How healthy is your restaurant business?

What it measures

Margins & costs

You know your food and staff costs, per dish and per week, and keep them where they should be.

Your menu

Your menu is a sensible size, built around what sells and what earns, with dead weight removed.

Your team

Your staff stay, are well trained, and the kitchen runs smoothly when you are not there.

Guests & bookings

You have loyal regulars, steady bookings, few no-shows and reviews you actively look after.

Who takes it

Restaurant and café owners. Every taker gets a score by area and a personal report written for them; you get their email, their score and a short brief on what they need.