Evaluation
Meets product consistency standards?
Hot product held above 140 degrees?
Cold items held below 40 degrees?
Product meets quality standards?
Product meets brand specifications?
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?
Did staff meet Hospitality standards?
Was staff friendly with smiles?
Was service fast?
Was staff attentive?
Did server use suggestive selling?
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?
Music
Lighting
Temperature
Menus
Decor
Cleanliness
Uniforms
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.
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)
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?
Certified Trainers in Store?
Certified Trainer documents signed?
Training Materials Available?
Training Cards Utilized?
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 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
FRONT OF THE HOUSE
BACK OF THE HOUSE
MAINTENANCE / CLEANLINESS
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
OVERVIEW
SALES RECAP/LAST MONTH'S SALES TREND (COMP SALES)
SIGNATURES
