LOB audit

• Site conducted

  Select

• Inspection period. Quarter or Month. I.e. Q2 2022

• Conducted on

  Date

• Prepared by

• Who are the team members on duty?

• Signage is well maintained. The guests clearly can read the business name

  Yes

  No

  N/A

• The outside of the building is in good repair

  Yes

  No

  N/A

• The front door is free of smudges

  Yes

  No

  N/A

• The windows are cleaned regularly

  Yes

  No

  N/A

• Any out door trashes are not over flowing. Trash receptacles are cleaned regularly

  Yes

  No

  N/A

• There are no cigarette butts present in sidewalk or parking lot

  Yes

  No

  N/A

• Landscaping is in good condition

  Yes

  No

  N/A

• Parking lot is free from debris and trash. Well maintained

  Yes

  No

  N/A

• Hours of operation are clearly posted and accurate

  Yes

  No

  N/A

• Is there a patio?

  Yes

  No

• Patio chairs are cleaned and maintained? Including Chair legs?

  Yes

  No

  N/A

• Patio tables are cleaned and maintained? Including table bases?

  Yes

  No

  N/A

• Patio feels inviting. Free from trash and debris

  Yes

  No

  N/A

• Patio lighting is on during appropriate hours

  Yes

  No

  N/A

• The entry way is free of debris. Feels welcoming to come inside

  Yes

  No

  N/A

• Door threshold and handles are clean

  Yes

  No

  N/A

• Floors are swept and mopped daily

  Yes

  No

  N/A

• Floors are spot swept and mopped as needed

  Yes

  No

  N/A

• Chairs are clean including chair legs

  Yes

  No

  N/A

• Tables are clean including table bases

  Yes

  No

  N/A

• Tables and chairs are well maintained. Not wobbling

  Yes

  No

  N/A

• Condiment bar is cleaned, stocked and setup to standard

  Yes

  No

  N/A

• Pastry display is free of crumbs and smudge free

  Yes

  No

  N/A

• Pastries are labeled properly

  Yes

  No

  N/A

• Pastries are within freshness and well presented

  Yes

  No

  N/A

• Trashes are all less than half full. Trash cans are cleaned regularly

  Yes

  No

  N/A

• Internal light fixtures are all working, turned on and dust-free

  Yes

  No

  N/A

• Retail merchandise is well stocked and well represented

  Yes

  No

  N/A

• Retail merchandise is dust free and priced

  Yes

  No

  N/A

• All retail merchandise is fresh (not expired)

  Yes

  No

  N/A

• Ceiling fans and vents are dusted regularly

  Yes

  No

  N/A

• Base boards are cleaned regularly

  Yes

  No

  N/A

• All signage is on chalkboard or company approved. Written neatly and professional

  Yes

  No

  N/A

• Music selection is appropriate

  Yes

  No

  N/A

• Music volume is appropriate

  Yes

  No

  N/A

• Internal temperature is appropriate

  Yes

  No

  N/A

• Promos accurately represent current season

  Yes

  No

  N/A

• Wet floor sign is in use when appropriate

  Yes

  No

  N/A

• Door(s) to BOH are kept closed from guest view

  Yes

  No

  N/A

• Any lobby cabinets are clean and organized

  Yes

  No

  N/A

• BOH storage is cleaned and well organized

  Yes

  No

  N/A

Licenses and requirements

• Business license is current and posted

  Yes

  No

  N/A

• What is the expiration date of license?

• Health department license is current and posted

  Yes

  No

  N/A

• What is the expiration date of the license?

• Fire extinguisher is up-to-date

  Yes

  No

  N/A

• What is the expiration date of the fire extinguisher?

• All team members have current food handler's permit

  Yes

  No

  N/A

• Team members can make quality statements about house blend. Roast profile, process, origin, etc.

