Debonairs 100 Point Check

• Debonairs 100 point check

• Client / Site

• Conducted on

  Date

• Prepared by

• Management on Duty

Front of house

FOH Exterior

• Signage clean and functional. Off in day and on after 6pm.

  Yes

  No

  N/A

• Outside area and furniture neat & clean

  Yes

  No

  N/A

FOH Customer Area

• FOH neat and clean - Interior furniture neat and clean, check under all chairs and vinyl not torn or faded

  Yes

  No

  N/A

• POS current promotion is displayed AND each POS system has a till Talker

  Yes

  No

  N/A

• Bin - Correct spec with a lid. Push stickers, Check fullness and cleanliness & bag must not be visible more than 5cm, on wheels<br>

  Yes

  No

  N/A

• Display Fridge fan /condenser/exterior/glass/decals/ interior is clean / light cover

  Yes

  No

  N/A

Store Vibe & Customer Comfort

• Music playing in the Restaurant, balanced through the ceiling speakers and creating a pleasant vibe and atmosphere (Suggest VH1 - DSTV Music Channel)

  Yes

  No

  N/A

• TV always to be switched on (VH1)

  Yes

  No

  N/A

• Magazine Rack is present and magazines are clean, neat and neatly packed, not older than 3 months and family orientated

  Yes

  No

  N/A

• Balloon stand present and according to spec, clean and balloons available according to trade

  Yes

  No

  N/A

Front Counter

• Menu Holder is full of current spec customer comment cards and menus - no flyers!

  Yes

  No

  N/A

• Stainless steel dome clean and correctly filled. (Straws/SO8 bags/serviettes/plastic knives and forks correctly wrapped in serviettes)

  Yes

  No

  N/A

• Hot holding cabinet clean/ stocked for trade/ in excellent condition

  Yes

  No

  N/A

Uniform

• All crew are in complete uniform all uniform is the current spec. including flat closed black shoes and black socks

  Yes

  No

  N/A

Customer Experience

Counter Service

• The Debonairs Pizza counter Dictum is visible and followed in Restaurant

  Yes

  No

  N/A

• Customer receives counter order within 8 minutes (2 minutes for Express stores)

  Yes

  No

  N/A

On Phone Service

• Telephone is answered within 3 rings

  Yes

  No

  N/A

• Pronunciation – the customer is able to hear and understand the employee clearly and distinctly. Cashiers to be verbally clear.

  Yes

  No

  N/A

Up-Selling

• FOH team members must attempt to promote the current promotion with every order and offer extra cheese and colddrinks (UPSELL)

  Yes

  No

  N/A

Complaints & Comments

• Manager is accountable for handling of complaints effectively and complaints are responded to within 24hrs and the FM and the Call Centre have been notified

  Yes

  No

  N/A

• Daily Customer Call-backs made and recorded for delivery customers( 4 per day). FM to verify and make 1 call back

  Yes

  No

  N/A

Delivery Service

• Driver has customer comment cards in delivery bag

  Yes

  No

  N/A

• Delivery orders delivered within 40 minutes (measure the time of an order in minutes)

  Yes

  No

  N/A

• All products leaving the restaurant are packed in a Debonairs spec delivery warmer / cooler bag - one order per bag

  Yes

  No

  N/A

• Drivers station clean functional including Acutemp cabinet and discs both are on during trading hours

  Yes

  No

  N/A

• All delivery vehicles are in good repair and are clean at all times (Branded and Non-Branded)

  Yes

  No

  N/A

Back Of House

Cutting Table

• Stainless steel containers with bactorex and spray bottle with surface sanitizer placed on the cutting table and both clearly marked. Colour coded cloths

  Yes

  No

  N/A

• Cold Master inserts are cool to the touch and 3 spare are stored in the deep freezer

  Yes

  No

  N/A

• All necessary utensils present( 2 pizza cutters, Pizza shovel, pizza lifter, all fresh topping measuring utensils) - refer to SOO manual for list

  Yes

  No

  N/A

• All fresh toppings available and within required 6 hour shelf life

  Yes

  No

  N/A

• Clean and tidy under cutting table.

