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Audit

SALES

Is the correct amount of fresh product available and ready to sell? Projections in use?

Is customer mania evident? Cashiers saying, "We appreciate your business." All complaints resolved?

Does Team understand & know speed goals? Are they hustling? Correctly deployed?

Team suggestive selling? Add-on sales being tracked?

Is POP current? Team knowledgeable of promo and coupons?

COS

McLane process: using build-to? Orders checked off and properly rotated?

Is waste being tracked and under control? Harvest executed?

Is Team controlling cost: oil Management? Portions? Packaging? Condiments? Low cost items suggested?

Evidence of theft? SA issues followed up on? Any P&A discrepancies? *Verify Safe count.

Is inventory accurate? *Randomly audit a few items.

COL

Schedule posted timely? Written within target? RGM working customer based schedule with AM approval?

How is schedule and break execution? Audit manual payroll entries and adjustments.

Is team cross-trained, productive and demonstrating teamwork?

PEOPLE

Is recognition culture present? Does team feel appreciated?

How is newhire training? Newhire folders?

Are SS candidates and junior managers being developed?

OPERATONS

Is store cleaned and organized?

How are cook and prep procedures?

Is FSR being used? Any food safety issues?

Is CFF action plan completed? Are all products timed and dated, nothing expired?

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Detail Restaurant Visit Checklist

Created by: Anonymous | Industry: Food & Hospitality | Downloads: 586

Ops Evaluation

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Audit

SALES

Is the correct amount of fresh product available and ready to sell? Projections in use?

Is customer mania evident? Cashiers saying, "We appreciate your business." All complaints resolved?

Does Team understand & know speed goals? Are they hustling? Correctly deployed?

Team suggestive selling? Add-on sales being tracked?

Is POP current? Team knowledgeable of promo and coupons?

COS

McLane process: using build-to? Orders checked off and properly rotated?

Is waste being tracked and under control? Harvest executed?

Is Team controlling cost: oil Management? Portions? Packaging? Condiments? Low cost items suggested?

Evidence of theft? SA issues followed up on? Any P&A discrepancies? *Verify Safe count.

Is inventory accurate? *Randomly audit a few items.

COL

Schedule posted timely? Written within target? RGM working customer based schedule with AM approval?

How is schedule and break execution? Audit manual payroll entries and adjustments.

Is team cross-trained, productive and demonstrating teamwork?

PEOPLE

Is recognition culture present? Does team feel appreciated?

How is newhire training? Newhire folders?

Are SS candidates and junior managers being developed?

OPERATONS

Is store cleaned and organized?

How are cook and prep procedures?

Is FSR being used? Any food safety issues?

Is CFF action plan completed? Are all products timed and dated, nothing expired?

Receive a signature from MOD