BULGOGI BROTHERS UNIT REVIEW

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Officer:

• Conducted on

  Date
• Restaurant
  Address

• Auditor

• FOH Manager

• BOH Manager

• REMARKS:

BOH STATION:

1. All refrigeration in good working condition

• Storage Chiller (Chiller 0°C to 5°C / Freezer 15° to 18°C )

  Yes

  No

  N/A

• Side dish Chiller 0°C to 8°C

  Yes

  No

  N/A

• Ala Carte Chiller 0°C to 8°C

  Yes

  No

  N/A

• Stew Chiller 0°C to 8°C

  Yes

  No

  N/A

• Meat Chiller 0°C to 8°C

  Yes

  No

  N/A

• Expo Chiller 0°C to 8°C

  Yes

  No

  N/A

GRI

• All stocks 6'' above the floor and 2'' from walls

  Yes

  No

  N/A

• All stocks properly labelled

  Yes

  No

  N/A

• All items are in APL

  Yes

  No

  N/A

• No stock beyond shelf life

  Yes

  No

  N/A

• Clean and Organized

  Yes

  No

  N/A

2. All equipment and tools in good repair & working condition

• (weighing scales, biotherm, measuring cups/spoons, ruler, etc.)

  Yes

  No

  N/A

3. Food / Line are setup properly

• (portion, label/day dots, taste, consistency, ice bath)

  Yes

  No

  N/A

Station in proper set up, clean and all equipment/tools in good repair & working condition

Side Dish

• Side Dish Chiller and Raised rail

  Yes

  No

  N/A

• Station tools

  Yes

  No

  N/A

Ala Carte

• Ala Carte Chiller and Raised rail

  Yes

  No

  N/A

• Station tools

  Yes

  No

  N/A

• Microwave

  Yes

  No

  N/A

• POS Printer

  Yes

  No

  N/A

Stew Chiller

• Stew Chiller and Raised rail

  Yes

  No

  N/A

• Station tools

  Yes

  No

  N/A

• POS Printer

  Yes

  No

  N/A

Meat

• Meat Chiller and Raised rail

  Yes

  No

  N/A

• Station tools

  Yes

  No

  N/A

• POS Printer

  Yes

  No

  N/A

Heat Lamp

• In good condition

  Yes

  No

  N/A

4. Focus for the visit: Critical Items and Sauces

• (pick only random items then check sensitivity and overall taste)

  Yes

  No

  N/A

• RICE CAKE SAUCE

  Yes

  No

  N/A

• SAMJANG SAUCE

  Yes

  No

  N/A

• BULGOGI SAUCE

  Yes

  No

  N/A

• MANDU SAUCE

  Yes

  No

  N/A

• BIBIMBAP SAUCE

  Yes

  No

  N/A

• SPICY CHICKEN SAUCE

  Yes

  No

  N/A

• TERIYAKI SAUCE

  Yes

  No

  N/A

• PLUM SAUCE

  Yes

  No

  N/A

• DILIS SAUCE

  Yes

  No

  N/A

• PAJEON SAUCE

  Yes

  No

  N/A

• GALBITANG SAUCE

  Yes

  No

  N/A

5. BOH Essentials:

• Recipe book available, complete and updated

  Yes

  No

  N/A

• Production sheet available and being used

  Yes

  No

  N/A

• Sanitation bucket and proper towels in use

  Yes

  No

  N/A

• Sharp and clean Knives

  Yes

  No

  N/A

• Clean as you work. Clean as you go

  Yes

  No

  N/A

• Cutting boards clean and sanitized. (no stains)

  Yes

  No

  N/A

• No presence of insects, flies & cockroaches

  Yes

  No

  N/A

• Ceiling clean and in good repair

  Yes

  No

  N/A

• Fresh air and exhaust working and in good condition

  Yes

  No

  N/A

• Hand washing sink complete setup with Sanitation amenities

  Yes

  No

  N/A

• Floors dry and clean

  Yes

  No

  N/A

• No leaking faucet and in good repair

  Yes

  No

  N/A

• Updated forms: NSF, Prod Sheet, Line check)

  Yes

  No

  N/A

• Kitchen Generally clean

  Yes

  No

  N/A

• Are all job aids in place and in good repair?

