Culinary Audit

The Culinary Audit is the third tool in the PerformanceWorx tool box. It is designed to analyze the food production process in your foodservice operation to determine how to achieve increased efficiencies and lower costs.

We look at all steps in your food production process and procedures from the vendor to the table to determine how to maximize productivity and margins. We also analyze:

• Staffing
• Systems & Procedures
• Sanitation
• Station Functions & load
• Performance – productivity
• Food Production
• Ordering & Inventory Management
• Prep Procedures
• Equipment layout & design
• Flow
• Vendor relations & product sourcing
• Organization
• Plate Appearance
• Expediting
• Delivery Procedures
• Refrigeration and Holding
• Labor Analysis
• Manpower Planning
• Training & coaching
• Hiring practices
• Cleanliness-Sanitation/Health
• Culture
• Competitive Analysis
• and much more…

Our audit culminates in the preparation of an action plan to address inefficiencies and take advantage of opportunities for both cost savings and profit maximization. We conduct employee and guest interviews to determine engagement with both existing and proposed procedures.

The investment in this program for your specific business is determined based on the unique needs of your brand. Please call us toll free at 877-535-2325 to discuss your opportunities.

To learn more about how our programs can benefit your business, call us for a free consultation at 888-9988-SHG (744) (744).