Business Type

What best describes your food and beverage operation? Choose the one that fits closest — this helps us tailor your results. *

Food Truck or Pop-Up Mobile operation, seasonal or year-round

Independent Restaurant or Café Brick-and-mortar, under $2M annual revenue

Catering Business Event-based, off-premise, or mixed catering/restaurant

Bakery, Ghost Kitchen, or Specialty Bakery, ghost kitchen, coffee shop, or other specialty concept

Do you know your current food cost percentage? Food cost % = your total ingredient spend divided by total sales. The industry target is 28%. *

Yes — I know it within a percent or two, I track this regularly, and it's part of my routine

Roughly — I have a general sense but it's not precise I check occasionally or estimate based on feel

Not really — I know I should track it but haven't. It's on my list but, I haven't set up a system

No idea — this is a blind spot for me I honestly don't know where to start

How do you currently cost out your recipes and menu items?Recipe costing tells you exactly what it costs to make each dish — and whether your prices are set for profit. *

I have recipes costed with current ingredient prices. I know my cost per serving and update it when prices change

I have some recipes costed but it's outdated or incomplete. I did it once but haven't maintained it as prices have changed.

I use gut feel or informal estimates I price based on what feels right or what the market charges.

I don't cost out my recipes at all I honestly don't know how to do this yet

How do you manage your food inventory? Inventory control is one of the fastest paths to reducing food costs — catching waste, over-ordering, and portion drift. *

Regular counts with a tracking system. I count weekly or bi-weekly and track variance against usage.

Occasional counts — mostly when I feel like I need to order Informal, based on visual checks and experience

I know roughly what I have but don't formally count I rely on memory and supplier invoices

Little to no inventory management right now It's reactive — I order when I run out

Do you know which items on your menu are most and least profitable? Not just popular — actually profitable. Some bestsellers barely break even once food cost is factored in. *

Yes — I know my stars, my workhorses, and my dogs. I use menu engineering to make strategic decisions.

I have a sense of it but it's not data-driven. I can guess, but haven't done the actual math

I know what sells well, but not what actually makes money. Sales volume and profitability feel like the same thing to me.

No — this is a complete blind spot I price based on competition and hope for the best

How do you manage your third-party delivery platform performance? DoorDash, Uber Eats, Grubhub commission fees can silently erase your margins if left unmonitored. *

I review platform reports regularly and adjust pricing/menu accordingly I track commissions, refunds, and net revenue per platform

I check occasionally but don't have a system for it I log in sometimes but it's not structured

I'm on delivery platforms but rarely look at the data Orders come in and money gets deposited — I don't dig deeper

I don't use delivery platforms / Not applicable My model doesn't include third-party delivery

How clearly do you understand your business finances on a weekly basis? Weekly visibility into sales, costs, and margins is what separates reactive operators from profitable ones. *

Very clearly — I review weekly reports and know my numbers. I close out weekly and understand sales, food cost, and labor

Somewhat — I check in monthly or when something seems off I know the big picture but miss the details

Not well — I mostly find out how I did from my accountant Quarterly or year-end reviews are my primary touchpoint.

Barely — I'm flying blind most weeks I check my bank balance and hope for the best.

How much time do you realistically have each week to focus on the business side? Be honest — this shapes whether you need someone to do it for you or tools to do it yourself. *

5+ hours — I can dedicate real time to the back office I have (or can carve out) meaningful admin time each week

2–4 hours — I can squeeze it in if the tools are simple I'm willing but it has to be efficient and low-friction

Less than 1 hour — I'm maxed out running the operation I'm working in the business constantly, not on it

Zero — I need someone to handle this for me Done-for-you is the only realistic option right now

How confident are you in your overall F&B business knowledge? This covers things like contribution margin, break-even analysis, menu engineering, and pricing strategy *

Confident — I understand the fundamentals well I know the concepts and apply them regularly

Somewhat — I know the terms, but don't always apply them. I understand the basics, but the application feels fuzzy

Not very — I learned the food side, not the business side Nobody taught me this and I'm figuring it out as I go

Not at all — this is completely new territory I'm starting from scratch on the business fundamentals

What's your biggest goal for your business in the next 90 days? This helps us point you to the highest-impact path forward. *

Get my food costs under control and closer to 28% I'm bleeding margin and need to fix it now.

Understand my numbers well enough to make confident decisions. I want to stop guessing and start knowing.

Get the backend off my plate so I can focus on operations. I need someone to handle the reporting and analysis for me.

Build a foundation to grow or add a second revenue stream Catering, expansion, or adding a new concept

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