Restaurant Analysis

FranSource offers comprehensive restaurant analysis services that help identify and refine every aspect of a food and beverage operation. Our analysis assists your team in preparing for a corporate or franchise expansion program by ensuring that all key aspects of the operation are fully vetted, resulting in greater efficiencies and higher profitability. The following is an outline of our complete restaurant analysis program. We also provide analysis of specific aspects of your operation. Please contact us to discuss your specific needs.

1. Kitchen Analysis

1.1     Evaluate all kitchen functions
1.2     Ticket time analysis
1.3     Productivity analysis
1.4     Order point to delivery point analysis
1.5     Carry-out

2. Menu Analysis

2.1     Analyze product mix report
2.2     Analyze raw ingredients usage and food cost analysis
2.3     Cost-per-plate analysis
2.4     Analysis of menu items that sell with sufficient margin as well as items that do not sell as well or that have insufficient margins
2.5     Recipe analysis – evaluate and taste test menu items and provide recommendations for changes based on taste, production costs, ease of production and delivery
2.6     Analyze sources of supply and provide recommendations
2.7     Determine proper mix of menu items to maximize profitability
2.8     Menu pricing analysis and recommendations
2.9     Recipes and new menu items analysis
2.10   Evaluate menu design and layout

3. Food Prep & Line Productivity

3.1   Evaluate all BOH procedures and identify any inefficiencies in the production of food and/or delivery to guests
3.2     Evaluate flow patterns for maximum line and food prep efficiencies
3.3     Side work/running duties analysis

4. Back-of-House ("BOH") Layout

4.1     Analyze floor space
4.2     Evaluate line flow patterns
4.3     Evaluate kitchen area for maximum efficiencies
4.4     Evaluate systems for speed of service, consistency and growth
4.5     Evaluate kitchen layout, traffic flow and efficiencies
4.6     Evaluate onsite dry, cooler and freezer storage

5. Operations

5.1     Evaluate FOH and BOH duties and responsibilities
5.2     Evaluate FOH procedures from the guest’s perspective
5.3     Restaurant Evaluation Checklist

6. Front-of-House ("FOH") Productivity

6.1     Evaluate FOH procedures from the guest’s perspective
6.2     Identify any problem areas and create a service action plan
6.3     Evaluate manager’s interaction with guests
6.4     Evaluate servers interaction with guests
6.5     Side work analysis
6.6     Guest/table-turn analysis to maximize profitability
6.7     Mystery Shopper recommendations
6.8     Carry-out and delivery

7. Front-of-House ("FOH") Layout

7.1     Evaluate traffic flow patterns
7.2     Analyze seating area for maximum profit
7.3     Evaluation and recommendations of current dining room layout and design

8. Equipment & Smallwares

8.1     Analyze and price equipment and smallwares required to produce menu
8.2     Analyze and identify suppliers and alternative suppliers

9. POS & Above Store Systems

9.1     Evaluate POS and Above Store System
9.2     Evaluate reporting matrices and reports for labor and COGS

10. Human Resources

10.1     Evaluate staffing requirements
10.2     Scheduling analysis and recommendations
10.3     Employee Handbook
10.4     Employee Training Manuals

11. Site Evaluation

11.1     Demographics analysis
11.2     Required square footage assessment
11.3     Analysis of traffic count and flow, ingress and egress, drive-thru

12. Brand & Decor

12.1     Evaluate and provide recommendations for branding and décor
12.2     Evaluate and price brand components

13. Accounting

13.1     Prepare unit budget and pro forma
13.2     COGS evaluation
13.3     Labor evaluation
13.4     Occupancy cost evaluation
13.5     Table-turn analysis

14. Advertising & Marketing

14.1     Advertising and marketing analysis
14.2     Social media program analysis
14.3     In-house marketing analysis
14.4     Customer Loyalty Program