Food Cost Initiative Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

SOUS 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. If there is not a "yes", then there lies an opportunity.

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?

  Yes

  No

  N/A

• Is food waste recording happening routinely throughout the day?

  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

MAXIMIZING YIELDS

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

  Yes

  No

  N/A

• Are emptied containers in recycling bin fully emptied/spatted?

  Yes

  No

  N/A

• Are veg cuts proper specifications and sizing?

  Yes

  No

  N/A

• Are recipe books opened during prep and are they followed to spec?<br>

  Yes

  No

  N/A

• Are KP's properly spatting inserts and cambro's with spatulas?

  Yes

  No

  N/A

• Are the dishwasher aware and knowledgable of food waste items in their station?

  Yes

  No

  N/A

RECEIVING

• Are all products being delivered in the proper locations?

  Yes

  No

  N/A

• Are received goods being inspected for damages and quality?

  Yes

  No

  N/A

• Are products being stored and labeled properly (month/day or day dots)?

  Yes

  No

  N/A

• Are all invoices being checked/signed off by a sous chef or shift leader?

  Yes

  No

  N/A

• Are return stickers visible and readily used?<br>

  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 products properly rotated in dry storage?

  Yes

  No

  N/A

• Are "Used First" stickers being used?

  Yes

  No

  N/A

• Are day dots and labelling being used?

  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 staff food?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all staff food being accounted for or paid for upfront?

  Yes

  No

  N/A

• Are all staff food not being made by the KP that is eating it?

  Yes

  No

  N/A

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

  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 SOUS CHEF INITIATIVES

This is to audit the 6 Food Cost Initiatives from a Sous Chef accountability. Each question is worth 1 point. Half points are not to be employed. If there is not a "yes", then there lies an opportunity.

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

• Are 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

PORTION AUDITS

• Is the portion audit updated and visible in the kitchen?

  Yes

  No

  N/A

• Is the audit being done at least 3 times per week?

  Yes

  No

  N/A

• Are items of concern being addressed to staff in a weekly report or pre-shift?

  Yes

  No

  N/A

• Are ladles in the correct spots on line for accurate portioning?

  Yes

  No

  N/A

• Is there a follow up action plan in place for over/under portioned items?

  Yes

  No

  N/A

• Are all salads and fries being weighed for all orders?

  Yes

  No

  N/A

PROFIT BOARD

• Is there a clean and updated profit board visible for all staff to read?

  Yes

  No

  N/A

• Is the writing legible?

  Yes

  No

  N/A

• Is the food cost percentage being posted on a weekly basis?

  Yes

  No

  N/A

• Is the food cost information on the board being pre-shifted to staff?

  Yes

  No

  N/A

• Is the weekly food cost compared to the food cost budget posted (variance)?

  Yes

  No

  N/A

• Are the company food cost results being posted for store to store comparison?

  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 are stored in the kitchen?

  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 AUDIT (bonus)

• Is the food cost audit being done quarterly by chef or sous chef?

  Yes

  No

  N/A