Pride Book

• Audit Title

• Location
  Address

• Client / Site

• Conducted on

  Date

• Prepared by

Toby Carvery Breakfast Standards

Unless our business meets the standard our guests expect we run the risk of reduced sales, reduced profits, guest complaints and poor guest voice result. So, before we start the shift let's take a look at the guest perception. This checklist will talk you through what to look for and give you the opportunity to better how your guests see your business. Remember! The more you get this right the more guests will return and increase your business performance.. Let's get started!!

Point of Sale

• Roller banner up in clearly visible place on arrival?

  Yes

  No

  N/A

• Menu strut card and veggie strut card on the bar?

  Yes

  No

  N/A

• No kingsize POS on display during breakfast?

  Yes

  No

  N/A

• Meat signs removed from deck during breakfast?

  Yes

  No

  N/A

Breakfast Chef

• Clean shaven, smart and chatty?

  Yes

  No

  N/A

• Available to guests?

  Yes

  No

  N/A

• Full uniform worn correctly during breakfast service?<br>* White floppy hat<br>* White necktie<br>* White apron<br>* Always with a clean chefs jacket, checked trousers & black sensible shoes

  Yes

  No

  N/A

Toast Station

• Roller toaster in place and is clean?

  Yes

  No

  N/A

• Brown & white sliced bread available?

  Yes

  No

  N/A

• Napkins in basket?

  Yes

  No

  N/A

• Adult plates only?

  Yes

  No

  N/A

• 4 x Jam flavours available?

  Yes

  No

  N/A

• 3 x marmalade flavours available?

  Yes

  No

  N/A

• Butter and sunflower spread available?

  Yes

  No

  N/A

The Deck

• All spaces filled with a lidded deck pot?

  Yes

  No

  N/A

• Everything stirred and looking fresh?

  Yes

  No

  N/A

• Bacon & Sausage:<br>* Plentiful<br>* Not dried out<br>* Changed as necessary<br>(Minimum hourly)

  Yes

  No

  N/A

• Potato Hash & Mushrooms:<br>* Plentiful<br>* Not dried out<br>* Changed as necessary<br>(Minimum hourly)

  Yes

  No

  N/A

• Beans & Tomatoes:<br>* Plentiful<br>* Not dried out<br>* Changed as necessary<br>(Minimum hourly)

  Yes

  No

  N/A

• Eggs & Scrambled eggs:<br>* Plentiful<br>* Not dried out<br>* Changed as necessary (Fresh eggs)<br>(Minimum every 20 minutes for eggs)

  Yes

  No

  N/A

• Sauces:<br>* Not dried out<br>* Plentiful<br>* Clean bowls

  Yes

  No

  N/A

• Bacon, Onion Yorkshire puddings & Tomato Gravy<br>* Not dried out<br>* Abundant<br>* Stirred gravy

  Yes

  No

  N/A

• All items cooked in accordance with the cook book?

  Yes

  No

  N/A

• All product tags in place, neat and guest facing?

  Yes

  No

  N/A

Beverages

• Milk in cooler core jug?

  Yes

  No

  N/A

• Tea spoon pot in place?

  Yes

  No

  N/A

• Mini bin in place?

  Yes

  No

  N/A

• All beverage items available?

  Yes

  No

  N/A

• Area is clean and tidy?

  Yes

  No

  N/A