EPL Audit

• Site conducted

  Select

• Operations Excellence Audit

• Client / Site

• Conducted on

  Date

• Conducted by

• Location
  Address

• FOH Manager

• BOH Manager

Store First Impression

• Patio area clean and organized

  Yes

  No

  N/A

• Clean glass door

  Yes

  No

  N/A

• Door person is visible at the door and not behind the podium

  Yes

  No

  N/A

• Clean Glass panel

  Yes

  No

  N/A

• Plants not dusty

  Yes

  No

  N/A

• Signage (turned on, no busted light, Clean and dust free)

  Yes

  No

  N/A

• Marketing collaterals updated and organized

  Yes

  No

  N/A

Dining Area

• Consistent use of buss tub

  Yes

  No

  N/A

• Organized service station , beverage station and togo area<br><br>

  Yes

  No

  N/A

• Signage turned on. No busted lights. Properly adjusted lights

  Yes

  No

  N/A

• Sounds in dining area at proper level. TV tuned in correct channel (sports).<br><br>

  Yes

  No

  N/A

• ACU at proper temperature

  Compliant

  Non-Compliant

  N/A

• No flies or any signs of infestation.

  Yes

  No

  N/A

Table Set-up

• pre-receipt holder

  Yes

  No

  N/A

• Tables and chairs are aligned. No wobbling tables.

  Yes

  No

  N/A

• Couches are clean. No crumbs/ oil on chairs.

  Yes

  No

  N/A

Service station

• Cutlery Bin ( Dinner Fork, Soup spoon, Dessert Spoon, Dinner Knife and Dinner Spoon )

  Yes

  No

  N/A

• Plates (available and well maintained)

  Yes

  No

  N/A

• Ice Scooper, Tongs (available and well maintained)

  Yes

  No

  N/A

• Glassware

  Yes

  No

  N/A

• Pitcher

  Yes

  No

  N/A

• Juice Dispenser, Cratcho machine

  Yes

  No

  N/A

• Condiments (Salt and pepper, Chili flakes, hot sauce and ketchup)

  Yes

  No

  N/A

• Ramekins

  Yes

  No

  N/A

• Cutlery Caddy

  Yes

  No

  N/A

• Folded Bev nap

  Yes

  No

  N/A

Busser's kit are complete and well maintained

• Standard Caddy

  Yes

  No

  N/A

• Towel Color Coding<br>Blue- to clean<br>White- to sanitize<br>red - for chairs and couches

  Yes

  No

  N/A

• Complete Set up with<br>Blue- to clean<br>White- to sanitize<br>red- for chairs and couches<br>Sanitizer

  Yes

  No

  N/A

• Spray Bottle for SANITIZER and DETERGENT with label

  Yes

  No

  N/A

MOD ESSENTIALS

• Wearing proper management dress code.<br>

  Yes

  No

  N/A

• 100% table visit and engages with the guest.<br>

  Yes

  No

  N/A

• Conducts pre-shift meeting.<br>

  Yes

  No

  N/A

• Mag card accountability. Not being used by staffs.<br>

  Yes

  No

  N/A

• Updates floor plan and properly assign stations

  Yes

  No

  N/A

• Knowledgeable of Hiring process & Training procedures

  Yes

  No

  N/A

DINNING

• High Chair Clean

  Yes

  No

  N/A

• All items are labelled and rotated

  Yes

  No

  N/A

• Ceilings/ ceiling fan

  Yes

  No

  N/A

• POS Area Clean and Organized

  Yes

  No

  N/A

• Floor tiles Not slippery

  Yes

  No

  N/A

• Walls and Murals Cleaned

  Yes

  No

  N/A

• Table unders free of gums

  Yes

  No

  N/A

• Ledges and Baseboards Cleaned

  Yes

  No

  N/A

• Vornado & E-fan Cleaned

  Yes

  No

  N/A

• Drop Lights Cleaned

  Yes

  No

  N/A

• Food warmer well maintained

  Yes

  No

  N/A

• Trolley Cleaned

  Yes

  No

  N/A

• Fire Extinguisher Stand Cleaned

  Yes

  No

  N/A

• Thermofresh Cleaned

  Yes

  No

  N/A

• Bar Inventory ( Sodas, Beers, Ice teas, dalandan bottled water and four season)

  Yes

  No

  N/A

• Beer Mug (Chilled, available and well maintained)

  Yes

  No

  N/A

• Water purifier working well maintained

  Yes

  No

  N/A

• Ice bins

  Yes

  No

  N/A

FOH Team members

• Attentive to guests and apply Guests focus at all times

  Yes

  No

  N/A

• Sense of Urgency. Walk fast and move fast.

