LA Region - LPQ S1 2018 Audit

• Restaurant

• Audit Prepared by

• Conducted on

  Date

• Manager on Duty

Menu Collateral and Training Materials

• Have ALL servers/retailers on the floor completed the Menu Quiz online via SurveyMonkey?

  Yes

  No

  N/A

• Notes/Follow-Up

• Have Retail, Dining, and A-Frame chalkboards been updated?

  Yes

  No

  N/A

• Is the new S1 menu posted in the window?

  Yes

  No

  N/A

• Has the S4 menu been removed from the floor?

  Yes

  No

  N/A

• 1. Are updated prep lists (AM/PM/G&G) in place? 2. Are pars thoughtfully updated and followed? 3. Is prep progress noted on prep list? 4. Does the product on-hand reflect accurate completion? 5. Is waste being recorded?

• Picture of AM Prep List

  Media

• Picture of PM Prep List

  Media

• Picture of G&G Prep List (if applicable)

  Media

• 1. Are updated order sheets in place? 2. Are pars thoughtfully updated and followed? 3. Does the product on-hand reflect accurate completion? 4. Is waste being recorded? 5. Can the KM successfully execute and enter orders?

• Picture of Kitchen Prep Order Sheet

  Media

• Picture of Daily Distribution Order Sheet

  Media

• Picture of Food Authority/Testa/Coastal/Nature's Produce Order Sheet

  Media

• Picture of Pastry/Danish Order Sheet

  Media

• Are updated cheat sheets in place? Have old cheat sheets been removed?

  Yes

  No

  N/A

• Is the updated LPQ Line Set-Up is in place? <br>- Line is fully and thoughtfully stocked<br>- Diagram in place for ensuring consistent execution

  Yes

  No

  N/A

• Picture of Line Set-Up (be sure to include pictures of all stations)

  Media

• Is the iPad installed on the line? Has the team been trained on how to use Playerlync? Are old job aids discarded?

  Yes

  No

  N/A

• Is the Merry Chef is updated? Does the current program display a button for "Roasted Carrots"?

  Yes

  No

  N/A

In-Restaurant Baguette Bake-Off

• Are the baguettes stored off of the floor in the walk-in and appropriately day-dotted?

  Yes

  No

  N/A

• Notes/Follow-Up

• Is the par/waste sheet accurately filled out? Is waste being recorded? Are baguettes being baked every 4 hours at a minimum?

  Yes

  No

  N/A

• Notes/Follow-Up

• Baguette Quality: - Is the baguette crispy (not soggy)? - Does the baguette have a soft interior? - Is the baguette warm throughout upon removal from the oven? - Is the baguette golden brown? - Does the baguette taste fresh?

• Notes/Follow-Up

• Quiz your KM/Head Cook: - What is the shelf life of the par-baked baguettes? Cooked baguette? - How long does it take to preapre these baguettes in the restaurant (how long between preheating the oven and product hitting the shelf)? - Where should the baguettes be placed to cool, and what is the ideal cooling time?

• Notes/Follow-Up

• Quiz your FOH Manager on Duty: - What is the difference between the new baguette and the old? (crispier, softer interior, more "bready" flavor) - Can we still purchase the old baguettes? (No) - Why are we making this change? (fresher product, better control over waste/COGs, new opportunity to connect with guests)

• Notes/Follow-Up

S1 Menu Updates

• 5 - Perfect dish!
  4 - One incorrect item
  3 - Two incorrect items
  2 - Three incorrect items
  1 - Four or more incorrect items

• Organic Turmeric Latte: - Made with guests' milk of choice - Turmeric powder mixed with a matcha whisk and 1oz. of steamed milk to create a slurry - Matcha whisk sanitized after use

• Notes/Follow-Up

• Organic Hot Honey Lemon Ginger: - Bowl warmed prior to preparation - Ginger is peeled and grated using a microplane - 1 tsp of grated ginger placed in bottom of bowl and drizzled with organic honey - Lemonade steamed and poured over grated ginger/honey - Garnished with lemon

• Notes/Follow-Up

• Tofu Scramble: - Tofu is marinated and crumbled prior to service using job aid - Onions and mushrooms added to saute pan first and cooked until tender before adding other ingredients - Ingredients are added to the pan in the following order: chickpeas, kale, marinated tofu, citrus cumin salt, and tomatoes - Scramble is cooked until kale is tender and tofu is golden brown - Served in a pasta bowl, garnished with an avocado fan, with wheat and baguette on a small plate

• Picture: Tofu Scramble

  Media

• Notes/Follow-Up

• Sweet Potato & Black Bean Toast - Wheat bread is toasted fresh to order - Toasted bread spread with two red scoops of refried black beans and drizzled with chipotle fabanaise (vegan) - Black beans/chipotle fabanaise topped with roasted sweet potatoes (cold) and a large pinch of arugula - Garnished with sliced avocado and a lemon wedge

