RVR

Food Safety / Food Quality

A calibrated thermometers at the line and prep station are available and in good condition

Food Contamination / Cross Contamination
a) Food to food - e.g.: raw product to finished products.
b) Food to others - e.g.: food to chemical or dirty object.
c) Containers used for products are clean and in good condition.
d) Food products must be covered at all time

Raw products are spoiled and in use
a) Expired product found inside restaurant / in use

Cutting boards washed and sanitized whenever the use switches between raw food and cooked or
ready-to-serve food?

Hot Temperature abuse / Temperature does not meet the requirement
a) Hot ingredients/products are not within the required temperature and do exceed holding time
b) Temperature for the cooking equipment (fryer, griddle, oven)
c) Bain-marie
d) Rice Warmer
e) Soup Warmer
f) Hot Product
Chilled Temperature abuse / Temperature does not meet the requirement
a) Chilled ingredients/products are not within the required temperature and do exceed holding time
b) BOH Prep & Line Door / Walk-in Chiller
c) FOH Chiller
Frozen Temperature abuse / Temperature does not meet the requirement
a) Frozen ingredients/products are not within the required temperature and do exceed holding time
b) BOH Prep & Line Door / Walk-in Freezer
c) FOH Freezer / Ice-cream Freezer

Proper Product Code Date / Labelling (receiving date, expiry date for thawing product and product transferred into the secondary container)
a) Dry store
b) Walk-in / Door Chiller
c) Walk-in / Door Freezer
d) BOH
e) FOH

No outside food inside the restaurant's food storage (dry, chilled, frozen)

Packaging material protected during storage.
a) Packaging material must be well-protected and "bottom-most" label with "X" (packaging with "X" label is not reuseable) and properly arranged.

Cleaning Towels are available at the restaurant.
a) Proper usage of towels and properly kept in a covered container.
Blue - BOH
Green - Equipment & Tools
Pink - FOH Tables
b) Cleaning towels available at all station of the BOH
c) Cleaning towels are available at the dining & bar
*Cleaning Towels are to be wash and use for a maximum of 3 days

Chemical Control / Labelling
a) Chemical used for maintenance must be kept at the designated are
b) Cleaning chemical is available and properly labeled
c) No presence of unapproved chemicals
d) Container used for chemicals are properly labeled and not used for food products

Water supply is controlled
a) Filter is in place with code date and well maintained.
b) The water filter should be changed every 2 weeks and/ or when dirty.
c) Hot water is fully functioning in dishwashing area and in prep area

Team Service

Observe and evaluate Team Service during arrival

Did the team greet guests within 30 seconds with enthusiasm during arrival?

How do you rate the hostess greeting towards guests? Genuine enthusiasm would entail positive body language, happiness, smiling, and a warm welcome. An automated manner may just be a cursory "Welcome to MFM/NYSS/TR" type of greeting.

Did the Hostess politely usher customers to a table that is clean and readily set?

Did the Hostess educate guests on the Digitalise Menu and inform "We will attend to you shortly"?

Observe and evaluate Team Service during ordering

Did the crew approach the guest table within 3 minutes to take the order? (Mark "YES" if restaurant QR Code ordering system is available)

Did the crew introduce him/herself by name and welcome you to the brand? (Mark "YES" if restaurant QR Code ordering system is available)

Did the crew share current promotion and upselling / cross-selling towards the guest? (Mark "YES" if restaurant QR Code ordering system is available)

Did the crew pay attention when taking guest order (Mark "YES" if restaurant QR Code ordering system is available)

Did the server repeat orders and special requests? (Mark "YES" if restaurant QR Code ordering system is available)

Did the crew ask about Loyalty Program membership / did our crew suggest about Loyalty Program?

*To be marked positively with observation the crew should ask if the customer is a member and to provide member I.D. If the customer is not a member, then crew is to suggest downloading the App and register as a member.

Did the crew key in the correct sequence promptly- Drinks first, starter, then the main meal?
*Check POS Table # - this is to make sure BOH will cook the first item they see on the docket

Did the server bring back the docket with a clip-pad to the guest table and repeat the order to re-confirm? (Mark "YES" if restaurant QR Code ordering system is available)

Observe and evaluate Team Service during meal

Did the table have available cutlery sets & serviette according to the number of pax?

Did the crew send the order following the standard sequence:
Drink/s
Starter / salad / soup
Kids menu *if applicable
Main Course + Sides *if applicable
Dessert + Coffee *if applicable

Did the crew announce the order every time prior to placing them on the table with speed and a smile? Say to guest "Hi, here's your Chicken Salad, enjoy!"

