Field Notes — Operations
THE RESTAURANT
WALK-THROUGH
4 Diagnostic Lenses of a 30-Year Operator
1
Before You Walk In
Sales & Covers Trend
Guest Feedback Scores
Food Safety Log (HACCP Flags)
Labour Hours vs Covers
Stock Variance Report
Actions From Last Visit
2
On The Floor
Four Lenses, One Walk
01
GUEST
- Wait Time
- Table Turn
- Order Accuracy
- Ambience Read
- Complaint Recovery
02
TEAM
- Deployment vs Demand
- Station Discipline
- Communication
- Grooming & Hygiene
- Handover Quality
03
STANDARDS & SAFETY
- HACCP Compliance
- Temperature Logs
- Cleaning Schedule Adherence
- SOP Deviations
- Equipment Condition
04
THE NUMBERS
- Sales Mix
- Labour %
- Wastage %
- Stock Variance
- Anomalies vs Budget
3
Before You Leave
Priority Issue
What matters most right now?
Root Cause
What is actually driving it?
Corrective Action
What must change?
Owner
Who is accountable?
Follow-Up Date
When do we check back?
Numbers tell you what happened.
People tell you why.
Pause long enough to hear both.