  Yes

  No

  N/A

• Ice Machine: Clean and in good working condition

  Yes

  No

  N/A

• Proper thawing, cooking, cooling and reheating procedures

  Yes

  No

  N/A

• Thermometers are calibrated and used during operation

  Yes

  No

  N/A

• First aid kit with complete supplies

  Yes

  No

  N/A

Chemicals and Cleaning tools

• Mops hanging down and mop sink clean and organized

  Yes

  No

  N/A

• Complete mops and follow color coding

  Yes

  No

  N/A

• Only approved chemicals used

  Yes

  No

  N/A

• Chemical dispensers clean and functional

  Yes

  No

  N/A

• Cleanliness of dish machine

  Yes

  No

  N/A

• Take photo of dish machine

  Yes

  No

  N/A

6. BOH Staffs:

Complete Uniform

• well pressed chef uniform

  Yes

  No

  N/A

• plain white round neck undershirt

  Yes

  No

  N/A

• steel toe

  Yes

  No

  N/A

• black socks

  Yes

  No

  N/A

• tickler and pen

  Yes

  No

  N/A

• Clean nails, shaven, haircut

  Yes

  No

  N/A

• no accessories: watch, earrings, ring, baller

  Yes

  No

  N/A

• Practice proper handwashing every 30 mins

  Yes

  No

  N/A

• Wearing mob cap (hair net)

  Yes

  No

  N/A

• Full black apron/leather of waterproof apron for dish

  Yes

  No

  N/A

• New uniform are issued to every team members every year

  Yes

  No

  N/A

• Updated on the latest BOH Updates- TU/RU

  Yes

  No

  N/A

• Complete validations- initial/1st/3rd/5th month, filled in 201 envelop

  Yes

  No

  N/A

KITCHEN FORMS- Properly filled up and updated

• Linecheck form

  Yes

  No

  N/A

• Production sheet

  Yes

  No

  N/A

• Receiving Inspection report

  Yes

  No

  N/A

• Produce washing

  Yes

  No

  N/A

• Cooling log form

  Yes

  No

  N/A

• Thermometer calibration

  Yes

  No

  N/A

Store First Impression

• Patio area clean and organized

  Yes

  No

  N/A

• Clean glass door and glass panel

  Yes

  No

  N/A

• Signage turned on, no busted lights and free from dust build up

  Yes

  No

  N/A

• Door person is visible at the door and not behind podium

  Yes

  No

  N/A

• Marketing collaterals updated, posted and organized

  Yes

  No

  N/A

Dining Area

• Consistent use of buss tub

  Yes

  No

  N/A

• Organized service station, beverage station and togo area

  Yes

  No

  N/A

• Lights turned on. No busted lights and properly adjusted

  Yes

  No

  N/A

• Sounds in dining area at proper level, TV tuned in correct channel (Kpop MTV/Kdrama)

  Yes

  No

  N/A

• ACU at proper temperature

  Yes

  No

  N/A

• No flies or any signs of infestation

  Yes

  No

  N/A

Bar Station

• Equipment clean and organized

  Yes

  No

  N/A

• All items are labelled and rotated

  Yes

  No

  N/A

• Complete set up and back up of stocks

  Yes

  No

  N/A

• Measuring Cups, Jigger and Bar spoon available for use

  Yes

  No

  N/A

• Blender Machine and pitcher, clean and functioning

  Yes

  No

  N/A

• Coffee Machine clean, functioning and well maintained

  Yes

  No

  N/A

• Bar cleaning tools, available and used for cleaning

  Yes

  No

  N/A

• Coffee cups with saucers well stocked and no stains

  Yes

  No

  N/A

• Pint glass and high ball glass well stocked and no stains

  Yes

  No

  N/A

• Tall glass well stocked and no stains

  Yes

  No

  N/A

• Melody glass well stocked and no stains

  Yes

  No

  N/A

• Irish footed glass well stocked and no stains

  Yes

  No

  N/A

• Creamer/milk jug well stocked and no stains

  Yes

  No

  N/A

• Tea cups stoked and no stains

  Yes

  No

  N/A

TABLE SET-UP

• Complete set-up (Menu standee, Alcohol dispenser, Plates, Teacups, Spoon and Chopsticks)