  Yes

  No

  N/A

• Observing "Oyster Theory"

  Yes

  No

  N/A

• Completed validations- initial/1st/3rd/5th month, filed in 201 envelop

  Yes

  No

  N/A

GROOMING STANDARDS AND UNIFORM CHECK (Front of the house)

• Not faded, Well-pressed uniforms (White round neck undershirt, Checkered Polo with EPL Logo, Brown Apron, Black Slacks pants with black belt)

  Compliant

  Non-Compliant

  N/A

• No Jewelries (stud/pearl earrings only for female)

  Yes

  No

  N/A

• Hairstyle and grooming standards<br>FEMALE- bun, braid or french twist, black or natural color only<br>MALE- Clean cut, shaven , black or dark brown color only

  Yes

  No

  N/A

• Appropriate make-up for all Female

  Yes

  No

  N/A

• Clean Shaven (for male only)

  Yes

  No

  N/A

• No Perfume nor fabric conditioner on their uniform

  Yes

  No

  N/A

• Black sneaker shoes and black socks.

  Yes

  No

  N/A

• Tickler

  Yes

  No

  N/A

• 3 click pens

  Yes

  No

  N/A

• Beer Opener

  Yes

  No

  N/A

• Hand Sanitizer- Green Cross or Hygienix

  Yes

  No

  N/A

• Clean nails and no nail polish

  Yes

  No

  N/A

• Put-on for employees on break.

  Yes

  No

  N/A

• New uniforms are issued to regular team members every year.

  Yes

  No

  N/A

• pouch Bag (for cash fund)

  Yes

  No

  N/A

STEPS OF SERVICE

WARM WELCOME

When entering the restaurant did the Host…

• Greet the guest with eye contact, enthusiasm and energy

  Yes

  No

  N/A

• Bring enough menu

  Yes

  No

  N/A

• Apply hospitality factors (Things to look for: Carrying baggage for the guest; offer coloring sheets, crayons and high chair for the kids; Addressing regular guest on a first name basis)

  Yes

  No

  N/A

• Introduce MOD, Server, Menu and Table vibe and Promo's (Note: All or nothing)

  Yes

  No

  N/A

• Seat the guest and hand the menu in an open manner

  Yes

  No

  N/A

• Manage the wait.<br>NOTE: If applicable

  Yes

  No

  N/A

• Did other FOH team members greet to welcome the entering guests?

  Yes

  No

  N/A

• Did the host apply the "Host Touch Point Script" with the guests inquiring at the door?

  Yes

  No

  N/A

• Floor Plan, Priority List, Reservation Logbook, Lost and Found and Coloring Sheet ( A+ )

  Yes

  No

  N/A

• Host is able to explain the Reservation Policies.

  Yes

  No

  N/A

ACKNOWLEDGEMENT

INTRODUCE

• Did the server arrive immediately or within 30 seconds to acknowledge the guest ?

  Yes

  No

  N/A

• Did the server Introduced himself as the server with eye to eye contact and energy?

  Yes

  No

  N/A

• Place Cutlery Caddy in the table: One for every guest to indicate that the guests are acknowledged already.

  Yes

  No

  N/A

TALK ABOUT THE FOOD- Did the Server...

• Did the server asked question? ''Can I get you something to Drink or Starters first?''

  Yes

  No

  N/A

• Apply Menu Navigation technique ( holding the menu) when talking about the food.

  Yes

  No

  N/A

• Introduced at least 1 main course (Barbecue, Ala carte, Soup, Bundles, Classics, LTO) with Hook Line and Sinker

  Yes

  No

  N/A

• Introduced 1 Appetizer or Salad with Hook, Line and Sinker

  Yes

  No

  N/A

• Introduced at least 2 Beverages with Hook, Line ans Sinker

  Yes

  No

  N/A

• Offer to take beverage orders " Let me get you something to drink first?" and food orders of applicable.

  Yes

  No

  N/A

• Use a tickler in writing the order and use ABC method (if applicable)

  Yes

  No

  N/A

• Repeat the order in sequence (Beverages, Starters, Main Course, dessert)

  Yes

  No

  N/A

• Advise the guest about the food Serving Time after repeating orders “Your orders will be here in 5 to 10 minutes..."

