Is your premium store a business, or a very expensive set?

01Before the doors open, does the operator have yesterday's sales, labor percent, shrink and margin by department on one page?

02Does a weekly review happen with the full department P&Ls, and do written decisions come out of it, not just observations?

03Can you say, right now, which single department made the least margin last week and why?

04Is every case on every delivery counted, checked for temperature and dates, and compared to the PO before it's accepted?

05Are shorts, damages and substitutions written up and the credit claimed the same day they arrive?

06Is every invoice line checked against the agreed cost before the invoice goes to finance?

07Does a receipt stay pending until someone other than the receiver has matched purchase order to receipt to invoice?

08Does your system carry a live, item-level on-hand that you trust enough to order from?

09Are kitchen and bar pulls recorded as transfers out of retail inventory, with recipes depleting ingredients as items sell?

10Does every piece of waste, markdown, donation and staff meal leave inventory through the system with a reason code, before it leaves the building?

11Do cycle counts run on a written calendar, with high-value and perishable items counted weekly?

12Is every count variance investigated and its cause coded within 24 hours, before any adjustment is approved?

13Is it impossible for a receiver to create a new item, change a cost, or commit a receipt?

14Are back-office permissions set by role, with no shared logins and no undocumented exceptions?

15Do you have a written blended-margin target and a target range by department, based on each department's role?

16Do you keep a list of 50 to 100 known-value items and price-check them against premium competitors every month?

17Is every house-made item recipe-costed with ingredients, packaging, yield and a waste allowance, and is every special priced before it goes on the board?

18Is pricing reviewed on a fixed monthly cycle with approval before any change, and is nobody able to change a price or menu outside that process?

19Is the schedule built from half-hourly transaction data by day of week, with a labor-percent target per department, rather than from how the manager wants the floor to feel?

20Does every perishable category have a written exit plan (repurpose, markdown window, staff meal, donation, compost) decided before it's ordered?