  Yes

  No

  N/A

• Complete back ups in service area

  Yes

  No

  N/A

• Tables and chairs are aligned. No wobbling tables

  Yes

  No

  N/A

• Couches are clean. No crumbs/oil on chairs

  Yes

  No

  N/A

• No gums under the table

  Yes

  No

  N/A

SERVING GEARS

• Serving tongs available and well maintained

  Yes

  No

  N/A

• Scissors available and well maintained

  Yes

  No

  N/A

• Steak knife available and well maintained

  Yes

  No

  N/A

• Soup Ladles available and well maintained

  Yes

  No

  N/A

• Serving spoon available and well maintained

  Yes

  No

  N/A

• Pajeon turner available and well maintained

  Yes

  No

  N/A

• Silicon tongs available and well maintained

  Yes

  No

  N/A

• Teaspoon available and well maintained

  Yes

  No

  N/A

• Dessert spoon and fork available and well maintained

  Yes

  No

  N/A

BUSSER'S KIT complete and well maintained

• Standard caddy

  Yes

  No

  N/A

• Towel color coding (Blue, White, Purple)

  Yes

  No

  N/A

• Spray bottle for detergent and sanitizer with label

  Yes

  No

  N/A

• Complete set up with (Blue, White, Purple, Paper towel, Scraper, Detergent soap and Sanitizer)

  Yes

  No

  N/A

BASIC SERVICE POINT and SERVICE EXCELLENCE

ACKNOWLEDGEMENT

• The Host opens the door for the guest and greets the guest with enthusiasm and energy and ask for number of party

  Yes

  No

  N/A

• Host execute echo loud enough and clear (not shouting)

  Yes

  No

  N/A

• Sanitize Tables and chairs using nano spray gun, Seat the guest and introduce MOD, Server and QR code menu

  Yes

  No

  N/A

• Provide exit word

  Yes

  No

  N/A

• Hosts are able to manage the wait effectively

  Yes

  No

  N/A

• Hosts are able to explain the Reservation Policies

  Yes

  No

  N/A

• Apply hospitality factors (Things to look for: Carrying baggage for the guest; offer coloring sheets, crayons, high chairs for the kids)

  Yes

  No

  N/A

SERVER INTRODUCTION

• 1.Server acknowledging the guests using ITT with Tea of the day

  Yes

  No

  N/A

• 2. Write down guest order in a tickler

  Yes

  No

  N/A

• 3. Advise the guest about the food Serving Time after repeating orders and distribute the plate

  Yes

  No

  N/A

• 4. Did the server distribute the plates after order taking

  Yes

  No

  N/A

• 5.Server sign in the POS to punch the orders using own magnetic card

  Yes

  No

  N/A

TALK ABOUT THE FOOD

• Apply Menu Navigation technique (holding the menu/tablet) when talking about the food

  Yes

  No

  N/A

• Introduce at least 2-3 items from the menu with Hook, Line, Sinker)

  Yes

  No

  N/A

• Introduce at least 2-3 beverage using Hook, Line and Sinker

  Yes

  No

  N/A

• Introduce at least 2 appetizer using Hook, Line and Sinker

  Yes

  No

  N/A

• Use tickler in writing the orders

  Yes

  No

  N/A

• Ask necessary details or give information depending on the guest's orders

  Select Yes No N/A

  • Yes
  • No
  • N/A

• How do you like your steak to be cooked?