  Yes

  No

  N/A

• Coffee is properly dosed for drip or pour overs. Team members know the correct dosage amounts

  Yes

  No

  N/A

• Coffee is properly ground. Team members know the correct grind settings

  Yes

  No

  N/A

• Coffee brewer and basket is cleaned to standard daily and maintained

  Yes

  No

  N/A

• Air pot or shuttle is cleaned to standard daily

  Yes

  No

  N/A

• Coffee is fresh and timed with either marker of time made or timer. Not older than 3 hours.

  Yes

  No

  N/A

• Brewed coffee is within proper temperature range (145F - 205F)

  Yes

  No

  N/A

• Water filtration is working properly. TDS is between 75-250ppm. Ideally 150ppm

  Yes

  No

  N/A

• Team members can make quality statements about espresso: Ristretto, Italian, Roast profiles, Roaster company, Grams in basket, double shot, etc.

  Yes

  No

  N/A

• Top of espresso machine is cleaned and set up to standard

  Yes

  No

  N/A

• Under espresso machine is cleaned and free of spills

  Yes

  No

  N/A

• Espresso is dialed in properly. 20 grams per dose in, 40 grams per dose out. Creating a 30-35 second pour

  Yes

  No

  N/A

• Espresso is tamped to standard

  Yes

  No

  N/A

• Shots are used within 30 seconds of extraction

  Yes

  No

  N/A

• Group heads are purged between each use

  Yes

  No

  N/A

• Portafilters are wiped clean between each use

  Yes

  No

  N/A

• Portafilter towel is dry and used for portafilter only

  Yes

  No

  N/A

• Espresso machine is backflushed daily (check inside group head and take out portafilter basket)

  Yes

  No

  N/A

• Steam wands are clean, free of any milk residue and in good repair

  Yes

  No

  N/A

• Steam wands have their own designated, wet with sanitizer water, towel. Used only for steam wands

  Yes

  No

  N/A

• Milk is steamed to temperature. 135F - 150F degrees

  Yes

  No

  N/A

• Milk is texture is silky, with good micro-foam texture

  Yes

  No

  N/A

• Syrup and sauce station is cleaned daily. Free of sticky syrup residue

  Yes

  No

  N/A

• Syrup and sauce pumps are cleaned daily. Outside of sauce bottles are cleaned as needed

  Yes

  No

  N/A

• Drink build is made to standard and consistent to SOP recipes across all team members

  Yes

  No

  N/A

• Correct number of pumps of syrup are used in correct sizes

  Yes

  No

  N/A

• Non-coffee drinks: tea, smoothies, lemonade, etc. made to standard

  Yes

  No

  N/A

• All "core" syrups are available

  Yes

  No

  N/A

• All "core" milk options are available

  Yes

  No

  N/A

• Cold Brew is made to standard. No expired cold brew (72 hours)

  Yes

  No

  N/A

• Iced tea is made to standard. No expired iced tea (72 hours)

  Yes

  No

  N/A

• All appropriate Bar items are dated and labeled

  Yes

  No

  N/A

• All bar items are within freshness date (no expired products)

  Yes

  No

  N/A

• Bar Quality standards are held. No "cutting corners"

  Yes

  No

  N/A

• Food orders are served within 10 minutes of order

  Yes

  No

  N/A

• All food is served in proper containers and with standard side items when appropriate

  Yes

  No

  N/A

• Guests are given proper utensils when appropriate

  Yes

  No

  N/A

• Guests are given napkins when taking items to-go

  Yes

  No

  N/A

• Team members follow company standard recipes

  Yes

  No

  N/A

• Kitchen line is clean and maintained

  Yes

  No

  N/A

• All food and containers are properly labeled and dated

  Yes

  No

  N/A

• All cooking tools and utensils are cleaned. Utensils are labeled to avoid cross-contamination

  Yes

  No

  N/A

• All food is within freshness dates. Not expired.

  Yes

  No

  N/A

• Fridges are cleaned regularly, door handles are wiped.