• Picture: Sweet Potato & Black Bean Toast

  Media

• Notes/Follow-Up

• Warm Roasted Carrot & Quinoa Bowl: - White quinoa is heated above 165F and hot-held on steam table - Carrots are roasted fresh daily in the Merry Chef - 1/9 pan of arugula placed in bottom of bistro bowl and drizzled with spiced tahini - Topped with gray scoop of hot quinoa, 1/4 cup crumbled feta - Garnished with soup spoon of red beet hummus, additional drizzle of tahini, dukkah, scallions, and a lemon wedge - Served with wheat and baguette

• Picture: Warm Roasted Carrot & Quinoa Bowl

  Media

• Notes/Follow-Up

• Chicken Ratatouille: - Restaurant has calibrated thermometer on the line - Chicken confit is reheated in Merry Chef until it reaches 165F and skin is crispy - Gray scoop of ratatouille is reheated in microwave until hot - Ratatouille placed in pasta bowl first, followed by chicken confit which partially rests on Ratatouille - Garnished with fennel tossed in basil oil and a drizzle of olive oil - Served with wheat and baguette on a small plate

• Picture: Chicken Ratatouille

  Media

• Notes/Follow-Up

• Seared Yellowfin Tuna with Ancient Grains: - Tuna is seasoned with salt & pepper and seared on top/bottom so it is medium-rare (still pink in the middle) - Black Rice/Farro batch and orange segments are prepared to job aid spec - Black Rice/Farro are heated in a saute pan until warm and tossed with shaved red cabbage, orange segments, cilantro, olive oil, and lemon juice - Sesame cashew dressing is drizzled in the bottom of a pasta bowl and topped with grain/citrus mixture - Tuna is placed on top of grain/citrus mixture - Dish is garnished with and additional drizzle of sesame cashew dressing, 3 avocado slices, scallion, gomasio, and a lemon wedge - Served with wheat and baguette on a small plate

• Picture: Seared Yellowfin Tuna with Ancient Grains

  Media

• Notes/Follow-Up

• Quinoa Cake: - Tomato Sauce held hot - Quinoa cake is warm, golden brown, and crispy - Served in PASTA bowl (new presentation) - Hummus on bottom, topped with crispy quinoa cake followed by tomato sauce - Garnished with avocado fan, arugula, and basil oil

• Picture: Quinoa Cake

  Media

• Notes/Follow-Up

S1 Menu Bakery/Retail Updates

• 5 - Perfect dish!
  4 - One incorrect item
  3 - Two incorrect items
  2 - Three incorrect items
  1 - Four or more incorrect items

• Gluten-Free Lemon Poppy Seed Muffin: - Labeled correct in the ambient pastry display - No contact with pastries containing gluten - Served on a tartine board with jams & spreads in the dining room

• Picture: Gluten-Free Lemon Poppy Seed Muffin in the ambient pastry display

  Media

• Notes/Follow-Up

• Hazelnut Mousse Bombe: - Labeled correctly in the cold pastry case - Served on a tartine board in the dining room - Heaping gray scoop of speculoos tiramisu scooped into an espresso bowl and leveled with an offset spatula - Garnished with cocoa powder and an LADP speculoos cookie (broken in half) - Served on a small plate

• Picture: Hazelnut Mousse Bombe

  Media

• Notes/Follow-Up

S1 G&G Updates

• G&G Zucchini Noodle Pad Thai Salad:<br>- Pad Thai Vegetable batch prepared fresh daily and all knife cuts are to spec<br>- 3/4 of a 1/9 pan of dressed arugula topped with 1/9 pan of pad thai vegetables<br>- Salad garnished with gomasio, cashews, cilantro, and a lemon wedge<br>- Served with a souffle cup of sesame cashew dressing, wheat and baguette

  Yes

  No

  N/A

• Notes/Follow-Up

• G&G Sweet Potato & Black Bean Baguette:<br>- Freshly baked LADP Baguette<br>- Baguette contains chipotle fabanaise, refried black beans, roasted sweet potatoes (cold), arugula, and avocado<br>- Packaged in a baguette bag with a barcode sticker and sealed with an LPQ logo sticker

  Yes

  No

  N/A

• Notes/Follow-Up

• Does the current Grab & Go offering match what is listed on the master list & offerings review at the food fair? If items are missing, please list.

  Yes

  No

  N/A

• Notes/Follow-Up

• Is G&G planogram in use?

  Yes

  No

  N/A

• Notes/Follow-Up

• G&G Case pars are in place and case is appropriately stocked with proper packaging and labels

  Yes

  No

  N/A

• Picture: Overall G&G Case(s) - Please make sure this picture is clear and shows all items/cases

  Media

• Notes/Follow-Up

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