Information

  • Unit Name

  • Conducted on

  • General Manager:

  • Add signature

Operational Excellence

Operational excellence

Facilities Maintenance

Exterior

  • Landscaping attractive, free of debris, trimmed, no weeds, no dead bushes.

  • Verify lot is swept clean prior to opening for business, free of litter/debris/paper/bottles/cigarette butts/loose gravel/snow. Continued maintenance performed throughout hrs of operation. <br><br>

  • All handicap signs are posted at corresponding spaces, graffiti-free and ar in good repair. Posts straight, signage visible<br><br>

  • Banners not torn or dirty, suspended by all four corners, banner is parallel with ground level, all lettering is legible, spelled correctly and approved by appropriate FDA representative.

  • All exterior lighting and signage (including window decals) clean and in good repair,, (e.g. Light poles painted, free f debris). No burnt out light bulbs, all neon trim and LED lights in working order. To include reader boards or changeable letter signage is in good condition, spelling is correct, message current

  • Awnings, windows, paint, speakers clean and in good condition

  • ∙ Entrance area not stained, free of gum and debris, garbage can clean , doors, clean and in good condition

  • ∙ Dumpster, grease bin and fence free of trash around and underneath, container clean on outside, lids are closed with no holes. Compacter in good work

  • ∙ Stainless clean and in good repair including the flute, ashcan in place clean and surrounding area free of debris

  • ∙ Room free of debris, no leaks, water softener and sprinkler system in good condition. All items organized and clean, electrical panels not blocked.

  • ∙ Clean, no leaks/no debris/no grease or stains. Gutters and downspouts in good working condition, roof latch secured, exhaust hoods and have filters clean

Dining room

  • ∙ All windows, window ledges, blinds and glass door panes clean, all blinds pointing in the same direction

  • ∙ Walls, baseboards, ledges clean on all surfaces; all surfaces stained/painted completely and in good repair. Free of unused staples, nails or screws.

  • ∙ Floors, mats and drains clean, maintained and free of grease stains or odors

  • ∙ Pictures/artifacts and trophies clean on all surfaces.

  • ∙ Booths, benches clean on all surfaces, no rips or tears in booths.

  • ∙ Tables and tablecloths clean on all surfaces; finish not soiled or worn, free of gum underneath, leveled properly/professionally (not wobbly) and bases clean.

  • ∙ Chairs and bar stools clean on all surfaces and in good repair. Enough for each seat (e.g.. 4 top with 4 chairs, 6 top with 6 chairs)

  • ∙ High chairs/booster chairs cleaned, free of food or dirt, legs free of dirt/black marks. Proper amount of boosters. Highchairs clean, restraints are clean and in good repair.

  • ∙ Paper towel holders, salt and pepper shakers and caddies on all tables; clean and in good repair. All tables and booths set following the same organization.

  • ∙ Tiles and fans free of dust or water stains, no water damage.

  • ∙ All menus POP and catering shrine clean, free of BBQ sauce, menu edges not torn, etc. To include To Go menus and menu board, if present.

  • ∙ Host stand/area clean and clutter free; all surfaces stained/painted completely and in good repair. If present, flag bunting is clean and in good repair. Brochure rack stocked and clean

  • ∙ Take-out condiments/supplies, sodas and counters stocked, clean and organized with no expired product

  • ∙ All lights working (including any stair lights), and emergency lights, recessed light covers in place, fixtures secured tightly to ceiling.

  • ∙ Decorative, table and fixture lighting burning 100%. To include wall sconces, rope lights, chandeliers, etc.

  • ∙ Televisions are clean, dust free and in good working order. Music system working with proper levels

  • ∙ POS terminals, printers and telephones are clean and organized; all terminals are working , clean and in good repair.

  • ∙ All server stations clean and free of debris. Organized and uncluttered and stocked

  • ∙ Patio/porch area clean, swept, no debris, no grease stains, shift ready with furniture in good repair

Women's restroom

  • ∙ Adequate supplies of soap, towels, toilet tissue and baby changing liners, sanitary towels. Seat protectors stocked. No visible chemicals or tools (e.g. plunger).