Did the crew serve the main course within 17 minutes (excluding sharing platter dish 20 minutes)

Did the crew engage with customers during their meal (check food quality/refill drinks)? Clear the table when they are finished and suggested dessert or coffee?

Did the MOD approach the guest table randomly to do an online survey?
*To be marked positively with observation the MOD done at least 3 tables during audit visitation

Observe and evaluate Team Service after the meal

Approach guest promptly when they requested the bill?

Ensure bill printed correctly with member ID (if any) and presented in a bill order?

Confirm payment method(cash/credit card/wireless payment? From customer and process promptly

The hostess acknowledges the guest leaving by saying " Guest leaving", the team responded "Thank you! Please come again"?

Front of House - Cleanliness and Condition

Evaluate the marketing promotions or tools available in the restaurant

Menu boards outdated, need repair, or have handwritten signs.

Promotional material not posted or displayed, damaged, or handwritten, out of date not POP (Point of Purchase such as flyers, bunting, etc) not removed

Digital Menu Board / TV is not functional or working properly

Kids coloring material and merchandise not available or not given to the guest

Evaluate the cleanliness and condition of exterior and interior part of the restaurant

Exterior logo is in good condition and faulty

Exterior building walls, landscapes, and awnings are in good condition, and cleanliness is observed

Does the building appear to be clean and in good condition? (including windows)

Evaluate Service Area is clean and comfortable

Ceiling, vents, lights, fixtures, or fans are cleaned and in good condition

Decorations, walls, floors, carpet, drain covers or island stations are cleaned and in good condition

Tables, booths, chairs, high chairs, or ash trays are cleaned and in good condition

Front counter, condiment station, or service area are cleaned and in good condition

Beverage system, dripping pan, outlet's dipper well are cleaned and in good condition

Handwashing sink is maintained and availability of handsoap and tissue on the area

Dustbin and dirty dish counter are cleaned and in good condition

Bar counter service area are cleaned and in good condition

Evaluate FOH equipment and tools are maintained and in good working condition

Beverage systems, CO2, cylinders, ice machines, and bins or drains are cleaned and in good working condition

Chiller and freezer are cleaned and in good working condition

Chillers meet the standard temperature (0°C - 4°C)

Record actual temperature

Freezer meet the standard temperature (-18°C and below)

Record actual temperature

Condiment containers, Bar tools are maintained and in good working condition

Cleaning tools such as dustpan and broom are in good working condition

Bar equipment such as blender, coffee machine, milk machine, thermos, etc. are cleaned and in good working condition

Evaluate restrooms are maintained and in good working condition. Mark "YES " if this section is not applicable.

Walls, doors, floors, cabinets or drain covers are cleaned and in good condition

Ceilings, vents lights, fixtures, or fans are cleaned and in good condition

Plumbing/fixtures are cleaned and in good working condition

Paper towels/hand dryer, sanitiser, antibacterial soap are available

Restroom, toilets/ urinals/sinks not functional or need repair

People

Observe and evaluate Team Personal Standard Hygiene & Grooming

Is the Manager on Duty and all Crew wearing a name badge to standard?

Is the Manager on Duty on proper grooming & hygiene?
- Shirt tucked-in with belt
- Name tag available
- Black shoes
- No excessive accessories on the body

Are all Crews wearing approved aprons to standard?

Are all Crews wearing correct footwear to standard?

Is the personal hygiene & grooming of all team up to standard?

Shift Communication

Were the 5 Tools Shift Books correctly completed prior shift starts?

Was the MOD directing crew activities to meet excellence QSAV?

Was there a 5 minutes two-way briefing to all team members FOH & BOH?
Briefing Points:
- Motivation
- Product low / Item 86
- New Promotions
- Sales variance and target =
- Positive / Negative Feedback from a guest from yesterday's shift
- Seek improvements from the team
- Breaktime
Randomly ask crew a questions

Was there a 5 minutes post-mortem to all team members FOH & BOH? Randomly ask crew a questions

Were positive & negative feedback from guests being documented? Check evidences

Were the Opening and Closing checklists correctly completed?

Was the production planning clearly displayed and updated?

Under / Over staffed for forecasted business needs

Does the MOD practice travel path during peak hours?

Does the MOD / Management team interact with guests?

Delivery Platforms

Does the delivery platform open per posted hours of operations?

