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Cheddar's Casual Cafe - duplicate
Cheddar's Casual Cafe - duplicate
Gary Nelson

Cheddar's Casual Cafe - duplicate

Franchise Area Director's Visit Guide

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Free Cheddar's Casual Cafe - duplicate Checklist

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Information

  • Restaurant

  • Conducted on

  • Prepared by:

  • Edition 1.5JG December2012

  • Add location

Exterior Building and Parking Lot (Polished Atmosphere)

  • Drive around parking lot twice upon arrival. Parking lot and building in good condition?

  • Landscaping is free of weeds and over growth?

  • Team member parking is offsite when applicable / furthest from the building?

  • Trees are trimmed and alive (Bottom branch above 7 feet)?

  • All bushes and plants are alive?

  • Mulch is vibrant and coverage is consistent?

  • Property free of visible ant piles?

  • Sidewalks and entry are clean, free of stains or gum?

  • Copper cleaned and in good condition? Check awnings and entry.

  • Exterior paint is in good condition?

  • Building structure is in excellent condition?

  • Gas lamps are working and in excellent condition?

  • All light bulbs in the parking lot and on building are working?

  • All exterior signage is working?

  • Patio and patio furniture are clean and in good condition?

  • Water feature is working and collection area is clean?

Lobby (Polished Atmosphere and Real Relationships)

  • Entry doors are in good condition?

  • Foyer is clean, floor and walls in good condition?

  • Menus are stocked at appropriate levels, clean and not damaged?

  • Podium is organized and free of clutter?

  • Pager system is in working order, wires not exposed and there are ample pagers on hand?

  • Benches and woodwork are clean and in good condition?

  • Silverware rolled to support forecasted guest counts? Organized in storage baskets?

Dining Room (Polished Atmosphere & Real Relationships)

  • Managers are in position building Real Relationships with guests (table visits observed)?

  • Highchairs and booster seats are clean? (Check Straps)

  • Infant Carriers are clean and without damage, straps intact?

  • Liquor display (storage) is organized, lights are working, clean/ free of dust?

  • Table tops are clean and in good condition?

  • All tables are uniform? Ketchup, Salt & Pepper (left), Sweetener caddy, and Cheddar's Table book?

  • Compliant with no gum on or under tables?

  • All chairs are clean and in good condition?

  • Floors are clean, tile and carpeted surfaces in good condition?

  • Ceilings are clean and in good condition throughout the FOH?

  • All picture frames, decor, woodwork and ledges are free of dust?

  • Walls are clean and in good condition throughout the FOH?

  • Plants are healthy and well maintained?

  • Paddle fans are free of dust, in excellent condition?

  • All windows and glass are clean?

  • All mini blinds are angled correctly, in good condition and dust free? Angled downward towards parking lot at 20°.

  • All lightbulbs working and pointed in correct direction(washing center of tables and washing walls)? Lightbulbs are the correct ones for indoor use and fixtures are working and in good condition?

  • Window frames and casings are in good condition and clean (free of dust and debris)?

  • All vents are free of dust, rust and mold?

  • Floors are clean and free of debris during shift?

  • All booth backs and seats are free of tears and stains? Booths(wood frames) are in good condition?

  • All POS stations are clean and free of clutter?

  • Compliant with no straws, take-out boxes etc. in dining room?

  • Fish tank is clean, vibrant, and not cloudy? All fish alive?

  • Music levels are set based on volume of the restaurant?

  • All fans are clean, working and set for ambiance, on low?

Bar (Polished Atmosphere & Real Relationships)

  • Bar tools are present and in use (observed)?

  • Correct beverage garnish adherence observed?

  • Displayed liquor and wine bottles are free of dust?

  • Three compartment sinks are filled [WASH RINSE SANITIZE]?

  • All "well" bottles are clean, not sticky?

  • Mixer and Margarita machines are clean, not sticky?

  • All beer, wine, and liquor orders are at appropriate levels?

  • Backbar is clutter free?

  • Hand sink in the bar is properly stocked with soap and hand towels? Sink is used for hand washing only?

  • Front bar is clean and clutter free? No receipt glass on bar unless a guest is seated?

  • Garnish tray is clean and properly stocked?

