Modern Shanghai Operations Excellence Report

• Operations Excellence Audit

• Client / Site

• Conducted on

  Date

• Conducted by

• Location
  Address

• FOH Manager

• BOH Manager

All refrigeration and storage in good condition and organized.

• (see repair, temperature, cleanliness, etc.)

  Yes

  No

  N/A

All equipment and tools in good working condition.

• (see repair, temperature, cleanliness, etc.)i.e. weighing scales, measuring spoons/cups, ruler, biotherm, sharp knives

  Yes

  No

  N/A

Food / Line are set-up properly.(portion, label/day dots, taste, consistency, ice bath)

• Chopper Station

  Yes

  No

  N/A

• Fry Station

  Yes

  No

  N/A

• Wok Station

  Yes

  No

  N/A

• Bar Station

  Yes

  No

  N/A

• Dimsum/Noodles Station

  Yes

  No

  N/A

Focus for the visit: Critical Items and Sauces (pick only random items then check sensitivity and over-all taste)

• A.

  Yes

  No

  N/A

• B.

  Yes

  No

  N/A

• C.

  Yes

  No

  N/A

• D.

  Yes

  No

  N/A

• E.

  Yes

  No

  N/A

BOH Essentials

• Recipe book - available, complete and updated.

  Yes

  No

  N/A

• Production sheet - available and being used.

  Yes

  No

  N/A

• Sanitation bottle in use.

  Yes

  No

  N/A

• Sharp Knives.

  Yes

  No

  N/A

• Clean as you work. Clean as you go.

  Yes

  No

  N/A

• Cutting boards clean and sanitized. (no stains)

  Yes

  No

  N/A

• Back door always locked.

  Yes

  No

  N/A

• Ceiling clean and in good repair.

  Yes

  No

  N/A

• Air curtain clean and in good repair.

  Yes

  No

  N/A

• Fresh air working.

  Yes

  No

  N/A

• Hand washing sink - complete set-up with Sanitation amenities.

  Yes

  No

  N/A

• Floors - dry and clean.

  Yes

  No

  N/A

• No leaking faucet and in good repair.

  Yes

  No

  N/A

• Updated forms: Variance, PMIX, Inventory, Yielding, Line check)

  Yes

  No

  N/A

• Kitchen Generally clean.

  Yes

  No

  N/A

• No presence of insects, flies & cockroaches.

  Yes

  No

  N/A

• No personal food and drinks on the line

  Yes

  No

  N/A

• Clean wet & dry towels

  Yes

  No

  N/A

• Correct labeling and used well

  Yes

  No

  N/A

• Temperature logs available and used

  Yes

  No

  N/A

• Receiving log available and used

  Yes

  No

  N/A

• Yielding report available and used

  Yes

  No

  N/A

BOH Staffs

• Complete uniform: chef coat, undershirt, black shoes, white socks, tickler, pen

  Yes

  No

  N/A

• Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller.

  Yes

  No

  N/A

• Blue towel available. (used for cleaning plates)

  Yes

  No

  N/A

• Wearing mob cap (hair net).

  Yes

  No

  N/A

• Staff Morale

  Yes

  No

  N/A

• Mascare (If applicable)

  Yes

  No

  N/A

Training

• Updated recipes on hand and implemented

  Yes

  No

  N/A

• Correct preparation of new recipe -if additional training is required, please state why and what item

  Yes

  No

  N/A

WOK Station

• Blue Flame

  Yes

  No

  N/A

• Carbon Build on pans

  Yes

  No

  N/A

• Tasting spoons

  Yes

  No

  N/A

• Correct portioning of products

  Yes

  No

  N/A

• Set up for success

  Yes

  No

  N/A

• Production sheet available and used

  Yes

  No

  N/A

• Correct portioning tools (i.e. Ladles, Tsp, TBS etc…)

  Yes

  No

  N/A

• Timers working & Available (if applicable

  Yes

  No

  N/A

FRY

• Correct Oil Temperature

  Yes

  No

  N/A

• Oil Change record

  Yes

  No

  N/A

• Filter machine & paper

  Yes

  No

  N/A

• Correct portioning of products

  Yes

  No

  N/A

• Timers working and available

  Yes

  No

  N/A

• Clean SAVADAY

  Yes

  No

  N/A

• Set up for Success

  Yes

  No

  N/A

CHOPPER

• Weighing scale<br>

  Yes

  No

  N/A

• Correct mise en place (Size of Cuts)<br>

  Yes

  No

  N/A

• Mis en place (Hotpot)<br>

  Yes

  No

  N/A

• Correct portioning of products <br>

  Yes

  No

  N/A

• Set up for success

  Yes

  No

  N/A

DIMSUM/NOODLES

• Recipe book on hand<br>

  Yes

  No

  N/A

• adequate weighing scale<br>

  Yes

  No

  N/A

• Clean and Correct Tools<br>

  Yes

  No

  N/A

• Timers working and available

  Yes

  No

  N/A

• Equipment clean and good repair

  Yes

  No

  N/A

DISH

• Correct or adequate apron<br>

  Yes

  No

  N/A

• Correct chemicals <br>

  Yes

  No

  N/A

EXPO/ASSEMBLE

• Tasting spoons

  Yes

  No

  N/A

• Proper knowledge on station

  Yes

  No

  N/A

• Correct Garnishes (Fresh & Complete)

