Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Food Preparation
Food Preperation
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Marinated meat trays prepared to specification.
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All vegetables prepared in-store are cut to specification
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Products portioned correctly to specification (try a bowl, quencher and a side).
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Portion control measures followed accurately for all hot veg items
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Chicken cooked and cut to specification.
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Beef cooked and cut to specification.
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All hot veg items cooked to specification (scales used)
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Nourish bowls made correctly
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Sesame oil dressed over salad when making bowls.
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Cook to order items cooked and portioned to correct specification.
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Only correct portioning utensils in use.
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Sauces made to specification
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Bao’s made to specification
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Ssampbaps made to specification.
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Quenchers made to specification
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Hot latte’s made to specification
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Superfood-latte's made to specification
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Proteins drained sufficiently to ensure products are not soggy.
Observations - Team Member
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Team members upselling drinks and add ons whilst taking orders.
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Team members greet and thank customers and demonstrate fantastic customer service.
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Team Members attentive and welcoming to customers
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Team members demonstrate a sense of urgency.
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Team members effectively distributed across stations.
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Team communicating well to achieve efficient service.
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Team members attentive to quality of all products
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Team members demonstrate strong product knowledge.
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Team member check on customer eating regularly.
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Address customer with their name if possible once ticket name is taken.
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Customer expectations managed
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Staff making using of downtime by cleaning or prepping
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Branded uniform worn at all times.
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Team members do not eat, smoke, chew gum or drink behind the counter. All uniforms are covered whilst on breaks or cigarette breaks.
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Team members apologise for any mistakes made and are aware of customer complaint handling process.
Operational Accuracy
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Completed bowls checked for mistakes before bagging for handover.
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Order receipts checked for correct items before handover to rider.
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Receipts neatly stapled to the bag
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Completed products stored correctly (hot bowls under heat lamp and quenchers in fridge)
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All displayed in F&B manuals correct.
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All products packaged correctly.
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Orders make within 15 minutes of collection time.
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Vita Mojo screens all used correctly eg. orders ticked of screen once complete
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Quality control checks are regularly carried out
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Drinks highlighted on receipt
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Restaurant area clear of stock or other clutter
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All ingredients available in store.
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Check to see if there is enough veg prep.
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Tickets highlighted correctly with add ons and exclusions.
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Sauce bottles for dressing kept in fridge when not in use
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Production line cleared of food crumbs regularly
Site
Site
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All stores and shopping centre stores display approved opening times.
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Only GK approved music playlists used (check soundtrack app).
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All legal and safety posters are displayed and in date.
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Selection of reading material available free of charge.
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The latest GK Brand Standards criteria is displayed for the team to see.
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All posters and point of sale are approved, up to date, in good condition and displayed correctly including all items price labelled.
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The menu board is up to date with no hand made alterations and is clean and undamaged.
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Tables cleared and chairs pushed back in frequently
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Branded items are not visible to customers. eg. keeping a can of Coca-cola on FoH
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Offers and promotion leaflets included in order bag when applicable.
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All marketing initiatives are GK approved.
