Is a trained team member receiving in the deliveries at the site?
Do you know how long you have got to put away the fresh food and frozen deliveries in line with Company Policy?
Is there a consistent process of dealing with delivery notes once they have been checked in?
Are the Food deliveries been rotated and the fridges, freezers and dry stores kept tidy and in order?
Are the drink deliveries been rotated and the cellar and store rooms kept tidy and in order?
Are we checking weights and dates on fresh food deliveries?
Are we opening all boxes on the drink delivery to verify contents and correct wine delivered?
Are we calling suppliers and logging any products that are not received?
Does only the Management team receive in the drink delivery?
Are 2 people to receiving all deliveries where possible?
Site ensures that delivery drivers are never left unattended?
Does the site prepare for deliveries i.e. Removing empty barrels and cases etc
Is the site marking their current barrels to ease delivery checking?
Site is not signing for goods to be "dropped off later" ?
Are storage areas clean and organised?
Has the previous delivery been put away?
Is stock been rotated?
Is all food in date?
Are stock levels within brand expectations ? i.e. not excessive
There are no multiple boxes/packets open for any products?
Are all fridges between 1c and 5c and freezers between -18c and -21c?
Is the main kitchen area clean and tidy?
Is there a waste sheet in use?
Is a prep and par sheet available, up to date and in use?
Is site prepared for service?
Does site have active defrost lists?
Are main fridges lockable with working locks and in use?
Are the freezers being defrosted regularly to avoid mechanical breakdowns?
Are all boxes stacked no higher than 5 high?
Are all fridges stocked to company guidelines to avoid cross contamination?
Has all open products been decanted and stored appropriately to avoid waste?
Is site using pre- portion control pots?
Are current menu cookbooks available and been used?
Are all dishes been prepared once an order has been received on QSR or order slip?
Conduct a visual spec check during service: Are all dishes being sent out to spec?
Are hot holding items being held to an appropriate level of trade?
Has the kitchen got appropriate kitchen tools available? (i.e. Scales, chip scoops, knifes, chopping boards)
Is the cellar clean and organised?
Are stores clean and organised?
Are cellar buoys clean and free from yeast?
Is the cellar temperature between 11c and 13c?
Has the previous delivery been put away?
Is stock being rotated?
Are all beer kegs and post mix boxes in date?
Are stock levels low to help rotation?
Are all stock areas locked when not in use?
Are company guidelines being followed for storage of cask ales?
Are all boxes stocked no higher than 5 high?
Are all high value items kept in locked cupboards/separate? (were possible)
Is beer line cleaning been completed in line with company policy?
Is the cellar kept tidy and organised making stock counting easier, faster and ensure lower risk of theft.
Is the dispense equipment all clean and maintained to reduce loss through faults?
Are all glasses on plastic racking?
Is the glassware all clean?
Is site delivering "Perfect Serve"?
Is a bar waste sheet in use?
Is the bar service area clean and tidy?
Is the bar team bottling up at night to full shelves?
Is all beer and postmix dispense nozzles clean?
Are spirit and wine measures available and in use?
Is the glass wash area and machine clean and tidy?
Are all the service fridges organised/front facing/stock rotated?
Are the bar services fridges locked at night?
Do all the spirit bottles have caps on them?
Are all glasses renovated every 4 weeks?
Contractors are not left unattended?
Is there a policy for serving family and friends? And is it being used?
Is the site run as a dry house? i.e. Staff leave after their shift and no late nights drinks are served.
Are the bar team made aware of any till and stock losses?
Is the staff food policy displayed back of house and in use?
Are voids and no sales being monitored weekly?
Is the CCTV recordings from the previous night being monitored to ensure no late night/early theft?
Is the storage locations upto date ?
Does only the management team have a Zonal void key on the floor?
Does the CCTV work and does it cover the bar service areas?
Are order sheets in line with current menu?
Does the site order through the workflow?
Are all orders being placed before cut off?
Have all key team members been trained to place orders?
Are storage locations up to date, maintained and accurate?
Do all team members have their own logins?
Are all delivery notes being receipted to ASN?
If no ASN are site receiving to PO?
Are shortfalls being amended prior to posting?
Are delivery notes being signed by both parties?
Is a copy of the SWS receiving print off attached to the delivery note?
Are the high risk/value counts being completed in line with brand policy?
Are waste sheets in use in the kitchen and bar?
Is waste being entered daily?
Is there evidence of waste action plans in place?
Is the recorded food waste at least 80% of the total food gap?
Is the recorded drink waste at least 80% of the total drink gap?
Is line cleaning waste being recorded in line with company policy?
Is the Sunday Roast Beef waste being recorded weekly on the "Carving Deck Waste" code?
To ensure the management & kitchen team has a good working knowledge of these SWS areas please discuss each area and confirm the teams understanding.
GP Statement - Drill Down
View Placed Orders
Variance between stocks
Period to date reports
Sales Mix Report
SWS news headlines on the back office are being viewed
Item Activity Report
Highlight Function - set up completed
Top Ten's Focus (period to date reports)
Gap Trackers (for use where focus is required on tracking GAP Levels)