The 11 terms of gastronomic diagnosis and audit: financial, operational, digital audit, KPIs, action plan and more.
Before improving a restaurant, you must understand it. Diagnosis and audit are the tools that transform opinions into data and data into decisions. These concepts describe the professional methodology of analysis.
Comprehensive business analysis in 21 days: finances, operations, team, marketing and positioning. The first step for any improvement.
Exhaustive accounting review: P&L, balance sheet, cash flow, actual food cost, labor cost, break-even point.
Analysis of kitchen and dining room processes: times, flows, waste, service quality, SOP compliance.
Key performance indicators specific to foodservice: food cost, labor cost, average ticket, RevPASH, table turnover, NPS.
Document with concrete actions, responsible parties, deadlines and target KPIs derived from the diagnosis. Without an action plan, the diagnosis is worthless.
80% close within 5 years. Main causes: lack of working capital, uncontrolled food cost, concept without market, amateur management.
Indicators that a restaurant is heading toward closure: negative working capital, supplier non-payments, extreme staff turnover.
Evaluation of online presence: Google My Business, reviews, social media, web, local SEO, reservation platforms.
Strategic dashboard grouping the most relevant business KPIs organized by perspective: financial, customer, processes, team.
Consulting model oriented toward concrete metrics and measurable improvements, not generic recommendations.
Strategic change of the restaurant's market perception: new concept, new menu, new communication without changing location.
Guia de prompts de IA especificos para gestion gastronomica.
Every concept in this glossary is a lever for improvement in your restaurant. The first step is a professional diagnosis.
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