Food cost keeps rising
Your theoretical and actual cost do not match, but the reasons are unclear.
Restaurant Health Check Audit
Know where your restaurant is losing money—and what to fix first.
We examine the controls behind your operation, identify the gaps affecting profit and performance, and turn the findings into a clear, prioritized action plan.
27+ years in hospitality operations25 countries of practical experience
Recognize the warning signs
A busy restaurant can still be leaking profit every day.
High sales do not automatically mean healthy profit. Weak controls in purchasing, recipes, portions, stock, waste, menu pricing or staff routines can quietly reduce the return on every table served.
Waste is not controlled
Spoilage, overproduction, trimming and returns happen without reliable measurement.
Sales are strong, profit is weak
Popular dishes may have poor margins, inconsistent portions or incorrect prices.
Stock cannot be trusted
Receiving, storage, transfers, counting and usage are not connected by a disciplined system.
The kitchen is under pressure
Workflow, mise en place, staffing or equipment slow service and affect consistency.
Standards depend on individuals
Recipes, SOPs and responsibilities are not clear enough to protect quality every day.
What we examine01 02 03 04 05 06 07 08
A 360° view of the controls behind performance.
The scope is adapted to your operation and focused on the areas most likely to affect profitability, consistency and control.
Food Cost & Purchasing
Review of the top 10 dishes, recipe costs, supplier prices, yields, purchasing and the gap between expected and actual usage.
Waste & Portion Control
Preparation loss, spoilage, overproduction, returns, staff meals and portion consistency.
Stock & Storage
Receiving, storage conditions, rotation, counting discipline, transfers and accountability.
Menu Profitability
Sales mix, contribution margin, pricing logic, item performance and operational feasibility.
Kitchen Operations
Workflow, productivity, preparation, bottlenecks, equipment use and quality consistency.
Service & Guest Experience
Service flow, order accuracy, response to complaints and the consistency of guest-facing standards.
Hygiene & Food Safety
Daily hygiene practices, receiving, storage, handling and the controls that protect guests and staff.
People, SOPs & Controls
Responsibilities, staff practices, supervision, documentation and reliable procedures.
How the audit works
Evidence first. Priorities second. Action next.
We do not deliver generic advice. We review the operation, connect the evidence, identify root causes and show management where action will have the greatest impact.
01
Discovery
Understand the concept, concerns, targets and available information.
02
Assessment
Review the agreed areas through records, observation, interviews and checks.
03
Diagnosis
Separate symptoms from root causes and assess their operational impact.
04
Action Plan
Present clear priorities, corrective actions and recommended next steps.
What you receive
A management tool—not general observations.
We give decision-makers clarity on what is wrong, why it matters and what should happen next.
Request your Health Check →Clear findings
The principal gaps, risks and profit leaks identified during the review.
Priority action plan
A practical report with quick wins and corrective actions organized by urgency and operational impact.
Management debrief
A focused explanation of the findings, decisions and recommended next steps.
Path to implementation
If required, we define the next phase for systems, menu, training or support.
Start with clarity
Stop guessing where the problem is.
Tell us what is happening in your restaurant. We will review your situation and confirm the right Health Check scope.
Request your Restaurant Health Check →