CULINARY AUDIT TEMPLATE 2025

• Date

  Date

• Time

  Date

• Completed By

• Location

  Select

• Store in charge

• Chef in charge

• Barista

• Retail

Display counters

Arrival

• Display appearance of sandwiches

  Select 0 1 2 3 4 5

  • 0
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• WHAT GOOD LOOKS LIKE
  Correct specs (thickness of bread, presentation, correct amount of ingredients etc.)

• WHAT SHOULDN’T BE SEEN
  Incorrect presentation, bread too thin/thick, over portioning/under portioning of ingredients

• Recipe adherence of sandwiches

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes made according to recipe cards

• WHAT SHOULDN’T BE SEEN
  Incorrect making of sandwiches

• Recipe card readily available on hand for sandwiches

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes should be readily available or on hand

• WHAT SHOULDN’T BE SEEN
  Recipe cards not present or referenced

• Display appearance of pastries

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Depending on in house or CPU production - pastries should be according to recipes on hand

• WHAT SHOULDN’T BE SEEN
  Pastries are too small/large and not made to spec as per recipe cards

• Recipe adherence of pastries

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes made according to recipe cards

• WHAT SHOULDN’T BE SEEN
  Incorrect making of pastries

• Recipe card readily available on hand for pastries

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes should be readily available or on hand

• WHAT SHOULDN’T BE SEEN
  Recipe cards not present or referenced

• Display appearance adherence of breads

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Display should be pleasantly visual

• WHAT SHOULDN’T BE SEEN
  Over or under displaying breads - overcrowded or scarce

FOH observations

Seated

• FOH are knowledgable of dishes

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  FOH are knowledgable and thoroughly able to answer customer queries

• WHAT SHOULDN’T BE SEEN
  FOH lacking knowledge and unable to answer customer queries

• FOH upselling

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  FOH are upselling

• WHAT SHOULDN’T BE SEEN
  FOH not upselling or asking customers

• FOH are asking customers about allergies/dietary requirements

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  FOH proactively asks customers about allergens/dietary requirements

• WHAT SHOULDN’T BE SEEN
  FOH not asking customers about allergens/dietary requirements at all

• FOH overall interaction are as per brand standards

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Interaction adhere to brand standards

• WHAT SHOULDN’T BE SEEN
  Interaction not adhering to brand standards

• Standard of service adhere to brand standards (ie. Asking how dishes are)

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Service adhere to brand standards

• WHAT SHOULDN’T BE SEEN
  Services not adhering to brand standards

• Pace of service adhere to brand standards

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Efficient and good pace of service

• WHAT SHOULDN’T BE SEEN
  Lack of efficiency in service

• Customer waiting time for drinks adhere to brand standards

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Customers not waiting excessively long timings

• WHAT SHOULDN’T BE SEEN
  Customers waiting in excess of 10 minutes for drinks

• Customer waiting time for food adhere to brand standards

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Customers not waiting excessively long timings

• WHAT SHOULDN’T BE SEEN
  Customers waiting in excess of 25 minutes for drinks

• Customer satisfied with overall service

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Customer visibly satisfied with overall service

• WHAT SHOULDN’T BE SEEN
  Customers visibly not satisfied with overall service

Kitchen

• All Chefs are wearing the correct uniform that adhere to Jones brand standard

  0

  1

• WHAT GOOD LOOKS LIKE
  Chefs wearing uniform that adhere to brand standards

• WHAT SHOULDN’T BE SEEN
  Chefs not wearing correct uniform and do not adhere to brand standards

Operational efficiency

Kitchen

• There adequate number of Chefs in the kitchen in order for mise en place and service to run efficiently

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Kitchen is running optimally/efficiency due to the number of Chefs present

• WHAT SHOULDN’T BE SEEN
  Kitchen understaffed/overstaffed - hindering preparation and service

• Management/Head Chef/Sous Chef is/are present in the kitchen

  0

  1

• WHAT GOOD LOOKS LIKE
  Management/head chef/sous chef present in the kitchen - offering support and guidance

• WHAT SHOULDN’T BE SEEN
  Lack of management/head chef/sous chef present in the kitchen - offering support and guidance

• Knives are sharpened and adhere to SOPs

  0

  1

• WHAT GOOD LOOKS LIKE
  Knives are sharp

• WHAT SHOULDN’T BE SEEN
  Knives are blunt

• Correct use of colour-coded knives and boards

  0

  1

• WHAT GOOD LOOKS LIKE
  Correct use of knives and boards according to respective preparation

• WHAT SHOULDN’T BE SEEN
  Incorrect use of knives and/or boards for respective preparation