Are there any designated tables for delivery orders and riders to wait at?

Does the product follow the standard packaging?

Product Observation

What product(s) did you order?

Did you receive your order according to a timely manner?

List down the product and serving time that did not meet our standard.

Was your product(s) serve correctly, in terms of presentation, ingredients quality, portion, and temperature?

What product(s) did not meet our standard serving?

Does the hot product(s) meet our standard serving temperature?

What was the temperature of your hot order(s)?

Does the cold product(s) meet our standard serving temperature?

What was the temperature of your cold order(s)?

Snap your COGS receipt here

Additional Comments:

Back of House Cleanliness and Condition

Are the floors, walls, and baseboards clean and in good condition?

Back of house ceiling, lights, vents, or fans has build up

Back of house walls, drain covers, greasetrap has build-up

The hand washing sink has buildup. Available stock of soap and tissue.

Shelves have build-up and free from pest and feces

Cooking types of equipment are properly maintained and in good working condition

Storage equipment chiller & freezer are properly maintained and in good working condition

Preparation equipment are properly maintained and in good working condition

Holding equipment are properly maintained and in good working condition

HVAC functional and working as designed

Make-up air system or exhaust fan operating properly

Unapproved equipment / tools / smallware in use

Basic first aid kit available and accessible

Trash container / compactors damaged, not functional or needs replacement

Record actual temperature of the following equipment

Line Chillers meet the standard temperature (0°C - 4°C)

Record the actual temperatures here

Line Freezer meet the standard temperature (-18°C and below)

Record the actual temperatures here

Prep Chillers meet the standard temperature (0°C - 4°C)

Record the actual temperatures here

Prep Freezer meet the standard temperature (-18°C and below)

Record the actual temperatures here

CASH & SAFE HANDLING POLICY

Review Documented Daily Cash Handover Procedures

Check the previous record of the Safe Verification Log.
a) Verify minimum one (1) spot check for each shift

a) Cashier must start with fresh unused cash drawer
b) Cashier must count float money in the drawer before signing the opening fund slip.

Check all slips on the Safe Verification Log are verified and signed by Manager and Cashier

a) Ensure all Daily Sales Collection deposited into bank according to company policy and procedures.
b) Verify bank-in slip copy amount tally according to Safe Verification Log

Cash sales pick-up from the cash register every RM1,000.00 by MOD. Slip signed and verified by on-duty cashier
*Check Pick-up log for evidence

Verify Cash and Other Safe Content

Verify cash count for all cash inside safe with MOD. Is the safe content tally?

a) Store assigned amount

b) Safe Float

c) Cashier Float

d) Petty Cash

e) Total (b+c+d)

f) Variance (Tolerance level +-$5)

Verify cash and voucher for Petty Cash

Verify the stock quantity of the safe and the cashier area is accurate compare to POS Report "End of Day Report" and Daily Cash Audit Form

Count quantity of all discount vouchers accordin to POS report "Discount by Type"

Is the safe combination changed when
a) Change in Management Team
b) Every 6 month basic if there is no change in the management team
Verify safe combination log
Tally last manager movement with PCD to ensure movement is up to date

Review Control on Void and Refund Process
a) Verify all void and refund details for the past 2 months with an incident report.
b) Verify void is not performed on the Runaway Bill
c) To inform DC/RGM and BGM of any suspicious series of events that are found during Cash Controller Audit. Review Control on Void and Refund Process

Verify Cash Drawer and Cash Handling Procedure for Cashier

Confirm cashier password is set up and not similar to Crew ID. No sharing or use of common passwords.
a) Verify the Cashier ID according to Crew Schedule

The restaurant must set up one cash drawer with a float of RM500.00 money at all times.

Verify cash count by the respective cashier with the presence of MOD. Verify any variance above RM5 with the incident report.
a) Any variance above RM20 - Must inform DC / RGM. b) Any variance above RM50 - DC / RGM to inform BGM

Crews are not allowed to carry handphone or camera in the dining or cashier area

Delivery Service And Other Bussiness ( Applicable for Delivery Restaurant )

Cash handling procedures for Delivery Rider.
a) Confirm all Delivery riders have assigned rider float to respective rider.
b) Verify delivery system versus the receipts

Verification on Delivery Rider License (internal delivery driver)
a) Ensure all riders have a valid driver's license and the photocopy is kept inside their personnel file.

Verify Delivery Transaction Count ( TC ) between POS System and Third Party delivery reports are accurate from the sales mix report.

