Operational Discovery Questionnaire

Operational Discovery Questionnaire
CONFIDENTIAL | PROPRIETARY TO TOTAL IMAGE CREATIVE

This document serves as a formal operational discovery record. Responses may be referenced in strategic planning, system development, and operational recommendations.
Section 1 – Restaurant & Contact Information
Restaurant Name*
Full Address

Street Address

Street Address Line 2
CityState / ProvincePostal / Zip Code
Website URL
Primary Contact Full Name*

First NameLast Name
Job Title*
Email Address*
example@example.com
Phone Number
Please enter a valid phone number.Format: (000) 000-0000.

Section 2 – Operations & Internal Communication
1. Is there a manager log and how does communications happen?
2. Where is the lost and found and what is the process for valuables vs attire?
3. What is the employee meal policy for FOH and BOH?
4. Who is your food vendors, paper and chemicals?
5. When do you anticipate you will be open (new restaurant)? What are your hours of operation? Meal periods?

Section 3 – Inventory & Food Control
6. How do you manage the rotation of food inventory? Who determines that food is expired and should not be sold? What is the criteria?
7. What items are specifically tracked on the weekly inventories?
8. Do you maintain documented recipes and portion control standards?

YesNo
9. Do you weigh proteins and utilize standardized ladles to maintain portion consistency?

YesNo
10. What is your target food cost percentage?

Section 4 – Hiring & Human Resources
11. What are your 3 most important criteria when interviewing an employment candidate?
12. Who is responsible for validating the authenticity of a work application?
13. Do you have job descriptions or an organizational chart?
14. How do new employees learn about the foods? Are they allowed tastes?
15. How many days prior to a requested day off must that request be made? How must it be made? Who has the authority to accept or reject these requests?
16. When may meal breaks be taken? How long are these breaks permitted to last?
17. When may an employee request a smoke break? How many breaks permitted per day?
18. What is your personal cell phone policy?
19. What traits are most important in a cashier versus a cook?

Section 5 – Cash Handling & Financial Controls
20. What is your tip procedure?
21. Is there any limit to the dollar value of a check that may be written by a manager?
22. Where can credit card information be kept on the premises and for how long in advance of a catering or other order?
23. What is the policy for multiple cashiers per cash drawer?
24. Who is accountable for overages or shortages?
25. How are these addressed with the cashier?
26. What is the end of shift process for counting down cash drawers?
27. What is the dollar limit for an employee meal?
28. What items are not permitted to be part of that meal, if any?

Section 7 – Catering, Risk & Strategic Reflection
37. When are catering orders coordinated, and by whom?
38. How is timing and inventory addressed?
39. What is the facility to which an injured employee must report?
40. Where are these facilities posted?
41. What is the most important question I have not asked you and/or what should I know that I do not know about your organization?
42. Are you planning expansion within the next 12 months?

YesNo
43. Please provide your current staff turnover rate.
44. Please describe your most significant financial challenges.
45. Which operational systems are currently missing or need improvement?
46. What would success look like after partnering with Total Image Creative?
I acknowledge and confirm the above.*
By submitting this assessment, you acknowledge that the information provided is accurate to the best of your knowledge and may be used for operational analysis and strategic development.
Should be Empty:

CONFIDENTIAL | PROPRIETARY TO TOTAL IMAGE CREATIVE