Making the TotalView Work for You: Breaking Down The Best Practices Audit


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On the last episode, we introduced the TotalView Best Practices Audit and why you should use it in your business. But what exactly is this audit? Essentially, the TotalView is a survey used to determine how well your business is running. Separated into seven core competencies, the TotalView touches on every facet of your operation from team members, to design, to management of finances.

Normally conducted by a consultant, the Rockers want to share this auditing process with operators like you to help you get started self-auditing.

When going down the list, you will find questions organized by segments of the business: Leadership and Management, Brand and Marketing, Guest Service, Menu and Culinary, Operations and Training, Human Resources and Internal Communication, and Financial Performance.  

So, what do you get with the TotalView Best Practices Audit? The Rockers set you up for success with a set methodology and objectives, an executive summary, the "Best Practices 7 Core Competency Findings and Recommendations," a SWOT chart, a set of conclusions, recommended next steps, and resources and exhibits to help you along the way.

Bill and Eric remind us that it’s important that you are honest when implementing this process. It only works if you use it the way a third-party auditor would. Once you have your findings, you can implement changes that will start to improve your operation.

"You or this process really becomes the change agent for the organization. If you've got some problems and you start implementing this process, I think you'll find those problems out and be able to change. You're really going to be able to shift where you are and try to make it better," Eric said.

And don’t hesitate to turn to a FCSI Consultant if you want a little help from an expert with fresh eyes! They can help customize your audit to your particular operation.

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The only thing that should be ringing at your restaurant is your cash register, not the alarm bells in your head when you start to notice your profit margins thinning.

While a labor of love and passion, there’s no doubt that the restaurant industry can be a brutal one. Competition is crowded with more than 616,000 restaurants in the United States, and rewards may seem minimal at an average 5 percent profit. Unfortunately, the restaurant business does not run on love and passion alone. There are bills to be paid and lights to be kept on.

Figuring out finances can be a daunting task, especially when not too many banks are keen on giving loans to aspiring restaurateurs in a high-risk industry, but it’s not impossible. Need a few words of advice on how to fund your restaurant? Here are what some experts had to say.

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The Big Four Thieves of Food Costs

By Donald Burns, Foodable Industry Expert

If restaurants had water coolers to hang around and talk all day about the gossip of the moment, it would be about food cost. This topic is the thorn in the side of many a restaurant owner, operator and chef, each trying to walk that fine line between creativity and profitability.

In the classic 1972 book, "Cooking for Profit" by Robert Petrie, the author outlined the original "40 Thieves of Food Costs." This concept of food cost thieves has been circulating around ever since.  There are many variables as to why your food cost may have gone astray. The number one concern most restaurants struggle with today is controlling those costs. Let’s take a look at the four big ones and help you dial in the food cost monster.

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