INVENTORY

Stock Inventory Control Measure

Ensure End of Month Inventory Count is performed
a) Restaurant Manager must present the auditor with valid End of Month Inventory Form by 10:00 am as proof that inventory count has been performed.

b) End of Month Inventory Form must be verified and initialed by two (2) employees.

Ensure Completeness of End of Month Inventory Count
a) Verify the validity of all zero quantity items in inventory
count sheet.

Ensure Accuracy of End of Month Inventory Count:
a) Auditors must do a physical count of all items in the month-end inventory form.

* Verify the last 3 months inventory count

b) Record all variances in Variance Column.

c) Make a photocopy of the handwritten month-end inventory form. To be kept half-year at the restaurant

d) Transfer all records into the Final Month End Inventory Form. (Eatec)

e) Attach the handwritten stock count form with signature page by both auditor and manager on duty.

f) To remark any variances found during end of month audit.

Ensure sufficient product available to meet sales.
a) Verify PAR Level is updated on quarterly basis

Is the theoretical inventory versus the actual usage variance report analyzed?

If there is a negative value, check if there is any action plan communicated to the team on how was it going to be resolve

Store COGS vs Budget *Anything below or exceed, seek an explanation from RM and take note

Ensure sufficient control over food wastages.
a) Review Wastage Report is updated on a daily basis.
b) Verify the Daily Complete Wastage Report
c) Verify the Daily Raw Wastage Report
d) Verify all wastage value above RM50 must have an incident report.
*Wastages form must be verified by MOD and acknowledge by RM at the end of the day

Do the wastages report been identify, analyze, and control by RM?

Periodic Automatic Replacement (PAR) Level

a) Prep & Line PAR level charts updated quarterly
b) Prep & Line PAR level charts for LTO updated basis

Check the schedule for the manager/staff who was scheduled to receive the delivery. Are we complying with the Halal requirement?
a) Verify the past 3 days invoice

Does the scheduled receiver of the delivery use the standard quality checklist during receiving?
a) Checklist last update must be within quarterly, LTO must be included

c) Check past 3 days quality checklist if all condition is met

d) If the condition is not met check if the issue is being reported. (Issues must be logged within 24 hours after discovery)

e) Issue to be closed within 7 working days

Are all dry, chilled, and frozen stocks arranged using FIFO / FEFO System

STORE PREVENTIVE

Planned Maintenance Calendar
Is there a monthly Planned Maintenance Calendar in the restaurant?

Check staff schedule for evidence of PM tasks assigned
a) Verify PM schedule versus actual schedule

Is there a schedule for tasks that require a qualified technician?
a) Check for schedule for the monthly calendar to indicate task being maintained
b) Verified preventative maintenance file if it matches schedule timeline

The proper procedure being followed when there is equipment breakdown
a) Verify the system if there is any item not being reported (within 24 hours)
b) Verify the system if there is any item not being reported (within 24 hours)

Are the restaurants complying with the local fire regulation?
a) Proper number and type(s) of fire extinguishers, charged and tagged to show last service date?
b) Fire extinguishers properly wall-mounted, identified, and adequately accessible for the hazard involved?
c) Employees trained in the proper use of extinguishers and manual operation of the dry-chemical system protecting cooking equipment?

During cleaning of equipment, does the crew put on proper protective equipment
a) Visually check on the protective item if in proper condition
b) Protective Googles/ PVC Apron / Long Gloves / Boots (refer to Ops Standard Tools & Equipment in Restaurant)

Secured Premise and Safety Check

Pick-up Log & Safe Verification to be check and verify by RM weekly / DC monthly / BGM quarterly

Is the CCTV working and capturing the correct angle over the cashier/safe
a) Physical check on the system online to ensure its working
b) CCTV record should have past 3 months footage

Ensure Safe User ID and Key Duplication Records are updated. DC/RGM to sign and verify that records are in order

Verify all CCTV at the premise are fully functioning and in good condition

Ensure all back door, kitchen door, and exit doors are not locked during operation time

Are the restaurant team familiar with the restaurant emergency evacuation plan and assembly location?
a) Verbally check the team knowledge to verify restaurant team understanding

Are the MOD of the restaurant doing the proper opening/closing procedures
a) Show proof of evidence (attached image)

Are proper security measures taken during bank-in procedures?
a) Observed MOD during opening /Verbally check MOD's knowledge
b) Route / Time / Person

Safe Working Practice

Do employees demonstrate a team approach in preventing accidents?

