Primanti Bros Training Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Management - Performance

• Pre-Shift communication is conducted with staff with specific food and beverage items reviewed

  Yes

  No

  N/A

• Communication board is complete and up to date. PICTURE REQUIRED.

  Yes

  No

  N/A

• Add media

  Media

• Coach establishes a sense of urgency and excitement; engaged with FOH and BOH players<br>

  Yes

  No

  N/A

• Staff is well groomed; proper uniforms in FOH and BOH<br>

  Yes

  No

  N/A

• Appropriate music programming and television programming is monitored and appropriate<br>

  Yes

  No

  N/A

• Lighting levels are appropriate for time of day; lighting levels in dining room and bar are adjusted<br>

  Yes

  No

  N/A

• Line checks are conducted a minimum of two times per day by the COD. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Appropriate and approved materials for children are available (i.e. kid’s menus, kid’s packs, etc)<br>

  Yes

  No

  N/A

• Dining room is clean, swept; tables, chairs, booths, pictures, blinds are dusted<br>

  Yes

  No

  N/A

• Tables and table set-ups are aligned and stable<br>

  Yes

  No

  N/A

• Vestibule is clean; doors, windows, floors, ledges, signage<br>

  Yes

  No

  N/A

• Walk-In organized, labeled, and clean<br>

  Yes

  No

  N/A

• Freezer organized, labeled, and clean<br>

  Yes

  No

  N/A

• Dry storage organized, labeled, and clean<br>

  Yes

  No

  N/A

• Prep area, organized, labeled, and clean<br>

  Yes

  No

  N/A

• Dish area (including mop sink) organized, labeled, and clean<br>

  Yes

  No

  N/A

• Line organized and clean<br>

  Yes

  No

  N/A

• Bathrooms are clean and stocked<br>

  Yes

  No

  N/A

• Landscaping is maintained and in good condition. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Parking lot is clean, maintained and in good condition<br>

  Yes

  No

  N/A

Management - Coach & Fan Interaction

• Coach effectively handles Fans’ issues and ensures Fan return<br>

  Yes

  No

  N/A

• Coach is actively engaged – touches tables and thanks/invites fan to return<br>

  Yes

  No

  N/A

• Coach is actively promoting the restaurant - contacting Fans for parties, reaching out to businesses, etc.

  Yes

  No

  N/A

• Coach handles intoxicated fans personally and appropriately<br>

  Yes

  No

  N/A

• There are no Fan complaints for the past month. All complaints for the last 3 months have been addressed<br>

  Yes

  No

  N/A

Management - Culture

• Team is having fun, happy, smiling<br>

  Yes

  No

  N/A

• Teamwork is evident in FOH and BOH; between FOH & BOH<br>

  Yes

  No

  N/A

• Question for player - what are the day's goals?<br>

  Yes

  No

  N/A

• Question for player - what is a Core Value of Primanti Bros?<br>

  Yes

  No

  N/A

• Question for player - what is the history of Primanti Bros?<br>

  Yes

  No

  N/A

Management - Administration

• Coach regularly surveys talentReef for well qualified candidates<br>

  Yes

  No

  N/A

• Current and required local and state forms posted according to local ordinance<br>

  Yes

  No

  N/A

• Current liquor I.D. guide available to service players<br>

  Yes

  No

  N/A

• POS crash kit is complete and available for use<br>

  Yes

  No

  N/A

• Safe is locked at all times<br>

  Yes

  No

  N/A

• First aid kit available and stocked; SDS present and up to date; safety procedures are followed<br>

  Yes

  No

  N/A

• No gum or tobacco used by on duty players while in service or production areas<br>

  Yes

  No

  N/A

• Most recent health department inspection available<br>

  Yes

  No

  N/A

• HACCP recipe books are current and available<br>

  Yes

  No

  N/A

• Current marketing materials are properly displayed. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Beer list is up to date. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Primanti Post is signed, posted, and on file for the past 90 days<br>

  Yes

  No

  N/A

• Office and liquor cabinet are locked throughout the shift<br>

  Yes

  No

  N/A

• Player labor scheduling and product orders are appropriate for sales projections<br>

  Yes

  No

  N/A

• Safe Audits are completed with the proper form<br>

  Yes

  No

  N/A

• Paid out reasons are acceptable and receipts available<br>

  Yes

  No

  N/A

• Correct procedure is used for payroll edits<br>

  Yes

  No

  N/A

• Void/Comp Audits are timely, legitimate, and reported correctly<br>

  Yes

  No

  N/A

• Tip Share guidelines are followed<br>

  Yes

  No

  N/A

• Tracs App is used to order Reinhart<br>

  Yes

  No

  N/A

• Documentation is uploaded to ADP<br>

  Yes

  No

  N/A

• Back door is detexed and alarmed<br>

  Yes

  No

  N/A

• Coaching staff knows how to use Sharepoint/update spreadsheets<br>

  Yes

  No

  N/A

• Player handbook is posted on the communication board for staff to review<br>

  Yes

  No

  N/A

• Coach can pull, save, and share camera footage<br>

  Yes

  No

  N/A

Management - Quality & Safety

• Coaches are ServSafe certified<br>

  Yes

  No

  N/A

• Entrances, exits, floors, and all surfaces are clean and in good condition (BOH & FOH). PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Chemicals and cleaning supplies are properly stored and labeled<br>