• Temperature probe/s are readily available

  0

  1

• WHAT GOOD LOOKS LIKE
  Temperature probes are on hand and used

• WHAT SHOULDN’T BE SEEN
  Temperature probes not present nor used

• Kitchen adherence to OS&E list

  0

  1

• WHAT GOOD LOOKS LIKE
  Equipment adhere to OS&E list and support overall kitchen efficiency/batch recipes

• WHAT SHOULDN’T BE SEEN
  Kitchen equipment deviates from OS&E list, and hinders overall kitchen efficiency/batch recipes

Supply chain

Kitchen

• Marketlist suppliers utilised (spot check ingredients)

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• WHAT GOOD LOOKS LIKE
  Store uses ingredients from correct suppliers

• WHAT SHOULDN’T BE SEEN
  Store use incorrect ingredients from suppliers

• Bespoke ingredients are utilised (eg. Burgers, sausages, breads etc.)

  Select 0 1 2 3 4 5

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• WHAT GOOD LOOKS LIKE
  Store use correct bespoke ingredients

• WHAT SHOULDN’T BE SEEN
  Store use incorrect ingredients and are not bespoke

• Good quality of ingredients utilised from approved supplier/s

  Select 0 1 2 3 4 5

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• WHAT GOOD LOOKS LIKE
  Ingredients are of high quality/fresh

• WHAT SHOULDN’T BE SEEN
  Ingredients are of low quality and not fresh

• Ingredients adhere to appropriate shelf life

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Ingredient labelling according to Shelf Life chart

• WHAT SHOULDN’T BE SEEN
  Ingredient labelling incorrect and not adhering to Shelf Life chart

• Shelf life chart present

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Latest Shelf Life chart present and referenced

• WHAT SHOULDN’T BE SEEN
  Older Shelf Life chart present and referenced

Food storage

Kitchen

• Logical storage of food items in the fridge

  0

  1

• WHAT GOOD LOOKS LIKE
  Logic of storage helps with overall kitchen efficiency and storage

• WHAT SHOULDN’T BE SEEN
  Lack of logic in the store of ingredients in the fridge (including cross contamination and low/high risk foods)

• No food components in the fridge that are not meant for refrigeration

  0

  1

• WHAT GOOD LOOKS LIKE
  No non-refrigerated food components found

• WHAT SHOULDN’T BE SEEN
  Food components being refrigerated that are not meant to

• Logical storage of food items in the freezer

  0

  1

• WHAT GOOD LOOKS LIKE
  Logic of storage helps with overall kitchen efficiency and storage

• WHAT SHOULDN’T BE SEEN
  Lack of logic in the store of ingredients in the freezer (including cross contamination and low/high risk foods)

• No food components in the freezer that are not meant for freezer

  0

  1

• WHAT GOOD LOOKS LIKE
  No food components being frozen, that are not meant to be

• WHAT SHOULDN’T BE SEEN
  Food components being frozen that are not meant to

• No excessive food wastage

  0

  1

• WHAT GOOD LOOKS LIKE
  N/A

• WHAT SHOULDN’T BE SEEN
  Excessive food wastage observed

BOH culinary assessment

Kitchen

• Recipes are readily available on hand

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  • 0
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• WHAT GOOD LOOKS LIKE
  N/A

• WHAT SHOULDN’T BE SEEN
  Recipe cards not readily available

• Latest batch recipes are present (if not, discard and use latest)

  Select 0 1 2 3 4 5

  • 0
  • 1
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• WHAT GOOD LOOKS LIKE
  N/A

• WHAT SHOULDN’T BE SEEN
  Batches being prepared without batch recipe/s present

• Batch recipe adherence and referencing when prepping

  Select 0 1 2 3 4 5

  • 0
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• WHAT GOOD LOOKS LIKE
  N/A

• WHAT SHOULDN’T BE SEEN
  Batches being prepared without batch recipe/s present

• Finishing recipes are present (if not, discard and use latest)

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  N/A

• WHAT SHOULDN’T BE SEEN
  Batches being prepared without batch recipe/s present

• Finishing recipe adherence and referencing when plating

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  N/A

• WHAT SHOULDN’T BE SEEN
  Finishing recipes being prepared without finishing recipe/s present

• Chefs following methodology of batch recipes to achieve result according to recipe cards

  0

  1

• WHAT GOOD LOOKS LIKE
  Chefs referencing latest batch recipes on hand

• WHAT SHOULDN’T BE SEEN
  Chefs not referencing latest batch recipes

• Chefs following finishing recipes to achieve result according to recipe cards

  0

  1

• WHAT GOOD LOOKS LIKE
  Chefs referencing latest finishing recipes on hand

• WHAT SHOULDN’T BE SEEN
  Chefs not referencing latest finishing recipes

• Chefs are plating recipes according to finishing recipes

  Select 0 1 2 3 4 5

  • 0
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• WHAT GOOD LOOKS LIKE
  Chefs referencing latest finishing recipes on hand