Are spills or dropped items cleaned up promptly?

Are “Wet Floor” warning signs displayed when needed?

Are employees wearing proper footwear?

Are floors thoroughly cleaned at closing?

Are employees instructed in proper lifting techniques?

Do employees “practice” proper lifting techniques?

Is cooking oil at room temperature before changing or straining?

Are knives cleaned safely? (Not left in soapy water)

Are slicing tools cleaned and stored properly?

Are all cleaning supplies properly labeled?

Do employees know where Material Safety Data Sheets are kept?

Do employees practice safe ladder usage?

Legal Compliance to Local Authorities

Ensure the following licenses are valid and not expired:
* Take photos for all the requirements below

Business and Signage License

HALAL License

FOSIM License

Epidemic Sound Certificate

Custom Tax Certificate

CCTV Signage
* This is a regulatory requirement under PDPA (Personal Data Protection Act)

Occupational Safety and Health at Work (OSHA)

First aid kit available, well-stocked, and not expired. No consumable pills are allowed e.g Panadols.
The following items must be available:-
□ Cotton □ Antiseptic □ Triangular Bandages
□ Plaster □ Burnol □ Scissor

Emergency contact number is displayed in the restaurant near to office phone.
a) Police
b) Fire
c) Ambulance
d) Mall Emergency Number

Proper storage of personal belongings
a) Personal belongings should be kept at the designated area or crew locker.
Crew Locker :
a) Strictly to store team members belonging ONLY.
b) To be in good condition, clean, and free from pests.

RESTAURANT SCHEDULING

Crew Scheduling

a) Completed according to projected sale and transaction count (TC)

b) Verify that only approved schedule is posted on the notice board for the next 4 working days.

c) Ensure all full-time crew are scheduled to work 8 hours per day
(Note: Verify 1 month Labour Report from POS / Payroll Report)

d) Ensure Planned Maintenance Calendar and Training Development is reflected in the crew scheduling

Management Schedule

a) Verify that only the approved schedule is posted in the office at all times.

b) Ensure the Restaurant Manager / Manager In Charge follow the guidelines stated in the SOP.

c) Weekly management tasks assigned reflected in the management schedule

d) Does RM follow the approved shift coverage?
4 opening
4 closing
2 weekend
Closing for month-end or Opening on the 1st
*Check last 3 months schedule

Write down RM's schedule

e) Does MOD follow the approved shift coverage?
8 opening
8 closing
4 weekend
*Check last 3 months schedule

Write down MOD's schedule.

Is the RM given half a shift as their Fishing day to do business planning?

Leave Planning well managed
a) PH not to bring forward after 1 month
b) By July 40% of entitlement is to be clear

PEOPLE PRACTICES

Personal File of Team Member

Is the Personal File of each Team Members are complete and neatly filed?
Randomly choose 3 P File to check if it is filed accordingly.
(1 BOH Crew, 1 FOH Crew, 1 Management)

a) Job Application Form

b) Letter of Appointment

c) Food Handling Certificate

d) Typhoid Jab

d) Bank Account copy

e) IC / Passport copy

f) Official Letters / Policy - ( Promotion Letter, Cash policy etc )

Orientation Checklist

Appraisal

Training Program Workbook

Employee Handbook

a) Given a hardcopy to each Restaurant Team.

b) Acknowledged copy is kept inside the personal file.

Review Labour Hour Report and Clock in procedure

a) Ensure all restaurant team User ID updated inside the POS for all newly hired, resigned or transfered.

b) De-activate User ID for resign staff within 7 working days upon resignation.

c) Delete User ID for resigning staff within 7 working days after payroll cut-off date.

Organizational Chart & Departments

a) Organizational Chart of the Restaurant
(Note: Laminated chart posted at strategic locations
in the restaurant)

b) Organization Chart of CSC Support Centre
(Note: Laminated chart posted at strategic locations
in the restaurant)

Annual Leave & Medical Leave Tracking

Annual Leave must be approved by Restaurant Manager and tracking form kept at the restaurant.

Medical Leave to be applied and tracking form kept at the restaurant.

Medical Claim to be recorded monthly and copy of tracking form to be passed to PCD/Accounts Department.

TALENT DEVELOPMENT

Training Materials are available and in good condition

Are the latest standard reference materials available at the restaurant?

a) SOP's Files available and in good condition

b) STG and Test Papers are available and in good condition

c) Signed & verified Employee Training Workbook

d) Menu Charts are laminated and in good condition

e) Training Tracker Chart for FOH & BOH are available, accessible, and up to date quarterly

f) All training materials should not be older than 12 months

People Development

People Succession Plan
a) Updated on monthly basis according to Learning Path.
b) Verified by Restaurant Manager.