  Yes

  No

  N/A

• Team members are wearing gloves while preparing food items.

  Yes

  No

  N/A

• Temperature of Hot food is over 140 degrees. Temp of cold food is 41 or below.

  Yes

  No

  N/A

• Team members are knowledgeable about menu ingredients. They know common allergies and can make recommendations for substitutions.

  Yes

  No

  N/A

• All food items are following company recipes and standards.

  Yes

  No

  N/A

• Hot food is served hot. Seasoned properly.

  Yes

  No

  N/A

• All refrigerators are 41 degrees F or below. Freezers are 0 degrees F or below.

  Yes

  No

  N/A

• Temp logs are filled out twice daily

  Yes

  No

  N/A

• Employee food and drinks are kept off any prep surfaces. Drinks must be in their own cup with lid

  Yes

  No

  N/A

• Bus runs / Sanitation runs are being done every 15 minutes

  Yes

  No

  N/A

• Sanitation towels are kept off prep surfaces. Kept in labeled, red sanitation bucket.

  Yes

  No

  N/A

• Sanitation bucket is changed out every 4 hours. (Check with test strip)

  Yes

  No

  N/A

• Team members are following hand washing procedures

  Yes

  No

  N/A

• Hand washing sink is used for handwashing only. Handwashing sign is posted

  Yes

  No

  N/A

• Cleaning supplies are kept separate from consumable products

  Yes

  No

  N/A

• All consumable foods and boxes are stored at least 6 inches off of the floor

  Yes

  No

  N/A

• Cleaning supplies bottles are clearly labeled with what product it contains

  Yes

  No

  N/A

• All doors to BOH remain closed

  Yes

  No

  N/A

• BOH to outside remains shut and locked

  Yes

  No

  N/A

• Hot water is at least 110 degrees F for hand washing

  Yes

  No

  N/A

• Fresh hot water is used in the 3 compartment sink for the (washing) part of the process

  Yes

  No

  N/A

• Sanitizer side of the 3 compartment side is changed regularly (check with test strip)

  Yes

  No

  N/A

• Dishes are set out to air dry before they are put away

  Yes

  No

  N/A

• There is no evidence of pests

  Yes

  No

  N/A

• No health codes are being broken

  Yes

  No

  N/A

• No safety issues were observed

  Yes

  No

  N/A

• The fridge gaskets are in good repair

  Yes

  No

  N/A

• Approx. Date of gaskets replaced

  Date

• The air filter has been switched out in the last 3 months?

  Yes

  No

  N/A

• Approx. Date of air filter changed

  Date

• Entrance: Team members are acknowledging guests before they reach the register. Guests are able to hear the acknowledgement

  Yes

  No

  N/A

• Welcome: Team members send a warm and friendly welcome that includes a genuine smile and eye contact

  Yes

  No

  N/A

• Register: Team members are knowledgeable about retail offerings

  Yes

  No

  N/A

• Register: Team members can make quality statements and answer allergy questions about the pastries

  Yes

  No

  N/A

• Register: Team members answers the phone in a warm, friendly and helpful manner

  Yes

  No

  N/A

• Register: Online ordering remains on during business hours

  Yes

  No

  N/A

• Register: Online orders are fulfilled on-time

  Yes

  No

  N/A

• Register: Team members are engaging with each guest. Building relationships

  Yes

  No

  N/A

• Register: Team members are personalizing each guest's experience

  Yes

  No

  N/A

• Register: Team members are mentioning our reward program to each guest

  Yes

  No

  N/A

• Register: Team members are able to make quality statements about coffee and our brand

  Yes

  No

  N/A

• Register: Team members are recommending complimentary items to each item ordered

  Yes

  No

  N/A

• Register: Team members ask every guest for their name

  Yes

  No

  N/A

• Register: The guest is asked if their order is "For here to go"