  Yes

  No

  N/A

• All pizzas are cut and fresh topped according to spec

  Yes

  No

  N/A

• All folded pizza boxes have the hot-or-not sticker and required serviettes

  Yes

  No

  N/A

• Time is called out at the cutting table for every order - ensure time on digital wall clock is in sync with POS time

  Yes

  No

  N/A

Extraction Canopy

• Extractor fan is operational and serviced once every 12 months (PROOF DISPLAYED INSTORE)

  Yes

  No

  N/A

Ovens

• Oven is fully operational and in good condition and is serviced every six months

  Yes

  No

  N/A

• Oven temperature is set between 265 deg Celsius and 275 deg Celsius - record temperature

  Yes

  No

  N/A

Make Line

• Stainless steel containers with bactorex and spray bottle with surface sanitizer are placed on the make line. Colour coded cloths are on place

  Yes

  No

  N/A

• Low volume items to be covered with lid (Make-line)

  Yes

  No

  N/A

• Enough prep for specific trading period

  Yes

  No

  N/A

• Correct use of Debonairs Pizza specified cups and spoons. minimum of 2 sets of topping and cheese cups, and 1 set as backup, min 3 ladle's

  Yes

  No

  N/A

• All sauces are present, stored in bottle rack and all bottles in good repair

  Yes

  No

  N/A

• Underbar's refrigeration is fully operational and in good condition

  Yes

  No

  N/A

Holding Fridge

• Holding fridge in full working order and clean (all seals, glass doors, grooves, header panel, fan and condenser)

  Yes

  No

  N/A

Dough Roller, Mixer & Trays

• Dough Roller and dough mixer are fully functional, good condition and is free of old dry dough and sterilized

  Yes

  No

  N/A

• Dough Trays are clean and stored upside down to dry and all old stickers removed

  Yes

  No

  N/A

Store Rooms

• Storeroom clean shelves / floor / walls / ceiling

  Yes

  No

  N/A

• Cold room is fully operational, clean and to spec, clean fan and condenser

  Yes

  No

  N/A

Cold Room

• Temperature of cold room is between 1 and 5 degrees Celsius (FM to record temperature)

  Yes

  No

  N/A

• Latest laminated shelf-life and promotional shelf-life charts are displayed on cold room door

  Yes

  No

  N/A

• Toxic items are properly stored on the bottom shelve with no other food or packaging products & food contact surfaces

  Yes

  No

  N/A

• Correct packing of products – (cheese at top, meat high, vegetables on the bottom)

  Yes

  No

  N/A

• Sealed Meat products are stored in C141’s or dough trays. No bakery or butchery crates may be used.

  Yes

  No

  N/A

Deep-freeze

• Deep-freeze is fully operational. Deep-freeze defrosted regularly, i.e. not iced up at any time. Clean deep-freeze – interior, seals, exterior, beneath and behind

  Yes

  No

  N/A

• Temperature of deep-freeze is between minus 15 degrees and minus 25 degrees Celsius (FM to record Freezer temperature)

  Yes

  No

  N/A

Kitchen Smalls

• Kitchen scale, kitchen printer and stands to be clean and in good working order

  Yes

  No

  N/A

• Presence and use of a thermometer in-store, to spec and in good working order

  Yes

  No

  N/A

• Sub holders are clean and in good condition

  Yes

  No

  N/A

General

• Rodent / pest control devices are out of customer view. No sign of rodents or pests in store

  Yes

  No

  N/A

• All prep tables and prep areas are clean i.e. legs / underneath / behind / walls / ceilings / light fittings etc.

  Yes

  No

  N/A

• Grease trap and floor drain is clean, free of dirt build up and covered

  Yes

  No

  N/A

• Rubbish bins not overflowing and are clean inside and outside and have a lid on, and are not being used to sit on

  Yes

  No

  N/A

• Team change room is neat, with all clothes and shoes (in plastic bag) in a metal locker

  Yes

  No

  N/A

Product

Dough

• Dough mix (minimum needed for trade) and a 20L bucket of water is kept in the cold room at all times

  Yes

  No

  N/A

• Balling does not take longer than 15 minutes (actual check where possible)

  Yes

  No

  N/A

• Accurate use of dough management worksheet or book - manager to sign off each batch - 1 weeks records on file

  Yes

  No

  N/A

• Dough trays not stored on the floor, correct use of dollies and Dunnage stands

  Yes

  No

  N/A

• No condensation is present in the dough trays

  Yes

  No

  N/A

• Dough is fresh. Not using fermented dough. Not using over proven dough

  Yes

  No

  N/A

• Original Bases pass the feel test (i.e. bases are not hard or crusty)

