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troubleshooting basics

General Restaurant Operations

Ensure all staff are trained on standard operating procedures.

Check that all equipment is functioning properly (ovens, fryers, refrigerators, etc.).

Confirm that inventory levels are adequate for the day's service.

Review staff schedules to ensure adequate coverage for peak hours.

Verify that the restaurant is clean and meets health and safety standards.

Customer Service

Observe staff interactions with customers for quality of service.

Address any customer complaints promptly and professionally.

Ensure menus are updated and accurately reflect available items.

Monitor wait times for tables and food delivery, making adjustments as needed.

Gather feedback from customers through surveys or comment cards.

Food Quality and Safety

Check food storage temperatures to ensure compliance with safety standards.

Inspect food presentation and taste to maintain quality standards.

Review expiration dates on perishable items and discard outdated products.

Ensure proper food handling techniques are being followed by staff.

Conduct regular kitchen audits for cleanliness and organization.

Financial Management

Review daily sales reports for discrepancies or unusual patterns.

Check cash register operations to ensure accuracy in transactions.

Monitor labor costs and adjust staffing as required for efficiency.

Analyze food cost percentages and adjust menu pricing if necessary.

Reconcile end-of-day financials to identify any issues.

Marketing and Promotion

Assess the effectiveness of current marketing campaigns.

Update social media platforms with current promotions or menu changes.

Evaluate customer engagement and response to promotional activities.

Plan upcoming events or special nights to drive traffic.

Gather insights from competitors to inform marketing strategies.

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