  Yes

  No

  N/A

• No free pouring of chemicals observed<br>

  Yes

  No

  N/A

• Bare hand contact with RTE food is not observed; gloves are used at all times.<br><br>

  Yes

  No

  N/A

• Handwashing signs are posted at all player hand sinks<br>

  Yes

  No

  N/A

• Safety equipment is available and in good condition (cut gloves, thermometers, ladders, etc).<br>

  Yes

  No

  N/A

• Items held for return to vendors are properly labeled and separated from usable product<br>

  Yes

  No

  N/A

• Prep List is filled out completely and properly<br>

  Yes

  No

  N/A

• Day Dots in use 100%/Shelf Life Chart in use<br>

  Yes

  No

  N/A

• All food is stored, heated, and cooled properly; all food is used within the “use-by” date<br>

  Yes

  No

  N/A

• No expired food in walk-in/freezer<br>

  Yes

  No

  N/A

• No expired food on line<br>

  Yes

  No

  N/A

• No expired food in FOH/Salad Cooler<br>

  Yes

  No

  N/A

• 4 Hour Hot and Cold Day Dots in use<br>

  Yes

  No

  N/A

• “Run Down and Replace” in use, no new product added to old<br>

  Yes

  No

  N/A

• Cooling Chart filled out completely and properly. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Bread Tracking Sheet is filled out completely and properly. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Recipe Books/eRecipes out and used during preparation<br>

  Yes

  No

  N/A

• Thermometers in place and used to check temperatures<br>

  Yes

  No

  N/A

• Infrared thermometer is used to check grill temp<br>

  Yes

  No

  N/A

• Waste log is filled out completely and properly. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Fryer is clean, in good condition, working properly. Oil doesn't need replaced. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Pizza oven is clean, in good condition, working properly. Oven has been broken down within the past week. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Grill is clean, in good condition, working properly. Grill is temping properly. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Milkshake machine is clean, in good condition, working properly. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Cooler Temp<br>

  Yes

  No

  N/A

• Freezer Temp<br>

  Yes

  No

  N/A

• Chili Temp<br>

  Yes

  No

  N/A

• Queso Temp<br>

  Yes

  No

  N/A

• Pastrami Temp<br>

  Yes

  No

  N/A

Management - Training

• Restaurant has at least 4 FOH and 4 BOH Certified Position Trainers<br>

  Yes

  No

  N/A

• All current trainers have completed the Certified Position Trainer course<br>

  Yes

  No

  N/A

• Trainers can explain how the daily training program works<br>

  Yes

  No

  N/A

• All players complete the entirety of the program (number of days, shadow, playbook, quiz)<br>

  Yes

  No

  N/A

• All player information is in ADP and up to date<br>

  Yes

  No

  N/A

• All training materials (job aids) are up to date and available<br>

  Yes

  No

  N/A

• Owner’s manual, Orientation flipchart, Playbooks, and Recipe books are maintained and accessible<br>

  Yes

  No

  N/A

• LMS courses are up to date<br>

  Yes

  No

  N/A

• Trainee has an assigned Certified Position Trainer each day (verified by trainee)<br>

  Yes

  No

  N/A

• Trainers receive bonus within two weeks of completing training<br>

  Yes

  No

  N/A

Guests Into Fans - Host

• Prompt and genuine greeting: smiling, friendly<br>

  Yes

  No

  N/A

• Walks with the Fan; makes casual conversation when seating<br>

  Yes

  No

  N/A

• Confirms Fans are comfortable with seating selection before returning to host stand<br>

  Yes

  No

  N/A

• Follows proper procedures when answering the phone and taking to go/call in orders; uses togo checklist<br>

  Yes

  No

  N/A

• Uses NoWait efficiently and effectively while on a wait<br>

  Yes

  No

  N/A

• Question for host - how do you use a to-go checklist?<br>

  Yes

  No

  N/A

• Question for host - how do you properly seat a table?<br>

  Yes

  No

  N/A

Guests Into Fans - Food Runner

• Communicates clearly and effectively with kitchen<br>

  Yes

  No

  N/A

• Meals are grouped accurately; garnishes and modifications are correct<br>

  Yes

  No

  N/A

• To-Go’s are boxed properly with all necessary items, including to-go checklist<br>

  Yes

  No

  N/A

• Sends food back to the kitchen if incomplete, incorrect, cold or sloppy<br>

  Yes

  No

  N/A

• Calls for runners and follows<br>

  Yes

  No

  N/A

• Keeps runner station clean and organized<br>

  Yes

  No

  N/A

• Question for food runner - when dropping off food, what do you say to a table?<br>

