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"Take This Free 7-Question Restaurant Business Quiz
To Find Out How Well You Stack Up When It Comes To
Marketing, Food Cost, Staffing, Growth, And Making Big Profits?" |
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| 1) |
Once someone dines at your restaurant, do you capture their contact details and do you have a database to stay in touch with your customers and pro-actively bring them back? |
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What database? We make the food and they come |
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We do have a database but we don't really use it |
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We add new names to the database all the time but hardly ever send anything to these people |
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We have a very current and growing list of our customers and constantly marketing to them using email |
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We market to the list of our customers using a combination of methods (email, direct mail, postcards, voice mail) |
| 2) |
Which marketing approach or philosophy creates the highest short and long-term profits? |
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Direct Response Marketing |
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Branding |
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"Word Of Mouth" Marketing |
| 3) |
How profitable is your restaurant? |
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We are consistently losing money |
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Some weeks we're profitable but they can't make up for the slow ones |
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We're running at a break even |
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We are turning profit most of the weeks |
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We're profitable every week |
| 4) |
How often do you track and report your key business numbers, such as guest counts, food cost, inventory, marketing campaign performance, sales and cashflow? |
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Every day or two |
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Every week |
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Every 4 weeks or longer |
| 5) |
What is the percentage of your time you spend working on the structure, strategy, and systems of your restaurant business vs. the percentage of your time doing the actual work in it? |
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I spend less than 20% of my time on the structure, strategy, systems and more than 80% doing the actual work |
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I spend about 50% of my time on the structure, strategy, systems and around 50% doing the actual work |
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Most of my time is spent on structure, strategy, systems and a relatively small amount is spent doing the actual work of the business |
| 6) |
How long can you afford to be away from your restaurant to come back and find that everything is still running as smoothly as when you left? |
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Can't be away even for one day |
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I can go away for 1-3 days |
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I can go away for about 1 week |
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I can go away for a month or even longer because nothing in my business depends on me being there |
| 7) |
Do you have plan as the "end game" for your restaurant business and what is it? |
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I don't have an "end game" plan |
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I'd like to grow my profits, keep the restaurant and run it indefinitely |
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I'd like to either sell my restaurant business (or part of it) or take it public |
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