Kitchen profitability health check

• Prepared by

• Location
  Address

• When

  Date

Purchasing

• Have supplier's prices been reviewed & compared against other suppliers and/or other prices within your group (if applicable) in the last month?

  Yes

  No

  N/A

• When was the last time this occurred?

  Date

• Do you have a tendering policy for all food suppliers?

  Yes

  No

  N/A

• Have current & potential suppliers been invited to tender or bid for supply within the last six months?

  Yes

  No

  N/A

• Do you have documented supplier specifications?

  Yes

  No

  N/A

• Do they include:

• Delivery times

  Yes

  No

  N/A

• Delivery frequency

  Yes

  No

  N/A

• Ordering methods and protocols

  Yes

  No

  N/A

• Food specifications (including negotiated prices)

  Yes

  No

  N/A

• Notifications of out of stock items

  Yes

  No

  N/A

• Terms of trade

  Yes

  No

  N/A

• Goods return policy

  Yes

  No

  N/A

• Food safety compliance considerations

  Yes

  No

  N/A

• Are your staff aware of what these specifications are? Cross check with staff member

  Yes

  No

  N/A

• Do you pay suppliers on time?

  Yes

  No

  N/A

Goods Receipt

• Do you have a goods receipt policy?

  Yes

  No

  N/A

• Have your staff been trained to receive deliveries?

  Yes

  No

  N/A

• Ask a staff member to explain the goods receival procedure to you

  Good

  Fair

  Poor

  N/A

• Do you keep a record of all goods received?

  Yes

  No

  N/A

• Do these records include . . .

• Who received, checked & stored the delivery?

  Yes

  No

  N/A

• Time of delivery arrival?

  Yes

  No

  N/A

• Temperature of delivery?

  Yes

  No

  N/A

• Notes regarding any errors or problems with the delivery?

  Yes

  No

  N/A

• Evidence that the delivery matched (or not) the purchase order?

  Yes

  No

  N/A

• Are there a set of calibrated scales in the kitchen/receiving area, large enough to weigh food deliveries accurately?

  Yes

  No

  N/A

• Are they being used for this function?

  Yes

  No

  N/A

• Are purchase orders available for cross-checking where goods receipt occurs?

  Yes

  No

  N/A

• Are current suppliers' prices available for cross-checking in the delivery area?

  Yes

  No

  N/A

• Are food specifications available for cross-checking in the delivery area?

  Yes

  No

  N/A

• Is there a thermometer available for checking chilled & frozen food temperatures?

  Yes

  No

  N/A

• Is it being used as required under the relevant food safety legislation?

  Yes

  No

  N/A

• Are there deliveries made when staff aren't present?

  Yes

  No

  N/A

• Are deliveries allowed during busy service periods when nobody is available to check them correctly?

  Yes

  No

  N/A

• Are deliveries left for periods of time before being placed in the coolroom/freezer?

  Yes

  No

  N/A

• How are delivery invoices processed after goods have been received?

Storage

• Are food safety compliance requirements being met as per the relevant legislation?

  Yes

  No

  N/A

• Record 1: My food suppliers

  Yes

  No

  N/A

• Record 2: My temperature checks of food in cold or hot storage

  Yes

  No

  N/A

• Record 3: My cooking temperature checks

  Yes

  No

  N/A

• Record 4: How I use the 2 hour/4 hour rule for high risk food

  Yes

  No

  N/A

• Record 5: My probe thermometer accuracy checks

  Yes

  No

  N/A

• Are your coolrooms/fridges and freezers maintaining proper temperatures (0º–4º C for coolrooms/fridges and <18ºC for freezers), not according to their own temperature gauges, but according to your calibrated thermometer? What evidence can you produce to prove this being done?

  Yes

  No

  N/A

• Are the door seals in good condition on the coolrooms/fridges and freezers?

