Information
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Store location reviewed:
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Document No.
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Store Number:
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Franchisee/Manager Name
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Date of Visit
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Time of Visit
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Day-part Observed
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Prepared by
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Location
Evaluation
PRODUCT
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Meets product consistency standards?
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Hot product held above 140 degrees?
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Cold items held below 40 degrees?
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Product meets quality standards?
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Product meets brand specifications?
LINE CHECK
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SALSA
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Utensil
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Maintained to temperature of 40 degrees or less?
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PICKLES
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Utensil
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Maintained to temperature of 40 degrees or less?
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FISH DIP
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Utensil
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Maintained to temperature of 40 degrees or less?
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CHEESE
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Utensil
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Maintained to temperature of 40 degrees or less?
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TOMATOES
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Utensil
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Maintained to temperature of 40 degrees or less?
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DRESSING
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Utensil
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Maintained to temperature of 40 degrees or less?
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BURGERS
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Maintained to temperature of 40 degrees or less?
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PHILLYS
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Maintained to temperature of 40 degrees or less?
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WINGS - COLD
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Maintained to temperature of 40 degrees or less?
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PORK
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Maintained to temperature of 40 degrees or less?
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CHICKEN BREAST
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Maintained to temperature of 40 degrees or less?
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MAHI
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Maintained to temperature of 40 degrees or less?
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WINGS - HOT
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Maintained at temperature at or above 180 degrees?
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Equipment Temperature Check
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FRYERS
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Oil temp at 350 degrees?
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WING FRIDGE
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Wing refrigerator at or below 40 degrees?
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LINE FREEZER
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Line freezer at or below 25 degrees?
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WALK IN FREEZER
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Walk in freezer at or below 20 degrees?
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WALK IN REFRIDGERATOR
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Walk in freezer at or below 40 degrees?
SERVICE
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Did staff meet Hospitality standards?
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Was staff friendly with smiles?
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Was service fast?
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Was staff attentive?
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Did server use suggestive selling?
STEPS OF SERVICE
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Did you receive a warm welcome?
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Table greeting within 45 seconds?
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Did flavor consultant conduct a menu tour.
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Did beverage service occur within 2 minutes?
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Was suggestive selling used by flavor consultant?
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Was the order written and repeated?
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Pre-Entree table Set?
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Check at Entree Arrival?
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Check Back after 2 minutes / 2 bites?
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Was table maintenance proper?
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Were drinks and dessert offered?
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Rewards program offered?
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Payment (2 min/ 3 min)
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Thank you offered?
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Action Sports Mini Mag & Sticker being distributed with Kids Menus and to ages 10+
ATMOSPHERE
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Music
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Lighting
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Temperature
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Menus
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Decor
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Cleanliness
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Uniforms
IMAGE ( MEETS SPEC, CLEAN, WORKING AND IN GOOD CONDITION)
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Parking area, patio, and patio furniture.
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Outdoor signage and awnings
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Doors, windows, frames and sills - doors not left ajar?
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Ceiling Lights, Pendant Lights, Neon signs.
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Restroom - Stocked, Well lit, odor free?
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Floors - dining room, service-kitchen areas
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Ceiling, HVAC Vents, Walls, Decor.
PLATE PRESENTATION AND TICKET TIMES
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Enter Menu Item Below:
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Item 1
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Plate (include picture of any failures)
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Time (12 minute standard)
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Item 2
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Plate (include picture of any failures)
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Time (12 minute standard)
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Item 3
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Plate (include picture of any failures)
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Time (12 minute standard)
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Item 4
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Plate (include picture of any failures)
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Time (12 minute standard)
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Item 5
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Plate (include picture of any failures)
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Time (12 minute standard)
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Item 6
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Plate (include picture of any failures)
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Time (12 minute standard)
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Item 7
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Plate (include picture of any failures)
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Time (12 minute standard)
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Item 8
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Plate (include picture of any failures)
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Time (12 minute standard)
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Item 9
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Plate (include picture of any failures)
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Time (12 minute standard)
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Item 10
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Plate (include picture of any failures)
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Time (12 minute standard)
MANAGEMENT
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Is a AMT certified Manager on the schedule for at least 35 hours?
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Do uniforms meet spec? (Logoed shirts, clean pants/shorts, hats in BOH & non-skid shoes)?
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Government Regulation Posters - Current and posted in visible location?
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First Aid Kit - OSHA Approved, Stocked and placed in highly visible location?
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Is the Management actively involved in the shift with the staff and the guests?
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Has the Labor and Cost Report been saved for review? Was it sent on time?
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Schedule - Posted, completed for the week, budgeted and posted out?
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Fryers,, BKI, Char Grill, Flat Top, Hoods - Clean, in good condition, working at temp?
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Mop Sink, chemical storage - clean and organized? MSDS Book available?
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P&L - Most Recent version has been completed and sent to AMT?
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Current Marketing Materials displayed?
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Zamination - Utilized, up to date on necessary tests, employees maintained?
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Backroom - clean, organized, products correctly stored, dated, FIFO practiced?
TRAINING
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Certified Trainers in Store?
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Certified Trainer documents signed?
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Training Materials Available?
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Training Cards Utilized?
ADMINISTRATIVE
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Current Ops Manual available and updated?
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Most Recent PL sent to HAMT
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Food Cost at or below Company average?
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Labor Cost at or below Company average?
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Office is clean and organized?
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Folders available for all employees?
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OSAT score at or above Company average?
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CSI Score at or above Company average?
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All callbacks on MindShare answered?
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Manager Logbook updated and in use?
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Inventory completed on a bi-weekly basis?
BAR MANAGEMENT
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Bar Cost at or below system average?
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All drinks rung in/tabs in front of guests?
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Bartenders accurately portioning alchohol?
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Back bar clean and organized?
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Fresh and complete garnish set up/rotation?
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Required glassware available and clean?
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Necessary alcohol and ingredients on hand?
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Proper bar tools on hand?
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Drink menus clean and displayed?
ADDITIONAL NOTES
NOTES
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FRONT OF THE HOUSE
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Add media
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BACK OF THE HOUSE
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Add media
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MAINTENANCE / CLEANLINESS
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Add media
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MINDSHARE RECAP
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LAST 30 DAYS CSI
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YEAR TO DATE CSI
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LAST 30 DAYS OSAT
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YEAR TO DATE OSAT
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FOOD COST
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LABOR COST
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MOST RECENT HEALTH INSPECTION
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Add media
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OVERVIEW
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SALES RECAP/LAST MONTH'S SALES TREND (COMP SALES)
SIGNATURES
SIGNATURES AND ACKNOWLEDGMENT BY:
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Franchise owner / Manager - Information reviewed and complete
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Hurricane AMT Representative
