Percentage Score

Score

Your Profit Pulse: F&B Business Health Quiz

Quiz

Email Marketing Guide

How clear are your short-term (3–6 months) and long-term (1–5 years) goals for your restaurant?

Customization

No, but I have a good idea what they are (3 points)

No, I have no idea which items are most profitable (0 points)

Yes, with photos and measurements (10 points)

Written recipes with measurements (7 points)

Ease of Use

We use detailed inventory sheets with regularly updated par levels. Our team reviews on-hand quantities and orders only what’s needed to hit pars. (10 points)

We use a basic inventory sheet and rough par levels, but they’re not always current. Orders are somewhat consistent but rely partly on memory or estimates. (7 points)

We order based mostly on habit or gut feeling — no par levels or current inventory sheets, just what we think we’re low on. (4 points)

There’s no clear system. Orders change weekly, depending on who’s handling them and our current workload. (0 points)

Very confident, reviewed weekly (10 points)

Mostly confident, reviewed monthly (6 points)

Not confident or don't review regularly (0 points)

Yes, but don't track regularly (5 points)

Blogging

Data-driven using food cost analysis (10 points)

Haven't changed prices in over a year (0 points)

Never, cash flow is predictable (10 points)

Your Profit Pulse: F&B Business Health Quiz

Are You Leaving Profit on the Table? It’s time to find out!

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