Cafe Standards Assessment

• Cafe Name

• Conducted on

  Date

• Prepared by

• Document No.

GENERAL INFORMATION

• General manager and MOD names

• Audit

  Date

BAKERY DISPLAY CASE

• Case clean in and out, no debris

  Yes

  No

  N/A

• Case in good working order

  Yes

  No

  N/A

• Glass clean and free of smudges

  Yes

  No

  N/A

• Proper warm white light bulbs used

  Yes

  No

  N/A

• All required Bakery items available: Butter Croissant, Chocolate Croissant, Strawberry, Blueberry and Apricot Danishes, Blueberry and Cranberry Orange Scones, Cranberry Nut, Raisin Bran and Blueberry Muffins, Chocolate Chunk, White Chocolate Macadamia Nut and Oatmeal Raisin Cookies and Brownies

  Yes

  No

  N/A

• All items displayed according to plan-o- gram

  Yes

  No

  N/A

• Case shelves lined with correct paper

  Yes

  No

  N/A

• All items have current product tags

  Yes

  No

  N/A

• Product in neat straight lines, no stacking

  Yes

  No

  N/A

• All product tags in good condition

  Yes

  No

  N/A

• All items are baked fresh daily

  Yes

  No

  N/A

• Display specs - Golden Brown

  Yes

  No

  N/A

• Case full or looks abundant

  Yes

  No

  N/A

• Correct finishes, glazes and garnishes

  Yes

  No

  N/A

• Associates knowledgeable on item ingredients

  Yes

  No

  N/A

• Associates demonstrate they know how to package Bakery items

  Yes

  No

  N/A

SANDWICH DISPLAY CASE

• Cases clean inside and outside, no debris

  Yes

  No

  N/A

• Cases in good working order, holding proper temperature (41 degrees or below)

  Yes

  No

  N/A

• Glass clean and free of streaks

  Yes

  No

  N/A

• All light working

  Yes

  No

  N/A

• Proper warm white light bulbs used

  Yes

  No

  N/A

• All required sandwiches available (Turkey & Bacon, Chicken & Artichoke, Turkey & Brie, Ham & Swiss Croissant, Tuna Salad Croissant, Tre Colore

  Yes

  No

  N/A

• All items displayed according to plan-o-gram

  Yes

  No

  N/A

• Trays/shelves lined with correct paper

  Yes

  No

  N/A

• Product neat - straight lines by item

  Yes

  No

  N/A

• All items have current product tags

  Yes

  No

  N/A

• All product tags in good condition

  Yes

  No

  N/A

• Toasted items meet internal temperature specifications (120-130 degrees)

  Yes

  No

  N/A

• Case inventory levels appropriate for sales volume and time of the day

  Yes

  No

  N/A

• Associates knowledgeable on item ingredients

  Yes

  No

  N/A

• Associates demonstrate they know how to heat sandwiches correctly

  Yes

  No

  N/A

• Associates demonstrate they know how to cut and wrap sandwiches correctly

  Yes

  No

  N/A

GRAB & GO COLD CASE

• Case clean

  Yes

  No

  N/A

• Case in good working order, maintains temperature (41 degrees or below)

  Yes

  No

  N/A

• All required items available including: Yogurt parfaits, fresh fruit salad, 4 entree salad offerings, milk chugs, approved bottled juice & soda selection, bottled water and Perrier

  Yes

  No

  N/A

• All items displayed according to plan-o-gram

  Yes

  No

  N/A

• Cases kept fully stocked

  Yes

  No

  N/A

• Associates knowledgeable on item in display case

  Yes

  No

  N/A

CAFE BRANDING & SERVICE

• Guests greeted promptly with a friendly "Bonjour"<br>

  Yes

  No

  N/A

• Associates smile and make eye contact

  Yes

  No

  N/A

• Suggestive selling practiced

  Yes

  No

  N/A

• Guests receive orders correctly

  Yes

  No

  N/A

• Guests thanked at the end of transaction with "Bon Appetite"

  Yes

  No

  N/A

• Guest served and transaction completed within four minutes from the 4th person in line

