Please list all systems you use, including POS, reservations, rostering, payroll, accounting, inventory, ordering, CRM, loyalty programs, and reporting software.

Describe how your venue operates on a typical day, including who is responsible for opening and closing, managing staff, ordering stock, handling customer service, and overseeing daily performance.

Do you have documented Standard Operating Procedures (SOPs), training manuals, induction programs, checklists, recipe cards, cleaning schedules, or management reporting? Please explain.

What Key Performance Indicators (KPIs) do you regularly monitor? For example:

Revenue Estimating

How often do you review these metrics?

How many employees do you have?

Please include a breakdown of; Full Time Staff, Full Time Management (Salary), Part-Time, Casual, and are there any current staffing challenges or recruitment needs?

How do you manage stock, purchasing, and supplier relationships?

Please describe your ordering process, stocktake frequency, supplier management, and any inventory systems you currently use.

If you could improve three areas of your business immediately, what would they be?

Please rank your priorities in order of importance and explain why they matter to your business.

What would success look like after working with Champagne Hospitality Group?

What goals are you hoping to achieve over the next 3 - 6 - 12 months?

This could include increased revenue, improved systems, stronger leadership, better staff retention, reduced costs, higher customer satisfaction, expansion plans, or anything else important to your business.

Additional Comments

Please include any other information you think would help us better understand your business or any specific areas you would like us to focus on during our consultation.