  • Bar chairs are clean, in good condition and uniformly arranged to be inviting to the guests?

  • Beer towers are clean and free of yeast buildup?

  • Soda guns and holsters are clean and nightly cleaning is in place?

  • Under side bar equipment is clean?

  • Drains are clean?

  • Floors are clean and in good condition?

  • All glassware coolers are clean and free of glass chips, broken glass?

  • All refrigerators are clean? Gaskets are in good condition?

  • Televisions are on sports channels?

Restrooms (Polished Atmosphere)

  • Restrooms are maintained on regular intervals (30 minutes)?

  • Restrooms are complimented with chemicals not accessible to guests?

  • Toilet paper dispensers are full, working order?

  • Partitions are in good condition and dust free (check top surface)?

  • All countertops are dry and clean?

  • Mirrors are clean and free of damage? Not chipped or broken.

  • Baby changer is in good condition and clean? Stocked with liners?

  • Toilet seats are intact and not loose, stall locks work?

  • Walls are clean, free of graffiti or writing? Tile and grout are in good condition?<br>

  • All vents are free of dust, rust and mold?

  • Hot water is at proper temperature for guest safety and sanitation? 120°

  • Fresh scent in the restrooms?

  • All fixtures (toilets, urinals and sinks) are clean? Urinal cakes are fresh? (check underneath side, externally)

  • Floors are clean, tile and grout are in good condition?

  • Drains are clean?

  • Paper towel dispensers are stocked and in working order?

Service (Real Relationships)

  • Hosts greeting guests at the front door with a genuine smile and "welcome to Cheddar's"?

  • Hosts are getting the door for our guests when possible?

  • Hosts are thanking guests as they leave?

  • Bartenders are greeting bar and to go guests in a timely manner?

  • Checks are present in front of all bar guests?

  • Steps of service are followed.

  • Servers greet guests within one minute of being sat and introduce themselves by name.

  • Server suggests a beverage by name - ex. fresh fruit tea, iced tea or coca-cola products?

  • Server suggests a Spinach Dip or Homemade Chips and Queso to every table?

  • Server takes the order and echoes it to the guest?

  • Server leaves the table and immediately goes to the POS to input the order?

  • Server presents beverages and food by name to the guest using the pivot point system - does not "auction off" food?

  • Server checks back within two minutes or two bites. Asks specifically how food is rather than "is everything okay?"

  • Server pre busses table - ongoing process throughout the meal. Trash, empty plates and empty glassware "magically disappear" throughout the meal?

  • Server presents the check in a timely manner?

  • Server processes the check quickly?

  • Server thanks the guest for coming in to Cheddar's?

  • Servers offer pepper mill 100% of the time on all salads and pasta dishes?

Heart of House: Service Alley (Handmade Quality Food & Polished Atmosphere)

  • Managers are in position, nonnegotiable in CA window (entree side) inspecting every plate and ensuring 100% to spec. Manager has courage to push plates back, providing coaching and direction to all HOH employees?<br>

  • Managers are monitoring ticket times and directing quick sells?

  • Anticipation followed, led by the manager, no shagging?

  • Hand sinks are clean, working properly, stocked, and used for hand washing only?

  • Silverware clean, stored properly (handle up), and sufficient supply on hand for shift?

  • Glassware and coffee mugs are clean and stocked for shift?

  • Plateware and glassware are maintained at adequate levels?

  • HVAC vents are clean and in good condition (alley)?

  • Observe window and validate garnishing: Observed food garnished correctly?

  • Shakers and bottles are properly labeled and in good condition? Shakers all have proper lids for products?

  • Soda nozzles are clean?

  • Soda machines are clean, no rusted grates?

  • Salads made correctly, measured/weighed to 3 1/2 ounces, salad bowls cold, fork goes out with salads?<br>

  • Salad refrigeration unit is clean and in good working condition?

  • Plate chiller is clean and in good working condition?

  • Ice cream refrigerator is defrosted and cleaned nightly?

  • CA In the culinary window (app side) inspecting every plate and ensuring 100% to specification?

  • Underside of pass window is clean?

  • Dustpans and brooms are clean and suitable for use?

Handmade Quality Food - Signature Items

  • Recipe books are updated, clean, organized and open in front of every prep employee?

