Audit restaurant

Whether your restaurant is running smoothly, showing signs of slowdown, or if you simply want to assess the state of your establishment, DUCASSE Conseil offers to conduct a comprehensive audit to address your needs.

How to Conduct a Restaurant Audit

A restaurant audit, something many of you might be familiar with, especially in recent years with shows like “Kitchen Nightmares,” where Philippe Etchebest plays a tough coach visiting failing restaurants, involves a thorough assessment of an establishment. Whether it’s to help a restaurant recover from industry difficulties—such as compliance with hygiene standards, food safety, management control, or declining patronage—or to reposition the restaurant to a higher tier, an audit requires:

Real Transparency
Active Listening
Comprehensive Observation
Supportive Guidance

All of this is done solely for the benefit of the client.

The elements observed during an audit

To gain a comprehensive overview, we offer a series of audits. This involves organizing an on-site visit, the duration of which can vary depending on the scope of activity. This visit allows us to assess and better envision what the future positioning of your establishment could be by observing the following elements :

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The location and the environment

First, our team will observe the main activities in the neighborhood where you are located. They will also pay attention to your restaurant’s accessibility and visibility, which are essential today. This can include factors such as the readability of the restaurant’s name, the presence of parking, and accessibility for people with reduced mobility. It is important that the menu and the days and hours of operation are up-to-date and clearly displayed outside.

Secondly, our team will focus on the atmosphere of your restaurant. All visual elements are crucial for creating a strong and cohesive experience for your customers. This includes the temperature of the dining area, its lighting, background music, decor, and the appearance of the front-of-house staff.

The support we offer

Once this expertise is completed, the project team will review each component of your restaurant and determine what needs to be evolved, refined, or maintained among these 5 elements:

The positioning

A successful restaurant project is one where the establishment is consistent in the story it tells and the customer experience it provides. Therefore, DUCASSE Conseil supports restaurant professionals in creating a culinary identity that aligns with market expectations, your customers’ needs, and your employees’ skills.

The menu structure

In addition to being appealing to your customers, a menu must be thoughtfully designed to promote stock turnover and optimize the use of raw materials.

Dishes and descriptions

When creating menus, it’s important to classify dishes effectively to ensure smooth readability. Dish names should remain simple while clearly listing their ingredients, which helps in informing customers about potential allergens.

Products and Price Lists

During the audit of your restaurant, our teams evaluate the quality of the products used and check if the storage temperatures are properly maintained. We then use your price list to identify local producers and artisans when possible, while keeping budget considerations in mind.

Uniforms and Tableware

Our experts provide recommendations on staff uniforms to ensure they align with the restaurant’s identity. Additionally, tableware plays a crucial role in showcasing a chef’s work. Therefore, we recommend using certain tableware that complements the dish and is designed in a contemporary style.

Based on the observations made during a restaurant audit, personalized training may be recommended for employees on areas needing improvement. At DUCASSE Conseil, we recognize that each business is unique, and we aim to make yours even more effective and appealing. We look forward to meeting you to offer our expertise and advice.

Have a project in mind?