Menu Analysis Questionnaire - PDF

							                                                                                       Menu Analysis
                 Fax: (916) 431-3158 • Phone (916) 381-1984
                                                                                       Questionnaire
Your Name: _________________________________________________ Phone: (             ) __________________Fax:(       )____________________

Operation Name: __________________________________________Years in Business______E-Mail________________________________

Address: _____________________________________________City:__________________________St.________Zip:___________________

Type of Restaurant:___________________________________________Daily Customer Count Avg.____________% of regulars___________

Theme:______________________________________________________Web Site:_______________________________________________

Type of Location (free standing, in-line, hotel etc.)_______________ Customer type: (freeway, local, rural etc.)__________________________
Please list 3 items (from your current menu) in each category that you want to sell and rate current sales.
Then please fax back to us (916) 431-3158. Thank You!

    Sales = item sales    F/C= food cost   G/M= gross margin

                                               Sales    F/C    G/M                                              Sales      F/C   G. mgn
Catergory__________________                                            Catergory__________________
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2._________________________                                     2._________________________       
3._________________________                                     3._________________________       

Catergory__________________                                            Catergory__________________
1._________________________                                     1._________________________       
2._________________________                                     2._________________________       
3._________________________                                     3._________________________       

Catergory__________________                                            Catergory__________________
1._________________________                                     1._________________________       
2._________________________                                     2._________________________       
3._________________________                                     3._________________________       

Catergory___________________                                           Catergory__________________
1._________________________                                     1._________________________       
2._________________________                                     2._________________________       
3._________________________                                     3._________________________       
What are your signature items?
________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
Are you happy with their % of sales? Y N        Are you happy with their gross margins     Y N
Are you happy with their food costs? Y N        Are they quick & easy for the kitchen?     Y N
                                                                                       Continued on pg. 2
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                                                                            Menu Analysis continued

           Please list and rate those items on your menu you wish not to sell but due to customer
           demands must stay on the menu.

Sales = item sales   F/C= food cost   G/M= gross margin

                                            Sales         F/C   G/M                                       Sales   F/C   G/M
Catergory__________________                                           Catergory__________________




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2._________________________                                    2._________________________       
3._________________________                                    3._________________________       

Catergory__________________                                           Catergory__________________
1._________________________                                    1.________________________       
2._________________________                                    2._________________________       
3._________________________                                    3._________________________       

Catergo____________________                                           Catergory__________________
1._________________________                                    1._________________________       
2._________________________                                    2._________________________       
3._________________________                                    3._________________________       

Catergory__________________                                           Catergory__________________
1._________________________                                    1._________________________       
2._________________________                                    2._________________________       
3._________________________                                    3._________________________       

How long has the current menu been in                                 Pictures of your dining rooms/lounge and a couple of
service? _____________________________                                your building & sign(s) will be a big help.
                                                                      Feel free to call at any time with any question.
Please tell us about your operation in general.
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Please fax to (916) 431-3158 thank you.
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