BAR ASSESSMENT

• Conducted on

  Date

• Conducted by

• Location
  Address

Bar Set Up

• Is the coffee machine set up to brand standard (Cups upside down, stocked & presentable)?

  Yes

  No

  N/A

• Does the bar have adequate levels of all of the necessary crockery required to serve all coffees from the menu?

  Yes

  No

  N/A

• Does the sugar bowl have 6 white, 6 brown & 6 sweeteners?

  Yes

  No

  N/A

• Is the top of the Coffee Machine clean and stain free? Are coffee cups clean?

  Yes

  No

  N/A

• Is underneath the coffee machine clean and coffee grinder clean (10/10)?

  Yes

  No

  N/A

• Are coffee grip heads clean and grime free?

  Yes

  No

  N/A

• Are hot drinks served to SOP standard and with a sweet treat on the side (Milk & Sugar, correct cup size and teaspoon)?

  Yes

  No

  N/A

• Are the milks (Cow/allergen) all date labelled?

  Yes

  No

  N/A

• Is the bar top presented to SOP with polished cocktail shakers & decanted bitters dash bottles?

  Yes

  No

  N/A

• Is the back bar clearly presentable and logically organised, e.g. Gins together, Whiskey in regions etc? and no clutter?

  Yes

  No

  N/A

• Are there any spirits displayed that are not on the must/may stocking policy and don’t have a local business case? (As such they shouldn’t be displayed.)

  Yes

  No

  N/A

• Are all must stock spirits in stock (unless there is a supplier issues that is centrally reported)?

  Yes

  No

  N/A

• Is fruit well prepared, cut to standard and in a fruit caddy with the station set to service the full menu?

  Yes

  No

  N/A

• Are fruit caddies clean and dry and labelled when not in opening hours?

  Yes

  No

  N/A

• Are batch recipes in place and being used to drive efficiencies?

  Yes

  No

  N/A

• Is the Spice Mix for the Malvasia Soares available and correct?

  Yes

  No

  N/A

• Does the bar have crushed ice, cubed ice and adequate large ice cubes?

  Yes

  No

  N/A

• Are their sufficient Large (2 inch quared) ice moulds made in the freezer and available at the bar for the relevant drinks. Are these ice cubes being served with the relavent drinks?

  Yes

  No

  N/A

• Does the prep fridge have a vinyl so prep cant be viewed?

  Yes

  No

  N/A

• Is the bar stocked with adequate cocktails shakers, strainers, Japanese jiggers, Japanese mixing glass and are they clean and not damaged?

  Yes

  No

  N/A

• Are the correct menus displayed for the time of day and are they all in a uniformed position on the table and facing the entrance as per SOP?

  Yes

  No

  N/A

• Is the cocktail station set up with the 2 step rule in mind?

  Yes

  No

  N/A

• Is the bar top clean and no stickiness?

  Yes

  No

  N/A

• Are all drip mats clean and show no marks and no tears or cracks?

  Yes

  No

  N/A

• Are all bar caddies in good condition and well stocked?

  Yes

  No

  N/A

• Is the current SOP glassware in stock?

  Yes

  No

  N/A

• Are the correct glasses being used for the correct drinks as per SOP?

  Yes

  No

  N/A

• Are the wine glasses correct as per brand standards? (There must be sufficient large bistro wine glass and a small bistro wine glass available)

  Yes

  No

  N/A

• Are all glasses being used for beers (bottled and draught) stored in a freezer and presented as 'frosted'?

  Yes

  No

  N/A

• Is all fresh produce (deliveries & prep) labelled inline with the date labelling procedure?

  Yes

  No

  N/A

• Is there evidence of good stock rotation?

  Yes

  No

  N/A

• Are all containers/Kilner jars date labelled and clean and in good working order?

  Yes

  No

  N/A

• Are all juices being secondary date labelled once opened?