  • Appetizers - House Salad. Taste, appearance and plate spec.

  • Appetizers - Chips and Queso . Taste, appearance and plate spec.

  • Entrees- World Class Chicken Sandwich. Taste, appearance and plate spec.

  • Entrees - Lemon Pepper Chicken. Taste, appearance and plate spec.

  • Cheddar's specifications on recipes and plate presentation are being followed on all items?

  • Document Handmade Quality Food

  • NOTES

Heart of House (Handmade Quality Food, Explicit Value Pricing, & Polished Atmosphere)

  • Hand sinks are clean, stocked, and used for hand washing only?

  • Gloves or utensils in use with all contact of READY TO EAT FOOD?

  • Red bucket sanitizer is in place at every station, one towel and sanitizer is at proper parts per million level?

  • Kitchen is free of towels excluding those properly contained in the sanitizer buckets?

  • Floors are cleaned between volume and surfaces are dry?

  • Tile/grout or floor is in good condition, not cracked or loose?

  • Ice Machine is clean, in working order and ice buckets are stored off the floor?

  • All drains are clean and clear of debris?

  • All utensils are properly stored and clean when not in use?

  • All plateware is clean and properly stored?

  • Food inventory levels are manageable, not excessive?

  • Products are Cheddar's spec items. Not using non spec products?

  • Portion controls are in place?

  • All pots, pans and utensils are at appropriate levels, not excessive?

  • Floors are spotless throughout the HOH?

  • Baseboards are clean throughout the HOH?

  • Hot box is clean, in good repair and good working condition?

  • Burger reach in is clean, in good repair, in good working condition and has thermometer?

  • Burger/fish flat top grill is clean, in good repair and in good working condition?

  • Bun flat top grill is clean, in good repair and in good working condition?<br>

  • Charbroiler is clean, in good repair and in good working condition?

  • Broiler refrigerated drawers are clean, in good repair and in good working condition?

  • Sets steam well is clean, in good repair and in good working condition?

  • Potato drawer is clean, in good repair and in good working condition?

  • Cutting boards are clean and in good condition?

  • French fry freezer is clean, in good working condition, in good repair and has a thermometer?

  • Expo/sets reach in is clean, in good repair, in good working condition and has thermometer?

  • Expo steam well is clean, in good repair and good working condition?

  • Chip warmer is clean, in good repair and good working condition?

  • Back up reach in is clean, in good repair, in good working condition and has a thermometer.

  • Plate chiller is clean, in good repair, in good working condition and has a thermometer.

  • All casters are clean and in good condition (equipment can be moved easily)?

  • Shelving throughout the HOH is in good condition and clean?

  • Fry batter table is in good condition and cleaned daily.

  • Fry station vats are cleaned nightly and oil properly rotated?

  • Fry dump stations and heat lamps are clean and in good condition.

  • Spider top stove is clean, in good repair and in good working condition?

  • Kettle(s) are clean, in good repair and in good working condition?

  • Rib ovens are clean, in good repair and in good working condition?

  • Convection ovens are clean, in good repair and in good working condition?

  • Hood vents are in place, clean, and in good condition?

  • Correct light bulbs are in place under hoods and working?

  • Drip pans are in place under hoods?

  • Prep equipment (scales, dicer, slicer, mixer, blender, salad spinner, etc...) is all clean and in good working condition?

  • All timers are clean?

  • Products stored in refrigeration are at proper levels and stored correctly(false bottoms under proteins, not overstocked, etc...)?

  • The salamander/cheese melter is cleaned daily, is in good repair and in good working condition?

  • Microwaves are cleaned daily, in good repair and in good working condition?

  • Microwaves have laminated time charts?

  • Printers are cleaned daily?

  • All counters are cleaned daily and in good condition?

  • Can opener blade is clean and free of rust?

  • Dish machine is spotless and in good working condition(chemical/temperature levels)? *** Check interior -lime build up, exterior door, debris on backside ***

  • Three compartment sink is clean, in good repair and set up properly when in use?

  • Employee restroom is clean and in good condition.

  • Trash cans are clean (exterior and interior container surface)?

  • Storage containers are dry. There is no wet nesting or encrusted debris?