  Yes

  No

  N/A

• Guest counter, tables, chairs clean and in good working order

  Yes

  No

  N/A

• Condiment station clean

  Yes

  No

  N/A

• Condiment station stocked using approved items

  Yes

  No

  N/A

• Creamers full, labeled and in good condition

  Yes

  No

  N/A

• Guest trash can emptied regularly

  Yes

  No

  N/A

• Proper staffing levels based on guest traffic

  Yes

  No

  N/A

• Employees wearing Brioche Doree approved uniforms

  Yes

  No

  N/A

• Current Small Brioche Doree cups available and used

  Yes

  No

  N/A

• Current Medium Brioche Doree cups available and used

  Yes

  No

  N/A

• Current Large Brioche Doree cups available and used

  Yes

  No

  N/A

• Current Brioche Doree branded sandwich wrap available and used

  Yes

  No

  N/A

• Current Brioche Doree Small logo'd bag available and used

  Yes

  No

  N/A

• Current Large Brioche Doree Logo'd bags available and used

  Yes

  No

  N/A

• All Food and paper items used are approved Brioche Doree items

  Yes

  No

  N/A

• All signage is approved and meets brand standards

  Yes

  No

  N/A

• Cafe manager(s) has gone through Brioche Doree training and is certified

  Yes

  No

  N/A

• Manager actively manages the Cafe and is visible interacting with guest and coaching staff

  Yes

  No

  N/A

• Current prototype

  Yes

  No

  N/A

SPECIALTY COFFEE

• Espresso machine clean

  Yes

  No

  N/A

• Espresso machine working properly

  Yes

  No

  N/A

• Espresso machine water filter changed within the last 12 months<br>(No point value, for information only)

  Yes

  No

  N/A

• Espresso machine area clean

  Yes

  No

  N/A

• Espresso machine cleaning tablets used daily. Correct cleaning tablets used

  Yes

  No

  N/A

• Syrup & Sauce holders clean and not sticky

  Yes

  No

  N/A

• Syrup & Sauce bottles and pumps clean, not sticky

  Yes

  No

  N/A

• All required syrups & sauces available

  Yes

  No

  N/A

• Counter clean

  Yes

  No

  N/A

• Reach-in clean

  Yes

  No

  N/A

• Reach-in maintaining proper temperature

  Yes

  No

  N/A

• Associates demonstrate they know how to use the Espresso machine correctly

  Yes

  No

  N/A

• Associates demonstrate they know how to prepare espresso based drinks correctly

  Yes

  No

  N/A

• Whipped topping available and made correctly

  Yes

  No

  N/A

FILTERED COFFEE

• Coffee Brewers clean

  Yes

  No

  N/A

• Coffee Brewers working properly & brew heads in place

  Yes

  No

  N/A

• All required items available

  Yes

  No

  N/A

• Coffee urns cleaned regularly with Urnex

  Yes

  No

  N/A

• Brew life timers working and 2 hour shelf life followed

  Yes

  No

  N/A

• Associates demonstrate they know how to use the coffee brewer correctly (one coffee packet per 64oz of water)

  Yes

  No

  N/A

• Ice Tea brewer clean

  Yes

  No

  N/A

• Ice tea brewer working properly

  Yes

  No

  N/A

FRAPPE PROGRAM

• Blenders Clean

  Yes

  No

  N/A

• Blenders working properly

  Yes

  No

  N/A

• All required products available

  Yes

  No

  N/A

• Associates demonstrate they know how to prepare Blended Drinks correctly

  Yes

  No

  N/A

• Blended Drinks garnished and served correctly

  Yes

  No

  N/A

SOUP

• Displayed properly

  Yes

  No

  N/A

• Correct utensils available and used

  Yes

  No

  N/A

• All items have product tags

  Yes

  No

  N/A

• Soups discarded at end of day

  Yes

  No

  N/A

• Soups held and served at 165-175 degrees

  Yes

  No

  N/A

• Associates demonstrate they know how to heat and serve Soup correctly

  Yes

  No

  N/A

PIZZA/FLATBREAD

• Ovens clean and working propery

  Yes

  No

  N/A

• Pizza Make table clean

  Yes

  No

  N/A

• Pizza Make table refrigeration maintaining proper temperature (41 degrees or below)

  Yes

  No

  N/A

• Display area clean

  Yes

  No

  N/A

• All display light working

  Yes

  No

  N/A

• Sneeze guard clean

  Yes

  No

  N/A

• Proper Heat Lamps used

  Yes

  No

  N/A

• All required pizzas/flatbreads displayed according to plan-o-gram

  Yes

  No

  N/A

• All items have current product tags

  Yes

  No

  N/A

• All product tags in good condition

  Yes

  No

  N/A

• First bake color, doneness correct

  Yes

  No

  N/A

• Second bake color, doneness correct

  Yes

  No

  N/A

• Correct utensils available and used

  Yes

  No

  N/A

• Associates knowledgeable on item ingredients

  Yes

  No

  N/A

• Associates demonstrate they know how to serve Pizzas correctly

  Yes

  No

  N/A

QUICHE

• Displayed properly

  Yes

  No

  N/A

• All items have current product tags

  Yes

  No

  N/A

• Quiche made correctly (one point per quiche)

Quiche

• Yes

  No

  N/A

• Associates demonstrate they know how to heat and serve quiche correctly to an internal temperature of 160-170 degrees