  Yes

  No

  N/A

• Register: Orders "For here" are placed in proper ceramic mugs and cups. Unless otherwise specified by the guest

  Yes

  No

  N/A

• Register: The guest's order is repeated back to them to ensure great communication

  Yes

  No

  N/A

• Register: The guests are communicated to how to pick up their food and beverage orders upon completion

  Yes

  No

  N/A

• Hand-off: Team members are calling out the guest's names. Stating the beverage and any modifications

  Yes

  No

  N/A

• Hand-off: Hand-off greetings are friendly. TMs ENSURE that guests receive their order

  Yes

  No

  N/A

• Hand-off: Guests are thanked (again)

  Yes

  No

  N/A

• Hand-off: Drinks are handed off without spills on cup or saucer or lid.

  Yes

  No

  N/A

• Hand-off: Drink presentation is to standard

  Yes

  No

  N/A

• Hand-off: Lids are secure on beverage. TMs are careful not to touch the sipper hole

  Yes

  No

  N/A

• Hand-off: Hand-off area is clean and well organized. Items not belonging are not present

  Yes

  No

  N/A

• Team members are all observing company dress-code

  Yes

  No

  N/A

• Team members are representing the company in a friendly and professional manner

  Yes

  No

  N/A

• Team members are well groomed and take care of personal hygiene

  Yes

  No

  N/A

• Guest Recovery: Shift leads resolve guest conflict following L.A.S.T. method. Listen apologize, solve and thank

  Yes

  No

  N/A

• Complimentary coupons are available for guest recovery

  Yes

  No

  N/A

• Team members are doing several table touches per hour and engaging with guests. (When appropriate and for an appropriate amount of time)

  Yes

  No

  N/A

• An appropriate number of TMs are working and available for the needs of the business. Breaks are not being executed during busy rushes

  Yes

  No

  N/A

• MOD is directing flow and doing regular position switches when appropriate

  Yes

  No

  N/A

• MOD is keeping "aces in their places" during peak times

  Yes

  No

  N/A

• The TM positioned on register expedites pastry orders immediately then slides to kitchen position after the line has been expedited

  Yes

  No

  N/A

• TMs are working tandem bar to standard. Not crossing over each other

  Yes

  No

  N/A

• MOD ensures good communication is taking place to ensure the best possible efficiency

  Yes

  No

  N/A

• Team members remain cool and collected as well as friendly during peak times

  Yes

  No

  N/A

• Side tasks are only being completed during down times. (Guests come first always)

  Yes

  No

  N/A

• Employees stay off their phones during their shift. They may check their phones at the beginning and end of their shift to check communication channels and during their break

  Yes

  No

  N/A

• The guest was warmly greeted upon entering the building

  Yes

  No

  N/A

• Wait time from end of line to register

• Guest's wait from end of line to register was under 8 minutes

  Yes

  No

  N/A

• Team members make the guests feel welcomed

  Yes

  No

  N/A

• Team members engaged with the guest

  Yes

  No

  N/A

• Guests are informed about the rewards program

  Yes

  No

  N/A

• Team members can help guest with any menu questions

  Yes

  No

  N/A

• Team member repeats back the order

  Yes

  No

  N/A

• Team member helps the guest personalize their order

  Yes

  No

  N/A

• Team member ask for here or to go and indicates it on the order ticket, as well as the guest's name

  Yes

  No

  N/A

• The guest is thanked and directed to the hand-off area

  Yes

  No

  N/A

• Drink wait time is under 5 minutes

  Yes

  No

  N/A

• Drink wait time

• Drinks are made to recipe standard and well presented

  Yes

  No

  N/A

• At hand-off, TM uses the guest name, drink and any modifiers

  Yes

  No

  N/A

• Food items are made to recipe standard and well presented

  Yes

  No

  N/A

• Wait time for food items are under 10 minutes

  Yes

  No

  N/A

• Time from POS to food completion

• Yes

  No

  N/A