Q's Restaurant Group

• Restaurant

• Conducted on

  Date

• Prepared by:

• Edition 1.5JG December2012

Exterior Building and Parking Lot ( Polished Atmosphere)

Lobby ( Polished Atmosphere and Real Relationships)

• Entry doors clean?

  Yes

  No

  N/A

  No - Repeat

• Drive around parking lot twice upon arrival. Parking lot and building in good condition?

  Good Condition

  Needs Improvement

• Parking lot surface is clean and acceptable?

  Yes

  No

  N/A

• Parking stripes are clean and easily visible?

  Yes

  No

  N/A

• Curb stops are in good repair and no anchors sticking up?

  Yes

  No

  N/A

• Landscaping is free of weeds and over growth?

  Yes

  No

  N/A

  No - Repeat

• Trees are trimmed and alive (Bottom branch above 7 feet)?

  Yes

  No

  N/A

  No - Repeat

• All bushes and plants are alive?

  Yes

  No

  N/A

  No - Repeat

• Mulch is vibrant and coverage is consistent ?

  Yes

  No

  N/A

  No - Repeat

• Property free of visible ant piles?

  Yes

  No

  N/A

  No - Repeat

• Sidewalks, back loading are, and entry are clean, free of stains or gum?

  Yes

  No

  N/A

  No - Repeat

• Copper cleaned and in good condition? Check awnings and entry.

  Yes

  No

  N/A

  No - Repeat

• Exterior paint in good condition?

  Yes

  No

  N/A

  No - Repeat

• Building structure in excellent condition?

  Yes

  No

  N/A

  No - Repeat

• Gas lamps working and in excellent condition?

  Yes

  No

  N/A

  No - Repeat

• All parking lot lights are on and woking?

  Yes

  No

  Daytime

• All exterior building lights are on and working?

  Yes

  No

  N/A

• All exterior signage working?

  Yes

  No

  Daytime

• Staff is parked in designated parking area?

  Yes

  No

  N/A

  No - Repeat

• Entry doors in good condition?

  Good Condition

  Needs Improvement

• Menus are stocked at appropriate levels, clean, not damaged?

  Yes

  No

  N/A

  No - Repeat

• Staffed to build sales?

  Staffed

  False Wait

  Not Staffed

• Host greets guest at front door with a genuine smile?

  Yes

  No

  N/A

• What was the greet used by host?

• Host opens doors for guests?

  Yes

  No

  N/A

• Podium organized, free of clutter?

  Yes

  No

  N/A

  No - Repeat

• Pager system in working order, wires not exposed, ample pagers?

  Yes

  No

  N/A

• If there are missing pagers, how many

  Select 1 2 3 4 5 6 7 8 9 10 10+

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 10+

• Benches and woodwork in good condition?

  Good Condition

  Needs Improvement

• Twelve seat section rule in place at all times? No server assigned to more than twelve seats.

  Yes

  No

  N/A

  No - Repeat

• Silverware rolled to support forecasted guest counts ? Organized in storage baskets.

  Yes

  No

  N/A

  No - Repeat

Dining Room (Polished Atmosphere & Real Relationships)

• Managers in position building Real Relationships with guests (table visits observed) ?

  Yes

  No

  N/A

  No - Repeat

• Highchairs and booster seats clean? (Check Straps)

  Yes

  No

  N/A

  No - Repeat

• Infant Carriers, clean and without damage, straps intact?

  Yes

  No

  N/A

  No - Repeat

• Liquor display (storage) organized, lights working, clean/ free of dust?

  Yes

  No

  N/A

  No - Repeat

• Table tops clean and in good condition?

  Yes

  No

  N/A

  No - Repeat

• All tables are uniform? Ketchup, Salt & Pepper (left), Sweetener caddy, and Cheddar's Table book?

  Yes

  No

  N/A

  No - Repeat

• Sugar caddies uniform: 10 Sugar 5 Splenda 5 Sweet & Low 5 Equal -Ketchup bottles are clean?

  Yes

  No

  N/A

  No - Repeat

• Compliant with no gum on or under tables?

  Yes

  No

  N/A

  No - Repeat

• All chairs free of dust?

  Yes

  No

  N/A

  No - Repeat

• Floors cleaned, tile and carpeted surfaces in good condition?

  Yes

  No

  N/A

  No - Repeat

• All picture frames, decor, woodwork, plants, ledges are free of dust?

  Yes

  No

  N/A

  No - Repeat

• Plants are healthy and well maintained?

  Yes

  No

  N/A

• Paddle fans free of dust, in excellent condition?

  Yes

  No

  N/A

  No - Repeat

• All windows and glass clean?

  Yes

  No

  N/A

  No - Repeat

• Window frames and casing clean ( free of dust and debris )?

  Yes

  No

  N/A

  No - Repeat

• All mini blinds angled correctly? Angled downward towards parking lot at 20°.

  Yes

  No

  N/A

  No - Repeat

• All lightbulbs working and pointed in correct direction?

  Yes

  No

  N/A

  No - Repeat

• All vents free of dust and mold?

  Yes

  No

  N/A

  No - Repeat

• Floors clean and free of debris during shift?

  Yes

  No

  N/A

  No - Repeat

• All booth backs and seats free of tears and stains?

  Yes

  No

  N/A

  No - Repeat

• Peak shifts are staffed to par - no false waits?

