Tick any question you cannot answer confidently. Those may be the first areas worth exploring.
What does your best-selling brunch dish actually contribute?
Review recipe quantities, the latest supplier prices, packaging and edible yield, then compare food cost against net selling price—not just menu popularity.
Do you know what is being thrown away?
Keep a simple seven-day waste note by product and cause: over-prep, spoilage, incorrect orders or returned items. Then decide what to change.
Can every floor and bar colleague deliver a consistent experience?
Agree repeatable steps for greeting, ordering, table handovers and consistent drinks. Give new colleagues standards they can practise on a real shift.
Where does your busiest service get stuck?
Watch one peak period and follow the path from order to handoff. Notice movement, handovers and queues before adding labour.
Would a new starter know how to succeed by the end of week one?
Use a realistic induction plan, standards, trainer, regular feedback and predictable routines. Better retention needs supportive management, not just technical training.
Found something worth improving?
Talk it through with FCS. The free 20-minute call is a chance to clarify your first priority and decide on a practical next step.
© 2026 FCS Consult. Educational checklist; adapt to your actual business and seek specialist financial or legal advice where needed.