improve first.
When an audit makes sense
- revenue is flat or falling and it is not clear why,
- food or labour costs are growing faster than revenue,
- you are planning a concept change, a takeover or an expansion,
- you need an independent view for an owner, investor or bank.
What we assess
- Economics: revenue and margins, labour and food cost, energy, rent, services and marketing, including their trends.
- Offer: menu, prices, performance of individual items.
- Operations: kitchen and floor processes, service standards, purchasing and stock.
- Team: shift staffing, roles, motivation and leadership.
- Guest: atmosphere, speed, reviews and feedback.
How the audit works
- First meeting: we clarify expectations and goals.
- Data collection and visits at normal and peak times.
- Evaluation and naming of the critical points.
- A plan of priorities with a timeline and estimated impact.
- On request, support with implementation and regular reviews.
Why us
As co-founders and partners of a number of businesses, we face the same challenges you do. We have helped prepare and open more than 40 hospitality venues, including an entire franchise network. We know what restaurant work looks like on a Friday night and at month-end closing. We only recommend what we have tried ourselves.