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Front of house and service audit
Guest flow, table turnover, service standards, upselling and the customer experience.
Compass programme
Restaurant operational audit — we identify where your business is losing money
An independent review of front of house, the kitchen, stock management and shifts. You receive a report with prioritised findings and actions, so you know what needs to be done, who will do it and how results will be measured.
Who it is for
- Venues with stagnant turnover or declining margins
- Owners who lack a clear view of their actual figures
- Investors preparing to buy or take over a business
Exactly what you will get
Kitchen and stock management audit
Ergonomics, order-to-service times, recipes, stocktakes, waste and stock shortages.
Staff and shifts
Hourly productivity, shift planning, overloaded roles and labour costs.
Report and action plan
Findings ranked by impact on profit, with assigned responsibilities, deadlines and monitoring metrics.
Where restaurants most often lose money – a practical guide
Work through these points yourself. If you do not know the answer to two or more, your business is very likely losing money.
1.The difference between theoretical and actual food cost
Compare the food cost calculated from recipes with what your purchases and stocktake show. A gap of more than 2 percentage points means waste, oversized portions or stock shortages.
2.Portion weights and portioning
Are portions weighed or estimated? An extra 10 g of meat per plate across 150 meals a day adds up to tens of thousands of CZK a month.
3.Goods receiving
Are weight, temperature and price checked against the order? Otherwise, supplier errors quietly eat into your margin.
4.Shift planning
Do staffing levels match hourly sales? Overstaffing during quiet periods is the most common hidden cost.
5.Voids and discounts in the POS system
Who is authorised to void transactions, and how often does it happen? A high proportion of voids is often the first sign of a problem.
6.Drinks stocktakes and shortages
Drinks have both the highest margins and the greatest risk of losses. Weekly bar stocktakes pay for themselves within the first month.
How we work together
- 01
Data collection
Accounting and POS data, recipes, shift rotas and supplier prices.
- 02
Site visits
Observation during peak and quiet periods, and discussions with the team.
- 03
Findings report
Prioritised findings with quantified impact.
- 04
Implementation and measurement
Implementing measures and reviewing results after an agreed period.
Results you can see in the numbers
- Quantified losses and their causes
- Prioritised action plan
- Metrics for ongoing monitoring
Frequently asked questions
How long does an operational audit take?
Typically 2 to 4 weeks, depending on the size of the operation. You will receive the report within two weeks of the final visit.
Will guests notice that we are being audited?
No. We conduct site visits discreetly, without disrupting service or putting pressure on the team.
Free initial consultation
45 minutes, with no obligation and a clear outcome. We will tell you whether operational audit is where you should start, or whether something else takes priority.