Start with what is happening in the operation. A food cost concern, a production delay and a change of menu will each need different information.
Describe the problem
Write down what you have observed, when it happens and who it affects. Distinguish the observation from a possible explanation. A delay at service, for example, might involve preparation, equipment, staffing or the way orders reach the kitchen.
Gather the relevant records
Depending on the review, these may include:
- Menus, recipes, portion standards and ingredient specifications.
- Purchasing, receiving, stock, waste and sales records.
- Kitchen layouts, production schedules and dispatch records.
- Team roles, shift patterns and existing procedures.
- HACCP plans, allergen records, SOPs and inspection findings if food safety is part of the review.
Include the dates covered and note any missing information. Arrange how confidential records will be shared before sending them.
Explain what can change
Budget, space, contracts and trading hours may limit the options. State those limits early. It also helps to identify decisions that have already been made.
Agree what you need from the review
You might need costed recipes, revised routines, training priorities or a list of actions. Decide who will use the work and how progress will be checked.
The information required depends on the problem being reviewed. We confirm it when preparing the proposal.
Menu creation and food cost control