  Yes

  No

  N/A

• Ask if the guests will be using any privilege card or vouchers.

  Yes

  No

  N/A

• Provide plates if food is for sharing and spoons

  Yes

  No

  N/A

• Collect the menu and gracefully exit.

  Yes

  No

  N/A

• Appear to be knowledgeable about the menu items<br>NOTE: Call a server and ask him/her to sizzle 3 top items on the menu

  Yes

  No

  N/A

FOOD DELIVERY

Did your the server..

• Sign in the POS with his own magnetic card. Enter the number of customers/ covers and then select the respective table. Enter your guests’ order in the following sequence.<br>

  Yes

  No

  N/A

• Provide Water or drinks

  Yes

  No

  N/A

• Table Set up before serving food items

  Yes

  No

  N/A

• Introduce the appetizer, salad or soup to the guest when serving on the table.

  Yes

  No

  N/A

• Serve the food in proper sequence.

  Yes

  No

  N/A

• Apply Table Engineering technique. Prepare the table before serving the main course of next dish in the middle and do not let the guests move the plates.

  Yes

  No

  N/A

• Serve the food with proper serving gears and condiments upon request? Provide spoons, fork or knife for sharing items.

  Yes

  No

  N/A

SECONDARY SERVICE

During the dining experience, did your FOH team member apply the following secondary services:

• Check Back? Ask the guests if they are enjoying their meal and give "at your service" assurance.

  Yes

  No

  N/A

• Offer another glass/refills on beverages . Refill water with a pitcher

  Yes

  No

  N/A

• Pre-buss. Ask permission to get empty plates, soup bowls, etc.

  Yes

  No

  N/A

• Offer to change plate and cutlery when necessary.

  Yes

  No

  N/A

• Maintain neat table appearance: Wipe spills and crumbs on the table, change dinner napkins

  Yes

  No

  N/A

• When clearing the empty plates, take the opportunity to suggest desserts

  Yes

  No

  N/A

BILL PRESENTATION AND THANKING THE GUESTS

During bill out, did your team member:

• Prepares the bill prior to initial service . Place the pre-receipt in the pre-receipt holder

  Yes

  No

  N/A

• Ask for the guest’s preferred mode of payment.<br>• For cash payment: Return the change/voucher immediately, not exceeding 2 minutes.<br>• For card payment: Process the payment using a wireless terminal in front of the guest.

  Yes

  No

  N/A

• Ask the guest for any feedback about the food and service (Table vibe program)

  Yes

  No

  N/A

• Thank the guest and assist them upon leaving the restaurant.

  Yes

  No

  N/A

MANAGER ON DUTY

• Is engaging with and directing the team members on floor

  Yes

  No

  N/A

• Practices 100% table visit, introduces his name and is engaging with the guests enthusiastically.

  Yes

  No

  N/A

• Checks all food coming out from the EXPO counter.

  Yes

  No

  N/A

• Returns the privilege card personally to the owner.

  Yes

  No

  N/A

• Handles guest complaint and able to "WIN BACK" the guest

  Yes

  No

  N/A

• One manager should be focused at the door area managing the wait during weekends/peak hours.

  Yes

  No

  N/A

TRAINING MANUALS, FORMS, BULLETIN BOARD AND OTHER TRAINING TOOLS

• FOH Line check form (Store Readiness)<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• Pre- Shift meeting<br>NOTE: Check if it is updated and used everyday

  Yes

  No

  N/A

• FOH Station training Manual (in binder for store copy)

  Yes

  No

  N/A

• BOH Station Straining Manual and Master Recipe (in binder for store copy)

  Yes

  No

  N/A

• Recipe Updates/ Training Updates (filed in the office for training reference)

  Yes

  No

  N/A

• Recent Training Update and Recipe Update posted and communicated.<br>Note: Ask 1-2 staff if they are knowledgeable about the latest Training/Recipe Update.