  • ∙ Walls, baseboards, floors, doors, ceiling, vents, lights, drain covers, thresholds, door jams, kick plates clean and working properly. No missing décor. No graffiti.

  • ∙ Promotional material (if applicable) current.

  • ∙ Sinks, partitions, toilets, urinals, trashcans, mirrors, plumbing, soap and paper dispensers clean and in good repair. No debris on counters or floors. No water on counters.

  • ∙ Appropriate number and placement of paper towel dispensers/hand dryers, trash cans and soap dispensers.

  • ∙ Toilet seats secure. Baby changing table clean, secure, straps clean and not broken.

  • ∙ All toilets and sinks are properly sealed to the wall/floor. All grout is in good condition.

  • ∙ Free of foul odors.

Men's Restroom

  • ∙ Adequate supplies of soap, towels, toilet tissue and baby changing liners. Seat protectors stocked. No visible chemicals or tools (e.g. plunger).

  • ∙ Walls, baseboards, floors, doors, ceiling, vents, lights, drain covers, thresholds, door jams, kick plates clean and working properly. No missing décor. No graffiti.

  • ∙ Promotional material (if applicable) current.

  • ∙ Sinks, partitions, toilets, urinals, trashcans, mirrors, plumbing, soap and paper dispensers clean and in good repair. No debris on counters or floors. No water on counters.

  • ∙ Appropriate number and placement of paper towel dispensers/hand dryers, trash cans and soap dispensers.

  • ∙ Toilet seats secure. Baby changing table clean, secure, straps clean and not broken.

  • ∙ All toilets and sinks are properly sealed to the wall/floor. All grout is in good condition.

  • ∙ Free of foul odors.

Bar Area

  • ∙ Floors/baseboards/walls/stainless/drains/mats clean, no odor, good condition and free of dirt/debris, no missing/broken tile or missing grout, no sign of pests

  • ∙ bar sink, gaskets and thermometers clean, operates properly. (Blenders, drink machines, upright mixer, refrigeration, soda guns and holders, beer tower). If air tanks present, chained and secure.

  • ∙ All glassware sparkling clean and FDA approved. Fully stocked with back-ups.

  • ∙ Liquor bottles clean and wiped down. Pourers maintained, in good repair and in use.

  • ∙ Legal signs (e.g. liquor license, Born on Date calendar) current, posted in appropriate location and mounted professionally.

Back of the House (B.O.H.)

Expo Area

  • ∙ Equipment clean with thermometers, clean gaskets and working lights Clean on all surfaces including under drain pan, inside ice bin and behind unit. Lid available and closes properly, no missing nozzles. Include all dispensers in the restaurant.

  • ∙ Shelves, window, storage shelves, condiments, feasincluding undersides or edges of counters and shelves, and all hot/cold wells, are clean on all surfaces, no build-up sauce splatter or debris. This includes pass-through area in window.

  • ∙ Condiments labeled, clean (including lids). Stocked.

  • ∙ Proper supply of serving utensils and rolled silverware- enough for 3 turns.

  • ∙ Feasts stands appropriate per table count - 1 per 3 tables.

  • ∙ Muffin hotbox and gasket clean and in good repair.

  • ∙ FDA approved Kid's cups available and in use.

  • ∙ Coffee and tea machines (espresso, if applicable) clean on all surfaces, clean around nozzle, outside free of dirt. Calibrated to make a full cup of coffee. Hot plate and cups clean, no coffee stains.

Line Area

Line refrigeration & reach in freezer 1 point each

  • ∙ Refrigeration/freezer free of food debris, condensors coils, seals and gaskets in good repair

Broiler 2 point each

  • ∙ Clean on all surfaces, including drip pans, grates, jets, radiantly and knobs

Toaster 2 point each

  • ∙ Bun toaster clean and in good repair. Buns not sticking, backing up or burning.

Fryers 2 point each

  • ∙ Fryers, timers, filter system, oil caddy and baskets clean and in good repair. Regular cleaning/maintenance is apparent. Fryer test kit present.