  Yes

  No

  N/A

• Question for food runner - how do you properly package a to-go order?<br>

  Yes

  No

  N/A

Guests Into Fans - Server

• Prompt and genuine greeting within one minute<br>

  Yes

  No

  N/A

• Asks Fan if he/she has been to Primanti’s<br>

  Yes

  No

  N/A

• Offers specific beverage and food items<br>

  Yes

  No

  N/A

• Writes all orders down and repeats order back to the Fan<br>

  Yes

  No

  N/A

• Enters order into the POS immediately<br>

  Yes

  No

  N/A

• Appetizer, meal, and dessert are properly paced<br>

  Yes

  No

  N/A

• Provides adequate refills/table service<br>

  Yes

  No

  N/A

• Performs proper table maintenance (pre-bussing), leaving no unnecessary items<br>

  Yes

  No

  N/A

• Check delivery and settlement is prompt and accurate<br>

  Yes

  No

  N/A

• Ensures that the Fan is happy and satisfied with his/her experience<br>

  Yes

  No

  N/A

• Question for server - how do you greet a table? What three things should you say?<br>

  Yes

  No

  N/A

• Question for server - name three ways to suggestive sell/upsell.<br>

  Yes

  No

  N/A

• Question for server - how do you turn a table quickly?<br>

  Yes

  No

  N/A

Guests Into Fans - Bartender

• Prompt and genuine greeting within 30 seconds<br>

  Yes

  No

  N/A

• Checks for ID if Fan appears under 35<br>

  Yes

  No

  N/A

• Actively promotes the bar (i.e. offers a specific beverage, informs Fan about specials and Happy Hour, etc)<br>

  Yes

  No

  N/A

• Offers Fan a menu, introduces him/her to the sandwich<br>

  Yes

  No

  N/A

• Repeats order back to the Fan, including modifications<br>

  Yes

  No

  N/A

• Enters order into the POS immediately<br>

  Yes

  No

  N/A

• Uses a jigger when making mixed drinks<br>

  Yes

  No

  N/A

• Provides adequate refills, suggests a second beverage<br>

  Yes

  No

  N/A

• Performs proper bar maintenance (pre-bussing), leaving no unnecessary items<br>

  Yes

  No

  N/A

• Chit is maintained in front of the Fan<br>

  Yes

  No

  N/A

• Engages Fan in casual conversation; creates an air of energy<br>

  Yes

  No

  N/A

• Question for bartender - how do you properly make a Drunk Duck?<br>

  Yes

  No

  N/A

• Question for bartender - how do you actively promote the bar?<br>

  Yes

  No

  N/A

• Question for bartender - what are a few signs of intoxication? How do you cut off a Fan?<br>

  Yes

  No

  N/A

Guests Into Fans - Kitchen

• Food is prepared to spec, including modifications<br>

  Yes

  No

  N/A

• Communication is clear, concise, audible, and respectful<br>

  Yes

  No

  N/A

• Energy is maintained throughout the shift: slow claps, cheers, etc<br>

  Yes

  No

  N/A

• Both players and kitchen are tidy and well maintained<br>

  Yes

  No

  N/A

• Ticket times are between 8-10 minutes<br>

  Yes

  No

  N/A

• Question for cook - what are the Primanti Sandwich specs?<br>

  Yes

  No

  N/A

• Question for cook - what is a "quick sell"?<br>

  Yes

  No

  N/A

• Question for cook - what is our goal for ticket times?<br>

  Yes

  No

  N/A

Quality - Primanti Sandwich

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Thoroughly cooked and at correct temperature<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A

Quality - Cole Slaw

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Thoroughly cooked and at correct temperature<br>

  Yes

  No

  N/A

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A

Quality - Fries

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Thoroughly cooked and at correct temperature<br>

  Yes

  No

  N/A

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A

Quality - Appetizer

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Thoroughly cooked and at correct temperature<br>

  Yes

  No

  N/A

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A

Quality - Pizza

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Thoroughly cooked and at correct temperature<br>

  Yes

  No

  N/A

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A

Quality - Baked Item/Burger

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Thoroughly cooked and at correct temperature<br>

  Yes

  No

  N/A

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A

Quality - Salad

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Thoroughly cooked and at correct temperature<br>

  Yes

  No

  N/A

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A

Quality - Wings

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Thoroughly cooked and at correct temperature<br>

  Yes

  No

  N/A

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A

Quality - Beer

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A

• Proper temp<br>

  Yes

  No

  N/A

Quality - Alcoholic Beverage

• Prepared to spec, including modifications. PICTURE REQUIRED.<br>

  Yes

  No

  N/A

• Add media

  Media

• Proper presentation and pleasing appearance<br>

  Yes

  No

  N/A

• Proper quality: color, smell, freshness, and taste<br>

  Yes

  No

  N/A