— 01
Reservation & Table Management
- Is your reservation system integrated with your POS, or are hosts juggling two screens?
- Do you track average table turn time — and does your staff know the target?
- Can guests book online without calling, and does it actually work on mobile?
— 02
No-Show & Cancellation Rate
- Do you know your no-show percentage this month? (Industry average is 15–20%.)
- Are confirmation reminders going out automatically — text, not just email?
- Is there a waitlist system that fills cancelled slots before they become empty tables?
— 03
Staff Scheduling & Labor Cost
- Is your labor cost tracked weekly as a percentage of revenue — not just on the P&L?
- Are schedules published at least 7 days in advance, or is it still a scramble?
- Do you have a documented process for shift swaps that does not require your personal involvement?
— 04
Vendor & Inventory Management
- Have you compared vendor pricing in the last 90 days, or are you on autopilot?
- Is food waste tracked by category — and does someone own the number?
- Are invoices checked against delivery receipts before payment is issued?
— 05
Online Reviews & Reputation
- Is every Google and Yelp review responded to within 24 hours — positive and negative?
- Do you have a system to ask happy guests for reviews, or does it only happen organically?
- Are negative review themes tracked and fed back to the kitchen or floor manager?
— 06
Menu Profitability
- Do you know the food cost percentage of every dish — not just the menu overall?
- Are your top sellers also your most profitable items, or are you busy losing margin?
- When was the last time you cut a low-margin, low-volume item from the menu?
— 07
Phone & Inquiry Handling
- Are phone calls answered within 3 rings during operating hours, or do callers get a busy signal?
- Is there a system for after-hours inquiries — voicemail, text-back, or online booking?
- Do you know how many calls go unanswered each week? (Most restaurants do not.)
— 08
Guest Follow-Up & Retention
- Do first-time guests receive any follow-up — a thank you, an offer, anything?
- Is there a loyalty or repeat-visit program that actually drives return visits?
- Can you identify your top 50 customers by spend — and when they last visited?
— 09
Compliance & Safety
- Are health inspection prep checklists completed daily — not just before inspections?
- Is food safety certification current for every required team member?
- Are temperature logs, cleaning schedules, and incident reports digitized and searchable?
— 10
Reporting & Visibility
- Can you see yesterday’s revenue, labor cost, and food cost without asking someone?
- Do you review a weekly dashboard — or just look at the bank account?
- Is your accountant getting clean data monthly, or is tax season a forensic exercise?