Information

  • Store location reviewed:

  • Document No.

  • Store Number:

  • Franchisee/Manager Name

  • Date of Visit

  • Time of Visit

  • Day-part Observed

  • Prepared by

  • Location

Evaluation

PRODUCT

  • Meets product consistency standards?

  • Hot product held above 140 degrees?

  • Cold items held below 40 degrees?

  • Product meets quality standards?

  • Product meets brand specifications?

LINE CHECK

  • Do BOH uniforms meet spec? (Logoed shirts, clean pants, hats & non-skid shoes)?

  • SALSA

  • Utensil

  • Maintained to temperature of 40 degrees or less?

  • Proper Quality/Quantity appropriate for shift

  • TOMATOES

  • Utensil

  • Maintained to temperature of 40 degrees or less?

  • Proper Quality/Quantity appropriate for shift

  • DRESSING

  • Utensil

  • Maintained to temperature of 40 degrees or less?

  • Proper Quality/Quantity appropriate for shift

  • Utensil

  • Maintained to proper temperature?

  • Proper Quality/Quantity appropriate for shift

  • Utensil

  • Maintained to proper temperature?

  • Proper Quality/Quantity appropriate for shift

  • Utensil

  • Maintained to proper temperature?

  • Proper Quality/Quantity appropriate for shift

  • Par Wing Procedure

  • Procedure followed correctly?

  • BURGERS

  • Maintained to temperature of 40 degrees or less?

  • WINGS - COLD

  • CHICKEN BREAST

  • Maintained to temperature of 40 degrees or less?

  • MAHI

  • Maintained to temperature of 40 degrees or less?

  • Equipment Temperature Check

  • Dedicated Tongs-no cross-contamination of chicken, seafood, and meat

  • FRYERS

  • Oil temp at 350 degrees?

  • WING FRIDGE

  • Wing refrigerator at or below 40 degrees?

  • LINE FREEZER

  • Line freezer at or below 25 degrees?

  • WALK IN FREEZER

  • Walk in freezer at or below 20 degrees?

  • LINE REFRIGERATION

  • Line Refrigeration at or 40 degrees

  • WALK IN REFRIDGERATOR

  • Walk in freezer at or below 40 degrees?

  • Backroom - clean, organized, products correctly stored, dated, FIFO practiced?

  • Hoods- clean, good lighting and properly ventilating

  • Mop Sink / Chemical Storage - Clean and Organized. MSDS book available

  • Fryers, Chargrill & Flat Top - Clean, in good condition and at working temperature.

  • Ice Machine - Clean, mold free, proper scoop & bucket storage.

  • RTI - Maintained, Clean, 1 or less alerts in the last 30 days

HOSPITALITY

  • Did staff meet Hospitality standards?

  • Was staff friendly with smiles?

  • Hello/Goodbye - are guests greeted & thanked sincerely

  • Kids menus & crayons availible

STEPS OF SERVICE

  • Did you receive a warm welcome?

  • Table greeted within 45 seconds ? Menu Delivered?

  • Did flavor consultant conduct a menu tour?

  • Did beverage service occur within 2 minutes?

  • Was suggestive selling used by flavor consultant?

  • Was the order written and repeated?

  • Pre-Entree table Set? Silverware rolled?

  • Check at Entree Arrival?

  • Check Back after 2 minutes / 2 bites?

  • Was table maintenance proper?

  • Were drinks and dessert offered?

  • Rewards program offered?

  • Payment (2 min/ 3 min)

  • Thank you offered?

  • Action Sports Mini Mag & Sticker being distributed with Kids Menus and to ages 10+

ATMOSPHERE

  • Music - Approved source? Volume appropriate?

  • Lighting - Levels appropriate for time of day?

  • Temperature - Guests are comfortable?

  • Menus

  • Decor

  • Cleanliness

  • Uniforms - FOH - approved, clean, with non-skid shoes?

IMAGE ( MEETS SPEC, CLEAN, WORKING AND IN GOOD CONDITION)

  • Parking area, patio, and patio furniture.

  • Outdoor signage and awnings

  • Doors, windows, frames and sills - doors not left ajar?

  • Ceiling Lights, Pendant Lights, Neon signs.

  • Restroom - Clean, stocked, well lit, odor free?

  • Floors - dining room, service-kitchen areas

  • Ceiling, HVAC Vents, Walls, Decor.