  Yes

  No

  N/A

• Is the little Spray bottle clean and dry for the Absinthe?

  Yes

  No

  N/A

Service

• Is lighting set correct for daytime service?

  Yes

  No

  N/A

• Is music set correct for daytime service?

  Yes

  No

  N/A

• Is lighting set for evening service at 5pm?

  Yes

  No

  N/A

• Is music set for evening service at 5pm?

  Yes

  No

  N/A

• Are candles placed on tables at 5pm?

  Yes

  No

  N/A

• Are all working team members in correct uniform?

  Yes

  No

  N/A

• Are all working team members demonstrating good hospitality, being polite and positively engaging with any guests whom they interact with?

  Yes

  No

  N/A

• Are all guests acknowledged, greeted and wished a fond farewell?

  Yes

  No

  N/A

• Is the iPad used for taking the order?

  Yes

  No

  N/A

• Are allergens checked for both food & drinks service and the allergens procedure followed?

  Yes

  No

  N/A

• Is the bill presented in a timely manner and to SOP standard?

  Yes

  No

  N/A

• Is an appropriate tray used for carrying glassware and for food service as per SOP?

  Yes

  No

  N/A

• Are all tables clean and cleared in a timely manner (dependant on business levels)?

  Yes

  No

  N/A

• Was there a structured briefing and briefing sheet completed?

  Yes

  No

  N/A

• Can the team demonstrate opening & serving a bottle of wine correctly. A polished wine bucket with stand and napkin?

  Yes

  No

  N/A

• Are the team following the brand standard steps of service as per SOP?

  Yes

  No

  N/A

• Are the team actively upselling?

  Yes

  No

  N/A

• When food is ordered are cutlery and condiments being taken to the table prior to food arriving?

  Yes

  No

  N/A

Product

• Can the team demonstrate making a chosen coffee?

  Yes

  No

  N/A

• Do all staff working have confidence in the SOPs for the Cocktail list, Test 2 out of the 8 Signature cocktails for correct SOP knowledge?

  Yes

  No

  N/A

• Do all staff working have confidence around the brand menu offering [Spirits, Wines by the glass, Beers, Soft drinks]? [To assess this ask a minimum of 10 questions]

• Are complimentary nuts available and presented as per the SOP?

  Yes

  No

  N/A

• Is wine being served as per brand standard?

  Yes

  No

  N/A

• Are all beers being served in a glass from the freezer (frosted glass)?

  Yes

  No

  N/A

People

• Can the team demonstrate robust departmental training plans?

  Yes

  No

  N/A

• Review of the previous departmental meeting

  Yes

  No

  N/A

• Department notice boards up to date and showing relevant information?

  Yes

  No

  N/A

• Is there a clear preformance development plan (PDP) by team member

  Yes

  No

  N/A

• Review of rotas to ensure efficiency

  Good

  Fair

  Poor

  N/A

• Do the team have an incentive alive in the business aimed at driving the guest experience, showcasing knowledge & driving average spend?

  Yes

  No

  N/A

• Are current activations in place and staff aware of what they are and the prizes?

  Yes

  No

  N/A

• Recruitment does the team have any vacancies can they demonstrate actively looking to fill the vacancy?

  Yes

  No

  N/A

• Engagement do the team seem engaged?

  Yes

  No

  N/A

• Are draught pumps (if relevant) tight on the bar top?

  Yes

  No

  N/A

H&S

• Are draught pumps (if relevant) clean and not sticky?

  Yes

  No

  N/A

• Are the correct drip trays in use and show evidence of being cleaned?

  Yes

  No

  N/A

• Are the sparklers clean and show no build up?

  Yes

  No

  N/A

• Is there no debris under any counters ?

  Yes

  No

  N/A

• Are speed rails clean and dry including underneath, behind and sides?

  Yes

  No

  N/A

• Are glassware shelves clean and dry and not sticky?

  Yes

  No

  N/A

• Are speed pourers clean?

