Title Page

  • Restaurant #

  • Patterns of Management

  • Person in Charge

  • Prepared by

  • Location

Drive thru

  • Was I greeted in a timely manner?

  • Did the employee use up selling techniques?

  • Was the employee friendly at both the speaker and pick up window?

Exterior cleanliness

  • Is the parking lot clean and free of trash?

  • Is the drive thru lane clean and inviting?

  • Is the drive thru window clean?

  • Is the building clean and in good repair?

  • Is the POP accurately displayed and current?

Employee Appearance

  • Are all employees in proper uniform and shirts tucked in?

  • Are name tags worn?

  • Is proper hair restraint used?

  • Are all grooming standards observed?

  • Jewelry standards are observed?

Dining room

  • Are tables clean and bussed I a timely manner?

  • Floors clean?

  • Walls and baseboards clean?

  • Lights clean and working properly

  • Entry doors and windows clean?

Food Quality

  • Are all hold timers properly ultilized?

  • Proper cooking procedures in place?

  • Is all raw products stored properly and below 40 degrees?

  • Is all dry storage items stored properly and no expired product?

Guest Service

  • Are employees smiling and greeting the guest in a timely manner?

  • Are we consistently thanking our guest?

  • Do we interact with our guest in both the drive thru and lobby?

  • Are guest complaints handled properly? (Note check VOG prior to conducting audit to identify opportunities

Food Safety

  • Is the HACCP complete for ALL shifts?

  • Are chicken temperatures properly annotated in the HACCP for days the restaurant receives chicken?

  • Is the food stored according to Food Code Hierarchy?

  • Hand washing procedures are in place

  • Hand wash sinks stocked and sinks are clean

  • Are chemicals properly stored? No unauthorized chemicals

Floor Management

  • Does the person in charge provide communication and leadership to the team?

  • Is the person in charge is a position to oversee floor operations and provide direction to the team? Not stuck in the fry position or drive thru for entire shift.

Equipment

  • Is all equipment clean and serviceable?

  • Fryer filtering daily and boil out schedule utilized

Kitchen and storage areas

  • Are the walls and floors clean and in good repair?

  • Walk in units clean and in good repair?

  • Prep area clean and serviceable

Labor

  • Are we following processes to ensure we meet labor guidelines?

  • Are we providing breaks?

  • Are we fully staffed to meet all shifts business demands?

Food Cost

  • Are we meeting the weekly food cost?

  • Is there an action plan created to help the team reduce food costs? Does the team understand the action plan and are making efforts to reduce food cost?

  • Are we tracking waste?

  • Does the team understand the drop chart and are we cooling less more often?

Cash/ Theft

  • Is leadership reviewing items cancelled weekly?

  • All receipts accounted for?

Communication

  • Is the communication board up to date with the following items:<br>1. Scorecard<br>2. ECO-Sure<br>3. Popeyes Evaluation<br>4. VOG Action Plan<br>5. LTO training Tracker<br>6. Employee Schedule <br>7. Food cost action plan

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.