RESTAURANT OPERATIONS REVIEW
Jerry Brown Jr. — Website resource

Blank self-assessment. Use your own facts and objectives.
This is not a food-safety, regulatory or legal audit.

BUSINESS AND REVIEW
Business: ____________________  Review date: ____________________
People involved: _______________________________________________

ORDERING AND RECEIVING
[ ] Who orders, and which information informs the decision?
[ ] Are received quantities and prices checked against invoices?
[ ] Where are discrepancies recorded and who follows up?

PREP AND PRODUCTION
[ ] Are quantities informed by the expected demand?
[ ] Are recipes, portions and yields clear to the team?
[ ] Which routines depend on one specific person?

INVENTORY AND WASTE
[ ] What is counted and how often?
[ ] Is waste recorded in a way that helps explain the cause?
[ ] Which ordering or prep questions need closer review?

LABOR AND STAFFING
[ ] How are schedules compared with demand by daypart?
[ ] Are responsibilities and decision-making thresholds clear?
[ ] What training would make the next shift easier to run?

TECHNOLOGY AND REPORTING
[ ] Which systems are used, and where is information re-entered?
[ ] Which weekly measures does the team actually review?
[ ] Are definitions consistent across the reports?

MANAGEMENT REVIEW
[ ] What changed since the last review?
[ ] Which decision is supported by the information available?
[ ] Who owns the next action and when will it be reviewed?

PRIORITIZED ACTIONS
1. Action: ____________________ Owner: __________ Review date: ______
2. Action: ____________________ Owner: __________ Review date: ______
3. Action: ____________________ Owner: __________ Review date: ______

Record what actually happens, not just what a written procedure says.
No benchmark values or sample performance results are included.