  Yes

  No

  N/A

GRAB & GO SALADS

• Grab-n-Go case clean inside and outside, no debris

  Yes

  No

  N/A

• All lights working

  Yes

  No

  N/A

• Proper light bulbs used

  Yes

  No

  N/A

• All items displayed in a visually appealing set-up

  Yes

  No

  N/A

• All items have current product tags

  Yes

  No

  N/A

• All product tags in good condition

  Yes

  No

  N/A

• Four Salad Choices available (Required:Bistro & Cobb plus two other approved offerings)

  Yes

  No

  N/A

• All required Dressings available (Blue Cheese, Ranch, Caesar & Vinaigrette)

  Yes

  No

  N/A

• Expiration dates on all Salad containers

  Yes

  No

  N/A

• Associates knowledgeable on item ingredients

  Yes

  No

  N/A

• Case inventory levels appropriate for sales volume and time of the day

  Yes

  No

  N/A

GOURMET / MADE TO ORDER SALADS

• Gourmet Salad case clean inside and outside, no debris

  Yes

  No

  N/A

• Gourmet Salad case in good working order, holding proper temperature (41 degrees or below)

  Yes

  No

  N/A

• All insert pans labeled and dated

  Yes

  No

  N/A

• All items displayed according to plan-o-gram

  Yes

  No

  N/A

• Proper utensils available and used

  Yes

  No

  N/A

• All items have current product tags

  Yes

  No

  N/A

• All product tags in good condition

  Yes

  No

  N/A

• All required Salads, dressings and ingredients available

  Yes

  No

  N/A

• Associates knowledgeable on item ingredients

  Yes

  No

  N/A

• Associates demonstrate they know how to build and serve Salads correctly

  Yes

  No

  N/A

GELATO

• Case clean

  Yes

  No

  N/A

• Case lighting working

  Yes

  No

  N/A

• Case holding proper temperature (zero degrees or below)<br>

  Yes

  No

  N/A

• Proper serving scoops used

  Yes

  No

  N/A

• Tubs kept clean, sides scraped

  Yes

  No

  N/A

• Current signs and product tags available and used

  Yes

  No

  N/A

• Associates demonstrate proper portioning and serving procedures

  Yes

  No

  N/A

PRODUCTION / PREP

• Refrigeration maintaining proper temperature (41 degrees or below)

  Yes

  No

  N/A

• Salad / Sandwich Prep table / Cooler clean

  Yes

  No

  N/A

• Prep sinks clean, no leaks or drips

  Yes

  No

  N/A

• All appropriate tools available, clean and in good condition

  Yes

  No

  N/A

• Sanitizer bucket present and proper PPM

  Yes

  No

  N/A

• Work stations sanitized before and after every task

  Yes

  No

  N/A

• All products with-in shelf life

  Yes

  No

  N/A

• Recipe book current and in use

  Yes

  No

  N/A

• Prep insert pans labeled and dated. If a recipe was involved, was it prepared to recipe specification

Prep Item

Required Bakery Items prepared to recipe specifications

• Butter Croissant

  Yes

  No

  N/A

• Chocolate Croissant

  Yes

  No

  N/A

• Strawberry Cream Cheese Danish

  Yes

  No

  N/A

• Blueberry Cream Cheese Danish

  Yes

  No

  N/A

• Apricot Custard Danish

  Yes

  No

  N/A

• Blueberry Scone

  Yes

  No

  N/A

• Cranberry Orange Scone

  Yes

  No

  N/A

• Cranberry Nut Muffin

  Yes

  No

  N/A

• Blueberry Muffin

  Yes

  No

  N/A

• Raisin Bran Muffin

  Yes

  No

  N/A

• Chocolate Chunk Cookie

  Yes

  No

  N/A

• White Chocolate Macadamia Nut Cookie

  Yes

  No

  N/A

• Oatmeal Raisin Cookie

  Yes

  No

  N/A

• Approved Optional Bakery items prepared to recipe specifications

Baked items

• Yes

  No

  N/A

Required Sandwich Items prepared to recipe specifications

• Turkey & Bacon

  Yes

  No

  N/A

• Chicken & Artichoke

  Yes

  No

  N/A

• Turkey & Brie

  Yes

  No

  N/A

• Ham & Swiss Multigrain Croissant

  Yes

  No

  N/A

• Tuna Salad Croissant

  Yes

  No

  N/A

• Tre Colore<br>

  Yes

  No

  N/A

• Approved Optional Sandwich prepared to recipe specifications

Sandwiches

• Yes

  No

  N/A

• Breakfast Croissants prepared to recipe specifications (one point per item)

Breakfast Croissants

• Yes

  No

  N/A

• Other Breakfast items prepared to recipe specifications (one point per item)

Other Breakfast items

• Yes

  No

  N/A

• Breakfast insert pans labeled and dated.