• WHAT SHOULDN’T BE SEEN
  Chefs not referencing latest finishing recipes

• No underportioning/overportioning of components

  Select 0 1 2 3 4 5

  • 0
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• WHAT GOOD LOOKS LIKE
  N/A

• WHAT SHOULDN’T BE SEEN
  Visible under portioning/over portioning of components

• Latest Allergen Matrix is present (if not, discard and use latest)

  Select 0 1 2 3 4 5

  • 0
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• WHAT GOOD LOOKS LIKE
  N/A

• WHAT SHOULDN’T BE SEEN
  Older Allergen Matrix present and referenced

• The flow of mise en place helps with service efficiency for hot section

  0

  1

• WHAT GOOD LOOKS LIKE
  Flow aides in efficiency of service

• WHAT SHOULDN’T BE SEEN
  Flow hinders and slows down the pace of service

• The flow of mise en place helps with service efficiency for cold section

  0

  1

• WHAT GOOD LOOKS LIKE
  Flow aides in efficiency of service

• WHAT SHOULDN’T BE SEEN
  Flow hinders and slows down the pace of service

Mise en place assessment

• Ability to add comments and attach pictures

Kitchen

• Coffee

  0

  1

• Refer to MISE EN PLACE ASSESSMENT tab

• Drinks

  0

  1

  2

  3

• Refer to MISE EN PLACE ASSESSMENT tab

• Breakfast

  Select 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

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• Refer to MISE EN PLACE ASSESSMENT tab

• Soups & salads

  Select 0 1 2 3 4 5 6 7

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• Refer to MISE EN PLACE ASSESSMENT tab

• Appetisers

  Select 0 1 2 3 4 5 6 7

  • 0
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• Refer to MISE EN PLACE ASSESSMENT tab

• Sandwiches

  Select 0 1 2 3 4 5

  • 0
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• Refer to MISE EN PLACE ASSESSMENT tab

• Burgers & sliders

  0

  1

  2

  3

• Refer to MISE EN PLACE ASSESSMENT tab

• Mains, pastas, sharing boards

  Select 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

  • 0
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• Refer to MISE EN PLACE ASSESSMENT tab

• Desserts

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
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• Refer to MISE EN PLACE ASSESSMENT tab

Dish evaluation

• Ability to add comments and attach pictures

Kitchen

• Coffee

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
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• Refer to DISH EVALUATION tab

• Breakfast

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
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• Refer to DISH EVALUATION tab

Display counters

During

• Display appearance of sandwiches

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Correct specs (thickness of bread, presentation, correct amount of ingredients etc.)

• WHAT SHOULDN’T BE SEEN
  Incorrect presentation, bread too thin/thick, over portioning/under portioning of ingredients

• Recipe adherence of sandwiches

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes made according to recipe cards

• WHAT SHOULDN’T BE SEEN
  Incorrect making of sandwiches

• Recipe card readily available on hand for sandwiches

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes should be readily available or on hand

• WHAT SHOULDN’T BE SEEN
  Recipe cards not present or referenced

• Display appearance of pastries

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Depending on in house or CPU production - pastries should be according to recipes on hand

• WHAT SHOULDN’T BE SEEN
  Pastries are too small/large and not made to spec as per recipe cards

• Recipe adherence of pastries

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes made according to recipe cards

• WHAT SHOULDN’T BE SEEN
  Incorrect making of pastries

• Recipe card readily available on hand for pastries

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes should be readily available or on hand

• WHAT SHOULDN’T BE SEEN
  Recipe cards not present or referenced

• Display appearance adherence of breads

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Display should be pleasantly visual

• WHAT SHOULDN’T BE SEEN
  Over or under displaying breads - overcrowded or scarce

Dish evaluation

• "Ability to add comments and attach pictures
  
  Dish evaluation should be dynamic and chosen post reviewing:
  - mise en place
  - customer feedback/review data
  - store feedback
  - BOH dish complexity/common inconsistencies
  - sales data"
  

Kitchen

• Drinks

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
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• Refer to DISH EVALUATION tab

• Soups & salads

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
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  • 10

• Refer to DISH EVALUATION tab

• Appetisers

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
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  • 10

• Refer to DISH EVALUATION tab

• Sandwiches

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
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  • 10

• Refer to DISH EVALUATION tab

• Burgers & sliders

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
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  • 10

• Refer to DISH EVALUATION tab

• Mains, pastas, sharing boards

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
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  • 10

• Refer to DISH EVALUATION tab

• Desserts

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
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• Refer to DISH EVALUATION tab

Display counters

Departure

• Display appearance of sandwiches

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Correct specs (thickness of bread, presentation, correct amount of ingredients etc.)