PLATE PRESENTATION AND TICKET TIMES - Minimum 1 appetizer, 2 LTO items

  • Enter Menu Item Below:

  • Item 1

  • Plate (include picture of any failures)

  • Time (12 minute standard)

  • Item 2

  • Plate (include picture of any failures)

  • Time (12 minute standard)

  • Item 3

  • Plate (include picture of any failures)

  • Time (12 minute standard)

  • Item 4

  • Plate (include picture of any failures)

  • Time (12 minute standard)

  • Item 5

  • Plate (include picture of any failures)

  • Time (12 minute standard)

  • Item 6

  • Plate (include picture of any failures)

  • Time (12 minute standard)

  • Item 7

  • Plate (include picture of any failures)

  • Time (12 minute standard)

  • Item 8

  • Plate (include picture of any failures)

  • Time (12 minute standard)

MANAGEMENT

  • Is a AMT certified Manager on the schedule for at least 35 hours?

  • Do Manager uniforms meet spec? (Logoed shirts, clean pants/shorts, hats in BOH & non-skid shoes)?

  • Government Regulation Posters - Current and posted in visible location?

  • First Aid Kit - OSHA Approved, Stocked and placed in highly visible location?

  • Is the Management actively involved in the shift with the staff and the guests?

  • Schedule - Posted, completed for the week, budgeted and posted out?

  • P&L - Most Recent version has been completed and sent to AMT?

  • Current Marketing Materials displayed?

  • POS Crash Kit - Available and stocked with order pads, pen, calculator, tax table and imprinter with forms.

TRAINING

  • Zamination - Utilized, up to date on necessary tests, employees maintained?

  • Certified Trainers in Store?

  • Certified Trainer documents signed?

  • Training Materials Available?

  • Training Cards Utilized?

ADMINISTRATIVE

  • Current Ops Manual available and updated?

  • Most Recent PL sent to HAMT

  • Food Cost at or below Company average?

  • Labor Cost at or below Company average?

  • Office is clean and organized?

  • Folders available for all employees?

  • OSAT score at or above Company average?

  • CSI Score at or above Company average?

  • All callbacks on MindShare answered?

  • Manager Logbook updated and in use?

  • Inventory completed on a bi-weekly basis?

BAR MANAGEMENT

  • Bar Cost at or below system average?

  • All drinks rung in/tabs in front of guests?

  • Bartenders accurately portioning alchohol?

  • Back bar clean and organized?

  • Fresh and complete garnish set up/rotation?

  • Required glassware available and clean?

  • Necessary alcohol and ingredients on hand?

  • Proper bar tools on hand?

  • Drink menus clean and displayed?

Marketing

  • Compliant to receive Marketing 1% Marketing Fund Reimbursement

  • Current with all payments to HAMT

  • Monthly P&L submitted

  • Unit has submitted required insurance documents

  • Unit maintains a 70% CSI score on a rolling 3 month basis

  • Has a completed/up to date 2014 Marketing Calendar

  • Marketing Partner/LSM person identified for the location

  • Demonstrated LSM efforts in the local market

  • Business to Business/ 4 corners/ Togo menu distribution

  • Schools/ Kid certificates/ fundraisers

Database/ Constant Contact/ Texting

Social Media/ Expion

  • Plan for special events and events or holidays coming soon

  • Aware of customer reviews on websites (Yelp, Urban Spoon, Trip Advisor, Four Square, etc.)

  • Plan to grow togo business

  • Lunch?

  • Dinner?

  • Catering or Large Parties

  • Previous 30 day marketing plan has been executed

  • Tracking current coupons and promotions for impact

ADDITIONAL NOTES

NOTES

  • FRONT OF THE HOUSE

  • Add media

  • BACK OF THE HOUSE

  • Add media

  • MAINTENANCE / CLEANLINESS

  • Add media

  • MOST RECENT HEALTH INSPECTION

  • Add media

  • MINDSHARE RECAP

  • LAST 30 DAYS CSI

  • LAST 90 DAYS CSI

  • LAST 30 DAYS OSAT

  • LAST 90 DAYS OSAT

P & L DISCUSSION

  • Food Cost Discussion

  • Beverage Cost Discussion

  • Labor Cost Discussion

  • Contollable's Cost Discussion

  • SALES RECAP/LAST MONTH'S SALES TREND (COMP SALES)

  • OVERVIEW - Top 3-5 Priorities

SIGNATURES

SIGNATURES AND ACKNOWLEDGMENT BY:

  • Franchise owner / Manager - Information reviewed and complete

  • Hurricane AMT Representative

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.