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Cheddar's Scratch Kitchen
Cheddar's Scratch Kitchen
Anonymous

Cheddar's Scratch Kitchen

Franchise Area Director's Visit Guide

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Free Cheddar's Scratch Kitchen Checklist

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Information

  • Restaurant

  • Conducted on

  • Prepared by:

  • Edition 1.5JG December2012

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 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?

Handmade Quality Food - Signature Items

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

  • Appetizers - Chicken Tender Basket. Taste, appearance and plate spec.

  • Entrees - BBQ Chicken Platter. Taste, appearance and plate spec.

  • Entrees - Ribs and Tenders. Taste, appearance and plate spec.

  • Variations from Cheddar's menu items (list).

  • NOTES

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

  • NOTES

  • Document Handmade Quality Food

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

  • Managers are in position, in CA window inspecting plates 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?

  • Plateware and glassware are maintained at adequate levels?

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

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

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

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

  • 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?

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?

  • Baseboards are clean throughout the HOH?

  • Floors are spotless 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 Scratch Kitchen
Anonymous

Cheddar's Scratch Kitchen

Franchise Area Director's Visit Guide

Use this Template
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.

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