Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Full brand standards audit Brewers Fayre
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Select date
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1.Was the duty manager visible within the restaurant during service ?.
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Honourable Pilot Will Adams Way , Gillingham , Kent .Me8 6BY .
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2. Did all team members and management adhere to correct standards of uniform and jewellery ?.
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3. Did duty manager have their personal licence on them?.
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4.did all duty managers and fun factory team members have an enhanced DBS/CRB check ?.
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5.Was the fun factory supervised by a minimum of one team member at all times ?.
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6. Did all children receive a kids activity Packard crayons ?.
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7. We're allergy data sheets kept at host stand /front of house ?.
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8. Did every drink match brand spec, unless guest requested otherwise ?.
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9. Was the car park clean and free of litter ?.
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10. Was the entrance , including the doors and glass , clean and free if litter , cigarette butts and leaves ?.
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11. We're all exterior and interior light bulbs in working order ?.
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12. Was music playing within the restaurant ?
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13. Were toilet checks completed signed for every 30 minutes as a minimum?.
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14. Was the dessert fridge set up in accordance with the planogram ?.
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15. Was the dessert fridge POS in line with PMG ?.
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16 . We're tables clean and dry ?.
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17. Were tables set correctly ?
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18. Was the cutlery clean and polished , with no smears ?.
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19. Was outside dining set for trade ?.
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20. Was the telephone answered within 8 rings ?.
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21. Were guests acknowledged within 30 seconds of arrival ?.
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22. Was there a bonus club hotspot in line with current PMG , positioned at the restaurant's entrance ?.
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23. Were all guest spoken to, upon being seated or during their meals ,about bonus club and it's key benefits ?.
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24. Was a second till opened where a third guest joined the queue for the till ?.
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25. Were all tables in the bar area set with menus , vinegar and salt and pepper ?.
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26. Was the chefs counter , including salad bar and condiments , set up and maintained as per the brand planograms ?.
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27. Did every dish match the spec recipe , including crockery and garnishes ?.
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28. Were children's meals served before the adult meals at the same table ?.
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29 . Were all starters delivered to guests within 10 minutes of orders being placed ?.
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30. Were all main courses delivered to guests within 20 minutes of orders being placed or within 10 minutes of starters being cleared ?.
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31. Once main meals were delivered , were guests asked whether they would like any sauces ?.
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32. Did check backs happen within 5 minutes of main meals being delivered ?.
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33. Were all guests offered an extra drink at any point when their glasses were less than a quarter full ?.
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34. Were plates cleared within 5 minutes of everyone finishing their meal ?.
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35. Was dessert cutlery delivered to the tables along side the dessert orders ?.
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36. Were desserts delivered to guests within 10 minutes of order being placed ( or called away if they had been pre - ordered ) ?.
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37 . Was the tea/coffee delivered within 5 minutes of order being placed or desserts being cleared ?.
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38. Were all tables cleared within 5 minutes of guests leaving ?.
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39. Did all guests relieve a goodbye with a thank you for their visit ?.
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40. Self audit for last period complete
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41. Action plan can be produced - if required