Hot holding box 2 point each

  • ∙ Clean on all surfaces set to 170 temp, in good repair.

Holding drawers, heat lamps & hot wells 2 point each

  • ∙ Holding drawers and gaskets, heat lamps, hot wells clean and in good repair. No build-up inside of pan or outside of warmer(s).

Ice cream freezer 1 point each

  • ∙ Ice cream freezer clean, lid clean and seals, thermometer in place. Defrosted regularly and drip pan clean and working

Ice machine 1 point each

  • ∙ Ice machine clean on all surfaces, no rust or mold, lid kept closed, scoops and buckets clean, stored properly and upside-down, ice should be clear not cloudy

Hood & filters 2 points each

  • ∙ Prep and line hoods/filters/walls/drip pans clean with all lights workin, in place and in good condition. Hood system drawing properly and balanced.

  • ∙ All caps in place, free of grease, pipes in places and secured firmly to hood and equipment. Fires extinguishers charged, clean, current, secure and accessible.

Microwaves 2 point each

  • ∙ Clean inside and out, labeled and in good condition, filters clean, fan guards clean and in place. Handles clean and in good repair.

Prep Area

Prep area and sinks 1 point each

  • ∙ Sinks, prep tables, all food preparation and storage areas clean with zero leaks. No food build-up, wheels roll, drawers clean and work properly (where applicable).

  • ∙ Can opener, base, and base insert clean and in good working order.

Hot box & Cook and hold 2 point each

  • ∙ Hot boxes or cres cor clean on all surfaces and in good repair.

Walk-in cooler/freezers and beer cooler (walk-in or reach-in) 1 point each

  • ∙ Walk-in cooler door closed at all times, clean on all surfaces. Emergency release working; handle clean and not broken. Secondary thermometer in place. Gaskets clean and in good repair.

  • ∙ Light covers in place and in good repair. Lights burning 100%.

Smokers 3 point each

  • ∙ Smokers, hoods, fans, lights and smoker holes clean and in good repair; shows evidence of regular cleaning/maintenance.

Low boy, convection oven, range 2 point each

  • ∙ Low boy, conception oven and range clean and in good repair. All knobs present and in good repair.

Misc. equipment 1 point each

  • ∙ Scales available, calibrated and clean.

  • ∙ Proper supply of feast for 2, mocha jets, salad spinner and feast lids. Clean and in good repair.

Dry storage 1 point each

  • ∙ All food storage containers are labeled, proper lids present, racks, shelving, bins clean and in good repair.

  • ∙ Chemicals not stored or present in food storage or prep areas.

Dish Area/General Kitchen

  • ∙ Floors/baseboards/walls/ceiling/vents/doors free of debris, evidence of regular cleaning, grout intact, no missing or broken tiles. All lights burning 100%, clean and covers intact.

  • ∙ Drains free of clogs, no odor, all drains have covers.

  • ∙ No signs of flies, fruit flies, insects or rodents.

  • ∙ Knives and cutting boards clean, sharp and stored properly with blade(s) pointing down. Magnetic knife holder or knife box is clean.

  • ∙ All cooking equipment, utensils and storage containers clean, in good condition, not damaged or stained. Minimal tape or sticker residue on the outsides of containers, no food residue when put away, all stored properly in clean environment.

  • ∙ All service items - plate ware, silverware, soup bowls, and beverage containers - clean, not spotty or scratched, no chips or cracks. Adequate stock levels for peak periods. Black baskets clean and in good repair.

  • ∙ Trash receptacles clean, presentable in the dining room, mop sink and bucket clean no build-up on the inside, no odor, in good condition.

  • ∙ Dish machine clean on all surfaces and no clogs. All plumbing in good working order with no leaks evident.

  • ∙ Proper temperatures maintained on wash and rinse cycles. Water changed regularly. Every 2 hours during non-peak and every hour during peak volume.

  • ∙ Walls/tables/baseboards/shelves, hoods and vents clean.

  • ∙ Test strips available and used. PPM appropriate for system being used.

