Food Team Visit Kitchen Assessment Form

Regional Ops Director

• Area BDM :-

• Pub Name

• Capex or General :-

• Conducted on

  Date
• Location
  Address

• Personnel Present

• Add media

  Media

Kitchen Area

• Is there an existing kitchen?

  Yes

  No

  Back Bar

• If not is there a viable and available space? Add photo

  Yes

  No

  N/A

• Is the kitchen in operation?

  Yes

  No

  N/A

• Is there a separate hand wash sink?

  Yes

  No

  N/A

• Is there a single sink & Drainer?

  Yes

  No

  N/A

• Is there a double sink & drainer?

  Yes

  No

  N/A

• Is the kitchen up to EHO/Admiral standards?

  Yes

  No

  N/A

Lighting

• Does the kitchen have sufficient strip lighting?

  Yes

  No

  N/A

• Do they have removable/clip off covers

  Yes

  No

  N/A

• Are any works required or replacements needed?

  Yes

  No

  N/A

Water Supply

• Are the required services in place for any sinks/dishwashers etc?

  surveyor to assess

  surveyor not needed

Condition of Kitchen

• Are the walls clean and in a good state of repair? add photos

  Yes

  No

  N/A

• Are works required?

  Yes

  No

  N/A

• Are floors clean and in a good state of repair? Add photos

  Yes

  No

  N/A

• Are works required?

  Yes

  No

  N/A

• Are ceilings clean and in a good state of repair? Add photos

  Yes

  No

  N/A

• Are works required?

  Yes

  No

  N/A

Electric

• 3phase?

  Yes

  No

  N/A

• Single phase?

  Yes

  No

  N/A

• Are there enough electric sockets for the kitchen/offer and any additional equipment?

  yes

  no

  surveyor to assess

• Are the sockets clean and in a good state of repair?

  Yes

  No

  N/A

• Is the supply adequate for the equipment?

  yes

  no

  surveyor to assess

• Are all electrical items PAT tested?

  Yes

  No

  N/A

Gas

• Gas supply to kitchen?

  Yes

  No

  N/A

• Type?

  mains

  propane

• Pipe?

  domestic

  commercial

• Is supply adequate for equipment/offer?

  yes

  no

  surveyor to assess

• Does it need upgrading for Capex?

  yes

  no

  surveyor to assess

Extraction

• Is there any existing extraction? Add photos

  Yes

  No

  N/A

• Is it adequate/legal for the equipment/offer?

  Yes

  No

  N/A

• If full canopy, when was it last deep cleaned? (recommended every 6-12 months depending on volume)

  Yes

  No

  N/A

• Are any works/repairs required, do any holes need to be knocked through before install?

  yes

  no

  surveyor to assess

• Are any electrical works required?

  yes

  no

  surveyor to assess

EHO

• Have they had a recent EHO inspection?

  Yes

  No

  N/A

• What was the outcome, scores on doors rating?

  Yes

  No

  N/A

• Where there any recommendations for works?

  Yes

  No

  N/A

• Is any further training required as a result ie SFBB completion or cleaning?

  Yes

  No

  N/A

• Does the tenant have Level 2 Food Hygiene?

  yes

  no

  to complete online course

Equipment existing

• Fryer? Table top or pedestal? Gas or electric?

  Yes

  No

  N/A

• Griddle? Gas or electric?

  Yes

  No

  N/A

• Rational/steamer oven

  Yes

  No

  N/A

• Convection oven

  Yes

  No

  N/A

• Oven - domestic or commercial? Gas or electric?

  Yes

  No

  N/A

• Freezer - domestic or commercial?

  Yes

  No

  N/A

• Fridge - domestic or commecial

  Yes

  No

  N/A

• Panini machine/contact grill

  Yes

  No

  N/A

• Boiling top?

  Yes

  No

  N/A

• Toaster - domestic or commercial

  Yes

  No

  N/A

• Other Equipment?

  Yes

  No

  N/A

• Is all equipment in working order? Add photos

  Yes

  No

  N/A

• Are any repairs or renewals needed

  Yes

  No

  N/A

• Paid by BDM

  Yes

  No

  N/A

• Paid by tenant?

  Yes

  No

  N/A

• Is a site visit required by Ritchie Catering?

  yes

  no

  in the future

Food storage

• Is food being stored correctly?

  Yes

  No

  N/A

• Are day dots or other labelling system in place?

  Yes

  No

  N/A

• Is food in date?

  Yes

  No

  N/A

Food Offer

• Is there a current food offer? If so what?

  Yes

  No

  N/A

• Does the tenant want to re-do the menu? New dishes etc

  Yes

  No

  N/A

• Does the menu need to be updated? (regardless of tenant opinion)

  Yes

  No

  N/A

• Does the tenant require help with costing their dishes?

  Yes

  No

  N/A

• What margin is the tenant running at?

  40-50%

  51-60%

  61-70%

  71% +

• Is the food team creating a menu for them using template?

  Yes

  No

  N/A

• Is the food team creating a bespoke menu with BDM authorisation?

  Yes

  No

  N/A

Overall Standards FOH & BOH

• Is overall cleanliness good?

  Yes

  No

  N/A

• Does the tenant have a SFBB on site & in use?

  Yes

  No

  N/A

Other Comments

• Any further comments or information?

  Yes

  No

  N/A

• Any actions required? By who & when?

  Yes

  No

  N/A