Operation Dedication PACK audit April 2015

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Select date

  Date

Presentation

• Does the unit meet agreed cleaning standards both BOH and FOH? Has a morning walk round highlighting broken equipment? Has it been logged? Is a log number available?

  Select yes no

  • yes
  • no

• Is the correct decor in place for the time of day and all products ticketed?

  Select yes no

  • yes
  • no

• Are the team wearing the correct uniform and is the personal hygiene policy being followed?

  yes

  no

• Is hot food being prepared to specification? Food should be delivered on a tray, with a condiment bowl containing ketchup, mayonnaise and brown sauce, one napkin and cutlery. The cutlery should not be wrapped. The condiment bowl should be offered to the customer

  yes

  no

• Is the due diligence completed to the correct standard?

  Select yes no

  • yes
  • no

• In the spirit of cost saving the condiment tables should offer brown, white and sweetener sachets and jugs of iced water. Straws, stirrers and salt and pepper sachets can be given out if requested. No Lemons!

  Yes

  No

  N/A

Availability

• Are the correct portion sizes being used?

  yes

  no

• Is there enough crockery and consumables available?

  yes

  no

• Is there evidence that the team are managing their stock file accurately with evidence of a stock count being completed in the last two weeks? Simple counts before 10am?

  yes

  no

• Is the stores waste on target at 4.5%, is there evidence their waste is being managed using CPR , stock file, HSR contact?

Cross selling and service

• Is the VM display event zone in place?

  yes

  no

• Is strive for five being achieved with evidence of the relevant daily/weekly checks? Are the barista, tiller and customer communicating, serving customers in five minutes? Are hot drinks to standard for example is a stencil used? Is a biscuit served?

  Yes

  No

  N/A

• Do the staffing levels for the week match the SRA resourcing allocation? Are they referencing their Hospitality labour models?

  Select yes no

  • yes
  • no

• Is there a section manager responsible for managing the unit?

  Select yes no

  • yes
  • no

Knowledge

• Have all team members completed the little book of allergens? Can the team answer your questions on the allergen policy?

  Select yes no

  • yes
  • no

• Can the team talk about the content of the most recent phase change document?

  Select yes no

  • yes
  • no

• Is there a Master Barista?

  Select yes no

  • yes
  • no

• Have all team members completed Basic Hygiene Level 2? Cafe manager level 3?

  Select yes no

  • yes
  • no

• Is the monthly Health & Safety focus displayed? Is the Think Allergy poster displayed? Emergency Procedures Policy?

• Add media

  Media

KPIs

• Is the unit up on LY and on plan.

  Select yes no

  • yes
  • no

• Was the last TSL inspection Green?

  yes

  no

• Is the last Matthew Algie audit above 85% and have actions been followed up?

  yes

  no

• Is there evidence of up selling at the till point. Is the cafe commercial focus MI document available when requested?

  yes

  no

Operation Dedication

• Is the coffee machine is good working order? Do they have all small items of kit, e.g brushes and cleaning tools? Does the management understand and use the coffee parts order form?

  Yes

  No

  N/A

• Is the coffee pod and area clean and tidy? Are the cleaning chemicals Suma cafe and Suma milk available?

  Yes

  No

  N/A

• Is the espresso the correct time-between 22-28 seconds? Are they flushing, brushing and purging before and after making a hot drink?

  Yes

  No

  N/A

• Does the cafe look clean, tidy and welcoming? Is the queue being managed/called and are the team smiling and interactive?

  Yes

  No

  N/A

• Are the customers being up-sold a regular coffee? Are syrups being up-sold? Are customers being offered an iced coffee if they ask for a small hot drink? Are the luxury drinks being uphold?

  Yes

  No

  N/A

• Is there a manager or section co on duty during the visit? If between 11.30am and 2pm are the operational and on the floor?

  Yes

  No

  N/A