Food Cost Checklist

Does the crew know about the proper condiments give away? (Ask 2 crew)

Is oil being filtered at least once a day?

Is the oil tracking sheet being followed?

Is waste being counted correctly and by day part?

Spot check waste and trash containers. What did you Find? (Please add to comments )

Are UHC holding times being adhered to?

Are the UHC charts being followed correctly?

Are build to's for salads & Parfaits being followed?

Are proper cooking procedures taking place?

Are proper Fry cooking/bagging procedures taking place?

Is the freezer & cooler locked and secure?

Are the rear door alarms functioning?

Is the daily stat complete? How much product was lost? (Write in notes)

Are QCR targets posted and communicated to all staff?

Are the top 5 stat and waste opportunities posted?

Are all stock levels appropriate for current volume?

Is all product within primary and secondary code dates?

Has pre-shift checklist been completed?

Is there dedicated fry person? (If needed)

Is the employee meal policy being followed correctly?

Is the shift manager managing from the observation zone?

Are proper drink & dessert procedures taking place?

Are T-Reds, Promo, cash shortage, and Overrings/Refunds within guidelines?