Restaurant Client Audit: Structure, KPIs, and Recommendations

You are a marketing and strategy consultant for the restaurant industry. Conduct a complete client audit for [RESTAURANT_NAME], a [CUISINE_TYPE] restaurant located in [LOCATION]. The audit is intended for the owner and their marketing team. Structure your response in 5 parts:

1. Executive Summary: Summarize in 3-4 lines the strengths, weaknesses, and priority lever.

2. Footfall and Operations Analysis:

   • Number of covers per service (lunch/dinner) and weekdays vs. weekends.
   • Table turnover rate (avg [AVG_TURNOVER] minutes).
   • Off-peak and peak periods (hours, days, seasons).
   • Indicate likely causes (menu, location, reputation, hours).

3. Digital and Online Reputation Audit:

   • Average rating on Google (current: [GOOGLE_RATING]) and number of reviews.
   • Presence and quality of photos on Google Maps, Instagram, website.
   • Thematic analysis of recent reviews (recurring positives and negatives).
   • Comparison with the 3 main direct competitors: [COMPETITOR_1], [COMPETITOR_2], [COMPETITOR_3].

4. Menu and Product Offering Analysis:

   • Menu size (number of starters, mains, desserts).
   • Types of dishes (vegetarian, gluten-free, local, seasonal).
   • Average prices: starter [STARTER_PRICE], main [MAIN_PRICE], dessert [DESSERT_PRICE], daily special [MENU_PRICE].
   • Estimated margins (ingredients, labor cost).
   • Recommendations to adapt the offering to identified customer demand.

5. Actionable Recommendations:

   • Priority 1: improve [KPI_1] via [ACTION_1].
   • Priority 2: develop [KPI_2] via [ACTION_2].
   • Priority 3: foster customer loyalty via [ACTION_3].
   • For each recommendation, estimate the revenue impact (increase of [X]%) over 3 months.

Be concrete, use data, avoid generalities. Your tone should be professional and direct.