Famous Hos'pig'tality

MOD direction & leadership 3 points each

  • ∙ Doors unlocked and FOH is set up 10 minutes before opening with line set up 15 mins before opening

  • ∙ Controls proper Guest flow and is aware of wait times at the front door.

  • ∙ Manager uniform 100% as per uniform policy and professional with a visible sense of urgency

Host/Hostess

Famous Hos'pig'tality 4 point each

  • ∙ Door opened for every arriving and departing Guest when possible. Friendly greet in 15 seconds

  • ∙ Inquires if this is the Guest's 1st visit to a Famous Dave's and recognizes special needs when seating

  • Engages guest asking questions whole ensuring eye contact

Host awareness 4 point each

  • ∙ Proper rotation system in use. Available tables seated immediately. Wait sheet utilized with accurate wait quoted and sat time .

  • ∙ Walks at the proper pace to the table. Converses with the Guest on the way. And allows guest to sit first before handing menus

  • ∙ Uses LTO/promo menu to suggestively sell.

Server

  • ∙ Guest is greeted within 1 minute of seating with proper famous greeting

  • Suggestive selling drinks, food, lto, validates ID

  • ∙ Drinks delivered promptly and refills when appropriate. Alcoholic drinks within 4 minutes, N/A drinks within 2 minutes.

  • ∙ Appetizers delivered within 8 minutes. And salads 6 mins

  • ∙ Entrée delivered 10 minutes lunch/12 minutes dinner with 2 minute check back

  • ∙ Dessert delivered within 5 minutes.

  • ∙ Change or credit card is returned with 2 minutes, while using guests name if possible to incite back

  • ∙ Tables ready to be reseated within 2 minutes.

  • ∙ Service staff smiling, upbeat, friendly, hospitable and outgoing. Lto knowledgable. Table maintenance and engaging guest

Teamwork 2 points each

  • ∙ Servers voluntarily running food and drinks, prebussing others tables and refilling drinks if possible

  • ∙ Manages section and demonstrates teamwork i.e. front door awareness and full hands in/out.

Bartender

Bartender 2 points each

  • ∙ Bartender outgoing, energetic, friendly and smiling introducing self to guest within 1 minute

  • ∙ Bartender is checking ID of anyone under 40 years of age.

  • ∙ Bar top and POP kept clean and bar area free of clutter. Bar stools are organized.

  • ∙ Suggestive selling of drinks and appetizers observed and interacts with first during visit

Product quality & procedures 2 points each

  • ∙ Drink recipe and procedures followed with fruit garnish and proper glassware

  • ∙ Bartender is ringing as they go. Guest check in a highball all require product on hand

  • ∙ Bar line check done at least 2 times per day.

To go

Service standards 3 points each

  • ∙ Staffing levels appropriate for volume, shift ready am and pm, phone answered in 3 rings using famous name

  • ∙ First name, last initial, phone number and pick up time are noted on ticket. With accurate pick up times

  • ∙ To Go team members offer immediate greet and are friendly, suggestively selling drinks and merchandise, the. Repeat orders back to guest for accuracy

  • ∙ To Go team members review order with Guests when picked up.

  • ∙ Paid and Waiting stamp is used and communicated to BOH.

  • ∙ BBQ sauce, wet naps, etc. are in the bag or pointed out to the Guest.

  • ∙ Guest are invited to return.

Manager Effectiveness

  • ∙ Staffing levels accurate to volume in FOH. And HOH and cuts made accordingly to business volume

  • ∙ Maximum of 4 tables seated per server section during volume.

  • ∙ LC topics reviewed with all team members while establishing specific goals

  • ∙ Manager follows up on shift goals throughout the shift recognizing good behavior and counseling opportunities

  • ∙ Manager is aware and coaches opportunities to FOH and HOH staff. No silent approval observed.

  • ∙ Manager visiting Guests at tables and the bar. While doing a figure 8 in the hoh to communicate business flow

  • ∙ Manager is effectively handling Guest issues. And is on top of late tickets and ticket times

Famous Ambiance 3 points each

  • ∙ FDA Approved music is playing during hours of operation at appropriate levels, tv's tuned to news or sports

  • ∙ Lighting and temperature are comfortable and managed.

  • ∙ Restrooms maintained throughout shift and restroom checks documented.

Staff uniforms 3 points each

  • ∙ Slip resistant shoes worn by all FOH employees.

  • ∙ Clean. No ripped or torn clothing. All uniform and hygiene habits per company policy.

  • ∙ FDA nametags worn, properly displayed and legible.

  • ∙ FD's hats/hair nets worn. Aprons worn and removed when in the FOH.

BOH Operations Total

BOH 101

Walk-in freezer and beer cooler refrigeration organization 3 points each

  • ∙ Door closed at all times with FIFO and temperatures in place

  • ∙ All products covered labeled, and no expired items found

  • ∙ Open-on dates where appropriate.

Prep 3 points each

  • ∙ Recipes clean, updated and utilized with appropriate language available.

  • ∙ Prep procedures observed and followed, bio therms, cutting gloves and wet dry hand in use

Hand washing 10 points each

  • ∙ Hands washed between tasks, after touching raw products, face or hair. Hand washing is a practiced behavior by all team members.

  • ∙ Sinks stocked with soap, paper towels and nail brush. Sinks clean, not blocked, and ONLY used for hand washing, Hand washing signage clean and in good repair.

Food Safety 5 points each

  • ∙ No eating in the kitchen. All cups have lids and straws.

  • ∙ All spray bottles have lids and are properly labeled for contents/chemical.

  • ∙ Cutting gloves and disposable gloves used by all team members when required.

  • ∙ Proper cool down procedures utilized, including ice baths and ice wands. Time and temp tracking procedures in place the. Stored in walkin upon completion

  • ∙ All food and equipment stored to prevent cross-contamination in appropriate order

  • ∙ All chemicals properly labeled and stored away from food.

  • ∙ All produce washed in Victory wash before or during prep.

Sanitizer buckets 3 points each

  • ∙ Sanitizer buckets labeled, and towels changed out when soiled. Towels stored in buckets, submerged in sani solution. If spray bottles are used FOH, disposable towels used.

  • ∙ Test strips available and used. PPM appropriate for system being used.

Broiler procedures 3 points each

  • ∙ Grill kept clean throughout the shift. Grill brush available, used and not stored in direct contact with floor. separate tongs for chicken

  • ∙ Proper cooking procedures observed and followed.

  • ∙ Shakers clean, labeled and utilized. No missing lids.

  • ∙ Broiler cooler - all items labeled and stored properly to prevent cross contamination. Secondary thermometer in place and working properly.

Cut station procedures 3 points each

  • ∙ Proper cooking procedures observed and followed, cutting boards, correct knives and shakers in good clean condition

  • ∙ Communication and callbacks heard when appropriate.

  • ∙ Line pans changed out after shift.

Smoker procedures 5 points each

  • ∙ Proper seasoning and cooking procedures observed and followed with secondary timer in place,

  • ∙ Cook-off board up to date and in use and FAT test executed by mod

Fry procedures 3 points each

  • ∙ Proper cooking procedures observed and followed, Kant leaks available and fryers skimmed

  • ∙ Bowls labeled and changed out after shift and sauces with correct ladles

  • ∙ Wings, onion strings, chicken tenders all seasoned in a separate bowls.

Expo procedures 3 points each

  • ∙ Food out of expo window in appropriate time and window kept clean

  • ∙ Proper expo procedures observed and followed with no dao muffins

Salad, toast, dessert procedures 3 points each

  • ∙ Proper procedures observed and followed on all items, utensils and no excessive bun toasting

  • ∙ Desserts made properly in correct bowls.

Line Standards

Line check 5 points each

  • ∙ Proper tools available and used during line check: pencil, form, biotherm, scale, spoons. Completed by MOD or Shift Leader.

  • ∙ Line checks performed by 10:30am and 4:00pm. Completed before open and shift change.

  • ∙ Line checks kept on file for 30 days. 100% complete at 2X per day.

  • ∙ LTO/Promo items added to line check when and where appropriate.

  • ∙ Quality - All food at FD standards and within shelf lives, temps , labels, doa and product covered at appropriate levels

Line check assessment Item Quality indicator Temp 2 points each Quality/ Taste 3 points each Label, Date, Initial, Rotate 2 points each

Breaded Fish ∙ Seasoned per shift ∙ Fresh ∙ 40° F or below

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Coleslaw ∙ Creamy, fresh made per shift ∙ 12 hour shelf ∙ 40° F or below

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Croutons ∙ Golden brown ∙ Crunchy outside, soft middle ∙ Proper garlic butter coverage

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Potato Salad ∙ Visible 1/4" celery and onions ∙ Eggs julienned ∙ #10 scoop ∙ 40° F or below

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Salad Mix ∙ Correct mix of iceberg and romaine ∙ Correct cut sizes for lettuce ∙ 4oz and 8oz portions ∙ 24 hour shelf

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Apples ∙ Fresh ∙ Light color, sauce sticks to apples ∙ 145° F ∙ Slotted spoon

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Corn-on-the-Cob ∙ No burst kernels ∙ Submerged in butter water ∙ 160° F ∙ 1 hour hot

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Dave's Mac & Cheese ∙ Proper amount per volume ∙ Creamy ∙ Visible ingredients ∙ Made per shift ∙ 2 hours hot or visible inspection ∙ 160° F

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Meat Sauce ∙ Correct ratio of au jus and BBQ

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Wilbur Beans ∙ Fresh, not dried out ∙ Loose texture. 3oz ladle ∙ Noticeable jalapenos ∙ 165° F ∙ 4 day shelf

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Chicken Breast ∙ Moist, pulled from marinade, no dry areas ∙ 40° F or below ∙ 3 day shelf

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Chili ∙ Proper amount per volume ∙ Veggies cut correctly ∙ Fresh ∙ Burger and hot link cooked properly ∙ 4 hours hot ∙ 160° F

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Wild Rice Soup OR Baked Potato Soup ∙ Proper amount per volume ∙ Creamy, visible veggies and white meat chicken ∙ 4 hours hot ∙ 160° F

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

LTO Promo item ∙ As per recipe(s)

  • Temp<br>2 points each

  • Quality/ Taste<br>3 points each

  • Label, Date, <br>Initial, Rotate<br>2 points each

Cres Cor Management Temp 2 points each Quality / Taste 5 points each Label, Date, Initial, Rotate 3 point each

Bakers ∙ 1 hour hot ∙ Salted

  • Temp<br>2 points each

  • Quality / Taste<br>5 points each

  • Label, Date, <br>Initial, Rotate<br>3 point each

Brisket ∙ Smoked 3X per day ∙ 4 hours hot then visual inspection ∙ Moist and tender

  • Temp<br>2 points each

  • Quality / Taste<br>5 points each

  • Label, Date, <br>Initial, Rotate<br>3 point each

Pork ∙ 4 hours hot then visual inspection ∙ Tender with proper bark

  • Temp<br>2 points each

  • Quality / Taste<br>5 points each

  • Label, Date, <br>Initial, Rotate<br>3 point each

Ribs ∙ 4 hours hot ∙ Bags fully intact ∙ Fresh, moist and not falling off the bone

  • Temp<br>2 points each

  • Quality / Taste<br>5 points each

  • Label, Date, <br>Initial, Rotate<br>3 point each

Rib Tips ∙ 4 hours hot ∙ Fresh, moist and tender but not falling apart ∙ No reheat

  • Temp<br>2 points each

  • Quality / Taste<br>5 points each

  • Label, Date, <br>Initial, Rotate<br>3 point each

Roasted Chicken ∙ 2 hours hot ∙ Golden brown ∙ Proper seasoning coverage ∙ Not burnt

  • Temp<br>2 points each

  • Quality / Taste<br>5 points each

  • Label, Date, <br>Initial, Rotate<br>3 point each

Food and Beverage Quality

Presentation Standards & Procedures 10 points each

  • Feasts

  • Soups/ Apps / Potatoes

  • Sandwiches/ Burgers

  • Combos/ Platters

  • Rib Tips/ St. Louis Ribs/ Baby's

  • Salads

  • Desserts

  • Beverages

Standards and procedures- Tasting at Food Review or During Line Check Exercise

  • St. Louis Style Ribs<br>10 points each Taste-Hot at the bone, seasoned, charred and sauced properly. Tender, sauce caramelized.

