Title Page
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House Deficit Report
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House Name
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Conducted on
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Completed By
Audit Information
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Audit Date
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Period Dates: From - To
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Number of Days
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GP % Result
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Cash Deficit
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Theoretical GP for main menu (minimum 2 week period)
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Amount of Cash purchases (cash amount and as % of purchases)
Investigation findings
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Are all transfers in & out of the kitchen accounted for regularly?
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Are Starchef coatings correct?
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Are count sheets up to date?
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Has there been a closure or an incident that led to wastage during the period?
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Are menu prices correct and do they match the till?
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Is portioning in line with dish specs?
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Are specials priced appropriately?
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Is stock holding above 6 days?
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What is the staff feeding policy? What is the total cost amount attributable to staff feeding?
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What is cash being spent on? How has this affected costings?
Sign Off
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Senior Chef signature agreeing to actions and timeframes above:
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Executive Chef signature:
