What you will get from this page
Collect evidence across eight controls, then give each finding an owner, deadline and a clear test for completion.
Before you walk the kitchen
Gather the current menu, any recipes, a rough sales mix if available, purchase summaries, the latest inventory count, staffing roster, and known complaint themes. Incomplete data is useful information: it shows which controls are missing.
- Menu and specials list
- Recipes or plating photos
- Purchase and inventory snapshots
- Roster and section map
- Recent guest or owner complaints
Cost-control checkpoints
Check whether theoretical food cost can be calculated, whether actual food cost is tracked, whether portions are controlled at the pass, whether waste is logged, and whether staff meals are recorded. Note variance between “what the recipe says” and “what cooks plate”.
Workflow checkpoints
Follow one ticket from ticket print to guest handoff. Note crossings, waits, double handling, and dish backlog. Watch receiving and storage on a delivery day if you can.
People and standards checkpoints
Ask who owns each station at peak, what happens when a key person is off, and whether opening/closing checklists exist as documents — not only as habits.
What to do with findings
Rank issues by cash impact, guest impact, and ease of fix. Immediate actions should be few and enforceable. For a facilitated assessment with prioritised recommendations, see our restaurant consulting and kitchen audit service.
Put the guide to work
A walkthrough you can turn into an action sheet
Collect evidence across eight controls, then give each finding an owner, deadline and a clear test for completion.
The findings below are a sample kitchen review. Use your own records and observations when completing the checklist.
1. Complete the evidence checklist
Record a date and reviewer. Score each row: Working = 2, Needs action = 1, Not checked = 0. A missing record is Not checked, not a pass. This is an operational review, not a food-safety certification.
On smaller screens, scroll the table to see every column.
| Control | What to verify | Evidence to record |
|---|---|---|
| Receiving | Match one delivery to its order and invoice. | Item, ordered quantity, received quantity and any substitution. |
| Inventory | Count three high-value items and compare with the stock sheet. | Count date, unit used and difference for each item. |
| Recipe control | Watch a cook prepare a current bestseller. | Recipe version, portion weight and any unrecorded ingredient. |
| Waste | Follow how prep waste, spoilage and returns are logged. | Quantity, reason, unit cost and who records it. |
| Service flow | Follow one ticket from order to collection. | Start, finish and collection times; where the ticket waited. |
| Work areas | Observe food preparation and returning dishes. | Shared surfaces, crossing routes and controls requiring review. |
| Team cover | Ask who runs each station when the usual person is absent. | Named cover, available instructions and training gap. |
| Closing | Compare the closing list with the kitchen left behind. | Completed tasks, unresolved items and the next shift handover. |
The maximum is 16. For example, five Working, two Needs action and one Not checked gives 12/16. Use the score to track the same controls over time. Keep every unresolved finding visible regardless of the total.
2. Separate observation from conclusion
Write what you saw before suggesting why it happened. “Three sample portions weighed 180 g against a 160 g recipe” is useful evidence. “The team wastes food” is too broad to act on.
On smaller screens, scroll the table to see every column.
| Finding | First action and owner | Completion check |
|---|---|---|
| Act first: returning plates cross the plating bench. | Chef and manager agree a separate return route before the next service. | Observe the next service and confirm the route is followed. |
| Next shift: two stock sheets use different units for the same product. | Storekeeper agrees one count unit and recounts the item. | Physical count and stock record use the same unit and date. |
| This week: bestseller portions differ from the current recipe. | Head chef checks the recipe, scale and briefing at the station. | A new sample of portions matches the agreed recipe. |
- Keep anything not observed on the open-items list. Do not fill gaps with assumptions.
- Escalate an immediate safety concern through the venue’s existing safety process before continuing the review.
- At the next review, check whether the action worked. A completed task alone does not prove the problem is resolved.
Your next step
Start with one service and one page of findings. Select the three actions with the clearest evidence, assign owners and book a review date.
Related commercial service
Consulting and Kitchen Audit
Review your costs, team, suppliers and kitchen routines. Get a clear plan for what needs to improve first.
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