Title Page
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Conducted on
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Prepared by
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Location
Back to Basics
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HOH linecheck
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FOH linecheck
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TQ Critical Walkthrough
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Cooling Log
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Q1 Ops plan posted and followed: Accurate Forecasting ,Team engagement, Food and Bev quality, Personalized Service, Safe and Welcoming Atmosphere
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Updated appearance standards followed
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Managers in position: Window, Room, Lot
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Capacity management being used appropriately.
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Our Core Values are being followed
Core menu
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Maverick sandwich prepared correctly
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Chicken bites weigh 8oz
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Asparagus weigh 6oz
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Only 1.5oz Ramekins in use
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Canoes used for all apps
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Kids fruit only offered as a side and not as a garnish. 4 wedges in soup crock
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New salad recipe followed. No onion with 3 piles of garnish. Tom,Cucc, Cheese
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New Button mush recipe followed
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New Chop steak recipe followed
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New menu posters displayed
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Tablet updated
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LH Burger recipe and setup followed
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Brussel sprout cut and recipe followed
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Potatoes dredged in salt and punch used
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Adult juices in pint glass
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New Bar poster displayed
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Preshift conducted am/pm
Covid compliance
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All TM and Managers are wearing appropriate facial covering
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TM temps taken and log used
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Guest touch point checklist being used
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Sanitizer available in dining room, lobby, restroom, alley
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Hand washing sinks are properly stocked
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Appropriate distancing and capacity guidelines followed