  • All knives are in good condition, properly stored, clean and sharp?

  • Cutting gloves are worn when utilizing knives?

  • All cold holding items are in safe temperature range?

  • All hot holding items are in safe temperature range?

  • The hot prep cool down procedure is being followed and cool down sheet is being completed daily?

  • Prep tables and prep sinks are clean and in good repair?

  • All shields guarding fluorescent lights are clean and in good condition?

  • Ceiling tiles are clean, in good condition and properly positioned in the ceiling?

  • HVAC vents are clean and in good condition?

  • Walls in the HOH are clean and in good condition?

  • All refrigerated walk-in units are clean (walls, racks, floors and vents) and no odor is present?

  • All food in walk in cooler is labeled properly?

  • All food in walk in cooler is properly covered and stored in a clean container which is not damaged?

  • All food in walk in is stored within rotation standards (no expired product)?

  • All food in walk in cooler is stored properly according to hierarchy?

  • All foods are being seasoned correctly and correct shaker lids are in place for each seasoning?

  • All side items are piping hot and made to specification?

  • Thawing product correctly (product not thawing in water)?

  • Dry storage area is clean and organized, all boxtops are cut off?

  • All items in dry storage are properly stored (6" off the floor, in a clean container, labeled and covered)?

  • Back dock is clean, organized and contains items only relevant to operations (no salvage storage)?

  • All chemicals are properly labeled and have the proper MSDS sheet available?

  • No pest activity observed?

  • Air gaps are not present on exterior doors?

Managers Office (Polished Atmosphere)

  • Manager appearance is compliant with Cheddar's dress and appearance standards?

  • Office is clean and organized? The desk is clean, free of clutter and cabinets are organized?

  • Floors and walls are clean?

  • Door to the office remains locked?

  • ServeSafe certifications are displayed and current?

Administration (Explicit Value Pricing)

  • Operations safe key is not in the safe?

  • Safe never on DayLock- AM Manager responsible for the a.m. drop ~ PM Manager responsible for the p.m. drop?

  • Manger schedules written fairly and posted for full period (posted prior to period start)?

  • Staffed to build sales? Peak shifts are staffed to par (Friday night, Saturday dinner, Sunday lunch)?

  • All employee schedules posted by 5 PM on Thursday?

  • Validate Health Department inspection is on file.

  • Action plan posted if necessary.

  • Validate most recent EcoSure inspection is on file.

  • Action plan is posted if necessary.

  • Review: Recent Ecolab Pest Control Service Report - On File.

  • Validate HACCP (30 days on file).

  • Date validated

  • Validate QFC (30 days on file).

  • Date validated

Culture & Atmosphere (Real Relationships)

  • Spend a minimum of 30 minutes, one-on-one time with every manager on duty.

  • Discussion Recap

  • Discussion Recap

  • Discussion Recap

  • Discussion Recap

  • Discussion Recap

  • Spend time building Real Relationships with employees, learning names.

  • NOTES

  • Ensure our policies are known and followed.

  • NOTES

  • Ensure that there are no inappropriate signs or notes posted in the restaurant.

  • Pre shifts are being conducted 100% of the time?

  • Recent local awards or recognition.

  • Employee conduct observed (correct on site with managers if applicable).

    • Disrespect,
    • Cursing,
    • Inappropriate Comments,
    • 100% Compliant

  • Team member uniform standards are 100% : hats (hair restrained), shirts, belts, pants and ties are all correct?

    • Dirty,
    • Wrinkled,
    • Faded,
    • Incorrect,
    • No Hat / Hair Net,
    • Jewelry,
    • 100% Compliant

  • Slip resistant shoes : 100% compliant?

  • Equipment, supplies and service ware is in good condition and quantities are appropriate for business level?

  • Compliant with NO cellular telephones visible in the restaurant?

  • All security standards are in place?

Key Strengths & Opportunities

  • Strengths

  • Opportunities for the HOH - please forward action plan and post for management team.

  • Opportunities for the FOH - please forward action plan and post for management team.

Restaurant Visit Communicated

  • Manager signature

Cheddar's Casual Cafe - duplicate
Gary Nelson

Cheddar's Casual Cafe - duplicate

Franchise Area Director's Visit Guide

Use this Template
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