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

• Has the Convotherm/Wiesheu been programmed? Does it display a button for Almond Croissant?

  Yes

  No

  N/A

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

• Sunny Side Breakfast Bowl: - Arugula/Kale mix measured (half 1/9 pan), drizzled with vinaigrette - Roasted Grain & Vegetable Mix warmed and placed on top of greens, drizzled with vinaigrette - Sunny side egg properly cooked (whites opaque, yolk runny) - Garnished with marinated red cabbage, avocado fan, olive oil, CCS, gomasio, and a lemon wedge

• Picture: Sunny Side Breakfast Bowl

  Media

• Notes/Follow-Up

• Cup of Chicken Zoodle Soup: - Zoodles cut to the length of the spoon - Zoodles measured and drizzled with tamari. Microwaved until warm and tender. - Topped with 6 fl oz of Chicken Soup - Garnished with parmesan and basil oil - Served on a small plate with bread

• Picture: Chicken Zoodle Soup

  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 a 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

• 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

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

• Almond Croissant: - Baked fresh in house daily - Garnished with powdered sugar - Available in ambient pastry display by opening - Served on a tartine board in dining room

• Picture: Almond Croissant

  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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