Feast Denny's Pride Restaurant Review

Title Page

Document No.
Audit Title
City/State/Restaurant Number
Conducted on
Prepared by
Location
Manager on Duty
Multi Unit Manager

Overview

Restaurant Overview

Comp QTD/YTD Sales
Comp QTD/YTD Guest Counts
Training Restaurant?
Date approved for training?
Date of BPR?
Number of Criticals, Non Criticals, and Repeats?
Date of Health Inspection?
Number of Criticals and Number of Repeats?
Date report was sent in?
Last 30 days overall satisfaction scores?

Pride Overview

Guests First Impressions

Curb appeal - pylon signage in working order, lawn mowed, flower beds free of trash, bushes trimmed, adequate mulch/rocks.
Parking lot - free of debris, striped and good surface. Car stops in good repair. Parking lot lights in working order.
Dumpster area - clean, organized, door closed, pest free. Cardboards boxes broken down and disposed of correctly.
Sidewalks - clean, stains, gum, grease and build up free. In good repair.
Windows - properly sealed. Awnings, window clings and outside banners - current and in good condition.
Trash cans and ash trays - empty and clean.
Building exterior - roof line and walls well painted and in good repair. Back door area clean and free of clutter. Sealed door.
Entry way - Glass doors clean, all approved signs posted in a organized manner.
Foyer - pleasant odor, lights in working condition, magazine racks cleaned and organized, stanchion sign updated, clean floors and mats.
Guests First Behaviors - Managers and employees smiling, energetic and attentive to the guests and each other.
Image of Managers and Employees - grooming/uniform standards properly displayed.
Pictures

Guest First Service

Guests acknowledged and greeted with a smile and eye contact.
Guests seated promptly after greeted.
Server introduces him/herself, talks about the food and offers to take the order.
When coffee is ordered, servers offer guests choice of blends.
Server offers add-ons to the guests' choices.
Server delivers drinks and/or appetizers before the main entrée.
Cook times at 10 minutes or less.
Server offers refills, pre-busses tables as needed, delivers condiments.
Server delivers food to the guests within one minute.
Server conducts check backs and offers dessert options. Pre-bus tables as needed.
Server conducts final check back, presents check and thanks the guest.
At the cash register, guests sincerely thanked and invited to return.
Tables and floors clean, reset and ready for arriving guests within 3 minutes.
Effective Shift Management - Manager visible, active and attentive to all guests and employees throughout the shift.
Pictures

Clean Safe and Inviting Restaurant Atmosphere

Host Station - clean counters, organized and stocked (menus {Core, LTO, Kids, To-Go}, placemats, silverware, etc.) Correct POP.
Carpets, floors - clean, maintained and in good repair. Odor, stain, debris and gum free.
Tables, High Chairs, Chairs, Booths, Condiment Caddies - clean, maintained and in good repair.
Windows, Blinds, Pictures, Walls, Wallpaper- clean, maintained and in good repair.
FOH Ceiling, Vents, Lights - clean, maintained and in good repair.
Music/televisions/temperature - at appropriate levels for guests.
General and Freestanding Menus - current, clean, maintained and in proper use. No rips or tears. Adequate inventory.
Server Aisle - clean and in good repair. All necessary job aids and side work duties posted and followed, equipment working. Sanitizer buckets in use
Juice/soda/milk/coffee machines/blenders - clean and calibrated, working properly and area organized.
BOH/Dishroom - clean, maintained and in good repair. All necessary job aids posted. Correct set up of silverware soaking station.
Cook's Line - clean and in good repair. All job aids posted. Hoods and back wall clean, grout on tiles. Sanitizer buckets available and in use.
Walk-In Cooler - proper temp, clean and in good repair. All product labeled, proper rotation and on shelf. Thermometer available, fan covers cleaned.
Walk-In Freezer - proper temp, clean and in good repair with no products on the floor. Thermometer available, fan covers cleaned.
Storage Areas - clean, no products on the floor. Shelves at 6 inches from the floor and 2 inches from the wall.
Employee Break Area - clean and organized. Appealing to employees.
Restrooms - clean and in good condition - floors, walls, backboards, vents, partitions, changing stations and lights. Odor free, supplies available.
Mop area - clean and organized. Mops hanging down, buckets upside down.
CO2 tank, electrical room organized, clean, no obstructions.
Back door area - door locked and free of obstruction.
Pictures