  Yes

  No

  N/A

• Biothermomenter

  Yes

  No

  N/A

FOOD TASTING

BEVERAGES

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Dimsum

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Dimsum

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Soup

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

MAIN DISH

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

MAIN DISH

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

MAIN DISH

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

Dessert

• Served on time

• Temperature

• Recipe adherence

• Taste

• Presentation

• Take a photo

  Media

OPERATIONS ESSENTIALS

• Signage turned on. No busted lights. Properly adjusted lights<br>

  Yes

  No

  N/A

• Table alignment- no wobbling tables, aligned as per MODERN SHANGHAI standard<br>

  Yes

  No

  N/A

• Table set-up- clean, well maintained. Set up as per MODERN SHANGHAI standard<br>

  Yes

  No

  N/A

• Chairs/Booths- clean, well maintained, no gum build up underneath.<br>

  Yes

  No

  N/A

• Business hours posted and visible with GMs name<br>

  Yes

  No

  N/A

• Observing Oyster theory<br>

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Air Curtain- lean, dust free no stains or rust.<br>

  Yes

  No

  N/A

• Senseof Urgency

  Yes

  No

  N/A

• No "86" items

  Yes

  No

  N/A

MOD ESSENTIALS

• Wearing proper management dress code.<br>

  Yes

  No

  N/A

• 100% table visit and engages with the guest.<br>

  Yes

  No

  N/A

• Conducts pre-shift meeting.

  Yes

  No

  N/A

• Dining Leadership.

  Yes

  No

  N/A

• Mag Card accountability not being used by staff

  Yes

  No

  N/A

• Line check the bar and kitchen.

  Yes

  No

  N/A

• MOD in the dining all the time.

  Yes

  No

  N/A

PETTY CASH

• Are all receipts intact/complete?

  Yes

  No

  N/A

• Cash on hand is intact (outstanding receipts + cash is equivalent to 20K)?

  Yes

  No

  N/A

• Petty cash log updated daily? AM AND PM SHIFT?

  Yes

  No

  N/A

BFF MONITORING

• Is there a BFF monitoring logbook?

  Yes

  No

  N/A

• Are there a separate Official Receipt booklet exclusive for BFF sales?

  Yes

  No

  N/A

• Check the series number issued and sold in the monitoring sheet. Is there any discrepancies?

  Yes

  No

  N/A

• Check lost and found cards and if it is logged properly.

  Yes

  No

  N/A

• BFF SOLD by serial number?

  Yes

  No

  N/A

ACKNOWLEDGEMENT

• The Host opens the door for the guest and greets the guest with enthusiasm and energy.

  Yes

  No

  N/A

• Seat the guest and introduce MOD, Server, Textify and WiFi Password.

  Yes

  No

  N/A

• Hosts are able to manage the wait effectively.

  Yes

  No

  N/A

• Hosts are able to explain the Reservation Policies.

  Yes

  No

  N/A

• Server acknowledging the guests using ITT.

  Yes

  No

  N/A

• Add signature

  Sign

• Advise the guest about the food Serving Time after repeating orders

  Yes

  No

  N/A

• Server sign in the POS to punch the orders using own magnetic card

  Yes

  No

  N/A

FOOD PRESENTATION AND DELIVERY

• Serving & delivering items in proper sequence & timing:<br>Beverages- 3 to 5 mins.<br>Soups- 4 to 6 mins<br>Appetizers- 8 to 10 mins.<br>Main Course- 15 to 20 mins<br>Dessert- 4 to 7 mins

  Yes

  No

  N/A

• Offer Russian-style service upon delivery of platters, salads or starters for sharing.

  Yes

  No

  N/A

• Serve with proper serving gears and condiments.

  Yes

  No

  N/A

SECONDARY SERVICES AND OFFERING DESSERTS

• Proper timing of check back.

  Yes

  No

  N/A

• Secondary services

  Yes

  No

  N/A

• Maintain neat table appearance. Wipe spills and crumbs on the table, change dinner napkins.

  Yes

  No

  N/A

BILL PRESENTATION AND THANKING THE GUEST

• Prompt delivery of check upon guest request.

  Yes

  No

  N/A

• Ask if guest have privilege card (enthusiastically)

  Yes

  No

  N/A

• Server offers Bistro Card

  Yes

  No

  N/A

• Server returns change for cash payment or settle the bill on the table for card payment

  Yes

  No

  N/A

• Ask the guest for any feedback about the food and service. (Txtify Program)

  Yes

  No

  N/A

• Assisting and opening the door for the guest upon leaving.

  Yes

  No

  N/A

• Thanking and inviting the guests on their next visit.

  Yes

  No

  N/A

• Manager's Signature

  Sign

• Manager's Signature

  Sign