Hospitality PACK audit March 2015

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Presentation

• Does the unit meet all of the agreed cleaning standards both BOH and FOH? Has the morning walk round highlighted any broken equipment? If so, is it logged? Are the log numbers available?

  Yes

  No

  N/A

• Is the correct decor in place for the time of day and all products ticketed? Are the allergen tickets correct and in the right place?

  Yes

  No

  N/A

• Are the team wearing the correct uniform and is the personal hygiene policy being followed? Do they have on long aprons in the hot food prep area?

  Yes

  No

  N/A

• Is the hot food being prepared to specification?

  Yes

  No

  N/A

• Is food being delivered to tables on a tray, with ketchup, mayonnaise and brown sauce in a condiment bowl? One napkin and cutlery? Cutlery should not be wrapped.

  Yes

  No

  N/A

• Is the due diligence completed to the correct standard?

  Yes

  No

  N/A

• Are the hot drinks to standard? To specification, using a stencil and offered with a biscuit?

  Yes

  No

  N/A

Availability

• Is there enough crockery and consumables available?

  Yes

  No

  N/A

• Is there evidence that the team are managing their stock file correctly with a count completed in the last two weeks? Simple counts before 10am?

  Yes

  No

  N/A

• Are the correct portion sizes being used?

  Yes

  No

  N/A

• Is the stores waste on target at 4.5%? Is there evidence that there waste is being managed using CPR, stock file and HSR contact?

  Yes

  No

  N/A

Cross Selling and Service

• Is there a VM display event zone in place?

  Yes

  No

  N/A

• Is strive for 5 being achieved with evidence of the relevant daily/weekly checks? Are the barista, tiller and customer communicating, serving 5 customers in five minutes?

  Yes

  No

  N/A

• Are regular coffees being offered?

  Yes

  No

  N/A

• Do the staffing levels for the week match the SRA resourcing allocation? Are they referencing their own hospitality labour models?

  Yes

  No

  N/A

• Is there a section manager responsible for managing the unit?

  Yes

  No

  N/A

Knowledge

• Have all team members completed the book of allergens? Can the team answer questions on allergens?

  Yes

  No

  N/A

• Can the team talk about the content of the most recent phase change document?

  Yes

  No

  N/A

• Is their a master barista for the unit?

  Yes

  No

  N/A

• Have all the team completed the basic hygiene level 2? Cafe managers level 3?

  Yes

  No

  N/A

• Is the monthly health and safety focus poster displayed? Are the Think Allergy poster and the emergency procedures policy displayed BOH

  Yes

  No

  N/A

KPI's

• Is the unit up on LY LFL and plan?

  Yes

  No

  N/A

• Was the last TSL green?

  Yes

  No

  N/A

• Is the last Matthew Algie audit above 85% and have any actions been followed up?

  Yes

  No

  N/A

• Is there evidence of up selling at the till point? Is the cafe commercial focus document available when requested? Is the current competition a focus?

  Yes

  No

  N/A

• In the spirit of cost saving the condiment table should have brown sugar, white sugar and condiment sachets with jugs of iced eater only?

  Yes

  No

  N/A