Is the HACCP filled out properly?
Is the leadership in proper position and leading the team?
Is the guest service team interacting with and taking care of our guests?
Are all food quality timers in place and utilized?
Are drop charts used and no excessive products staged?
Speed of service. Is the team showing a sense of urgency?
Are team members in proper uniform and meet all uniform standards?
Are VOG and food cost action plans in place and does the team understand these plans?
Are hand washing procedures in place and utilized at appropriate times?
Is the environment clean?