1. How would your customers rate your menu variety?

A) Better then the competition
B) About the same as the competition
C) Not as good as the competition

2. How would your customers rate your price value?

A) Better then the competition
B) About the same as the competition
C) Not as good as the competition

3. How would your customers rate your plate presentations?

A) Better then the competition
B) About the same as the competition
C) Not as good as the competition

4. Is your employee turnover rate?

A) Improving
B) Staying the same
C) Eroding

5. Do you follow sound policies and practices to ensure the preparation and service of wholesome food in a clean, safe environment?

A) Always
B) Usually
C) Seldom

6. Do your receiving procedures ensure receipt of all specified products in a wholesome condition at negotiated prices?

A) Always
B) Usually
C) Seldom

7. Unit management is trained to utilize their time effectively and to maintain established standards of food quality and guest satisfaction...

A) Always
B) Usually
C) Seldom

8. Is actual food cost relative to ideal food cost?

A) Improving
B) Staying the same
C) Eroding

9. Are your customer service scores?

A) Improving
B) Staying the same
C) Eroding

10. Is your customer satisfaction?

A) Better then the competition
B) About the same as the competition
C) Not as good as the competition

Score by giving yourself 2 points for each A, 1 point for each B, 0 points for each C.

Scale:
16-20—Doing a good job
12-15—a little work would go a long way
11 and under—Call (888) 861-9212 or Email us right away.