  Yes

  No

  N/A

• Are all glasses clean and smear/chip free?

  Yes

  No

  N/A

• Are the feet on the units all clean?

  Yes

  No

  N/A

• Are bins clean and accessible with no debris in handles and out the rim. Are the back walls clean and free from any potential pest infestation?

  Yes

  No

  N/A

• Are the doors smear free with clean handles?

  Yes

  No

  N/A

• Are the fridge & freezer seals in working order with no tears and also clean?

  Yes

  No

  N/A

• Are the fridges and freezer/s working at the right temperature?

  Yes

  No

  N/A

• Are the temperatures being recorded twice daily?

  Yes

  No

  N/A

• Where any fruit or prep is stored is this fridge in good working order and are date labels in use? (0% for anything out of date)

  Safe

  At Risk

  N/A

• Are all glasswashers in working order with no leaks, correct heating temperature and chemical dosage?

  Yes

  No

  N/A

• Is the exterior clean, behind and underneath?

  Yes

  No

  N/A

• Is the interior clean including seals, spray arms sieves and elements?

  Yes

  No

  N/A

• Is the glass polishing machine available and in use?

  Yes

  No

  N/A

• Is one sink designated "hand wash only" and have liquid soap?

  Yes

  No

  N/A

• Do all sinks have hot and cold running water?

  Yes

  No

  N/A

• Is blue roll readily available near the sinks?

  Yes

  No

  N/A

• Are all sinks clean and dry and sealed?

  Yes

  No

  N/A

• Are the staff training cards signed off in the last 6 months?

  Yes

  No

  N/A

• Are SSOW all complete?

  Yes

  No

  N/A

• Is the current bar team Allergen FLOW score at 100% completion?

  Yes

  No

  N/A

• Is the current bar team FLOW score for essential H&S above 90%?

  Yes

  No

  N/A

• Are all risk assessments up to date?

  Yes

  No

  N/A

• Is the bar cleaning rota up to date and clearly being used?

  Yes

  No

  N/A

• Is the Bermar machine in working order (with gas available) and are there adequate stoppers for still wine and sparkling?

  Yes

  No

  N/A

• Are all cooling fans clean, dust free and operationally sound. Is the cellar below 13C?

  Yes

  No

  N/A

• Are the cellar floors and walls clean and dry including under any remote coolers (if applicable)?

  Yes

  No

  N/A

• Is stock all stored safely and off the floor?

  Yes

  No

  N/A

• Are Kegs not stacked more than two high and within Best Before Date, with the oldest stock most accessible?

  Yes

  No

  N/A

• Are the gas cylinders securely fastened or laid flat?

  Yes

  No

  N/A

• Are all fob chambers and cask ale lines visibly clean?

  Yes

  No

  N/A

• Is any line cleaner stored correctly and in marked containers?

  Yes

  No

  N/A

• Are cask taps and keg couplers clean and dry and in good working order?

  Yes

  No

  N/A

• Is the line cleaning vessel clean and in working order and holding no water when not in use?

  Yes

  No

  N/A

• Is there a working Normal and crushed 'nugget' Ice Machine?

  Yes

  No

  N/A

• Are all ice machines interior and exterior clean and tidy with no sign of damp build up or mould?

  Yes

  No

  N/A

• Are all ice machines have a clean dust trap (slide the plastic mesh out to inspect)?

  Yes

  No

  N/A

• Are the Ice scoops stored hygienically and not left in the machines?

  Yes

  No

  N/A

• Is there a marked Ice vessel for moving ice from the machines to the dumps?

  Yes

  No

  N/A

• Is there a line clean rota signed off and complete within the last 7 days?

  Yes

  No

  N/A

• Is there an Ice machine cleaning rota signed off and complete within the last 7 days?

  Yes

  No

  N/A

• Has the monthly SAFE report been completed and actioned?

  Yes

  No

  N/A