Food

Plate presentation - to standards on correct plateware.
Recipe execution - proper portions, correct scoops and ladles, cooking times and temperature.
Thermometers/Thermocouples - available/used/calibrated.
Temperature Charts - completed properly and action steps recorded and followed up for issues found. 16 weeks kept for records.
Final cooking temperatures of TCS (Time Temperature Control Safety) foods {beef, fish, poultry}.
Prep & pull procedures - adequate inventory on hand for the day part and business flow.
Food timers/system - accurate and in use (Fryers, steam table).
Health Inspection/BPR - Issues followed up and resolved.
Grill/Fryer/Steam Wells temperatures correct. (Grill 375°F +/- 25°F, Fryers 350°F, Water in Steam Wells 180°F - 190°F).
8 Critical food items executed properly (biscuits, bacon, sausage, lettuce, tomatoes, hash browns, buns and pancakes).
All cooking equipment working properly.
Pictures

Inside 4- Walls Execution and Systems

POP - available and current (Table caddy cards, menu inserts, window clings, yard signs, stanchion posters, To-Go menus).
Current Promotions - executed properly (includes LTO, Kids, AARP, etc.) RRG Binder available and current.
Active LSM program - discuss and review activities.
Safety Program in place - (Safety checklist, board, binder, emergency location, first aid cabinet and supplies).
Access to e-Learning Reports.
Restaurant Success Center Poster available and updated.
Employee communication area organized and all required posters are posted and current.
Two color mop system in place and used correctly (blue = front of the house, green = back of the house).
Walkthrough Book - completed, corrective actions assigned if any.
Tray jacks available and in use.
Training programs in place and executed (eLearning laptop, BSM, Cook Recipe Book. Deep Cleaning, Side Work and Prep and Pull Charts).
All PPE equipment available and in use.
Staffing - Adequate levels and proper deployment of labor to meet/exceed guests forecast and expectations.
Floor plan - In place and in use with proper station rotation.
Cook time tracking system - In place and followed up (two bucket system, KVS reports, etc.).
Pictures

Immediate Risk Items

Dish Machine - clean, sanitizing, proper temp & in good repair. Evidence of deliming procedures in place.
All floor drains clean, free of debris, in good repair.
Cold food holding - refrigerated at 40°F or below.
Hot food holding - on steam table/soup wells - 160°F to 180°F (Except sausage links 155°F).
Food products - properly covered/labeled/dated/rotated.
Proper thawing, cooking, cooling and heating procedures followed.
Proper storage of RTE (Ready to Eat) foods - Storage of potentially hazardous foods (TCS)/cross-contamination.
Hand Washing Procedures - executed properly and frequently. Hand washing stations stocked and properly labeled. Water 100°F.
All products/chemicals from an approved vendor.
Approved Pest Control Company and records kept accordingly. No visible pest activity.
Pictures

Company Standards/Franchise Best Practices

Active Recognition Program - Employee of the month, birthday month, Restaurant Success Center recognition.
Manager schedule posted for a full month. Rotation of late night shifts available.
Cash Audit system in place. Video system available and working properly.
Guest check audit (Audit 30-40 GC) Monthly or Qtrly.
Management Log Book - Signed by all managers/ Manager meeting notes reviewed.
Employee development program in place like Diamond Development, Approved Trainer, Diamond Advantage, etc.
Pictures

Extra Writting Area

Denny's Pride Restaurant Review

Unit Number
Date

Comments

Immediate Risk
Procedures
Water Temp
Additional Comments and Observations
Additional Pictures

