RESTAURANT SUPPLEMENT

 Name
 Business Name
 Email Address
 Mailing Address
 Mailing Address
 City, State, Zip
 Phone Numbers  Home   Work 
    Fax   
How would you prefer to be contacted regarding your quote?   
If you would prefer to be contacted by phone, please let us know the best time to call:   

  1.   Number of years In business under current ownership?     At this location?    
  2.   Has the owner ever been involved in a bankruptcy or business failure? YES    NO
    If yes, explain in Comments section.
  3.   lf needed, will financial statements be provided prior to banding? YES    NO
  4.   What are the gross sales for past 3 years:
    Year     Food  $   Liquor  $
    Year     Food  $   Liquor  $
    Year     Food  $   Liquor  $
  5.   What are the hours of operation?  
  6.   Is the business seasonal?   YES    NO     Months of operation:    to 
  7.   Is there a bar or lounge?   YES    NO     If yes, describe in Comments section.
    Happy Hour?    YES    NO
  8.   If liquor ls served, describe the training protocol for liquor servers in the Comments section.
  9.   Is there live entertainment?    YES    NO
    If yes, describe In Comments section (type, nights per week, hours, etc.).
10.   Is there a dance floors?   YES    NO
    If yes, what is its size? 
11.   Are there any operations away from the premises, such as catering? YES    NO
    If yes, explain in Comments section.
12.   Any tableside cooking or food preparation? YES    NO
13.   Was the building originally built as a restaurant? YES    NO
    If no, has wiring, etc., been updated for restaurant occupancy? YES    NO
    When? 
14.   Whlch floor ls the restaurant located on? 
15.   Maximum seating capacity of restaurant:      Of lounge: 
16.   Number of exits:  
    Are all exits free of obstruction, lighted and marked with exit signs? YES    NO
17.   Is there emergency lighting? YES    NO
18.   Has insured ever been cited by Board of Health? YES    NO
    If yes, explain in Comments section.
19.   Housekeeping:   Excellent;    Good;    Fair;    Poor
20.   Valet Parklng?   YES    NO
21.   Is there a coat check room?   YES    NO
22.   Are all areas over ranges grills, fryers, and all other cooking surfaces,
  and hoods and ducts protected by a ULB00-compliant automatic fire
  extinguishing system? 		YES    NO
   
   
23.   Is there a maintenance agreement to regularly inspect and service the
  system?    No Times per year?  		YES    NO
   
24.   Are the employees trained in the use of the automatic extinguishing
  system and portable fire extinguishers? 		YES    NO
   
25.   Is there a maintenance agreement with an outside firm to clean
  the hood and duct system?    Times per year? 
  If no, explain in the Comments section. 		YES    NO
   
   
26.   How often are the grease filters cleaned by the employees? 
 
  Comments: