Services

Secret shop the restaurant and bars, observe kitchen operations, review receiving and storage operations to ensure inventory is secure and standard portions are served. Trace cash from cash register to bank to ensure all cash received during sales operations is deposited. Track waste, spoilage, employee meals, and comps.

Operational Food and Beverage Audit

Conduct a complete Food and Beverage audit of your F&B Operation, or work with your existing internal audit staff to train them in Food and Beverage auditing techniques. Develop a customized audit program based on your policies and procedures. The audit will include a review of Cash Controls, Purchasing, Receiving, Accounts Payable, Food Warehouse Operations, Bar Operations, Sales, Inventories, Kitchen Operations, and Menu Costing.

Secret Shopping

Act as a regular patron and order from the restaurant menu, making sure all items ordered are listed on the guest check presented for payment. Sit down at the bar and order beverages while observing how the bartender prepares the beverages, records the transactions on the Point of Sales system, puts the payment in the cash drawer, and places tips in a separate tip jar.

Internal Control Analysis

Flowchart your paper flow from placing the order, receiving, storage, issuance, production, sales, cash receipts, and cash deposit. Identify control points, and evaluate the adequacy of key controls and compliance. Analyze internal control strengths and weaknesses, and make recommendations to strengthen weaknesses.

Menu Costing

Working with your chefs, develop Cost Specification Sheets for your menu items. Break down the menu items by their ingredients, indicate portions used for each ingredient, and the cost of those ingredients. Calculate the theoretical Food Cost for each menu item.