Brewers Fayre Breakfast Audit March 2014

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Grounds and car park

• PI and restaurant (mpi only) signage is clean

  Yes

  No

  N/A

• PI and Restaurant signage is kept in good repair, illuminated, and not obscured by overgrowing foliage.

  Yes

  No

  N/A

• Car park and grounds lights are working and on dusk to dawn

  Yes

  No

  N/A

• Grounds, gardens, fences and garden furniture clean

  Yes

  No

  N/A

• Grounds, garden, fences and garden furniture in good repair

  Yes

  No

  N/A

• The car park and route to the entrance is clean

  Yes

  No

  N/A

• The car park and route to the entrance is well maintained

  Yes

  No

  N/A

• A bin and ash in are provided and in good repair

  Yes

  No

  N/A

Welcome

• A please wait to be seated sign is posted at each entrance where applicable

  Yes

  No

  N/A

• Restaurant smells neutral

  Yes

  No

  N/A

• Temperature is appropriate for GUEST

  Yes

  No

  N/A

• Guest is welcomed warmly with eye contact 'good morning or similar' (inc other TMs and duty chefs)

  Yes

  No

  N/A

• The breakfast TM points out buffet table, explains 'all you can eat' invites guest to help the self

  Yes

  No

  N/A

• All TMs inc Managers in uniform, clean and in good repair, badges to be worn

  Yes

  No

  N/A

• Breakfast TMs to adhere to jewellery standards

  Yes

  No

  N/A

• All guests shown to a table

  Yes

  No

  N/A

• TMs should never eat, drink, chew gum in view of guests

  Yes

  No

  N/A

Environment

• Table set to standard, all items clean, all POS in date

  Yes

  No

  N/A

• All standard table items in good repair

  Yes

  No

  N/A

• All music is at appropriate level and TV to standard

  Yes

  No

  N/A

• Guest focus - no Vacuming in service

  vacuuming in service

  no vacuuming in service

• The restaurant inc buffet areas (windows, ledges, skirting, ceilings, doors, curtains) are clean

  Yes

  No

  N/A

• The restaurant, walls, ceilings, ornaments, doors, skirting, is in good repair

  Yes

  No

  N/A

• Floor is kept clean

  Yes

  No

  N/A

• Floor is in good repair

  Yes

  No

  N/A

• Furniture is clean

  Yes

  No

  N/A

• Furniture is in good repair

  Yes

  No

  N/A

• Lighting is clean

  Yes

  No

  N/A

• Lighting is in good repair

  Yes

  No

  N/A

• Toilets are clean

  Yes

  No

  N/A

• Toilets are well stocked (inc Nappy liners)

  Yes

  No

  N/A

• Toilets are in good repair

  Yes

  No

  N/A

• Chemicals not left in guest view

  Yes

  No

  N/A

The Order

• Once guest seated, given opportunity to look at menu. Asked if like to order immediately or time to look at menu, order MUST be taken within 5 minutes

  Yes

  No

  N/A

• TM checks what items guest would like to order

  Yes

  No

  N/A

• The TM checks the number of items the guest would like to order

  Yes

  No

  N/A

• The breakfast contains all the items ordered by guest (cooked to order)

  Yes

  No

  N/A

• The breakfast is served at the convenience of the guest

  Yes

  No

  N/A

Cold buffet

• Cold buffet table, surrounding area and furniture, cloths, are clean. Chairs removed from area

  Yes

  No

  N/A

• Cold buffet table and cloth is in good repair

  Yes

  No

  N/A

• Only approved items on buffet table

  Yes

  No

  N/A

• Glassware, crockery and other relevant items must be available at all times

  Yes

  No

  N/A

• Glassware, crockery and other relevant items must be clean

  Yes

  No

  N/A

• Glassware, crockery and other relevant items must be in good repair

  Yes

  No

  N/A

Buffet beverages

• Hot water available

  Yes

  No

  N/A

• Hot water, no taint of coffee

  Yes

  No

  N/A

• Teas stocked to standard

  Yes

  No

  N/A

• Regular coffee in airport

  Yes

  No

  N/A

• Coffee tastes freshly brewed

  Yes

  No

  N/A

• Decaf coffee available

  Yes

  No

  N/A

• Sugar and Sweetner available

  Yes

  No

  N/A

• Minimum of semi skimmed available (soya on request)

  Yes

  No

  N/A

• Milk is clearly labelled

  Yes

  No

  N/A

• Fruit juices stocked to standard

  Yes

  No

  N/A

• Chilled beverages to be cool

  Yes

  No

  N/A

Cold buffet food

• Yogurts available to standard

  Yes

  No

  N/A

• Cereal dispensers to standard

  Yes

  No

  N/A

• Wheetabix and Luxury Museli

  Yes

  No

  N/A

• Full fat, semi, and skimmed all available

  Yes

  No

  N/A

• Milk is clearly labelled

  Yes

  No

  N/A

• Minimum of 4 granola toppings

  Yes

  No

  N/A

• Brown and white square tin bread

  Yes

  No

  N/A

• Croissants

  Yes

  No

  N/A

• Chocolate, blueberry muffins and crumpets

  Yes

  No

  N/A

• Honey, jams, marmalade and marmite

  Yes

  No

  N/A

• Butter and Margerine

  Yes

  No

  N/A

• Brand nominated fruit salad, inc berries and grapefruit

  Yes

  No

  N/A

• Yes

  No

  N/A

• Chilled foods to be cooled

  Yes

  No

  N/A

• All POS standard

  Yes

  No

  N/A

Hot Food

• All cooked products available

  Yes

  No

  N/A

• All products cooked correctly and to spec

  Yes

  No

  N/A

• Hot food must be hot

  Yes

  No

  N/A

• Cooked breakfast is well presented

  Yes

  No

  N/A

• Plate warm, clean and in good repair

  Yes

  No

  N/A

• Guest Focus - Hot food must be hot and cooked correctly (score zero if not)

  Yes

  No

  N/A

• Bonus (team delivered the purpose to make the guest breakfast great)

  Yes

  No

  N/A

Hot Buffet

• Buffets units clean

  Yes

  No

  N/A

• Buffet units in good repair

  Yes

  No

  N/A

• Hot food dishes and utensils clean

  Yes

  No

  N/A

• Hot buffet dishes, utensils in good repair

  Yes

  No

  N/A

• Where a guest require an additional item they are informed it will be brought to the table

  Yes

  No

  N/A

• Fresh food not placed on older food

  Yes

  No

  N/A

• Buffet used in peak periods

  Yes

  No

  N/A

Caring for guests

• TM checks everything is okay with meal

  Yes

  No

  N/A

• TMs are attentive and respond promptly to help guests

  Yes

  No

  N/A

• When dishes are finished they are cleared throughout

  Yes

  No

  N/A

• Guests are confronted with a smile whenever they encounter a TM

  Yes

  No

  N/A

Departure

• Guests are presented with bill by the time they have finished eating

  Yes

  No

  N/A

• Payment is taken and receipt given

  Yes

  No

  N/A

• Guest is asked for relevant loyalty card

  Yes

  No

  N/A

• Assessors not presented with bill and able to walk out without paying (score zero if this happens)

  Yes

  No

  N/A

• Offered genuine farewell on departure

  Yes

  No

  N/A

Continuous improvement

• A breakfast check has been completed by the TM

  Yes

  No

  N/A

• A completed in date action plan is on display

  Yes

  No

  N/A

• A DM was on duty during the guest experience

  Yes

  No

  N/A