May I Suggest

Guest First Circle- May I Suggest? Coaching Card

Date
Shift

Activity 1

Table #, Server, and Time
Server at the table- Friendly introduction or greets regular guests within 0 to 1 min
Recommended Entree by Name
Recommended Appetizer by Name
Recommended Beverage by Name
Offered to take order- Beverage, Appetizers, Entree
Entered order in POS- Sense of Urgency (0-20 sec.)
Make and Deliver Beverage (0-2 mins)
Finish the order- Guide the guest
Enter order in POS (0-20 sec)
Cook Time (10 mins or Less)
Food Deliver (0-1 min)
Total Time (19 mins or less)

Activity 2

Table #, Server, and Time
Server at the table- Friendly introduction or greets regular guests within 0 to 1 min
Recommended Entree by Name
Recommended Appetizer by Name
Recommended Beverage by Name
Offered to take order- Beverage, Appetizers, Entree
Entered order in POS- Sense of Urgency (0-20 sec.)
Make and Deliver Beverage (0-2 mins)
Finish the order- Guide the guest
Enter order in POS (0-20 sec)
Cook Time (10 mins or Less)
Food Deliver (0-1 min)
Total Time (19 mins or less)

Activity 3

Table #, Server, and Time
Server at the table- Friendly introduction or greets regular guests within 0 to 1 min
Recommended Entree by Name
Recommended Appetizer by Name
Recommended Beverage by Name
Offered to take order- Beverage, Appetizers, Entree
Entered order in POS- Sense of Urgency (0-20 sec.)
Make and Deliver Beverage (0-2 mins)
Finish the order- Guide the guest
Enter order in POS (0-20 sec)
Cook Time (10 mins or Less)
Food Deliver (0-1 min)
Total Time (19 mins or less)

Food Execution

Core Food Item
Was item made in correct cook time?
Was recipe adhered to?
Was plate presentation to standard?
Did food meet temperature standard?
Core Food Item
Was item made in correct cook time?
Was recipe adhered to?
Was plate presentation to standard?
Did food meet temperature standard?
LTO
Was item made in correct cook time?
Was recipe adhered to?
Was plate presentation to standard?
Did food meet temperature standard?
LTO
Was item made in correct cook time?
Was recipe adhered to?
Was plate presentation to standard?
Did food meet temperature standard?
Pancakes
Was item made in correct cook time?
Was recipe adhered to?
Was plate presentation to standard?
Did food meet temperature standard?
Biscuits
Was item made in correct cook time?
Was recipe adhered to?
Was plate presentation to standard?
Did food meet temperature standard?
Tilapia
Was item made in correct cook time?
Was recipe adhered to?
Was plate presentation to standard?
Did food meet temperature standard?
Hashbrowns
Was item made in correct cook time?
Was recipe adhered to?
Was plate presentation to standard?
Did food meet temperature standard?

Feast Denny's Pride Restaurant Review

Go digital today!

Convert your paper checklists into digital forms

Restaurant Overview

Guests First Impressions

Guest First Service

Clean Safe and Inviting Restaurant Atmosphere

Food

Inside 4- Walls Execution and Systems

Immediate Risk Items

Company Standards/Franchise Best Practices

Denny's Pride Restaurant Review

Comments

Guest First Circle- May I Suggest? Coaching Card

Activity 1

Activity 2

Activity 3

Food Execution

Related checklists

Feast Denny's Pride Restaurant Review

Free Feast Denny's Pride Restaurant Review Checklist

Go digital today!

Convert your paper checklists into digital forms

Restaurant Overview

Guests First Impressions

Guest First Service

Clean Safe and Inviting Restaurant Atmosphere

Food

Inside 4- Walls Execution and Systems

Immediate Risk Items

Company Standards/Franchise Best Practices

Denny's Pride Restaurant Review

Comments

Guest First Circle- May I Suggest? Coaching Card

Activity 1

Activity 2

Activity 3

Food Execution

Related checklists