| country | No | Where the restaurant is: a two-letter ISO 3166-1 code such as US, CA, AU or DE (GB for the United Kingdom). Sets the currency and local wording. Defaults to US. | US |
| laborFlexing | Yes | When a shift gets slow, what happens to staffing? realtime_cuts_splh = We cut staff based on sales per labor hour; fixed_shifts_regardless = Everyone works their scheduled shift anyway; overtime_above_8_percent = Overtime is common (More than 8% of hours); chronic_understaffing_owner_covers = We're short-staffed (The owner or GM works the line). | |
| serviceModel | Yes | What kind of restaurant do you run? quick_service = Quick service (Counter or kiosk, fast turnover); fast_casual = Fast casual (Order at the counter, food brought to the table); full_service = Full service / casual dining (Servers, moderate check); fine_dining = Fine dining (Chef-driven, higher check); bar_lounge = Bar, taproom or lounge (Drinks are about half of sales or more). | |
| contactCapture | Yes | How do you bring guests back? automated_pos_loyalty_50plus = Loyalty or email list with automatic campaigns (50+ new contacts a week); occasional_checkout_emails = We collect some emails but rarely use them; no_database_social_only = Social media and walk-ins only; paid_ads_no_list = Paid ads, but no guest list of our own. | |
| monthlyRevenue | Yes | About how much do you sell in a typical month? Amounts are in US dollars, or in the local currency where that's the euro, pound sterling, Swiss franc, or Canadian, Australian or New Zealand dollar; restaurantdoctor_get_questions shows the exact ranges for a country. under_25k = Under $25,000 (Under $300K a year); 25k_60k = $25,000 – $60,000 ($300K – $720K a year); 60k_120k = $60,000 – $120,000 ($720K – $1.44M a year); over_120k = Over $120,000 (Over $1.44M a year). | |
| seatingDynamics | Yes | How full is your dining room across the week? consistent_weekround = Steady all week; packed_weekends_dead_midweek = Packed on weekends, quiet midweek; strong_lunch_weak_dinner = Busy lunches, slow dinners; erratic_unpredictable = Hard to predict week to week. | |
| reputationHealth | Yes | What's your average rating on Google and Yelp? 4_5_to_5_0 = 4.5 – 5.0 stars; 4_0_to_4_4 = 4.0 – 4.4 stars; 3_5_to_3_9 = 3.5 – 3.9 stars; under_3_5 = Below 3.5 stars. | |
| beverageMonitoring | Yes | How do you control drink pours? no_alcohol = We don't serve alcohol; measured_pour_keg_audits = Measured pours, plus weekly pour-cost checks; occasional_spot_checks = Spot checks when bottles run out early; free_pour_no_audit = Free pours, no pour-cost checks. | |
| deliveryDependency | Yes | How much of your sales come through DoorDash, Uber Eats or similar apps? zero_direct_only = None (Dine-in and our own ordering only); under_15_with_markup = Under 15% (With higher app prices to cover fees); 15_to_35_standard_cut = 15% – 35% (At regular menu prices); over_35_heavy_drag = More than 35%. | |
| occupancyCostRatio | Yes | What share of sales goes to rent, property costs and utilities? under_8_percent = Under 8%; 8_to_12_percent = 8% – 12%; over_12_percent = More than 12%; unsure_ratio = I'm not sure. | |
| primeCostAwareness | Yes | What's your prime cost: food, drink and labor costs as a share of sales? under_58 = Under 58%; 58_to_64 = 58% – 64%; over_65 = 65% or more; not_tracked_weekly = I don't track it regularly. | |
| wasteTrackingMethod | Yes | How do you track kitchen waste and spoilage? daily_signed_log = A daily log the chef signs off; weekly_visual_estimate = A rough estimate during weekly inventory; bulk_loss_only = Only when a big batch or case goes bad; no_formal_logging = We don't track it. | |
| plateCostingFrequency | Yes | How often do you update recipe costs with current supplier prices? live_monthly_software = Monthly or live, with software (Synced to supplier invoices); 6_to_12m_manual = Once or twice a year (In a spreadsheet); new_menu_only = Only when the menu changes; rarely_gut_feeling = Rarely (Prices are set by feel or by competitors). | |