LA Region - LPQ S2 2018 Audit

• Restaurant

• Audit Prepared by

• Conducted on

  Date

• Manager on Duty

S2 Menu Collateral and Training Materials

• ALL servers/retailers on the floor completed the Menu Quiz for S2

  Yes

  No

  N/A

• Notes/Follow-Up

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

  Yes

  No

  N/A

• Is the new S2 menu posted in the window?

  Yes

  No

  N/A

• Has the S1 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/LKS 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

• Updated cheat sheets in place? Old cheat sheets have been removed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the iPad installed on the line? Has the team been trained on how to use Playerlync? <br>Password and Username available to ALL managers and kitchen team?

  Yes

  No

  N/A

• Is the Merry Chef updated with current S2 programming?

  Yes

  No

  N/A

S2 Menu Updates

• Watermelon Cooler Batch 1. Review batch mix and ensure recipe and execution are consistent 2. Batch is stored at 38F and labeled and dated with a 2 day expiration date.

• Picture: Batch storage of Watermelon Cooler

  Media

• Notes/Follow-Up

• Watermelon Cooler Dine In Service 1. Pour executed according to recipe, glass filled with ice, then watermelon batch filled to 1/2 inch below the rim 2. Three cucumber slices present with a sprig of mint 3. Beverage served with straw set to the side

• Picture: Watermelon Cooler Dine in Serving

  Media

• Notes/Follow-Up

• Marinated Kale Batch Recipe<br>Marinated Kale batch prepared correctly with fennel, shaved carrots, watermelon radish, olive oil, lemon juice, and citrus cumin salt<br>Batch stored in a 1/3 pan, labeled and dated

  Yes

  No

  N/A

• Bakers Breakfast 1. On a ½ piece of toasted wheat bread, one scoop avocado mash and spread with an offset spatula. 2. Toast is garnished with CCS, chia seeds, and olive oil. Cut in half, then place on the bottom side of the plate. 3. Place large pinch of Marinated Kale on the left side followed with an egg. 4. Prepped fruit salad contains pineapple, strawberries kiwi and blueberries in an espresso bowl and place it on the right side of the plate. 5. Garnished with lemon wedge.

• Picture: Bakers Breakfast

  Media

• Notes/Follow-Up

• Egg Sandwich with Salad or Soup 1. Egg should be seasoned with salt & pepper prior to cooking. 2. "Breakfast Sandwich" setting should be used when making this dish. Review with kitchen team. 3. Cheddar cheese should be melted on top half of bun. 4. Mesclun should be placed at the top half of the plate. Drizzle with vinaigrette. 5. Once program is complete, remove egg and bun from the Merry Chef. Egg yolk should be partially cooked but still runny. 6. Bottom half of bun (side without cheese) should have a drizzle of the chipotle aioli. 7. Cooked egg should be on the bottom half of bun, on top of the chipotle aioli. An avocado fan should be on top of the egg. 8. Sandwich should be on bottom half of the plate leaving it half way open. (see the picture above)

• Picture: Egg Sandwich with Salad or Soup

  Media

• Notes/Follow-Up

• Gazpacho: 1. Bowl of Gazpacho should be filled to 1/2 inch from the rim. 2. Garnish should consist of only julienne slices of radish and cucumber mix. 3. Drizzle of basil oil and garnish with a slit lemon wedge on the lip of the bowl. 4. Should be serve with bread on appropriate size plate.

• Picture: Gazpacho

  Media

• Notes/Follow-Up

• Turkey Club w/Caesar: 1. Brioche roll should be cut in half and placed on a Teflon mat with 1.5 slices of bacon; then placed in the Merry Chef. "Turkey Club" setting should be used. 2. Chipotle aioli should be present on both sides of roll. On the bottom half of roll, Turkey, bacon (3 half slices), tomatoes, and little gem lettuce should be placed. 3. Cover with top half of the roll and cut the whole sandwich in half. Place it on a wooden board. 4. Little gem lettuce should be tossed with 2 circle of dressing, croutons, Parmesan, watermelon radish, and radicchio. Salad mix should be placed into medium bowl and place at the right top corner of board. 5. Garnish with 3 cornichons, slice of cucumber and radish in a ramekin.

• Picture: Turkey Club w/Caesar

  Media

• Notes/Follow-Up

• Oven Roasted Chicken Caesar Salad: 1. Chicken confit should be heated in the Merry Chef and cook on "Chicken Confit" setting (chicken must reach 165F for 15 seconds prior to removal). Be careful not to overcook. 2. Take the internal temperature of the chicken using a thermometer. If temperature is 165F or higher, proceed with preparation, if not, return to Merry Chef until proper temperature is reached. 3. Little gem lettuce should be tossed with radicchio, torn croutons, shredded Parmesan, watermelon radish, and three circles of Caesar dressing, then placed in a pasta bowl plate piled high, drizzled with additional circle of dressing. 4. Chicken should be placed skin side up. Garnish with a sprinkle of crispy red onion and lemon wedge.

• Picture: Roasted Chicken Caesar Salad

  Media

• Notes/Follow-Up

• Pea & Goat Cheese Frittata: 1. Portion of frittata is heated throughout to an internal temp of 165F 2. Golden brown in color and not burnt 3. Served with a side (ramekin) of Chevre dressing 4. Mesclun mix dressed with a drizzle of vinaigrette

• Picture: Pea & Goat Cheese Fritatta

  Media

• Notes/Follow-Up

• Avocado Toast: Toast is fresh, crisp and not burnt Pre toast matches business need and with no excess leftover Marinated Kale present and prepped correctly CCS and Chia seeds evenly distributed on top of the toast An even layer of avocado mash present and not overportioned Each slice has a well presented slice of avocado vibrant no bruising present

• Picture of Avocado Toast

  Media

• Notes/Follow-Up

• Bakers Lunch<br>Does the bakers lunch have the correct avocado toast presented<br>CCS and Chia seeds distributed evenly among the toast<br>One slice cut in 1/2 presented on the plate correctly<br>Portion of quinoa taboule matches recipe spec and does not look sparse

  Yes

  No

  N/A

• Picture of Bakers Lunch

  Media

• Notes/Follow-Up

S2 Menu Bakery/Retail Updates

• GF Chocolate Chip Cookie correctly displayed in the retail pack with 4 cookies per bag<br>Cookie bags are dated with expiration date<br>Tag present and on cookie bags<br>

  Yes

  No

  N/A

• Speculoos Cheesecake<br>Displayed on gold circles and visible to the guest<br>Tags present and visible<br>No damage product being displayed<br>Cheesecake is presented correctly for both dine in and retail service

  Yes

  No

  N/A

• Apricot Tart<br>No damaged products displayed <br>Tags present, clean, and visible<br>Product meets business need and stocked well<br>Apricot tart presented correctly for both dine in and retail service

  Yes

  No

  N/A

• Almond Croissants<br>Prep levels consistent to business need and available in the ambient pastry case<br>No burnt products displayed<br>Tags visible, clean, and present<br>Displayed according to retail spec guides<br>Almond croissant presented correctly both for dine in and retail

  Yes

  No

  N/A

S2 G&G Updates

• Turkey Club<br>Tag present, clean, and visible<br>Packed correctly and dated<br>Product availability meets business need<br>G&G prep books used and in place

  Yes

  No

  N/A

• Salmon & Egg Croissant<br>Egg slices portion visible and done correctly<br>New recipe job aide present and being followed

  Yes

  No

  N/A

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