DH Checklist v2.0

Information

Store Façade & General Interior Environment

Signages are clean & in good condition.
All glass surfaces & doors are clean, clear, and in good condition.
Marketing & promotional materials are complete, clean and properly arranged.
Upon entry, store smells pleasant with no disagreeable & unusual odors.
In-store music is turned on at a comfortable level.
Store temperature feels cool and comfortable throughout all areas.
Dining & kitchen walls, & ceiling are clean and in good condition
Lighting fixtures, air curtains, flytraps, and other similar equipment are clean and in good condition
Toilets & wash areas are clean, well-maintained, and void of any unpleasant smells

Dining Area

Tables, chairs, & other furniture are clean, stable, and in good condition
Tables are clean, odor-free, and clear of soiled dishes (within standard times)
No pests (flying & crawling insects/rodents) are observed
Display area & condiments counter are clean, properly organized, and in good condition (DB)
Display sections of the counter have good selections steamed, fried, rice, dessert items (DB)
Food carts are clean, properly organized, and in good condition (HC)
Food carts have good selections of steamed, fried, rice, dessert items (HC)
Utensils, chopsticks, tissue, etc. are clean, presentable, and available
All condiments available and given in standard quantity
Point-of-sale materials are presentable and properly situated
Dining floor is clean and dry with wet floor signs in place, if necessary

Kitchen

Wet & dry goods are properly sealed, labeled, stored & organized in the appropriate cold/dry storage areas
FIFO strictly followed
Kitchen equipment & cold storages are clean and in good condition
Smallwares, tools & utensils are clean and in good condition
Soiled dishes are washed within a reasonable time period
Wastes are properly segregated and disposed in garbage bins which are not filled beyond capacity
No pests (flying & crawling insects/rodents) are observed
Items not intended or authorized for kitchen use or storage are absent
Cooked items held at the kitchen are in the proper equipment and within time & temperature standards
Kitchen floor dry and not slippery; drainage properly maintained

Service

Team members assigned for promotional & similar activities to bring customers in are pleasant, active, & effective
Receptionists are pleasant, courteous, practice consistent effective in crowd control (HC)
Observed sincere “smile & greet” by team members towards customers
Food carts are properly manned and pushed routinely around the dining area (HC)
All food stations around the counter are properly manned (DB)
Manager-on-duty is visible, active, and doing table visits
Counter crew, foodhandlers, dining crew practice effective suggestive selling
Promotional items are suggested / Customers are informed of ongoing promotions
Key steps for MTO products are followed
Proper sauces suggested and served
Serving containers are clean and presentable
Customers are not left unattended for long periods of time
Observed consistent & sincere exit greetings towards customers leaving
Cashier follows key steps, making sure OR is issued at all times (DB)
Customers informed of TxtPress Hotline
Bill out procedures effective and within time standards (HC)
Dining personnel not seen talking or playing around the dining area while on duty

Team Members

All team members are presentable and wearing complete uniform
Workstation are sufficiently manned; workflow and crew movement are efficient
Team members observe utmost care when handling food and observe proper safety practices
The team understands basic food, service & cleanliness standards

Food Quality

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