The Culinary Audit is designed to analyze the food production process in your foodservice operation to determine how to achieve increased efficiencies and lower costs.
We look at all steps in your food production process and procedures from the vendor to the table to determine how to maximize productivity and margins.
Our audit culminates in the preparation of an action plan to address inefficiencies and take advantage of opportunities for both cost savings and profit maximization. We conduct employee and guest interviews to determine engagement with both existing and proposed procedures.
We also analyze:
- Staffing
- Systems & Procedures
- Sanitation
- Station Functions & load
- Performance – productivity
- Food Production
- Ordering & Inventory Management
- Prep Procedures
- Equipment layout & design
- Flow
- Vendor relations & product sourcing
- Organization
- Plate Appearance
- Expediting
- Delivery Procedures
- Refrigeration and Holding
- Labor Analysis
- Manpower Planning
- Training & coaching
- Hiring practices
- Cleanliness-Sanitation/Health
- Culture
- Competitive Analysis
- and much more…
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