  Yes

  No

  N/A

• Are your coolrooms and fridges emptied, cleaned and sanitised weekly? Is there a documented cleaning schedule in place and is it being used properly/consistently?

  Yes

  No

  N/A

• Is there a documented maintenance schedule in place for your coolrooms and freezers? Is it being followed up on properly/consistently?

  Yes

  No

  N/A

• Are cooked ingredients stored above raw ingredients in your coolrooms and fridges?

  Yes

  No

  N/A

• Are all ingredients covered and stored in sealed containers, and off the floor?

  Yes

  No

  N/A

• Are there any glass jars/bottles in your coolrooms and freezers?

  Yes

  No

  N/A

• Is there a pest control schedule in place? What evidence can you produce to prove it is being followed up on properly/consistently?

  Yes

  No

  N/A

• Are there any obvious signs of ‘freezer burn’ or deterioration of food?

  Yes

  No

  N/A

Stock Management

• Do you have a stock rotation system in place in all food storage areas?

  Yes

  No

  N/A

• Do your staff ensure FIFO and correct shelf life criteria are being maintained?

  Yes

  No

  N/A

• Are ingredients stored in easily countable quantities/containers to allow for rapid stocktaking & ordering in all food storage areas?

  Yes

  No

  N/A

• Do you have documented par levels for each item?

  Yes

  No

  N/A

• Are your stock/ordering lists updated with all current prices?

  Yes

  No

  N/A

• Do you conduct stocktakes?

  Yes

  No

  N/A

• When was the last one?

  Date

• Request to see evidence of this stocktake . . .

  Media

• Do you take any steps to limit distractions during this time? If yes what?

• Who conducts them?

• Are any items estimated? If yes which ones and how

• Who is responsible for reviewing and cross-checking stocktake data?

• Are your coolrooms, freezers, dry goods and other food storage areas secured when staff aren't present?

  Yes

  No

  N/A

• Protein portion control spot check - take multiple protein portions from different batches and cross-check that they match the required weight/size/count etc.

  Good

  Fair

  Poor

  N/A

Kitchen Production

• Are there standard recipes?

  Yes

  No

  N/A

• Are they properly costed?

  Yes

  No

  N/A

• Are the costings current?

  Yes

  No

  N/A

• Are they being used?

  Yes

  No

  N/A

• Are your menu items costed to deliver a budgeted profit margin?

  Yes

  No

  N/A

• What is your food cost budget?

• Check the ingredient prices in the highest selling menu item against the costing. Do they match?

  Yes

  No

  N/A

• Is wastage recorded and measured as a % of total food spend?

  Yes

  No

  N/A

• Spot check the contents of the rubbish bins. Is there evidence of ingredients being discarded?

  Yes

  No

  N/A

• Are portion control methods being used?

  Yes

  No

  N/A

• Observe plate return to the dishwashing area during a service period. Are there any menu items that regularly return with food uneaten?

  Yes

  No

  N/A

• Are there photos of the current menu available so that food presentation standards can be cross checked by FOH staff during service?

  Yes

  No

  N/A

• Is food consumed by kitchen staff being recorded in the POS?

  Yes

  No

  N/A

• Are menu specials costed & documented to the required margin prior to sale?

  Yes

  No

  N/A

Front of House

• Are FOH staff trained to recommend the most profitable menu items?

  Yes

  No

  N/A

• Are FOH staff trained to maximise customer average spend via specific selling techniques?

  Yes

  No

  N/A

• Is your menu crafted to maximise opportunities for FOH staff to increase customer average spend?

  Yes

  No

  N/A

• Do you track the customer average spend per FOH staff member?

  Yes

  No

  N/A

• Do you have sales performance targets for FOH sales staff?

  Yes

  No

  N/A

• Are staff meals, complimentary, promotional and other non-revenue generating food sales tracked accurately in your POS?

  Yes

  No

  N/A

• Are there visual merchandising methods in use to highlight the best margin items you want to sell?

  Yes

  No

  N/A