Weeks 1-2: Kitchen and menu calibration
Every dish on the menu is recalibrated against recipe cards, photographic plating guides, and taste-balance protocols. Procurement consistency and product specifications are checked.
Weeks 3-4: Service protocol and team gaps
Every link in the service chain from sommelier to floor staff is reviewed. Guest interaction scripts, table rhythm, and protocol consistency under stress are tested.
Weeks 5-6: Full operations simulation
Service is simulated at full capacity with selected stress tests. Weak points are marked and final calibration adjustments are made.
Pre-inspection checklist
An operational checklist covering all critical points including kitchen standard, venue cleanliness, menu accuracy, staff appearance, and guest reception protocol is reviewed with the management team.
