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

  • SALSA

  • Utensil

  • Maintained to temperature of 40 degrees or less?

  • PICKLES

  • Utensil

  • Maintained to temperature of 40 degrees or less?

  • FISH DIP

  • Utensil

  • Maintained to temperature of 40 degrees or less?

  • CHEESE

  • Utensil

  • Maintained to temperature of 40 degrees or less?

  • TOMATOES

  • Utensil

  • Maintained to temperature of 40 degrees or less?

  • DRESSING

  • Utensil

  • Maintained to temperature of 40 degrees or less?

  • BURGERS

  • Maintained to temperature of 40 degrees or less?

  • PHILLYS

  • Maintained to temperature of 40 degrees or less?

  • WINGS - COLD

  • Maintained to temperature of 40 degrees or less?

  • PORK

  • Maintained to temperature of 40 degrees or less?

  • CHICKEN BREAST

  • Maintained to temperature of 40 degrees or less?

  • MAHI

  • Maintained to temperature of 40 degrees or less?

  • WINGS - HOT

  • Maintained at temperature at or above 180 degrees?

  • Equipment Temperature Check

  • 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?

  • WALK IN REFRIDGERATOR

  • Walk in freezer at or below 40 degrees?

SERVICE

  • Did staff meet Hospitality standards?

  • Was staff friendly with smiles?

  • Was service fast?

  • Was staff attentive?

  • Did server use suggestive selling?

STEPS OF SERVICE

  • Did you receive a warm welcome?

  • Table greeting within 45 seconds?

  • 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?

  • 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

  • Lighting

  • Temperature

  • Menus

  • Decor

  • Cleanliness

  • Uniforms

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 - Stocked, Well lit, odor free?

  • Floors - dining room, service-kitchen areas

  • Ceiling, HVAC Vents, Walls, Decor.

PLATE PRESENTATION AND TICKET TIMES

  • 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)

  • Item 9

  • Plate (include picture of any failures)

  • Time (12 minute standard)

  • Item 10

  • 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 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?

  • Has the Labor and Cost Report been saved for review? Was it sent on time?

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

  • Fryers,, BKI, Char Grill, Flat Top, Hoods - Clean, in good condition, working at temp?

  • Mop Sink, chemical storage - clean and organized? MSDS Book available?

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

  • Current Marketing Materials displayed?

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

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

TRAINING

  • 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?

ADDITIONAL NOTES

NOTES

  • FRONT OF THE HOUSE

  • Add media

  • BACK OF THE HOUSE

  • Add media

  • MAINTENANCE / CLEANLINESS

  • Add media

  • MINDSHARE RECAP

  • LAST 30 DAYS CSI

  • YEAR TO DATE CSI

  • LAST 30 DAYS OSAT

  • YEAR TO DATE OSAT

  • FOOD COST

  • LABOR COST

  • MOST RECENT HEALTH INSPECTION

  • Add media

  • OVERVIEW

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

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.