Client Onboarding

Culinary Questionnaire

Short answers. If standards do not exist, mark “Not established” and estimate real-world times during peak.

1) Describe the concept in one sentence (as guests would describe it):

3) Top 5 selling food items (or planned top 5):

4) Stations in the kitchen and primary bottleneck during peak:

5) Equipment constraints (hot line, cold line, oven, fryer, holding, prep space):

6) Do you track food ticket times? If yes, list your standard ticket times by category:

Appetizers:

Small plates:

Large plates:

Desserts:

7) Which items most frequently miss standards and why (prep load, station load, training, pickup flow)?

8) Current prep model (who, when, hours per day; what is prepped vs fired):

9) Team capability: can the current team execute consistently under volume (Yes/No). Notes:

10) What do you believe is working today, and what must change?