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Audit

INSTRUCTIONS
-------------------
1. Answer "Acceptable", "Unacceptable" or "N/A"on the questions below.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date.
4. Complete audit by providing digital signature.
5. Share your report by exporting as PDF, Word, Excel or Web Link

Restaurant Visit Feedback

1. Exterior Lights

Standards: On at dusk - Off at dawn - All lit

2. All Signs

Standards: On at dusk - Off at dawn - All lit

3. Window POP

Standards: Correct per PG, no bubbles, centered

4. Preview Board

Standards: Clean, correct POP, well maintained

5. Menu Board

Standards: Clean, correct POP, well maintained

6. Menu Board POP

Standards: Correct, no light bleeding through

7. OCB

Standards: Clean, working, screen sign posted

8. Parking Lot

Standards: Clean, no potholes

9. Drive Thru Lane

Standards: Clean, no potholes

10. Landscaping

Standards: Free of debris & weeds, Maintained, Best on corner

11. Scripting

Standards: New product

12. Upselling

Standards: Combo, Med/Lar or 2 ckn tenders for $1

13. Hospitality at Menu B

Standards: Does order taker sound friendly

14. Hospitality at Window

Standards: Smiles, Eye contact, Please & thank you, Survey

15. DT Behaviors

Standards: Drink out the window when collecting payment etc.

16. Uniform/name tag

Standards: Clean, Name tag legible, Properly placed on uniform

17. Hair

Standards: Put away

18. DT window area Condition

Standards: Clean, Well maintained

19. Security

Standards: Back door open, Alarm on, GM keys, Safe, Scam sticker

20. SOS

Standards: Did my order meet established targets?

21. Neatness of Bag/Folded

Standards: Bag folded, Food neatly placed in bag

22. Temperature of Burger

Standards: Hot food hot, Cold food cold

23. Temperature of sides

Standards: Hot food hot, Cold food cold

24. Drink Quality

Standards: Carbonated, Cold, Enough ice?

25. Number of Napkins

Standards: 4 per ASM, 3 per combo, 1 per item

26. Condiments Handling

Standards: Did cashier asked how many when asked for condiments

27. Number of head sets on heads

Standards: At least 2 on heads, 4 should be working at all times

28. Staffing/Adequate

Standards: Enter number of team members/management

29. Front Line Uniforms

Standards: Clean, Name tag legible, Properly placed on uniform

30. Mood of Team

Standards: Happy, Focused, Nervous, Upset, Stressed

31. Person In Charge

Standards: Wearing correct clean uniform, Giving good directions

32. Sense of Urgency

Standards: Yes or No

33. Restrooms

Standards: Clean and Stocked

34. Dining room

Standards: Clean, Right temperature, Music playing, All lights on

35. Protein Hold Procedures

Standards: Using sabretooth system, Monitoring hold times

36. Closing Procedures

Standards: No re-closing started before 9pm

37. Safety

Standards: Wet floor signs, Clean floors, Other safety concerns, Safety stickers up, Safety news letter posted, Days without accident sign completed

Completion
Surveyor's Name and Signature

Capstone Restaurant Group - Restaurant Visit Feedback Checklist

Created by: SafetyCulture Staff | Industry: Food & Hospitality | Downloads: 96

To ensure safety and quality at Capstone Restaurant Group.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

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Audit

INSTRUCTIONS
-------------------
1. Answer "Acceptable", "Unacceptable" or "N/A"on the questions below.
2. Add photos and notes by clicking on the paperclip icon.
3. To add a Corrective Measure click on the paperclip icon then "Add Action", provide a description, assign to a member, set priority, and due date.
4. Complete audit by providing digital signature.
5. Share your report by exporting as PDF, Word, Excel or Web Link

Restaurant Visit Feedback

1. Exterior Lights

Standards: On at dusk - Off at dawn - All lit

2. All Signs

Standards: On at dusk - Off at dawn - All lit

3. Window POP

Standards: Correct per PG, no bubbles, centered

4. Preview Board

Standards: Clean, correct POP, well maintained

5. Menu Board

Standards: Clean, correct POP, well maintained

6. Menu Board POP

Standards: Correct, no light bleeding through

7. OCB

Standards: Clean, working, screen sign posted

8. Parking Lot

Standards: Clean, no potholes

9. Drive Thru Lane

Standards: Clean, no potholes

10. Landscaping

Standards: Free of debris & weeds, Maintained, Best on corner

11. Scripting

Standards: New product

12. Upselling

Standards: Combo, Med/Lar or 2 ckn tenders for $1

13. Hospitality at Menu B

Standards: Does order taker sound friendly

14. Hospitality at Window

Standards: Smiles, Eye contact, Please & thank you, Survey

15. DT Behaviors

Standards: Drink out the window when collecting payment etc.

16. Uniform/name tag

Standards: Clean, Name tag legible, Properly placed on uniform

17. Hair

Standards: Put away

18. DT window area Condition

Standards: Clean, Well maintained

19. Security

Standards: Back door open, Alarm on, GM keys, Safe, Scam sticker

20. SOS

Standards: Did my order meet established targets?

21. Neatness of Bag/Folded

Standards: Bag folded, Food neatly placed in bag

22. Temperature of Burger

Standards: Hot food hot, Cold food cold

23. Temperature of sides

Standards: Hot food hot, Cold food cold

24. Drink Quality

Standards: Carbonated, Cold, Enough ice?

25. Number of Napkins

Standards: 4 per ASM, 3 per combo, 1 per item

26. Condiments Handling

Standards: Did cashier asked how many when asked for condiments

27. Number of head sets on heads

Standards: At least 2 on heads, 4 should be working at all times

28. Staffing/Adequate

Standards: Enter number of team members/management

29. Front Line Uniforms

Standards: Clean, Name tag legible, Properly placed on uniform

30. Mood of Team

Standards: Happy, Focused, Nervous, Upset, Stressed

31. Person In Charge

Standards: Wearing correct clean uniform, Giving good directions

32. Sense of Urgency

Standards: Yes or No

33. Restrooms

Standards: Clean and Stocked

34. Dining room

Standards: Clean, Right temperature, Music playing, All lights on

35. Protein Hold Procedures

Standards: Using sabretooth system, Monitoring hold times

36. Closing Procedures

Standards: No re-closing started before 9pm

37. Safety

Standards: Wet floor signs, Clean floors, Other safety concerns, Safety stickers up, Safety news letter posted, Days without accident sign completed

Completion
Surveyor's Name and Signature