Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Food Cost Assessment
Assess current Inventory Level
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Full week of top 5 accuracy to theoretical
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TOOL: R365 Smart Operations > Inventory > Create > Inventory Count> Daily Count. Attach the 5 reports.
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TOOL: R365 Classic 365 Exp > My Reports > Purchasing & Inventory > Above Store Actual vs Theoretical > Top 5. Attach the report.
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TOOL: Excel spreadsheet Daily Count Variance
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Check running inventory level past 4 weeks (should not be more than $8000)
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TOOL: R365: Smart Operations > Inventory > Filter Counts > =Includes weekly. Attach the report.
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Spot check accuracy of weekly inventory. Is there a variance of more than $100?
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Check average order from Sysco for the last 3 weeks. Are they consistent?
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Figure the Optimal inventory level = weekly sales X 25% / 2 + 20% buffer (Example: $40,000 X .25 = $5000 + 20% = $6000)
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AvT report for previous week and period. Attach the report.
Cooler Audit
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Is the cooler zoned according to the Burrito Engineering Guide?
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Is the cooler labeled with clean legible tags?
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Is all product in date?
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Is the store using FIFO?
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Is turnover 100% on perishable items?
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Is any receive dates older than 7 days?
Assess Prep Levels
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View opening manager filling out the prep log. Are they doing it correctly? (Enough for 2 shifts but not too much leftover for the next day.)
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Is the team making enough protein to get through peak but not too much to waste.
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Is recipe books present and in use while prepping?
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Is cut sizes 1/2 inch by 1/2 inch?
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What is wrong with the cut sizes?
Access Waste
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Place 18qt cambero in each station to capture all waste in prep, utility, and the line. Provide a photo of each one.
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Are they using the waste log in R365?
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Are they using spatulas to scrap the bottom of all containers used during prep.
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Are they using spatulas to scrap all quaso pots and pans?
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When replacing food in the hot and cold table is the team using new dishes?
Assess Portioning
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During downtime work have the team practice scoop sizes. Attach photos on the spoodle and then on a taco foil. (2 pics per employee)
Assess Ordering
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When you add the 2 trucks together in a week does it come to the optimal inventory level? (Don't forget to remove the paper goods from the truck orders.)
Assess Security
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Is all employee meals getting rung into the register?
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Does the store have any no-sales?
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Can all voids, refunds, and discounts be accounted for?