Form

Welcome!
To help you maximize your restaurant's profitability, please complete the form below with as much detail as possible.
The more accurate your numbers, the better we can identify hidden losses and cost-saving opportunities.

We highly recommend filling out everything for the most accurate analysis.
Basic Info:
Restaurant Name
Your Full Name

First NameLast Name
Email
example@example.com
Address

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code
Restaurant Type a question
e.g., Fast Casual, Fine Dining, Café, Pizzeria, Bar & Grill
Cuisine Type a question
e.g., Italian, Mexican, Asian Fusion

Operating times

Rows	Open	Close
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday

FINANCIALS AND COSTS:
You can drag photos or file instead of doing it manually

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last Month numbers / (last 30days)

Rows	Amount $	Percentage %	Notes
Gross Sales
Cost Of Goods Sold
Gross Profit
Payroll Expenses (Labor)
Rent
Insurances
Gas Utilities
Electricity Utilities
Water Utilities
Licenses and permits
Phone and Internet
linen service
Trash
Gardening
Repairs
Auto
Bookkeeping
Scheduling Software
Point Of Sale System
Other Subscriptions and Services
Operating Profit
Net Profit

COST OF GOODS SOLD:
How much you are aiming percentage of (COGS) from sales monthly?
e.g.,30%
What days do you usually buy inventory?
YESNO
YESNO
YESNO
Here I need you to count any 1 day actual food cost (COGS), and to calculate that, try to find out the total inventory before the restaurant start operating - the inventory after last order for just one day. (notes: make sure that you calculate the leftover also, do not throw it until you calculate it with the inventory after last order, this will help us identify where some of the waste are wasted.

Here you can put each Item with their pricing, ingredients & portions, recipe, and margins, and lastly, how much each item contribute to the total sales, you can give me instead amount of each items sold monthly. you can also drag photos and files down blow.

Rows	Item	Pricing	Ingredients & portions	Recipe	Food Cost Margin %	% from total sales	Amount sold monthly
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3
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5
6
7
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10
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16
17
18
19
20

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Here you can put bulk Inventory items with their prices

Rows	Item	Price	Item	Price	Item	Price	Item	Price
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17

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LABOR:
How much you are aiming percentage of labor from sales monthly?
e.g.,35%

Here I need all the roles & positions in the restaurant with their hourly wage (e.g., 2 cashiers, 1 prep, 1 on fry, 2 on grill, etc..)

Rows	Role / position	amount	Hourly Wage
1
2
3
4
5
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8

Here I need any 2 full day each hour sales (one regular day, one weekend day), (e.g., Sunday: 11pm - 200$, 12 pm - 350$)
Here I need sales summary this includes like gross sales, taxes, discounts and promotions, order count, voids, labor cost, labor hours, etc..

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Here I need any full week schedule with their roles and give us their actual clock in and clock out logs

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Here I need any pictures of the kitchen designs or the workflow layout, this will help us identify if the workflow runs efficiently.

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Final Notes / Anything Else You’d Like to Share? "If there’s anything else you think we should know — any context, concerns, or additional details — feel free to write it here. The more we understand your situation, the better we can help."
Should be Empty: