Cheddar's Transformation Audit

• Auditor

• Restaurant:

• Conducted on

  Date

• Prepared by

• Location
  Address

Prep Sheets

• Prep Sheets are used daily for production

  Yes

  No

  N/A

• Manager records accurate on-hands each shift

  Yes

  No

  N/A

• Pars are updated weekly

  Yes

  No

  N/A

• Corrected system is in place for updating pars - 4 week rolling average

  Yes

  No

  N/A

• CMOD monitors prep throughout each shift

  Yes

  No

  N/A

• Each employee's prep is validated by the CMOD before punch out

  Yes

  No

  N/A

Thaw Pull

• Thaw pull performed each shift according to pars and guest forecast

  Yes

  No

  N/A

• Thaw pull is performed by opening broil cook first thing in the morning. Thaw pull is verified by CMOD

  Yes

  No

  N/A

• Product is rotated properly and labeled

  Yes

  No

  N/A

• All rolling racks and lexans are clean and in good repair (no chipped lexans)

  Yes

  No

  N/A

Ordering

• Updated order guides are in use

  Yes

  No

  N/A

• Pars are up-to-date

  Yes

  No

  N/A

• On-hands are taken by CMOD before order is placed

  Yes

  No

  N/A

Receiving

• Back door is locked or manager is in position at back door

  Yes

  No

  N/A

• CMOD properly checks each item as it is delivered checking temperatures where needed, condition of packaging, specs of product and expiration dates

  Yes

  No

  N/A

• All items are quickly and properly stored in walk-in cooler or dry storage

  Yes

  No

  N/A

• All items are correctly rotated when received

  Yes

  No

  N/A

• HACCP Delivery log in use and kept on file for 30 days

  Yes

  No

  N/A

Labeling System

• Managers initial all labels

  Yes

  No

  N/A

• Managers inspect / taste product before initialing labels

  Yes

  No

  N/A

HACCP

• HACCP system is used each shift

  Yes

  No

  N/A

• HACCP/ Critical checklist is completed each shift and all outstanding items are addressed and corrected

  Yes

  No

  N/A

• Hot Prep Cool down and Heated Food charts are in use each shift

  Yes

  No

  N/A

• HACCP forms are stored in the office for a minimum of 30 days

  Yes

  No

  N/A

QFC

• QFC is performed each shift

  Yes

  No

  N/A

• Managers have all necessary tools for completing QFC

  Yes

  No

  N/A

• QFC is thorough and on time each shift

  Yes

  No

  N/A

• Managers use QFC as a training opportunity for their hourly team members

  Yes

  No

  N/A

• Bio-therms are available and in use for each cook in their station

  Yes

  No

  N/A

• Restaurant has at least 2 working therms

  Yes

  No

  N/A

Safety / Sanitation

• Sanitizer buckets are in use in every station

  Yes

  No

  N/A

• Sanitizer buckets - 1 towel per bucket

  Yes

  No

  N/A

• Hand washing - employees know the correct method for washing their hands

  Yes

  No

  N/A

• Hand washing - employees and managers are washing their hands throughout the shift

  Yes

  No

  N/A

• All hand washing stations are fully stocked - soap, trash can, hand towels, hot/cold running water, signage

  Yes

  No

  N/A

• Dish machine is in good working condition and all chemicals are connected

  Yes

  No

  N/A

• Current Ecosure score meets standard

  Yes

  No

  N/A

• Cutting gloves in use

  Yes

  No

  N/A

Facility

• All equipment is in excellent condition

  Yes

  No

  N/A

• Ceiling tiles are clean

  Yes

  No

  N/A

• Hoods are clean and working properly

  Yes

  No

  N/A

• All walk-in coolers / freezers are in excellent condition and holding at correct temperature

  Yes

  No

  N/A

• All reach-in coolers on the line are in excellent condition and holding correct temperature

  Yes

  No

  N/A

• All walls in HOH are clean and in excellent condition

  Yes

  No

  N/A

• All tile floors are clean and dry and in excellent condition

  Yes

  No

  N/A

Dry Storage

• Dry storage area floors and walls are clean and dry

  Yes

  No

  N/A

• Shelving is clean and in good condition. Correctly labeled

  Yes

  No

  N/A

• All product arranged sheet-to-shelf

  Yes

  No

  N/A

• All light bulbs working and covered

  Yes

  No

  N/A

Food Quality / Standards

• Two ticket system is correctly used each shift

  Yes

  No

  N/A

• Manager is managing the HOH, driving food production, ticket times and standard adherence. NOT tied to CA position

  Yes

  No

  N/A

• Ticket time standards are met each shift

  Yes

  No

  N/A

• Managers run out any re-cook

  Yes

  No

  N/A

• CA's are thoroughly trained and focused on food quality and ticket times

  Yes

  No

  N/A

Shift Transition

• CMOD is present in the HOH during shift change

  Yes

  No

  N/A

• CMOD checks out all cooks before they leave - Prep lists, station cleanliness and side work

  Yes

  No

  N/A

• CMOD checks in all dinner shift cooks as they arrive

  Yes

  No

  N/A

• Kitchen is stocked and clean for dinner shift

  Yes

  No

  N/A

Manager presence in the HOH

• CMOD is in the kitchen throughout the shift driving production, sanitation, recipe adherence and employee productivty

  Yes

  No

  N/A

• HOH Pre-Shift is held each shift by the CMOD or FOH Manager

  Yes

  No

  N/A

Inventory

• Inventory system is in place and followed each week

  Yes

  No

  N/A

• All Managers understand inventory system

  Yes

  No

  N/A

• Inventory is accurate and posted on time each week

  Yes

  No

  N/A

• GM and LCM complete EOP inventory

  Yes

  No

  N/A

A vs. T

• Restaurant A vs. T is within standard

  Yes

  No

  N/A

• Management team discusses A vs. T results each week and addresses any outlying issues

  Yes

  No

  N/A

HOH Labor

• HOH schedules are created each week based on guest count projections peak business flow

  Yes

  No

  N/A

• HOH is fully staffed

  Yes

  No

  N/A

• HOH schedules are validated by the GM and posted on time

  Yes

  No

  N/A

POLISHED ATMOSPHERE

• FOH is in excellent condition from the parking lot to the kitchen

  Yes

  No

  N/A

• Atmosphere Guide is completed each shift. Issues addressed and corrected

  Yes

  No

  N/A

• All lighting is properly set and all light bulbs are working

  Yes

  No

  N/A

• Music is set to correct station and volume is correct

  Yes

  No

  N/A

• All tables are in excellent condition in dining room and bar

  Yes

  No

  N/A

• All chairs are in excellent condition in dining room and bar

  Yes

  No

  N/A

• Tiles floors are clean and dry

  Yes

  No

  N/A

• Carpet is clean and in excellent condition

  Yes

  No

  N/A

• Paddle Fan is in good working condition

  Yes

  No

  N/A

• Plants are well maintained

  Yes

  No

  N/A

• Restrooms are clean and stocked

  Yes

  No

  N/A

• Bar is clean and bar back is well organized and free of clutter

  Yes

  No

  N/A

Host

• Hosts are in correct uniform

  Yes

  No

  N/A

• Host position is staffed according to par each shift

  Yes

  No

  N/A

• Hosts are focused on taking care of guests - REAL RELATIONSHIPS

  Yes

  No

  N/A

• On shifts operating a wait Hosts are in the correct positions and using the correct seating system

  Yes

  No

  N/A

• Restroom checks are performed every 30 minutes

  Yes

  No

  N/A

Bar

• Bartenders are in correct uniform

  Yes

  No

  N/A

• Recipes are in use

  Yes

  No

  N/A

• Bartenders use jiggers to make all drinks

  Yes

  No

  N/A

• Bartender position is properly staffed each shift according to volume

  Yes

  No

  N/A

• Bartenders make batch recipes according to recipes

  Yes

  No

  N/A

• Bar equipment is in excellent working condition

  Yes

  No

  N/A

• Bartenders have all tools necessary to take care of our guests

  Yes

  No

  N/A

• Bartenders are focused on taking care of our guests -REAL RELATIONSHPS

  Yes

  No

  N/A

• Garnish prep sheet is used properly

  Yes

  No

  N/A

• QFC is performed in the bar each shift

  Yes

  No

  N/A

• Bartenders use cutting gloves when cutting fruit for garnishes

  Yes

  No

  N/A

• Liquor and beer are securely stored in walk-in cooler and liquor cage

  Yes

  No

  N/A

• Liquor and Beer are made according to pars built from guest preference and guest projections

  Yes

  No

  N/A

Bus

• Bussers are in proper uniform

  Yes

  No

  N/A

• Bussers quickly an correctly clean tables once the guest has finished their meal

  Yes

  No

  N/A

• Bussers correctly use the 2 towel system

  Yes

  No

  N/A

• Bussers are focused on taking care of our guests - REAL RELATIONSHIPS

  Yes

  No

  N/A

• Bussers know how to correctly clean any spills

  Yes

  No

  N/A

Server

• Servers are in correct uniform

  Yes

  No

  N/A

• Servers are focused on taking care of our guests - REAL RELATIONSHIPS

  Yes

  No

  N/A

• Steps of service are used correctly - THE GUEST CONNECTION

  Yes

  No

  N/A

• Servers display sufficient menu knowledge to guide guest through the ordering process

