Title Page
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Conducted on
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Prepared by
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Location
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Has the hot MBWA been completed by TLK/KM by 10.30am. Hs it been checked by GM?
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Before working on the hot section was calibration done?
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Correct members/numbers of team scheduled, 3 for smaller shops / 4 for larger shops
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Is the hot production sheet in use?
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Was the hot section set up for success, did you have the right level of ingredients?
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Is the finished Potsoup weight correct?<br>Katsu Chicken Rice 52(+/-3), Satay Chicken 55(+/-3), Spicy Korean Pork 68 (+/-3) ,Classic Chicken Noodle 131(+/-5)
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Was preparation done up pre opening the section, eg Soup Cups / G&G as required...
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All products have been cooked as per HTC, and reaching temperature?
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Open up 3 dishes and check how2, look for rice qty & protein qty in particular. 2 Potsoups /1 Udon & 1 rice
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Hot Pass set up as per planogram & par levels in use? Check the tags are written on.
