Sample report: what you get after a visit
Below is an illustrative example: the restaurant, the visit and the figures are made up to show how a report is structured. You'll see a real report on your own venue after your first free audit.
Report header
A hypothetical restaurant in Tashkent, Friday visit, 19:40. Dining room about 70% full on arrival. Order: two main courses, a salad, tea and dessert. Scoring sheet: client's standard, version of 1 September.
The header always states which version of the standard the visit was scored against. If the standard changes later, this visit stays tied to its own version, so comparisons are never distorted.
Overall score and sections
Overall: 78 out of 100. Welcome 9/12, Service 24/30, Sales 11/16, Kitchen and bar 15/18, Cleanliness 10/10, Payment 6/8, Farewell 3/6. 2 items not applicable: booking was not tested, as the guest arrived without a reservation.
The sections show exactly where service is slipping. The line about non-applicable items sits next to the total on purpose: without it, the percentage could be read as the shift's achievement.
Visit moments
Every score is based on a specific moment. For example:
19:52. The waiter took the order but did not ask whether the salad should be served with the main course. The salad arrived after 4 minutes, the main course after 31 minutes. Item “Checks the order of serving”: 0/1.
20:41. The guest asked for the bill. It arrived 9 minutes later and included a service charge that the menu had not mentioned. Item “Bill transparency”: 0/2.
Timings of key stages
Greeted at the door: 0:40. Menu on the table: 2:10. Waiter's first approach: 5:30. Drink: 8:15. First dish: 13:00. Main course: 31:00. Bill after request: 9:00.
Target times are set by your standard. Deviations stand out at once and are easy to compare across shifts.
Photos
Photos confirm what matters for the score: table setting, cleanliness, food presentation and the receipt. They are linked to specific moments rather than dumped in a separate folder.
Methodologist's recommendations
1. Introduce a rule: when taking an order, the waiter checks the order of serving. Practise it at the next pre-shift meeting using two or three situations.
2. Show the service charge on the menu and mention it when handing over the menu, so the bill never comes as a surprise.
3. Speed up the bill: keep a payment terminal with the head waiter during peak hours.
Recommendations address specific moments, not vague wishes like “improve service”.
Action plan
Every item that scored below the maximum goes into the action plan automatically. The manager fills in four columns: cause, action, deadline and owner. At the next visit, you can see whether the item has been fixed.
Format
You receive the report within 72 hours, in your client dashboard or as a file. The action plan can be exported to Excel and shared with your team.
Learn more about how we arrive at these figures on the Methodology page.