  Yes

  No

  N/A

• For your BBQ you want it with rice or lettuce wrap?

  Yes

  No

  N/A

• Repeat the orders in sequence (Beverage, Starters/Ala Carte, Soup, BBQ, Rice)

  Yes

  No

  N/A

• Advice the guest about the food serving time after repeating the orders "Your orders be here in 15-20 minutes

  Yes

  No

  N/A

• Ask Guests they be using any privilege card or vouchers

  Yes

  No

  N/A

• Collect the menu and gracefully exit

  Yes

  No

  N/A

• Appear to be knowledgeable about the menu items<br>NOTE: Call server and ask him/her to sizzle 3 top items on the menu

  Yes

  No

  N/A

• Serve beverage with beverage napkin (for ALL cold drinks only) and proper glass and garnish

  Yes

  No

  N/A

• Serve coffee or other hot beverages in coffee cup and underliner

  Yes

  No

  N/A

• Yes

  No

  N/A

FOOD DELIVERY

• Provide Water and Side dishes

  Yes

  No

  N/A

• Serving & delivering items in proper sequence & timing:

• Beverages 3 to 5 mins

  Yes

  No

  N/A

• Soup/Stew 10 to 15 mins

  Yes

  No

  N/A

• Appetizers 8 to 10 mins

  Yes

  No

  N/A

• Salads 5 to 7 mins

  Yes

  No

  N/A

• Seafood Pancake10 to 12mins

  Yes

  No

  N/A

• Introduce all items upon serving to the guest

  Yes

  No

  N/A

• Offer Russian style service upon delivery of Appetizer, salads or cooked barbeque

  Yes

  No

  N/A

• Serve the food in proper sequence

  Yes

  No

  N/A

• 4. Serve with proper serving gears and condiments prior to food arrival

  Yes

  No

  N/A

• 5. Provide water decanter for more than 2 guests

  Yes

  No

  N/A

• 6. Provide additional yukso for Galbing order

  Yes

  No

  N/A

Upon delivery of beverages and food. Did your FOH Team member

• Serve and introduce Tea of the day health benefits

  Yes

  No

  N/A

• Serve and introduce the Side dishes in proper table sequence and table position

  Yes

  No

  N/A

• Introduce and offer sauce brothers for all BBQ orders

  Yes

  No

  N/A

• Table setup before serving food items (Induction pan, tongs, scissors, soup bowl)

  Yes

  No

  N/A

• Serve drinks with beverage napkin within 3 minutes? (ALL working drinks only)

  Yes

  No

  N/A

• Server should briefly describe each items as he/she serves it

  Yes

  No

  N/A

• Applied Russianstyle service upon food delivery?

  Yes

  No

  N/A

• Ask guest about any additional needs?

  Yes

  No

  N/A

• Apply Servers check back

  Yes

  No

  N/A

• Offer Dessert and Coffee after meal

  Yes

  No

  N/A

SECONDARY SERVICE

• Proper timing of check back

  Yes

  No

  N/A

• Refilling of drinks (Sodas with new glass; Iced Tea)

  Yes

  No

  N/A

• Water Service

  Yes

  No

  N/A

• Pre-bussing. Ask permission to removing soiled plates and clutters on table

  Yes

  No

  N/A

• Offer to change plate and cutlery when necessary

  Yes

  No

  N/A

• Provides wet towel or hand sanitizer when necessary or upon request

  Yes

  No

  N/A

• Offering desserts and coffee

  Yes

  No

  N/A

• 3. Maintain neat table appearance. Wipe spills and crumbs on the table, change dinner napkins

  Yes

  No

  N/A

• Apply Table Engineering technique. Prepare the table before serving the main course of next dish in the middle and do not let the guests move the plates

  Yes

  No

  N/A

• Pre-buss. Ask permission to get empty plates, working drinks empty glass, etc.

