Food Cost Initiative Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

CHEF FOOD COST INITIATIVE AUDIT

This is to audit the 6 Food Cost Initiatives from a KP level. Each question is worth 1 point. Half points are not to be employed because it’s either culture in your kitchen or not

FOOD WASTE PROGRAM

• Are there waste bins visible in the prep area?

  Yes

  No

  N/A

• Are there waste bins visible on line?

  Yes

  No

  N/A

• Are there food wastage sheets visible and being filled out in detail?

  Yes

  No

  N/A

• Is there a food waste focus and/or analysis report posted?

  Yes

  No

  N/A

• Are food waste bins actually containing food waste items?

  Yes

  No

  N/A

• Is food waste recording happening routinely throughout the day?

  Yes

  No

  N/A

MAXIMIZING YIELDS

• Is there an adequate supply of spatulas in good working condition?

  Yes

  No

  N/A

• Are containers emptied in recycling bin achieving ELD (Every last drop)

  Yes

  No

  N/A

• Are veg cuts proper specifications and sizing?

  Yes

  No

  N/A

• Are the iPads open during prep and are the KP’s following spec?<br>

  Yes

  No

  N/A

• Are KP's properly spatting inserts and cambro's with spatulas to achieve ELD

  Yes

  No

  N/A

• Are the dishwashers aware and knowledgable of food waste items in the dish area? Do they know how they can impact food cost?

  Yes

  No

  N/A

RECEIVING

• Does the receiving team inspect product for quality or damage?

  Yes

  No

  N/A

• Are all invoices being checked/signed off by a sous chef or Jr Sous chef?

  Yes

  No

  N/A

• Are pending credits posted on adjustments page?

  Yes

  No

  N/A

FIRST IN FIRST OUT (FIFO)

• Are products properly rotated in the cooler/freezer?

  Yes

  No

  N/A

• Are products properly rotated on line stations?

  Yes

  No

  N/A

• Are day dots and labelling being used?

  Yes

  No

  N/A

• Are "Use First" stickers being used?

  Yes

  No

  N/A

• Are products properly rotated in dry storage?

  Yes

  No

  N/A

• Are products properly rotated in the bar cooler?

  Yes

  No

  N/A

BP FOOD

• Is the POS system up and running by 10am?

  Yes

  No

  N/A

• Is there a standard protocol for ringing in BP food?

  Yes

  No

  N/A

• Is all BP food being it rung in by a manager/sous chef or bartender?<br>

  Yes

  No

  N/A

• Are all modified food items accounted for on the bill?

  Yes

  No

  N/A

• Is all BP food being accounted for or paid for upfront?

  Yes

  No

  N/A

SCALES

• Are there enough scales for the quantity of prep/line stations?

  Yes

  No

  N/A

• Are all scales labeled and/or being used at appropriate stations?

  Yes

  No

  N/A

• Are scales clean and is there a cleaning routine in place?

  Yes

  No

  N/A

• Do scales have a safe storage location?<br>

  Yes

  No

  N/A

• Are all scales calibrated properly?

  Yes

  No

  N/A

• Are there back up scales, adapters, and/or batteries available?

  Yes

  No

  N/A

CHEF FOOD COST AUDIT ON THE SOUS CHEF INITIATIVES

This is to audit the 6 Food Cost Initiatives from a Sous Chef and chef level. Each question is worth 1 point. Half points are not to be employed because it’s either culture in your kitchen or not

PREP CHARTS

• Are the prep charts clean and organized?

  Yes

  No

  N/A

• Are par levels being adjusted daily?

  Yes

  No

  N/A

• Are prep charts being updated weekly based on proper sales forecasts?

  Yes

  No

  N/A

• Is the last week’s product mix being posted in a visible area in the prep hall and close to prep charts?

  Yes

  No

  N/A

• Are all 911 prep items being circled/highlighted on prep charts?

  Yes

  No

  N/A

• Is the counts person filling in all products on hand?

  Yes

  No

  N/A

PROFIT BOARD

• Are Weekly food cost results posted on the board?<br>

  Yes

  No

  N/A

• Was your theoretical food cost variance 2% or less last period to your actual food cost?

  Yes

  No

  N/A

• When asked are the KP’s aware of the information on the profit board?

  Yes

  No

  N/A

• Is the board up to date and detailed

  Yes

  No

  N/A

FOOD COST DEVELOPMENT SESSIONS

• Are food cost development sessions being done once a quarter?

  Yes

  No

  N/A

• Are the development sessions focused on items of importance gathered from the food cost audit?

  Yes

  No

  N/A

• Are development sessions being conducted by chef for sous chefs?

  Yes

  No

  N/A

• Are staff engaged in the session?

  Yes

  No

  N/A

• Is the facilitator well prepared for the session?

  Yes

  No

  N/A

• Is there a sign off tracking system in place to ensure appropriate KP's are involved?

  Yes

  No

  N/A

ORDER GUIDE PARS

• Is the order guide clean and organized?

  Yes

  No

  N/A

• Is the order guide updated (at least 3 times a week) and being adjusted to match sale levels?

  Yes

  No

  N/A

• Are items organized in order of how they flow through the order guide?

  Yes

  No

  N/A

• Is the order guide flipped periodically and has 2-4 weeks tracking of past orders?

  Yes

  No

  N/A

• Are the Sous Chefs checking stock levels at the end of prep day on order days?

  Yes

  No

  N/A

• Are the weekly purchase between 20-25% most of the time?

  Yes

  No

  N/A

Food cost initiative audit

• Is the food cost initiative audit being done ever period by the chef or senior sous chef

  Yes

  No

  N/A