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Free restaurant toolsProfitability

Restaurant Health Checklist

Check the operating controls you can verify today. Turn gaps and unanswered questions into a plan for your next management meeting.

How to use this worksheet

  1. Use the most recent complete reporting period and the records behind it.
  2. Mark a control in place only if you can verify it. Use Needs work or Not sure for gaps.
  3. Assign an owner and due date to the next actions. This is an operating review, not a forecast of business viability.

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Your worksheet

Cash & reporting

01 / We maintain a current cash-flow forecast.

Include payroll, suppliers, rent, and upcoming commitments.

Add owner, due date, or notes
02 / Our recent P&L is reconciled and reviewed.

Sales alone do not show operating profitability.

Add owner, due date, or notes

Food & purchasing

03 / Inventory counts follow a consistent routine.

Use the same units, cutoff, and valuation method.

Add owner, due date, or notes
04 / Recipes reflect current prices and portions.

Check yields, substitutions, and portion standards.

Add owner, due date, or notes
05 / We investigate actual versus theoretical food cost.

Confirm the periods and sales basis match before comparing.

Add owner, due date, or notes

Labor & execution

06 / Schedules reflect demand by service period.

Review prep and service coverage alongside overtime.

Add owner, due date, or notes
07 / Waste and overproduction are recorded.

Make recording practical during a real shift.

Add owner, due date, or notes

Management

08 / Every operating priority has a responsible manager.

An action without an owner is easy to postpone.

Add owner, due date, or notes
09 / Managers review results and actions weekly.

Use a small set of reliable numbers and follow up.

Add owner, due date, or notes
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