  Yes

  No

  N/A

Par-Cooked Bases

• Par-cooked bases, "Pop Its" shells and crammed crust bases available at any time

  Yes

  No

  N/A

• Must be correctly cooled then stored in air tight refrigerated container and within 24 hour shelf life, no presence of condensation in container

  Yes

  No

  N/A

Sauces / Mozzarella / Vegetables

• Tomato, green pepper, onion and mushroom are fresh and cut correctly

  Yes

  No

  N/A

• Products in the colanders are covered using plastic trays

  Yes

  No

  N/A

• Mozzarella is mixed according to spec : 3kg’s mozzarella : 1 std topping cup of origanum

  Yes

  No

  N/A

Pizza

• Pizza Tomato is evenly applied and to the edge (LG= 1 spoon; STD= ¾; RD= ½ and ¾ for thin base)

  Yes

  No

  N/A

• All pizzas are topped to the edge(all toppings) and spiraling of sauces correct (2 finger apart)

  Yes

  No

  N/A

• Prepped pizzas in holding fridge no longer than 2 hours. Must be fully dressed. No un-topped bases allowed

  Yes

  No

  N/A

Hot Subs

• Freshness of rolls (not older than 72 hours unprepped and 48 hours prepped) and bags sealed at the ends. Date to include delivery date and prep date.

  Yes

  No

  N/A

• Correct prep i.e. three fingers wide, two fingers deep and sliced with 9 cuts to make 10 slices

  Yes

  No

  N/A

• Subs packed in “brick” formation in the Underbar and Cold-room(Prepped Underbar - no more than 2 subs high and Unprepped Cold-room - no more than 3 subs high)

  Yes

  No

  N/A

Sides

• All side items are pre-portioned and labelled correctly

  Yes

  No

  N/A

Stock Control

• Food items and all stock are labelled correctly with date and times

  Yes

  No

  N/A

• Products are used according to the FIFO system.

  Yes

  No

  N/A

Hygiene & Safety

Hygiene Regime

• All team members in the food prep area are using hair nets and beard nets

  Yes

  No

  N/A

• Cleaning roster displayed and in use daily - latest DP spec

  Yes

  No

  N/A

• Mops used for FOH and BOH- clearly colour coded and labelled (Red BOH and Blue FOH)

  Yes

  No

  N/A

Safety & Security

• Use of wet floor sign while cleaning floors

  Yes

  No

  N/A

Personal Hygiene

• Waterless hand sanitizer is used correctly in restaurant

  Yes

  No

  N/A

• Presence of tidy wipe, anti-bacterial hand soap and hot water at hand basin

  Yes

  No

  N/A

• All hands are washed every 30 min, change of job function and after the toilet and smoking

  Yes

  No

  N/A

• No employee has poor personal hygiene i.e. dirty nails, or body odour

  Yes

  No

  N/A

Management

Team Communication

• Management hold daily meetings with employees (recorded & actioned) 5 min before shift - Diary or Handover book to be used per shift change

  Yes

  No

  N/A

• Updated notice board with all required aspects with list of emergency numbers

  Yes

  No

  N/A

Operational Systems

• Monthly 100 Point Checklist done by Manager/Franchisee - Complete the checklist and record result+

  Yes

  No

  N/A

• 11 and 4 checks on hand and completed by the duty manager to check food quality and food safety

  Yes

  No

  N/A

Business Management & Planning

• Entire team must know all products and latest promotion in full, and relevant ops brief is displayed in store for easy reference. Verbal Test to be done on latest DD module

  Yes

  No

  N/A

• Monthly Marketing Plan implemented. Logged and tracked on smart line as per ops campaign

  Yes

  No

  N/A

• Issues from previous evaluation rectified and/or visible improvement from previous ops visit. Refer to action list from previous visit

  Yes

  No

  N/A

• Appropriate supervision in the Restaurant at all times Excl. franchisee(Is the duty manager in control of his shift), staff capacity as per trade/store

  Yes

  No

  N/A

• I hereby confirm that the above 100 point check is a true reflection of the store and was done objectively. Any problems raised in the report will receive prompt attention.

• Name of auditor:

  Sign