  Yes

  No

  N/A

• Recent Memos/Update posted and communicated (Any memo from JPM, VP's, DO's, Marketing Dept, Purchasing Dept. and Accounting)

  Yes

  No

  N/A

All refrigeration and storage in good condition and maintains standard temp. Indicate Temperature reading

• Side Dish Chiller - 0°C to 4°C

  Yes

  No

  N/A

• Line Chiller - 0°C to 4°C

  Yes

  No

  N/A

• Chest Freezer ( Freezer -15° to -18°C )

  Yes

  No

  N/A

• 2 Door's Chiller ( Chiller 0°C to 4°C )

  Yes

  No

  N/A

• 4 Door's Chiller ( Chiller 0°C to 4°C )

  Yes

  No

  N/A

• 2 Door's Freezer ( Freezer -15° to -18°C )

  Yes

  No

  N/A

• 4 Door's Freezer ( Freezer -15° to -18°C )

  Yes

  No

  N/A

• Chiller gaskets clean and well maintained

  Yes

  No

  N/A

• Following hierarchy ( chiller and freezer)

  Yes

  No

  N/A

GRI STORAGE

• All stocks 6" above the floor and 2" from walls

  Yes

  No

  N/A

• All stocks properly labelled

  Yes

  No

  N/A

• All items are in APL

  Yes

  No

  N/A

• No stocks beyond shelf life

  Yes

  No

  N/A

• Clean and organized

  Yes

  No

  N/A

HOT AND COLD PREP AREA

• Station Shelves ( Clean and organized)

  Yes

  No

  N/A

• Tomato Grinder/Food Processor (Clean and well maintained)

  Yes

  No

  N/A

• All items labelled and rotated

  Yes

  No

  N/A

• Tools and equipment available and well maintained

  Yes

  No

  N/A

• Grease Trap Clean and well maintained

  Yes

  No

  N/A

GRILLER/ BROILER

• Exhaust Hood Griller (Clean, No busted light, Oil dripper without oil)

  Yes

  No

  N/A

• Griller ( No carbon build up, Blue Flame, Should always be on low fire)

  Yes

  No

  N/A

ASSEMBLER

• Gantry Clean and well maintained

  Yes

  No

  N/A

• Sanitizer

  Yes

  No

  N/A

• Blue And White Towels

  Yes

  No

  N/A

• Parsley and Confectioner Sugar (Label, Cleanlines)

  Yes

  No

  N/A

• Trays Cleaned and sanitized

  Yes

  No

  N/A

Tools and Equipments

• Rice cooker available and well maintained

  Yes

  No

  N/A

• Frylator available and well maintained

  Yes

  No

  N/A

• Microwave available and well maintained

  Yes

  No

  N/A

• Food pan available and well maintained

  Yes

  No

  N/A

• Measuring cups and spoon available and well maintained

  Yes

  No

  N/A

• Ruler available and well maintained

  Yes

  No

  N/A

Critical Items and Sauces in the Line Check quality indicators and Temperature

• Chipotle BBQ Sauce

  Yes

  No

  N/A

• Apple BBQ sauce

  Yes

  No

  N/A

• Pollo Sauce

  Yes

  No

  N/A

• Cheese Sauce

  Yes

  No

  N/A

• Garlic aioli

  Yes

  No

  N/A

• Sriracha sauce

  Yes

  No

  N/A

• Garlic and cheese sauce

  Yes

  No

  N/A

BOH ESSENTIALS

• Recipe book - available, complete and updated.

  Yes

  No

  N/A

• Ceiling clean and in good repair.

  Yes

  No

  N/A

• Exhaust and air vents clean and in good repair.

  Yes

  No

  N/A

• Exhaust lights working and well maintained

  Yes

  No

  N/A

• Aircon well maintained

  Yes

  No

  N/A

• Kitchen walls clean and well maintained

  Yes

  No

  N/A

• Floors - dry and clean.

  Yes

  No

  N/A

• No leaking faucet and in good repair.

  Yes

  No

  N/A

• Shelves in line clean and well maintained

  Yes

  No

  N/A

• Trash- clean, dry and sanitized

  Yes

  No

  N/A

• Grease Trap- clean every after shift or as needed

  Yes

  No

  N/A

• Sharp and clean Knives No Chips

  Yes

  No

  N/A

• Ice machine: clean and in good working condition

  Yes

  No

  N/A

• Proper thawing, cooking, cooling and reheating procedures

  Yes

  No

  N/A

Safety and Sanitation

• No expired items

  Yes

  No

  N/A

• Daydots are checked and rotated

  Yes

  No

  N/A

• Labels are checked and rotated

  Yes

  No

  N/A

• No presence of insects, flies & cockroaches.

  Yes

  No

  N/A

• Sanitation bucket and proper towels in use. Blue and White towels only.