  Yes

  No

  N/A

BILL PRESENTATION AND THANKING THE GUEST

• Prompt delivery of check upon guest request

  Yes

  No

  N/A

• Ask for the guest's prefferred mode of payment

  Yes

  No

  N/A

• a. 2 seconds billout

  Yes

  No

  N/A

• b. Ask if guest have privilege card (enthusiastically)

  Yes

  No

  N/A

• c. Server offers BFF Card

  Yes

  No

  N/A

• d. Server returns change or voucher

  Yes

  No

  N/A

• Ask the guest for any feedback about the food and service. (Google Review)

  Yes

  No

  N/A

• Thanking and inviting the guests on their next visit

  Yes

  No

  N/A

• Assisting and opening the door for the guest upon leaving

  Yes

  No

  N/A

FOH ESSENTIALS

• 1. Tables and chairs are aligned. No wobbling tables

  Yes

  No

  N/A

• 2. Tables properly setup. Cutleries aligned

  Yes

  No

  N/A

• 3. Couches are clean. No crumbs/ oil on chairs

  Yes

  No

  N/A

• 4. Observing "Oyster Theory"

  Yes

  No

  N/A

• 5. Consistent use of buss tub

  Yes

  No

  N/A

• 6. Sense of Urgency

  Yes

  No

  N/A

• 7. Organized Buss Stands and service area

• 8. Using correct towels for busser's kit and polishing

  Yes

  No

  N/A

• Did other FOH team members greet to welcome the entering guests?

  Yes

  No

  N/A

GROOMING STANDARDS AND UNIFORM CHECK (Front of the house)

• Not faded, well-pressed uniform (BB gray polo with logo, apron, white garrison belt)

  Yes

  No

  N/A

• No Jewelries (stud/pearl earrings only for female)

  Yes

  No

  N/A

• Nameplates properly pinned on the right side of the uniform

  Yes

  No

  N/A

• Hairstyle and grooming standard<br>FEMALE- bun with black ribbon and net<br>MALE- Clean cut, shaven

  Yes

  No

  N/A

• Black pants

  Yes

  No

  N/A

• Black polish-able shoes

  Yes

  No

  N/A

• Black socks

  Yes

  No

  N/A

• V-neck inner shirt

  Yes

  No

  N/A

• Female- Light make up<br>Male- No must be shaven, no mustache, goatee

  Yes

  No

  N/A

• 3 Click pens, 3 Lighters, Tickler, Wine opener, Hygienix sanitizer

  Yes

  No

  N/A

• Nails clean and short, no nail polish

  Yes

  No

  N/A

• No perfume nor fabric conditioner on their uniform

  Yes

  No

  N/A

• Put-on for employees on break

  Yes

  No

  N/A

• New uniforms are issued to regular team members every year

  Yes

  No

  N/A

MOD ESSENTIALS

• 1. Wearing proper management dress code

  Yes

  No

  N/A

• 2. 100% table visit and engages with the guest

  Yes

  No

  N/A

• 3. Conducts preshift meeting

  Yes

  No

  N/A

• 4. Dining Leadership

  Yes

  No

  N/A

• 5. Mag card accountability. Not being used by staffs. No mag card stored at the POS

  Yes

  No

  N/A

• 6. Line check the bar and kitchen

  Yes

  No

  N/A

• 7. Wearing name plate and vaccination pin

  Yes

  No

  N/A

• 8. Checks all food and drinks coming out from the EXPO and BAR counter

  Yes

  No

  N/A

• 9. Handles guest complaint and able to "WIN BACK" the guest

  Yes

  No

  N/A

• One manager should be focused at the door area managing the wit during weekends/peak hours

  Yes

  No

  N/A

Petty cash:

• 1. Are all receipts intact/complete?

  Yes

  No

  N/A

• 2. Cash on hand is intact (outstanding receipts + cash is equivalent to 20K)?

  Yes

  No

  N/A

• 3. Petty cash log updated daily PM/AM Shift

  Yes

  No

  N/A

BFF:

• 1. Is there a BFF monitoring logbook?

