Cost of Sales Control Evaluation

Date:

Time:

a.m./p.m.

Reviewer:

Restaurant Information
Number:

Manager-on-Duty Information
Print Name:
Signature:

Check yes or no based on your observations, questions and data. Use the
Understanding Your Answers portion of the form to assist in your response.

Yes
1. Is the restaurant meeting Cost of Sales targets?
2. Are Team Members preparing products to specifications?
3. Are Team Members portioning ingredients properly?
4. Are Daily Critical Counts (Yields) being posted with feedback for
the team?
5. Is waste tracked?
6. What are the top three COS Variance items? (list)
1.
2.
3.
Are there action plans in place to fix these issues?
7. Are food orders placed using a build-to system?
8. Are napkins and condiments allocated properly?
9. Are inventory transfers kept to a minimum, and properly
documented?
10. Are Team Member meals properly documented?
11. Are prep charts used to reduce waste?
12. Are receipts checked before products are delivered to customers?
13. Are low COS items such as drinks and starters being suggestively
sold?
14. Does customer data suggest that products are either over- or
under-specd?
15. Has an Audit/CER been conducted in the last 90 days?
16. Are the critical counts (daily yields) accurate?
17. Are shelf life guidelines being followed?
18. Are the Ready for Revenue Checklists being used?
19. Are proper rotation procedures being followed?

No

Sources/
Reports

Understanding Your Answers:

If your response
was

Yes

Then

No

The restaurant is on target.

The restaurant has Cost of Sales
processes in place.

The restaurant has opportunities.

Next Recommended Action

Reinforce the desired behaviors

the RGM is showing.
Celebrate the successes.

Explore the situation.

Analyze to get to the root cause.
Respond appropriately.
Make It Stick to build habits.