Find the constraint.
A Pub Health Check connects the trading figures to what actually happens on shift.
Read the numbers beside the operation.
A low margin can begin with purchasing, portioning, waste, discounting or the sales mix. Labour pressure can come from the rota, the menu or the way service is organised. A review puts those explanations beside the evidence instead of assuming the headline number explains itself.
What the review examines.
Recent sales and product mix, available cost and stock information, labour deployment, shift routines, the guest journey and your agreement. Gaps in the records are recorded as gaps, so a weak baseline does not become a confident but misleading conclusion.
An action plan someone can run.
The output ranks the issues by urgency and commercial effect. Each action has an owner, a measure, a dependency and a review point. A short list of changes that can be delivered is more useful than an exhaustive list with no accountability.
Prepare for the first conversation.
Bring recent trading summaries, a menu, the shape of your team and the problem you most want to solve. We agree whether the assessment needs an on-site visit, remote work or both, and set the scope, fee and delivery date before starting.
Start with the real issue.
Tell me about the venue, your agreement, the pressure and the result you need.