  Yes

  No

  N/A

• 2. Are there a separate Official Receipt booklet exclusive for BFF sales?

  Yes

  No

  N/A

• 3. Check the series number issued and sold in the monitoring sheet. Is there any discrepancies?

  Yes

  No

  N/A

• 4. Check lost and found cards and if it is logged properly

  Yes

  No

  N/A

• 5. BFF SOLD by serial number?

  Yes

  No

  N/A

• 8. Operation Hours properly observed

  Yes

  No

  N/A

• Completed validations- Initial/1st/3rd/5th month, filed in 201 envelop

  Yes

  No

  N/A

OPERATIONS ESSENTIALS

• 1. Business hours posted & visible

  Yes

  No

  N/A

• 2. Guests are attended to even on lean period

  Yes

  No

  N/A

• 4. Storage areas are locked

  Yes

  No

  N/A

• 5. Manager's Office are clean and organized

  Yes

  No

  N/A

• 7. MOD in dining all the time

  Date

• 8. Operation Hours properly observed

  Yes

  No

  N/A

• 9. Tables are in complete set up and all areas are open for the guest

  Yes

  No

  N/A

• 10. Employee of the month is recognized monthly and posted on the employee area

  Yes

  No

  N/A

• 11. General assembly or meeting with team members is conducted regularly

  Yes

  No

  N/A

TRAINING MANUALS, FORMS, BULLETIN BOARD AND OTHER TRAINING TOOLS

• FOH Linecheck forms (Store Readiness)<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• Shift meeting forms<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• Bar inventory and product sheet form<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• FOH Station Training Manual (in binder for store copy)

  Yes

  No

  N/A

• Bar Drinks Rolodex are being used, clean and well maintained (no signs of tampering)

  Yes

  No

  N/A

• BOH Station Manual and Master Recipe (in binder for store copy)

  Yes

  No

  N/A

• Recipe Updates/Training Updates (filled in the office for training reference)

  Yes

  No

  N/A

• Recent Training Update and Recipe Update posted and communicated. <br>NOTE: Ask 1-2 staff if they are knowledgeable about the latest Training/Recipe Update.

  Yes

  No

  N/A

• Recent Memos/Update posted and Communicated (Any memo from JPM,COO's, Marketing Dept, Purchasing Dept, and Accounting)

  Yes

  No

  N/A

• Menu Knowledge: Call a server and choose 3 top items on the menu for him/her to sizzle.

  Yes

  No

  N/A

NON-NEGOTIABLE

• Servers using their own badge card (it should not be borrowed)

  Yes

  No

  N/A

• All employee on duty have undergone Classroom Training

  Yes

  No

  N/A

• Present of Cleaning Crew-Clean Restroom

  Yes

  No

  N/A

• Floors are kept dry-Correct use of Mops, Blue, Green, Red, Imop

  Yes

  No

  N/A

• Presence of dedicated BPC seller

  Yes

  No

  N/A

• MOD in dining all the time

  Yes

  No

  N/A

• Assigned busser during peak hour

  Yes

  No

  N/A

• No "86" items

  Yes

  No

  N/A

• All team members are in complete uniform and presentable to the guests

  Yes

  No

  N/A

RESTROOM ESSENTIALS

• 1. Are floors, walls and toilets clean and in good condition in all restrooms?

  Yes

  No

  N/A

• 2. Is the restroom stocked with paper towels, soap, sanitiser and toilet paper?

  Yes

  No

  N/A

• 3. Oder free

  Yes

  No

  N/A

• 4. All lights and fixtures in good working order?

  Yes

  No

  N/A

• 5. Hot water available

  Yes

  No

  N/A

• 6. Sink is clean and no leak

  Yes

  No

  N/A

REPAIRS AND MAINTENANCE

• Complete R&M basic tools

  Yes

  No

  N/A

• Service reports filled up by R&M personnel and filed in the office

  Yes

  No

  N/A

• Are all receipts intact/complete

  Yes

  No

  N/A

• Yes

  No

  N/A