  Yes

  No

  N/A

• New servers are trained using the Cheddar's Server Training guide

  Yes

  No

  N/A

FOH Labor

• FOH is properly staffed each shift according to volume

  Yes

  No

  N/A

• FOH arrival times are scheduled according to peak guest counts

  Yes

  No

  N/A

• FOH Manager makes cuts appropriately as business declines to ensure guest experience and maximize labor effieciency

  Yes

  No

  N/A

Manager on the Floor

• FOH Manager is in proper attire

  Yes

  No

  N/A

• FOH Manager(s) are prepared for each shift

  Yes

  No

  N/A

• FOH pre-shift is correctly held for each shift using Cheddar's Pre-shift template. All FOH employees are involved

  Yes

  No

  N/A

• Server check-in cards are in use for each shift

  Yes

  No

  N/A

• FOH Manager is visible and accessible in the dining room throughout each shift - REAL RELATIONSHIPS

  Yes

  No

  N/A

• FOH Manager directs / coaches the employees throughout the shift

  Yes

  No

  N/A

• Guest issues are resolved quickly and correctly by the FOH Manager

  Yes

  No

  N/A

• All re-cooks are delivered to the table by a Manager

  Yes

  No

  N/A

Administration

• Cash handling procedures followed

  Yes

  No

  N/A

• Petty Cash at correct level

  Yes

  No

  N/A

• Tip share up to date and distributed

  Yes

  No

  N/A

• Hourly schedules posted on time

  Yes

  No

  N/A

• OML in use

  Yes

  No

  N/A

• Cash out procedures followed for each server

  Yes

  No

  N/A

• Miscellaneous orders - lightbulbs. hamco

  Yes

  No

  N/A

New-hire systems

• Applications are reviewed and addressed daily in Click n Hire

  Yes

  No

  N/A

• Hourly training materials on hand and updated

  Yes

  No

  N/A

Security

• Cheddar's safety / security standards are followed each shift

  Yes

  No

  N/A

• Back doors always locked

  Yes

  No

  N/A

• Office door always locked. Safe is kept locked

  Yes

  No

  N/A

• Managers never alone in the restaurant

  Yes

  No

  N/A

HOH Training

• Minimum of 4 HOH trainers that can effectively train and communicate Cheddar's standards to all new employees / Managers

  Yes

  No

  N/A

• Current HOH training materials on site

  Yes

  No

  N/A

• HOH training system in use and validated by Culinary Manager and GM

  Yes

  No

  N/A

FOH Training

• Minimum of 4 Server trainers that can effectively train and communicate Cheddar's standards to all new employees / Managers

  Yes

  No

  N/A

• Cheddar's Server training program is followed and validated by Service Manager and GM for each new server

  Yes

  No

  N/A

• Minimum of 1 Host trainer that can effectively train and communicate Cheddar's standards to all new employees / Managers

  Yes

  No

  N/A

• Cheddar's Host training program is followed and validated by Service Manager and GM for each new host

  Yes

  No

  N/A

• Minimum of 1 Bar trainer that can effectively train and communicate Cheddar's standards to all new employees / Managers

  Yes

  No

  N/A

• Cheddar's Bar training program is followed and validated by Beverage Manager and GM for each new bartender

  Yes

  No

  N/A

• Minimum of 1 Bus trainer that can effectively train and communicate Cheddar's standards to all new employees / Managers

  Yes

  No

  N/A

• Cheddar's Bus training program is followed and validated by GM for each new busser

  Yes

  No

  N/A

• All training materials and tests are current

  Yes

  No

  N/A

Training and Development Culture

• Training for all employees is validated by Manager-on-duty each training shift

  Yes

  No

  N/A

• GM / Manager conducts all new-hire Orientations

  Yes

  No

  N/A

• Trainers in each department receive regular feedback and coaching from Managers

  Yes

  No

  N/A

• All employees are validated / certified before they finish training

  Yes

  No

  N/A

• Potential Management candidates are identified and developed

  Yes

  No

  N/A

GSS

• GSS scores meet or exceed company standard

  Yes

  No

  N/A

• GSS results discussed weekly in Manager meeting

  Yes

  No

  N/A

• All guest issues are resolved quickly

  Yes

  No

  N/A

Financial Results

• Restaurant sales meet or exceed company average

  Yes

  No

  N/A

• Restaurant performance targets for the past quarter meet or exceed standard

  Yes

  No

  N/A

• Managers understand P/L and own results as a team

  Yes

  No

  N/A

Staffing / Turnover

• Restaurant is staffed in HOH and FOH (plan for staffing in place if below par)

  Yes

  No

  N/A

• Restaurant turnover meets or exceeds company standard

  Yes

  No

  N/A

• Manager staffing level meets or exceeds par

  Yes

  No

  N/A

Key issues to be addressed:

Final Results / Next Steps

• Signature

  Sign

• Signature

  Sign

• Manager meeting is held weekly

• Managers own department-specific results (BSM- Bar, SM- FOH...)