Crew Development Program
a) All crews must have a Training Program workbook.
b) To complete Core Programs within 52 days / 416 hours.
c) Certified Restaurant Trainer to trained
d) Completed and verified by Restaurant Manager / Manager In Charge to verify the workbook.

*Any of the requirements were not met, will be NO for an answer
* If there's no new employee for the past 3 months, YES for an answer

Supervisor / MT Development Program
a) All Supervisors / Management Trainees must have a Training Program workbook
b) To complete the Core Programs within 90 days / 480 hours including practicals
c) Certified Restaurant Trainer to trained
d) Completed and verified by Restaurant Manager / Manager In Charge to verify the workbook.

*Any of the requirements were not met, will be NO for an answer
* If there's no new employee for the past 3 months, YES for an answer

Assistant Restaurant Manager 1 or 2 Development Program
a) All ARM2 Trainees must have a Training Program workbook
b) To complete the Core Programs within 180 days / 6240 hours including practicals
c) Certified Restaurant Trainer to trained
d) Completed and verified by Restaurant Manager / Manager In Charge to verify the workbook.

*Any of the requirements were not met, will be NO for an answer
* If there's no new employee for the past 3 months, YES for an answer

Restaurant Manager Development Program
a) All RM Trainees must have a Training Program workbook
b) To complete the Core Programs within 360 days / 2496 hours including practicals
c) Certified Restaurant Trainer to trained
d) Completed and verified by Completed and verified by District Coach / RGM to verify the workbook.

*Any of the requirements were not met, will be NO for an answer
* If there's no new employee for the past 3 months, YES for an answer

Check if the standard training program consist of the following Orientation Module / Restaurant Basic / Station Training / Verification / STG / Test Paper

Verified the training program of at least 2 staff and 1 management

The new onboard employee provided a monthly training calendar

Training carried out during low peak hour

Trainee left with a buddy throughout his/her training journey

Training Tracker Progress

The new employee was given 360 follow up feedback after 30 days of training

The Certified Restaurant Trainer provides evaluation feedback to the trainee after 30 days of training. Signed and verified by RM
*Check the Personal File of New Team Member

The employee was re-evaluated after 6 months in the brand
*Show proof of sit test or questionnaire

Training records are updated and reflected in the Employee Training Tracker Chart

Team member training completed within timeframe

MIS

IT Equipment and Control Measure

Ensure Restaurant PC / Tablet does not have personal mp3 songs. (Malaysia Copyright Act 1987. Task Force is Public Performance Malaysia (PPM)

Ensure no Hand Phones are connected to Restaurant Computer.

Ensure no Unauthorized Software installed into Restaurant Computer / Tablet / Laptop. (Malaysia Copyright Act 1987. Task Force is Ministry of Domestic Trade Co-Operatives And Consumerism (MDTCC)

Ensure no Unauthorized Access to the internet through Restaurant Computer / Tablet. (Login in social media for own use)

Office computer and printer are clean and in good condition

Point of Sale

All printers working? (Thermals/Bar/Kitchen)

All terminals in good working order (calibration, screens)?

Is the POS System connected to our local server?

Does this matter communicate to the relevant department?

Internet Connection

Is wifi available and able to use?

Does this matter communicated to the relevant department?

SUPPLIES

Randomly list 5 supplies audited are as follows. Ensure all supplies in the restaurant are approved by SCD Dept.

Supply No. 1

Is the supply meet our standard spec?

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the supply

Supply No. 2

Is the supply meet our standard spec?

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the supply

Supply No. 3

Is the supply meet our standard spec?

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the supply

Supply No. 4

Is the supply meet our standard spec?

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the supply

Supply No. 5

Is the supply meet our standard spec?

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the supply

CORPORATE BRAND IDENTITY

Check CI of the following specifications. Ensure restaurant is free from unapproved spec.

Signage following the standard CI of the brand

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the signage

Wall Mural following the standard CI of the brand

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the wall mural

Menu Podium following the standard CI of the brand

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the menu podium

Uniforms following the standard CI of the brand

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the uniform

Smallware following the standard CI of the brand

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the smallware

POSM following the standard CI of the brand

Is respective documentation in place, such as the Deviation form?
If no, take a photo of the POSM

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.