Breakfast insert pans

• Yes

  No

  N/A

• Dessert items prepared to recipe specifications (one point per item)

Desserts

• Yes

  No

  N/A

• Grab-n-Go Salads prepared to recipe specifications (one point per salad)

Grab-n-Go Salads

• Yes

  No

  N/A

• Gourmet Salads prepared to recipe specifications (one point per item)

Gourmet Salads

• Yes

  No

  N/A

Required Pizza/Flatbread Items prepared to recipe specoification

• Cheese Pizza/Flatbread

  Yes

  No

  N/A

• Pepperoni Pizza/Flatbread

  Yes

  No

  N/A

• Roasted Veggie Pizza/Flatbread

  Yes

  No

  N/A
Approved Optional Pizza/Flatbread Items prepared to recipe specifications

• Yes

  No

  N/A

• Made-to-Order Salads prepared to recipe specifications (one point per item)

Made-to-Order Salads

• Yes

  No

  N/A

• Breakfast area clean and organized, proper tools available and used

  Yes

  No

  N/A

• Egg cooker working and used correctly

  Yes

  No

  N/A

• Egg cooker clean

  Yes

  No

  N/A

• Microwave clean and in good working order

  Yes

  No

  N/A

• Yes

  No

  N/A

WALK-IN / FREEZER

• Walk in & Freezer clean and organized

  Yes

  No

  N/A

• Freezer maintaining proper temperature (-10 degrees or below)

  Yes

  No

  N/A

• Walk-In maintaining proper temperature (41 degrees or below)

  Yes

  No

  N/A

• All products with- in shelf life

  Yes

  No

  N/A

• All open products labeled and dated

  Yes

  No

  N/A

• On-Hand product amounts seem in line for sales volume

  Yes

  No

  N/A

• Product stored properly

  Yes

  No

  N/A

• Product rotated FIFO

  Yes

  No

  N/A

OVENS

• Clean

  Yes

  No

  N/A

• Ovens in good working order

  Yes

  No

  N/A

• Timers and temperature calibrated correctly

  Yes

  No

  N/A

• Associates demonstrate they know how to use the ovens correctly

  Yes

  No

  N/A

• Oven Hood and Vents working and clean

  Yes

  No

  N/A

TURBO CHEF OVEN

• Clean

  Yes

  No

  N/A

• Working properly

  Yes

  No

  N/A

• Calibrated properly

  Yes

  No

  N/A

• Cooking trays clean & intact

  Yes

  No

  N/A

• Cooking Stones clean & intact

  Yes

  No

  N/A

• Grease pan free of build-up

  Yes

  No

  N/A

• Daily cleaning scheduled followed

  Yes

  No

  N/A

• Associates demonstrate they know how to use the ovens correctly

  Yes

  No

  N/A

IMPINGER CONVEYOR OVENS

• Clean

  Yes

  No

  N/A

• Working properly

  Yes

  No

  N/A

• Calibrated properly

  Yes

  No

  N/A

• Top of impinger not used for storage

  Yes

  No

  N/A

• Associates demonstrate they know how to use the ovens correctly

  Yes

  No

  N/A

FACILITIES

• Overall Cleanliness - ceiling clean

  Yes

  No

  N/A

• Overall Cleanliness - Vents clean

  Yes

  No

  N/A

• Overall Cleanliness - Walls clean

  Yes

  No

  N/A

• Overall Cleanliness - Floor and Baseboards clean

  Yes

  No

  N/A

• Overall Cleanliness - Shelving clean, no rust

  Yes

  No

  N/A

• Overall Cleanliness - Lighting clean

  Yes

  No

  N/A

• Overall Cleanliness - Lighting working

  Yes

  No

  N/A

• Millwork intact, clean and in good condition

  Yes

  No

  N/A

• All signage lights working

  Yes

  No

  N/A

DISH MACHINE AREA

• Counters- tops, sides, undersides and legs clean

  Yes

  No

  N/A

• Clean dish storage - shelving in good repair, no rust

  Yes

  No

  N/A

• 3 - Compartment Sinks working properly and used

  Yes

  No

  N/A

• 3 - Compartment Sinks clean

  Yes

  No

  N/A

• Clean items stored correctly; Inserts

  Yes

  No

  N/A

• Clean items stored correctly; Dishes

  Yes

  No

  N/A

• Clean items stored correctly; Utensils

  Yes

  No

  N/A

FOOD SAFETY

• Food safety practices and procedures in place and followed

  Yes

  No

  N/A

• Date of the last Health Inspection?

  Date

SIGNATURES

• Signature of MOD

  Sign

• Signature of Auditor

  Sign