  • Buffalo Wings<br>5 points each Taste-Seasoned and sauced properly. Honey flavor with buffalo heat. Buttery. Wings crispy and not over sauced.

  • Chicken Tenders<br>4 points each Taste-Seasoned properly. Golden brown and crispy.

  • Breaded Fish<br>5 points each Taste-Golden brown and flakey. Crispy, properly breaded and fresh.

  • Char Grilled Burger<br>5 points each Taste-Seasoned properly, crisp lettuce and tomato set, proper number of pickles, fresh and toasted bun.

  • Brisket<br>4 points each Taste-Sliced properly and juicy. Brisket bark should have a prominent sweet peppery flavor. Interior meat will have a beefy flavor with a light smoke.

  • Onion Strings<br>3 points each Taste-Crispy, salty and proper temp. Golden brown and not greasy.

  • Remoulade<br>3 points each Taste-Properly diced. Well blended.

  • Famous Fries<br>3 points each Taste-Hot and fresh. Crispy and salted properly.

  • Soda/Iced Tea<br>3 points each Taste-Correct amount of ice with the proper garnish.

  • Roasted Chix<br>5 points each Taste-Flame kissed, evenly charred on both sides and moist.

  • Rib Tip<br>5 points each Taste-Seasoned, charred and sauced properly. Tender and smokey. Seasoning not burnt. No "over shammed" flavor.

  • Hot Link<br>5 points each Taste-Hot, charred and sauced properly. Sauce caramelized.

  • Bread Pudding<br>5 points each Taste-Proper internal temperature. Raisins evenly dispersed. Praline smooth, not gritty. Pecans properly done, not burnt.

  • Green Beans<br>3 points each Taste- <br>Firecracker: Proper temperature. El dente. Blend of seasonings throughout. <br>Southern Style: Beans and potatoes cooked until soft; not broken down.

  • Dave's Mac & Cheese<br>3 points each Taste-Proper temperature. Creamy. Visible vegetables. Noodles properly done.

  • Corn Cob<br>3 points each Taste-Kernels crisp and fresh. Buttery flavor apparent. Hot at the cob.

Training Summary

Admin

Office

  • Clean and organized

  • Haccp documents in place for last 30 days

  • Petty cash counts done and no cash shortages

  • Food orders placed accurately, no excessive local local purchases

Security

  • All doors locked, detex in working order

  • Office door kept closed, one employee at a time in office

  • Safe not on day lock, keys and badge not handed out

Training Videos

  • Orientation performed by the GM

  • ∙ Famous Orientation Video with Message from President & CEO Christopher O'Donnell

  • ∙ Orientation to Famous Food

  • ∙ Front of House Training Videos

  • ∙ Back of House Training Videos

  • ∙ Back of House Spanish Training Videos

  • ∙ Techniques for Responsible Alcohol Service (Franchise Optional – other equivalent)

  • ∙ Sexual Harassment Video: NRA Sexual Harassment DVD (Franchise Optional – other equivalent)

  • ∙ Safety: Protecting You and Our Guests (Franchise Optional – other equivalent)

  • ∙ Current LTO Video available and watched by all Team Members

  • ∙ TV/DVD player available and in working order

Catering

  • Minimum 3 8 ft tables on hand

  • 3 flame table cloths on hand

  • 12 chafing dishes with stands and lids on hand

  • Proper catering supplies, silverware, cups, towels, propane, tents,

  • 3 banners on hand promoting famous catering

  • Vehicles clean and in good repair

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.