Are there waste bins visible in the prep area?
Are there waste bins visible on line?
Are there food wastage sheets visible and being filled out?
Is food waste recording happening routinely throughout the day?
Is there a food waste focus and/or analysis report posted?
Are food waste bins actually containing food waste items?
Are there an adequate supply of spatulas in good working condition?
Are emptied containers in recycling bin fully emptied/spatted?
Are veg cuts proper specifications and sizing?
Are recipe books opened during prep and are they followed to spec?
Are KP's properly spatting inserts and cambro's with spatulas?
Are the dishwasher aware and knowledgable of food waste items in their station?
Are all products being delivered in the proper locations?
Are received goods being inspected for damages and quality?
Are products being stored and labeled properly (month/day or day dots)?
Are all invoices being checked/signed off by a sous chef or shift leader?
Are return stickers visible and readily used?
Are pending credits posted on adjustments page?
Are products properly rotated in the cooler/freezer?
Are products properly rotated on line stations?
Are products properly rotated in dry storage?
Are "Used First" stickers being used?
Are day dots and labelling being used?
Are products properly rotated in the bar cooler?
Is the POS system up and running by 10am?
Is there a standard protocol for ringing in staff food?
Are all staff food being it rung in by a manager/sous chef or bartender?
Are all staff food being accounted for or paid for upfront?
Are all staff food not being made by the KP that is eating it?
Are all modified food items accounted for on the bill?
Are there enough scales for the quantity of prep/line stations?
Are all scales labeled and/or being used at appropriate stations?
Are scales clean and is there a cleaning routine in place?
Do scales have a safe storage location?
Are all scales calibrated properly?
Are there back up scales, adapters, and/or batteries available?
Are the prep charts clean and organized?
Are par levels being adjusted daily?
Are prep charts being updated weekly based on proper sales forecasts?
Are product mix being posted in a visible area in the prep hall and close to prep charts?
Are all 911 prep items being circled/highlighted on prep charts?
Is the counts person filling in all products on hand?
Is the portion audit updated and visible in the kitchen?
Is the audit being done at least 3 times per week?
Are items of concern being addressed to staff in a weekly report or pre-shift?
Are ladles in the correct spots on line for accurate portioning?
Is there a follow up action plan in place for over/under portioned items?
Are all salads and fries being weighed for all orders?
Is there a clean and updated profit board visible for all staff to read?
Is the writing legible?
Is the food cost percentage being posted on a weekly basis?
Is the food cost information on the board being pre-shifted to staff?
Is the weekly food cost compared to the food cost budget posted (variance)?
Are the company food cost results being posted for store to store comparison?
Are food cost development sessions being done once a quarter?
Are the development sessions focused on items of importance gathered from the food cost audit?
Are development sessions being conducted by chef for sous chefs?
Are staff engaged in the session?
Is the facilitator well prepared for the session?
Is there a sign off tracking system in place to ensure appropriate KP's are involved?
Is the order guide clean and organized?
Is the order guide updated (at least 3 times a week) and being adjusted to match sale levels?
Are items organized in order of how they are stored in the kitchen?
Is the order guide flipped periodically and has 2-4 weeks tracking of past orders?
Are the Sous Chefs checking stock levels at the end of prep day on order days?
Are the weekly purchase between 20-25% most of the time?
Is the food cost audit being done quarterly by chef or sous chef?