AG Costa Visit

Information

COFFEE EXCELLENCE

Cappuccino milk and Hot Chocolate is frothed, banged and swirled to Costa brand standard.
All milk is prepared for drinks before any group handles are prepared with coffee for extraction.
Steam arm purged and wiped with a damp cloth before and after every use.
A thermometer is used everytime and milk is never re-heated, overheated or topped up and re-heated.
Barista followed the 4 steps of tamping
Espresso is a good quality, has hazelnut crema on top and is correct volume.
Cappuccino is one third espresso, one third milk and one third froth topped with sprinkles if required.
Latte has 1cm of froth, even colour and a drop mark through the top.
Hot Chocolate and Mocha are made with correct hot chocolate recipe and finished with milk froth.
Americano is made with water first and espresso extracted over the top.
All stay in drinks are served in the correct, clean and undamaged crockery
All takeaway drinks are served in the correct takeaway cup and lid, with the Barista fitting the lid.
Costa coffee machine is cleaned to brand standards at all times.
Costa grinder is cleaned inside and out to brand standard at all times.
Costa group handles are clean (including under the basket) to brand standard at all times.
All stainless steel milk jugs clean inside and out to brand standard at all times.

Staff wears clean and neat Costa approved uniform. Team members do not eat, chew gum or drink behind the counter.
There is always a team member behind the counter at all times, customers can choose their own seat.
Greeting was immediate and pleasant, acknowledge while queuing.
Team members smile and make appropriate eye contact.
Team members ask at least one appropriate question for the customer type.
Team members check if customers are drinking in or to go.
Team members are doing everything they can to give efficient customer service.
All customers are served and receive their order within 5 mins of joining the queue and 1.5 min from paying.
Team members confirm the price of the bill, confirm the amount of any change and place change in the customers hand, all customers are give a receipt.

All Food display cabinets, shelves and fridges are clean inside and out
All eat in food is presented on the correct crockery
All takeaway food is presented in the correct takeaway packaging
All food is displayed to planogram and all food displays are well stocked
Food is displayed in an attractive way and is undamaged
Food and drink range is in date, all products are date dotted and properly stored
Equipment is in good working condition

Selection of reading material available free of charge.
Tips are collected in a clean, undamaged massimo cup.
All tables are cleared and cleaned within 3 mins of the customer leaving.
The latest Costa Check action plan is live and displayed for the team to see. Is manager conducting at least one costa check a month?

All posters, menus and point of sale are approved, up to date, clean, in good condition and displayed correctly including all items price labelled.

All deliveries are accepted below 5°C.
All chilled food being stored below 5°C.
Fridge temperatures recorded twice daily.
Digital probe accuracy check completed weekly and working probe available.
Core temperature of each cooking and re-heat method recorded daily.
Suitable hand wash facilities available with hot water, soap and hand drying facilities at all times.