Title Page
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Site being conducted
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Conducted on
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Prepared by
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Location
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Visit Summary
COMPLIANCE
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What is your average 3-month rolling compliance score for Kitchen?
- <60%
- 60-69.99%
- 70-79.99%
- 80-89.99%
- 90-99.99%
- 100%
- N/A
EVIDENCE OF PURCHASING
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CAMPBELLS BRO. STEAKS
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SAUCES - PEPPER & POMODORO
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PUDDINGS - NY CHEESECAKE, STICKY TOFFEE & CHOC BROWNIE
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10 YEAR OLD BALSAMIC & MERLOT
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KOFFMANNS CHIPS / FRIES
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HOUSE OF LORDS BBQ SAUCE
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Are all products being stocked for the Bar?
EVIDENCE OF PURCHASING
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EVERLEAF
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FROBISHERS
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LONGBOTTOM TOMATO JUICE
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FRANKLINS & SONS
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LUSTRE
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MUSETTI COFFEE
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EHO scores on the doors result
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Latest report available on site
GUEST EXPERIENCE
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Restaurant Ambiance correct for time of day?
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Pre & Post shift briefs happening daily?
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Opening and closing checks completed and recorded?
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NPS score over last 28 days - NPS is over 40
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Online reviews for the last 28 days - 80% or higher
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Amount of feedback collected over last 28 days - 40 pieces of feedback
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External Menu on display & correct?
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Lobby clean, tidy and welcoming?
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The team able to talk through the guest journey and/or demonstrate it?
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Are all guest toilets available, signage visible, clean, fresh and well stocked?
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Marketing collateral correct, clean and available?
BRAND STANDARDS
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Are internal brand audits being carried out?
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Are all menus correct & well presented?
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Is the Restaurant set as per brand standard?
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Is the table set-up correct for the Brand / Concept?
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Music - On & at correct level for time of day and to brand standard?
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Staff presentation - Team presented as per brand standards?
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All artwork is correct, and covered within the brand design manual?
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Is all CCG as per Brand standards / Concept?
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Is all signage inside and out, clean and presentable?
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Are all tables, chairs and booths to good repair and are all cleaned to a good standard?
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Are all floors clean and tidy, hoovered, brushed and/or mopped?
TRAINING
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E-learning - Are all compliant modules completed, Health and Safety, Food Safety, Licencing, Food Allergens, Fire, Martyn's law.
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E-learning - Certificates and/or training summary available to view
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2 x of the Management team to achieved level 3 food safety certificate or higher
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Coffee Training to be competed by coffee supplier within the last 12 months
BAR STANDARDS
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Is the correct coffee partner being served to the correct standard of concept?
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Cocktails made to brand standard with correct ingredients?
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Is back bar, clean tidy and presentable?
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Are fridges fully stocked, front facing and fridges all working?
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Are all products as per menu available? inc. cocktail mixers
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Is the customer journey used within the bar area for guests?
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Evidence of Coffee machine service and boiler inspection?
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Is the ice machine clean? is the ice scoop kept in water with sanitiser?
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Is the glasswasher machine clean? Chemicals topped up?
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Is all the correct glassware and CCG in use in bar area?
PAPERWORK & SAFETY
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Is there a food safe management system in place?
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What system is in place to manage food saftey?
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Can you be shown records from previous weeks shown and is it completed?
Is everything covered within the the food safety system?
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Fridges & Freezers Temp checks
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Reheating and cooked records
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Cooling foods
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Hot and Cold held food
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Probe calibration
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Delivery checks
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Signed off by Kitchen team and Ops or GM
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Opening and Closing checks
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Wastage
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Is everything covered within the the food safety system?
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Dishwasher cleanliness and Rinse temp checks?
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Is the BWH Portal being used and team poster available?
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A copy of the latest newsletter shared with the team and/or printed for them?
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Evidence of pest control monthly inspections?
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Evidence of extractor cleaning in the last 6 months?
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Is COSHH sheets available and all kept in locked cupboards/cabinets?
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PPE in place and correct?
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Is the correct & up to date allergies matrix available for staff and guests?
KITCHEN STANDARDS
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Are all Fridges to a high standard of cleanliness, food safety being followed, Stock Rotation etc?
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Are all Freezers to a high standard of cleanliness, food safety being followed, Stock Rotation etc?
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MPW branded grease proof paper and lemon wraps in use?
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All Prepared products and items made to spec?
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Signs of tasting happening within the kitchen? Salt & Pepper available on sections?
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All MEP in place and ready?
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Team presented as per brand standards?
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Are all hand wash sinks clean with a supply of soap and hand drying materials?
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Walls, Floor and Celling all in good repair?
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Equipment in kitchen is all clean and in good working order? Fryers oil is changed regularly?
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Table legs, wheels and benches are all clean and to good repair?
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First Aid kits are available, well stocked and within date?
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Food prep and Utensil sinks separate and all sinks/taps are clean with no build-up of grime?
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Bin area clean, tidy and no lids open?
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Cleaning equipment present, clean and right to use?
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Are dishwashers clean and free from grime inside and outside?