  Yes

  No

  N/A

• Cutting boards clean and sanitized. (No deep marks and no stains)

  Yes

  No

  N/A

• Kichen knives in proper hierarchy

  Yes

  No

  N/A

• Magnetic Knife rack (well maintained)

  Yes

  No

  N/A

• Hand washing sink - complete set-up with Sanitation amenities.

  Yes

  No

  N/A

• Thermometers are calibrated and used during operations

  Yes

  No

  N/A

• First aid kit with complete supplies

  Yes

  No

  N/A

Chemicals and cleaning tools

• Mops hanging down and mop sink clean and organized

  Yes

  No

  N/A

• Complete mops and follow color coding

  Yes

  No

  N/A

• Only approved chemicals used

  Yes

  No

  N/A

• Chemicals dispensers clean and functional

  Yes

  No

  N/A

• Cleanliness of dish machine

  Yes

  No

  N/A

• Yes

  No

  N/A

Kitchen Forms- properly filled up and updated

• Linecheck forms

  Yes

  No

  N/A

• Production sheet

  Yes

  No

  N/A

• Receiving Inspection report

  Yes

  No

  N/A

• Produce washing

  Yes

  No

  N/A

• Cooking & Cooling log form

  Yes

  No

  N/A

• Thermometer calibration

  Yes

  No

  N/A

• Spoilage

  Yes

  No

  N/A

BOH Team members

• Practice proper handwashing every 30 mins.

  Yes

  No

  N/A

• Updated on the latest BOH Updates- TU/RU/Memo

  Yes

  No

  N/A

• Completed validations- initial/1st/3rd/5th month, filed in 201 envelop, NSF Certificates

  Yes

  No

  N/A

BACK OF THE HOUSE UNIFORM

• Hair cap and hair net

  Yes

  No

  N/A

• Clean shaven (male only)

  Yes

  No

  N/A

• Well pressed chef uniform / Gray shirt

  Yes

  No

  N/A

• White round neck inner shirt (no print, plain white)

  Yes

  No

  N/A

• Clean nails and no nail polish

  Yes

  No

  N/A

• Black chino pants

  Yes

  No

  N/A

• Black socks

  Yes

  No

  N/A

• Steel toe shoes

  Yes

  No

  N/A

• Clean full black apron/ leather or waterproof apron for dish

  Yes

  No

  N/A

• New uniforms are issued to every team members every year.

  Yes

  No

  N/A

Beverages

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Salad

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Soup

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Barbecue Item/ Main Course

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Ala Carte Items

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Limited Time Offer

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

Dessert

• undefined

• Served on time

  Pass

  Fail

  N/A

• Temperature

  Pass

  Fail

  N/A

• Recipe adherence

  Pass

  Fail

  N/A

• Taste

  Pass

  Fail

  N/A

• Presentation

  Pass

  Fail

  N/A

NON-NEGOTIABLE

• Alley Rally is conducted by the MOD with the FOH and BOH team members

  Yes

  No

  N/A

• Servers using their own badge card (it should not be borrowed)

  Yes

  No

  N/A

• All employees on duty have undergone Classroom Training

  Yes

  No

  N/A

• Floors are kept dry all the time

  Yes

  No

  N/A

• MOD in dining all the time<br>

  Yes

  No

  N/A

• Assigned busser during peak hour

  Yes

  No

  N/A

• No "86" items<br>

  Yes

  No

  N/A

• All Team members are in Complete Uniform and presentable to the guest.

  Yes

  No

  N/A

OPERATIONS ESSENTIALS

• Manager's Office area is clean and organized

  Yes

  No

  N/A

• Operation Hours properly observed.<br>

  Yes

  No

  N/A

• General assembly or meeting with team members is conducted regularly

  Yes

  No

  N/A

All refrigeration and storage in good condition and maintains standard temp. Indicate Temperature reading

RESTROOM ESSENTIALS

• Cleaning Kit

  Yes

  No

  N/A

• Mirrors are clean and smudge free

  Yes

  No

  N/A

• Urinals/ toilet bowl clean

  Yes

  No

  N/A

• Sink is clean and no leak

  Yes

  No

  N/A

• Tiles and flooring is clean and dry<br>

  Yes

  No

  N/A

• Odor free<br>

  Yes

  No

  N/A

• Stocked with paper towels, soap and toilet paper? <br>

  Yes

  No

  N/A

• All lights and fixtures in good working order?<br>

  Yes

  No

  N/A

undefined

• Check lost and found cards and if it logged properly?

  Yes

  No

  N/A

• Manager's Signature

  Sign

• Manager's Signature

  Sign