Appendix A · Sample report

What a standards report looks like

This page shows the format of a Salt & Standard standards report, so you know what you would receive after a diagnostic visit.

How it is scored

69 checkpoints, weighted to a score out of 100

Each checkpoint is something an assessor can observe, marked Pass, Fail or N/A. Checkpoints carry different weights, and the six section scores add up to an overall score out of 100. A checkpoint that does not apply to the venue is marked N/A and its points are taken out of that section’s total.

Example venue: “The Lantern Room”, an invented 60-cover neighbourhood restaurant and bar. Visit: one evening service, plus a remote review of its online presence beforehand. No checkpoints were marked N/A in this example.

Section scores

Overall: 72 / 100

Fictional section scores for the example venue
Section	Checkpoints	Weight	Score
Digital journey	10	15	11
Arrival & first impressions	10	15	12
Service standards	18	25	17
Food & beverage quality	13	20	15
Compliance signals	10	15	12
Revenue opportunities	8	10	5
Total	69	100	72

Observations

What we saw, and what to do about it

A full report covers every failed checkpoint. These four show the format.

Guests waited at the door during the busiest hour

Section: Arrival & first impressions
Observed: Between 19:30 and 20:15, three of five arriving parties waited more than 60 seconds before anyone acknowledged them.
Why it matters: Guests decide how seriously they are being taken in that first minute.
Action: Name a host for the door from 19:00 to 21:00 and cover it in the pre-shift briefing.

Servers knew the food better than the wine

Section: Service standards
Observed: All three servers recommended dishes with confidence. One of three could suggest a wine to go with them.
Why it matters: Guests who ask for advice and get an unsure answer often order the cheapest bottle or nothing.
Action: A 20-minute tasting of the six core wines at pre-shift, with a one-page note for each server.

Allergen questions were passed to the kitchen

Section: Compliance signals
Observed: When asked about nuts in a dessert, the server went to check with the kitchen. There was no allergen sheet at the service station.
Why it matters: A clear, consistent answer is a safety matter and builds trust quickly.
Action: Keep the current allergen matrix at the service station and walk the team through it at the next briefing.

Dessert was rarely offered

Section: Revenue opportunities
Observed: Dessert or coffee was offered at two of six tables observed after mains.
Why it matters: An offer that is never made cannot be accepted.
Action: Add the dessert and coffee offer to the written steps of service and check it during service for two weeks.

Priority actions

Agreed with the venue at the debrief

In a real report, owners and dates are set together with you at the debrief, not imposed by us.

Fictional priority actions for the example venue
Action	Owner	When
Name a host for the door during peak hours	General manager	From next week
Allergen matrix at the service station, plus briefing	Head chef and general manager	Before next weekend
Pre-shift wine tastings for the six core wines	Bar lead	Over the next month
Dessert and coffee offer added to the steps of service	General manager	Over the next month

Next step

Would a report like this help your venue?

Tell us about your operation. We will agree the scope, the specialists involved and the fee in a tailored proposal before any visit is booked.

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