• WHAT SHOULDN’T BE SEEN
  Incorrect presentation, bread too thin/thick, over portioning/under portioning of ingredients

• Recipe adherence of sandwiches

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes made according to recipe cards

• WHAT SHOULDN’T BE SEEN
  Incorrect making of sandwiches

• Recipe card readily available on hand for sandwiches

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Recipes should be readily available or on hand

• Recipe cards not present or referenced

• Display appearance of pastries

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• WHAT GOOD LOOKS LIKE
  Depending on in house or CPU production - pastries should be according to recipes on hand

• WHAT SHOULDN’T BE SEEN
  Pastries are too small/large and not made to spec as per recipe cards

• Recipe adherence of pastries

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• Recipes made according to recipe cards

• WHAT SHOULDN’T BE SEEN
  Incorrect making of pastries

• Recipe card readily available on hand for pastries

  Select 0 1 2 3 4 5

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5

• Recipes should be readily available or on hand

• WHAT SHOULDN’T BE SEEN
  Recipe cards not present or referenced

• Display appearance adherence of breads

  0

  1

  2

• WHAT GOOD LOOKS LIKE
  Display should be pleasantly visual

• WHAT SHOULDN’T BE SEEN
  Over or under displaying breads - overcrowded or scarce

• "Batch evaluation (refer to Breakfast & All Day Batch Recipes):
  - pass = 85% and above
  - fail = below 85%"

  

Coffee

• Appearance:

• Aroma:

• Texture:

• Images

  Media

• Maximum Score:

• Score

  1

  2

  3

Drinks

• Batch recipes (list each component):

• Appearance:

• Aroma:

• Texture:

• Images

  Media

• Maximum Score:

• Score

  1

  2

  3

Breakfast

• Batch recipes (list each component):

• Appearance:

• Aroma:

• Texture:

• Images

  Media

• Maximum Score:

• Score

  1

  2

  3

Salads & soups

• Batch recipes (list each component):

• Appearance:

• Aroma:

• Texture:

• Images

  Media

• Maximum Score:

• Score

  1

  2

  3

Appetisers

• Batch recipes (list each component):

• Appearance:

• Aroma:

• Texture:

• Images

  Media

• Maximum Score:

• Score

  1

  2

  3

Sandwiches

• Batch recipes (list each component):

• Appearance:

• Aroma:

• Texture:

• Images

  Media

• Maximum Score:

• Score

  1

  2

  3

Burgers & sliders

• Batch recipes (list each component):

• Appearance:

• Aroma:

• Texture:

• Images

  Media

• Maximum Score:

• Score

  1

  2

  3

Mains, pastas & sharing boards

• Batch recipes (list each component):

• Appearance:

• Aroma:

• Texture:

• Images

  Media

• Maximum Score:

• Score

  1

  2

  3

Desserts

• Batch recipes (list each component):

• Appearance:

• Aroma:

• Texture:

• Images

  Media

• Maximum Score:

• Score

  1

  2

  3

• "Dish evaluation (refer to Breakfast & All Day Finishing Recipes) - FOH:
  - pass = 85% and above
  - fail = below 85%"

  

Coffee

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score

• Score

  0

  1

  2

Drinks

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score: 10

• Score

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
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  • 8
  • 9
  • 10

Breakfast

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score: 10

• Score

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
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  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

Salads & soups

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score: 10

• Score

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
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  • 10

Appetizers

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score: 10

• Score

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

Sandwiches

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score: 10

• Score

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

Burgers & sliders

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score: 10

• Score

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

Mains, pastas & sharing boards

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score: 10

• Score

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

Pizzas (select stores)

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score: 10

• Score

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

Desserts

• Name of drink/dish:

• Time of ordering:

  Date

• Time of serving:

  Date

• Recipe adherence (list dishes)

• Presentation (list dishes)

• No overportioning/underportioning of components (if more than one, list components)

Tasting:

• Aroma

  Good

  Fair

  Poor

  N/A

• Flavour

  Good

  Fair

  Poor

  N/A

• Texture

  Good

  Fair

  Poor

  N/A

• Overall

  Good

  Fair

  Poor

  N/A

• Images

  Media

Score

• Maximum Score: 10

• Score

  Select 0 1 2 3 4 5 6 7 8 9 10

  • 0
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

• Customer experience/feedback:

• Mystery diner:

• Overall feedback:

• Other (internal):

• Express:

BATCH RECIPES

FINISHING RECIPES