FCB Coffee excellence audit 2024

FCB takeaway coffee cups are neatly arranged above the coffee machine. These need to be below eye level and have our brand logo facing towards the customer.

Only takeaway cups, sleeves, lids, and J cloths are above the coffee machine. No other miscellaneous items are present.

The body and panels of the coffee machine are clean and free from dust, streaks, and debris.

The grills on top of the coffee machine, below the takeaway cups, are clean and free from dust and debris.

The surrounding areas of the coffee bar and beneath the coffee machine are clean and free from debris.

’Serve, Clean, Reset’ is in operation from the baristas on their coffee station, and observed in practice during the audit.

Automated equipment is being used when appropriate.

Shot glasses are only used during peak times of service when necessary to aid efficiency.

Coffee shots are being extracted straight into the vessels they are being served in when appropiate.

Customer Keep cups are preheated before being filled.

Each coffee station has all the equipment needed to operate effectively, such as brushes, J cloths, milk jugs etc.

All grinders are clean and free from debris.

All automated equipment is clean and free from debris.

J cloths or blue roll are on hand to wipe down the bar and machine with and are replenished when dirty.

The Discovery grinder is dialled in to recipe. If not, the barista has 3 attempts to bring it back into range, and out of range shots must never be sold to customers.

The Explorer grinder is dialled in to recipe. If not, the barista has 3 attempts to bring it back into range, and out of range shots must never be sold to customers.

The Decaf grinder is dialled in to recipe. If not, the barista has 3 attempts to bring it back into range, and out of range shots must never be sold to customers.

Steps of pulling an espresso are being followed by baristas at all times.

All coffee beans in the shop are protected from air, light, heat and moisture exposure.

Milk is never re-steamed.

Baristas are making flat whites to company standards.

Baristas are making lattes to company standards.

Any drinks below standards made during service are discarded and remade for the customer, even if at the detriment to service times.

Baristas are making espressos to company standards.

Baristas are making macchiatos to company standards.

Baristas are making Cortados to company standards.

Baristas are making long blacks to company standards.

Baristas are making Hot chocolates to company standards.

Baristas are making Cappuccinos to company standards.

Baristas are making Americanos to company standards.

Barista are making Chais to company standards.

Barista are making Matchas to compnay standards.

Barista can list the amount of pumps of syrup in an 8oz, 12oz and 16oz drink.

Milk combination/splitting is being used during peak times.

Latte art is attempted on all drinks by baristas.

Correct milk jug sizes are being used for each drink being made.

Milk Jugs are being cleaned, both the inside and outer spout during service.

Baristas are making teas to company standards.

Filter grinders are clean and free from debris.

Filter brewers, urns and baskets are all clean and free from debris and stains.

Filter is brewed and available for customers.

All brewed filter is time recorded.

Filter is being upsold to americano drinkers.

Coffee board information is correct to what is being served and should currently be on offer.

The team is wearing full uniform.

Our Service cycles are being adhered to by FOH Baristas (AGUT).

Customer service times are being met.

Does the site have all the necessary components for drink construction and service?.

Explorer is being upsold to espresso drinks

Explorer is being offered when appropiate to customers.

There are no undeclared faults in the coffee equipment or missing equipment.

All milk fridges are clean and date rotated.

All retail coffee displays are clean, presentable and in date.

One barista can name the profile of the Discovery.

One Barista can name the profile of the Explorer.

One Barista can name the profile of the Decaf.

One Barista can explain the difference between a filter and americano.