• Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel


  • 1.1 Fully staffed for volume based sales?<br>

  • 1.2 Are Outbacker's executing without sacrificing quality, pace and cleanliness?

  • 1.3 Certified trainer board with 6 BOH trainers (one for each position).

  • 1.4 When was the last BOH trainer certification held?

  • 1.5 Is the current LTO board updated?<br>

  • Additional notes or comments?

  • Add media


  • 2.1 Meat sheets properly filled out (does the pm count match the am count)?

  • 2.2 Prime Rib- Plan fully filled out (includes cook time, time in, hold, ready) and monitored throughout the cook cycle, starting when the prime goes in the oven.

  • 2.3 Recipe cards actively used by all, and in good condition.

  • 2.4 Daily prep pull printed and used (verify by meat pull and prep sheets that it's being used).

  • 2.5 What were the opportunities and observations on line check? How were they corrected? How did you use the opportunities to teach?

  • 2.6 Potato chart filled out and used?

  • 2.7 Was there an alley rally? What was discussed?

  • 2.8 Did you have the opportunity to teach the difference between the taste of warm food, hot food and cold food, if so how?

  • 2.9 Labeling dating, and rotation in place?

  • 2.1.0 Clean, organized and immaculate restaurant.

  • 2.1.1 Cleanliness of walls, do the walls have a build up on them?

2.1.2 Cleanliness of floors, what's the condition of the grout, are the floors dry?

  • 2.1.3 Equipment - (condition of gaskets, shelving, cracked lexans, knives all freezer units free of ice build up and ice machine free of debris or other build up).

  • 2.1.4 Does every cooler have a thermometer inside of the unit, are they all 40 or below?

  • 2.1.5 Temperatures (write below) Walk In, Freezer, Dish Machine.

  • 2.1.6 Dry Storage clean, organized and free of debris or clutter.

  • 2.1.7 Safety and Sanitation- non skid shoes worn by all Outbacker's, cutting gloves worn by all when needed, broken glass bucket, filtering safety gear worn when filtering and safety grid (grate) over filter machine.

  • 2.1.8 Uncompromising sanitation standards - test strips for sanitizer, a bucket or bottle per health department, every bucket has a towel in it.

  • 2.1.9 Uncompromising wood fire standards- torch left in office, spray bottle in good working condition.

  • 2.2.0 Station execution- seasoning levels, spec adherence, presentation and ticket times ( taste of food, temperature of food, presentation of food) how can you teach the Outbacker's in this area?

  • Additional notes?

  • Add media


  • 3.1 Morale, teamwork and attitudes are upbeat and positive with salaried and hourly Outbacker's.

  • 3.2 Brand image is well represented in attire by management? How are the Outbacker's uniforms?

  • 3.3 Fun and hospitality is apparent throughout the staff.

  • Additional comments

  • Add media

4.0 PACE

  • 4.1 Daily Intense window management by a salaried manager.

  • 4.2 Teamwork amongst and between managers and Outbacker's

  • 4.3 Adherence to timing standards and communication between Outbacker's and managers.

  • 4.4 All Outbacker's salaried and hourly work with a sense of urgency (leading with pace, and communication).

  • 4.5 KM present on line leading, coaching and training other Outbacker's.

  • Additional comments

  • Add media


  • 5.1 Past meat counts are balanced.

  • 5.2 High usage reports current, posted and in color not in black and white.

  • 5.3 Prime Rib Accuracy Posted

  • 5.4 Oil Management posted

  • Additional comments

  • Add media

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