Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
Preparation
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Are catering smallwares in stock? (i.e. wooden boards, salad bowls, dressing bottles, caps, tongs, utensils, napkins, etc.)
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Are Catering Job Aids in place, in kitchen
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Is there a designated area for catering execution (if space allows)
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Managers are aware of BOH Starter Kit
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Understanding of Commissary Order Placing (timing, templates, etc.)
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Set-Up Prep List
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Catering Equipment Organized - All team members are aware of where these items are kept
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Retailers are able to speak to LPQ Catering and help to capture sale ("Yes, we offer catering!")
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Day Prior Procedures. Does the restaurant...
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Designate team member to make deliveries
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Inform kitchen of orders and time frame
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Designate area where all orders are posted
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In restaurant catering display
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Contains all required items
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Window vinyl in place
Execution and Delivery Analysis
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Product Presentation
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Order made to customer specifications
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Presentation adheres to job aid specifications
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Order completed in timely manner for delivery
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Delivery execution
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Method of transportation
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Driver knows where they are going (address, route, etc.)
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Before departing delivery is checked to confirm all items are accounted for
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Upon arrival, delivery is being set up for guest (driver can speak to the items delivered)
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Oversee execution and delivery
Managers
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Understanding of Monkey Media
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How to Log In
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How to view orders
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How to accept orders
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How to assign drivers/tips
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How many invoices to print, pack slips
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How to close out the day
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All managers know their annual catering budget and current catering sales
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Managers know...
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How to contact the call center
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How / when to contact guest (traffic, freight elevator issues,, etc.)
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Who to ask FOH/Admin questions
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Who to ask F&B questions
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Who is our Catering Director
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Strengths
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Weaknesses
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Opportunities
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Threats
