BETA MG Food QA

District

Local, seasonal products evident?

Minimal processed foods (very limited prepared or processed foods in store room, freezer)

Can the Cans: only legumes, tomato products, beets for salad bars, artichoke hearts

NO frozen vegetable blends, squashes, whole baby carrots

Limited products from non-approved vendors

Inventory levels, overstocked?

Storage areas clean, organized, and would have 0 criticals (covered, labeled,dated, temps, proper shelving)

Remote storage areas secured

Time spent on weekly menu planning evident?

Popularity: menu offerings in line with customer demographics / preferences

Healthier Options at each meal

Some "WOW" element evident at each meal

Seasonal Menu Planning: use of menu options / alternates matching season

Fresh, local, scratch menu items

Monotony Breakers & Theme Meals: MB's min 2 per week ; TM's min 1 per month

Are recipes: easily accessible in hard copy (in work areas) to employees? Scaled properly? Measurements converted for easy usability? Executed correctly, as evidenced by a consistent product?

Production notes: filled in, available, correct, used, recorded each meal

Proper knife / slicer handling & cuts

Temps taken, recorded, corrected

Quantity Control: batch cooked, as close to service as possible

Back-ups planned: substitutions equal or better quality & popularity

Leftovers: too much? recorded properly?

Thoughtful, creative use of leftovers & older fresh veggies / fruits

Line-ups each shift ; production meetings daily (talk it, taste it, plan it?)

Soups: homemade, proper consistency, proper thickener, small dices

Fruits: fresh, seasonal,variety, no rinds, crisp, no bruises / uglies, no stickers, right cuts

Meats: properly cooked, seasoned, sliced

Limited fried foods: mostly roasted, baked, steamed

Hot sauces: as menued, scratch, proper consistency, proper thickener, properly seasoned, complimenting entree

Casseroles: scratch, uniform cuts, carefully mixed & seasoned, pans not too full, cheese on last few minutes

Vegetables: mostly fresh, some frozen, none canned

Vegetables: uniform cuts, right cuts

Vegetables: batched, not overcooked

Starches: never instant, proper consistency

Salads: small cuts, crisp, colorful, MG style, seasonal ingredients, creative leftover use

Cold Sauces / Dressings / Vinaigrettes: menu standards followed, scratch made

Deli: meats thinly sliced, small quantities, layered with paper

Breads: some scratch or speed scratch, day of baked / baked off, served warm, proper sizes and slicing, always WW options

Homemade desserts