Title Page
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Conducted on
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Prepared by
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Location
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Food Truck - Inventory Levels
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Is truck being done on paper?
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Is proper build to being used checking product on hand for adjustments?
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Is the store using the truck ordering from Express?
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Is truck being checked in at receiving time?
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Is the store properly rotating and organizing drive in when truck is received?
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Do any assistants know how to do food order?
Inventories
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Are daily inventories being done?
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Are weekly inventories being done?
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Are GMs checking ending $ report after counting inventory?
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Does the GM check their cost of sales and ideal reports?
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Are storage areas and shelves set up correctly for fast counting?
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Do any assistants know how to do inventories?
Portioning
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Are rach-ins portioned to Moore Sonic Group standards?
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Are correct ladles and spoodles being used?
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Proper portioning on candy and toppings?
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Malt collars being used correctly?
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All products being made to spec? Ex. Coneys, blast, burritos, etc
Cooking and Holding Procedures
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Is there a holding system in place? Times and amounts?
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Correct timers being used?
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Equipment in good working condition?
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Do fryers need oil changed or boiled out?
Tracking Waste
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Are waste buckets being used?
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Is there a tracking sheet for waste? Being entered daily?
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Using correct procedures to ring up mess up orders?
Food and Paper Communication
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Is the management team communicating results daily or weekly?
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Is there communication about F&P during rushes or throughout the day?
Tracking Transfers
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System in place to track transfers?
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Is GM handling transfers to Brent?
Discounts & Voids
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Is store tracking voids with two signatures?
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Does GM know how to track voids with Employee Control report?
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Are employees ringing up orders? System for saving receipts?
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Does GM know how to look up discounts?