Hurricane Store Excellence Evaluation - Operations - V2

• Store location reviewed:

• Document No.

• Store Number:

• Franchisee/Manager Name

• Date of Visit

  Date

• Time of Visit

  Date

• Day-part Observed

  Lunch

  Lunch - Dinner

  Dinner

• Prepared by

• Location
  Address

PRODUCT

• Meets product consistency standards?

  Yes

  No

  N/A

• Hot product held above 140 degrees?

  Yes

  No

  N/A

• Cold items held below 40 degrees?

  Yes

  No

  N/A

• Product meets quality standards?

  Yes

  No

  N/A

• Product meets brand specifications?

  Yes

  No

  N/A

LINE CHECK

• SALSA

• Utensil

  Yes

  No

  N/A

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• PICKLES

• Utensil

  Yes

  No

  N/A

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• FISH DIP

• Utensil

  Yes

  No

  N/A

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• CHEESE

• Utensil

  Yes

  No

  N/A

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• TOMATOES

• Utensil

  Yes

  No

  N/A

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• DRESSING

• Utensil

  Yes

  No

  N/A

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• BURGERS

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• PHILLYS

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• WINGS - COLD

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• PORK

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• CHICKEN BREAST

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• MAHI

• Maintained to temperature of 40 degrees or less?

  Below 40 degrees

  Above 40 degrees

• WINGS - HOT

• Maintained at temperature at or above 180 degrees?

  Below 40 degrees

  Above 40 degrees

• Equipment Temperature Check

• FRYERS

• Oil temp at 350 degrees?

  Yes

  No

  N/A

• WING FRIDGE

• Wing refrigerator at or below 40 degrees?

  Below 40 degrees

  Above 40 degrees

• LINE FREEZER

• Line freezer at or below 25 degrees?

  Yes

  No

  N/A

• WALK IN FREEZER

• Walk in freezer at or below 20 degrees?

  Yes

  No

  N/A

• WALK IN REFRIDGERATOR

• Walk in freezer at or below 40 degrees?

  Below 40 degrees

  Above 40 degrees

SERVICE

• Did staff meet Hospitality standards?

  Always (2 points)

  Sometimes (1 point)

  Never (0 points)

• Was staff friendly with smiles?

  Always (2 points)

  Sometimes (1 point)

  Never (0 points)

• Was service fast?

  Always (2 points)

  Sometimes (1 point)

  Never (0 points)

• Was staff attentive?

  Always (2 points)

  Sometimes (1 point)

  Never (0 points)

• Did server use suggestive selling?

  Always (2 points)

  Sometimes (1 point)

  Never (0 points)

STEPS OF SERVICE

• Did you receive a warm welcome?

  Yes

  No

  N/A

• Table greeting within 45 seconds?

  Yes

  No

  N/A

• Did flavor consultant conduct a menu tour.

  Yes

  No

  N/A

• Did beverage service occur within 2 minutes?

  Yes

  No

  N/A

• Was suggestive selling used by flavor consultant?

  Yes

  No

  N/A

• Was the order written and repeated?

  Yes

  No

  N/A

• Pre-Entree table Set?

  Yes

  No

  N/A

• Check at Entree Arrival?

  Yes

  No

  N/A

• Check Back after 2 minutes / 2 bites?

  Yes

  No

  N/A

• Was table maintenance proper?

  Yes

  No

  N/A

• Were drinks and dessert offered?

  Yes

  No

  N/A

• Rewards program offered?

  Yes

  No

  N/A

• Payment (2 min/ 3 min)

  Yes

  No

  N/A

• Thank you offered?

  Yes

  No

  N/A

ATMOSPHERE

• Music

  Pass

  Fail

• Lighting

  Pass

  Fail

• Temperature

  Pass

  Fail

• Menus

  Pass

  Fail

• Decor

  Pass

  Fail

• Cleanliness

  Pass

  Fail

• Uniforms

  Pass

  Fail

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

• Parking area, patio, and patio furniture.

  Pass

  Fail

• Outdoor signage and awnings

  Pass

  Fail

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

  Pass

  Fail

• Ceiling Lights, Pendant Lights, Neon signs.

  Pass

  Fail

• Restroom - Stocked, Well lit, odor free?

  Pass

  Fail

• Floors - dining room, service-kitchen areas

  Pass

  Fail

• Ceiling, HVAC Vents, Walls, Decor.

  Pass

  Fail

PLATE PRESENTATION AND TICKET TIMES

• Enter Menu Item Below:

• Item 1

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

• Item 2

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

• Item 3

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

• Item 4

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

• Item 5

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

• Item 6

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

• Item 7

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

• Item 8

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

• Item 9

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

• Item 10

• Plate (include picture of any failures)

  Pass

  Fail

• Time (12 minute standard)

  Pass

  Fail

MANAGEMENT

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Current Marketing Materials displayed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

TRAINING

• Certified Trainers in Store?

  Yes

  No

  N/A

• Certified Trainer documents signed?

  Yes

  No

  N/A

• Training Materials Available?

  Yes

  No

  N/A

• Training Cards Utilized?

  Yes

  No

  N/A

ADMINISTRATIVE

• Current Ops Manual available and updated?

  Yes

  No

  N/A

• Most Recent PL sent to HAMT

  Yes

  No

  N/A

• Food Cost at or below Company average?

  Yes

  No

  N/A

• Labor Cost at or below Company average?

  Yes

  No

  N/A

• Office is clean and organized?

  Yes

  No

  N/A

• Folders available for all employees?

  Yes

  No

  N/A

• OSAT score at or above Company average?

  Yes

  No

  N/A

• CSI Score at or above Company average?

  Yes

  No

  N/A

• All callbacks on MindShare answered?

  Yes

  No

  N/A

• Manager Logbook updated and in use?

  Yes

  No

  N/A

• Inventory completed on a bi-weekly basis?

  Yes

  No

  N/A

BAR MANAGEMENT

• Bar Cost at or below system average?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Bartenders accurately portioning alchohol?

  Yes

  No

  N/A

• Back bar clean and organized?

  Yes

  No

  N/A

• Fresh and complete garnish set up/rotation?

  Yes

  No

  N/A

• Required glassware available and clean?

  Yes

  No

  N/A

• Necessary alcohol and ingredients on hand?

  Yes

  No

  N/A

• Proper bar tools on hand?

  Yes

  No

  N/A

• Drink menus clean and displayed?

  Yes

  No

  N/A

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 AND ACKNOWLEDGMENT BY:

• Franchise owner / Manager - Information reviewed and complete

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• Hurricane AMT Representative

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