Longhorn Steakhouse

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Personnel

Team Focus

• Goal Card Check-Ins<br>Are the Goal Card Check-Ins happening?

  Yes

  No

  N/A

• Is there something related to SGC included in the check-in process?

  Yes

  No

  N/A

• Team Awareness
  Ask 10 team members what the goal is for SGC and where the restaurant currently stands. List the names of those who don't know.

• Team Interaction- "Leadership questions"
  1) Who is the best/worst grill cook? 2) What stands in the way of SGC? 3) What slows down meal pacing? 4) How do you think we can improve SGC?

• Review Manager communications<br>1) Are refires/ods consistently tracked and communicated? 2) Are there any communications from management team regarding SGC? If so, are they up to date?

  Yes

  No

  N/A

• Manager Involvement-<br>30 Minute 1 on 1's with each manager to discuss SGC.<br>Are they aware of best/worst shifts? Do they know most frequently sold steak and temp? Can they articulate the management team's plan for improvement?

  Yes

  No

  N/A

• Team Development - 1 on 1's with all grill cooks and 2 CP's

  Yes

  No

  N/A

Facilities Excellence

• Smallwares - All tools for the job are present.<br>Restaurant does not run out of any plates, rarebits, etc. during volume. Hot side personnel do not leave line to stock smallwares.

  Yes

  No

  N/A

• Shift Preparedness<br>Were line checks consistent?

  Yes

  No

  N/A

• Was the line properly set for first chef in and shift change seamless?

  Yes

  No

  N/A

• What was the temp of the Grill? Char?

• Equipment - When was the grill/char last calibrated?

• Char and Grill are being adequately cleaned?

  Yes

  No

  N/A

• Grill thermometer available and used?

  Yes

  No

  N/A

• Thermapen available on expo?

  Yes

  No

  N/A

OPS Excellence FOH

• SA Execution - SA's are maintaining consistency and efficiency with the flow of guests. Kitchen is not being "waved." SA's are familiar with menu and steak temperature descriptions.

  Yes

  No

  N/A

• SGC at the Table - Steak temps accurately described to guests (how many out of 10?)

  Yes

  No

  N/A

• Select from range

• Order repeated back to guests?

  Yes

  No

  N/A

• Large party procedures are consistent and not a distraction?

  Yes

  No

  N/A

• Pacing Management- Servers properly managing salad expo screen. Salads are consistently bumped immediately. Food is run with urgency.

  Yes

  No

  N/A

• MW steaks are called out and run immediately?

  Yes

  No

  N/A

• SGC at the Bar- Bartenders describing temps and repeating orders? Togo managed to ensure proper temps and accuracy? Name those who did not.

  Yes

  No

  N/A

• Server Follow Up

• Are servers effectively executing 1 bite check-backs?

  Yes

  No

  N/A

• Are they using proper phrasing? "Is everything grilled to perfection?" vs. "Is everything ok?"

  Yes

  No

  N/A

• Are servers telling guests about the survey?

  Yes

  No

  N/A

• Effective Manager on Floor

• Are managers listening to servers at the tables?

  Yes

  No

  N/A

• Are managers conducting effective table visits?

  Yes

  No

  N/A

• Are managers executing Superb Recovery?

  Yes

  No

  N/A

• Is the manager monitoring the flow of business from the door?

  Yes

  No

  N/A

• Manager table visits 50% or greater?

  Yes

  No

  N/A

OPS Excellence HOH

• Line Checks- Meat box is set up properly every shift. All steaks are staged properly including meat-to-fat ratios and veins clipped on strips/porterhouses. Steaks are trayed according to thickness.

  Yes

  No

  N/A

• OD/Refire Tracking- Review the last 2 weeks for completion. Note top and bottom performers for the grill and char.

• Magnificent 7 Practice

• Seasoning appropriate?

  Yes

  No

  N/A

• Grill kept clean?

  Yes

  No

  N/A

• Proper zoning taking place?

  Yes

  No

  N/A

• Steak weights only on M and above?

  Yes

  No

  N/A

• Steaks not sitting on rail?

  Yes

  No

  N/A

• Temp Validation

• DO randomly rings in 4 steaks each visit and validates temps. (Possible Points 12)

• Expo in window

• Was expo in the window during all "hot times?"

  Yes

  No

  N/A

• Expo touching all steaks for temp validation?

  Yes

  No

  N/A

• All MW steaks being temped with thermapen?

  Yes

  No

  N/A

• Expo ensuring urgency with food running?

  Yes

  No

  N/A

• Does expo talk more about quality over speed?

  Yes

  No

  N/A

• Expo managing salad window/expo 2 screens to control pacing?

  Yes

  No

  N/A

• Scheduling Review

• How many different TM's are scheduled grill/char in an average week?

• Are the same team members scheduled together on busy shifts in order to build synergy?

  Yes

  No

  N/A

Systems Excellence

• Staffed Correctly - Aces in Places. Correct levels of staffing for projections. Teamwork. Trained.

  Yes

  No

  N/A

• GSS Analysis- Print SGC drill down reports. Make note of opportunity areas and strengths.

• Does the manager schedule reflect additional effort on problem shifts?

  Yes

  No

  N/A

• People Systems

• Proper procedures followed for any training taking place regarding SGC?

  Yes

  No

  N/A

• Excellent CT's available at all 3 hot side skill positions?

  Yes

  No

  N/A

• AM line chef is required to check out with the manager for line readiness before leaving?

  Yes

  No

  N/A

• Were the previous audit opportunities addressed.

  Yes

  No

  N/A