  Yes

  No

  N/A

• All POS stations clean and free of clutter?

  Yes

  No

  N/A

  No - Repeat

• Compliant with No straws, take-out boxes etc. in dining room?

  Yes

  No

  N/A

  No - Repeat

Bar ( Polished Atmosphere & Real Relationships)

• Bar tools present and in use (observed) ?

  Yes

  No

  N/A

  No - Repeat

• Correct beverage garnish adherence observed ?

  Yes

  No

  N/A

  No - Repeat

• Displayed liquor and wine bottles are free of dust and organized?

  Yes

  No

  N/A

  No - Repeat

• Three compartment sinks filled [WASH RINSE SANITIZE] ?

  Yes

  No

  N/A

  No - Repeat

• All pour spouts flag to the left? Bottles clean?

  Yes

  No

  N/A

  No - Repeat

• Mixer and Margarita machines are clean, not sticky?

  Yes

  No

  N/A

  No - Repeat

• All beer, wine, and liquor orders are at appropriate levels?

  Yes

  No

  N/A

  No - Repeat

• Backbar is clutter free?

  Yes

  No

  N/A

  No - Repeat

• Front bar is clean and clutter free? No receipt glass on bar unless a guest is seated!

  Yes

  No

  N/A

  No - Repeat

• Bar chairs flagged to be inviting to the guest? (Facing entry of Restaurant)

  Yes

  No

  N/A

  No - Repeat

• Beer towers clean and free of yeast buildup?

  Yes

  No

  N/A

  No - Repeat

• Soda guns and holsters are cleaned with nightly cleaning in place?

  Yes

  No

  N/A

  No - Repeat

• Under side bar equipment is clean?

  Yes

  No

  N/A

  No - Repeat

• Drains are clean?

  Yes

  No

  N/A

  No - Repeat

• All glassware coolers are clean and free of glass chips, broken glass?

  Yes

  No

  N/A

  No - Repeat

• All refrigerators are clean? Gaskets in good condition?

  Yes

  No

  N/A

  No - Repeat

• Televisions are on sports channels?

  Yes

  No

  N/A

  No - Repeat

Service (Real Relationships)

• Hosts are getting the door for our guests when possible?

  Yes

  No

  N/A

• Hosts are greeting guests with "welcome to Cheddar's!" and thanking guests as they leave?

  Yes

  No

  N/A

• Hosts are having conversations with guests as they are seating?

  Yes

  No

  N/A

• Hosts are waiting for all guests to be seated and then handing them open menus?

  Yes

  No

  N/A

• Steps of service are followed.

  Yes

  No

  N/A

• Servers Greet guests within one minute of being sat and introduces themselves by name.

  Yes

  No

  N/A

• Suggest a beverage by name - ex. fresh fruit tea, iced tea or coca-cola products.

  Yes

  No

  N/A

• Suggest a Spinach Dip or Homemade Chips and Queso to every table.

  Yes

  No

  N/A

• Take the order and echo it to the guest using the pivot point system.

  Yes

  No

  N/A

• Server leaves the table and immediately goes to the POS to input the order using the pivot point system.

  Yes

  No

  N/A

• Presents beverages and food by name to the guest using the pivot point system - does not "auction off" food.

  Yes

  No

  N/A

• Server checks back within two minutes or two bites. Asks specifically how food is rather than "is everything okay?"

  Yes

  No

  N/A

• Server prebusses table - ongoing process throughout the meal. Trash, empty plates and empty glassware "magically disappear" throughout the meal.

  Yes

  No

  N/A

• Presents the check in a timely manner.

  Yes

  No

  N/A

• Processes the check quickly!

  Yes

  No

  N/A

• Thanks the guest for coming in to Cheddar's and invites them back?

  Yes

  No

  N/A

• Servers offer pepper mill 100% of the time on all salads and pasta dishes.

  Yes

  No

  N/A

• Plateware and glassware are maintained at adequate levels?

  Yes

  No

  N/A

• Bartenders are greeting bar and togo guests in a timely manner?

  Yes

  No

  N/A

• Checks are present in front of all bar guests?

  Yes

  No

  N/A

Heart of House (Handmade Quality Food, Explicit Value Pricing, & Polished Atmosphere)

• Hand sinks clean, stocked, and used for hand washing only?

  Yes

  No

  N/A

  No - Repeat

• Gloves in use with all contact of READY TO EAT FOOD?

  Yes

  No

  N/A

  No - Repeat

• Red bucket sanitizer at every station, towels present, proper parts per million level.

  Yes

  No

  N/A

  No - Repeat

• Kitchen is free of towels excluding those properly contained in sanitizer buckets?

  Yes

  No

  N/A

  No - Repeat

• Floors cleaned between volume, dry surfaces?

  Yes

  No

  N/A

  No - Repeat

• Tile in good condition, not cracked or loose?

  Yes

  No

  N/A

  No - Repeat

• Ice Machine clean, working order, ice buckets stored off the floor?

  Yes

  No

  N/A

  No - Repeat

• Managers in position, nonnegotiable in CA window inspecting every plate & ensuring 100% to spec. Manager has courage to push plates back, providing coaching and direction to all HOH employees.<br>

  Yes

  No

  N/A

  No - Repeat

• Managers are monitoring ticket times and directing quick sells?

  Yes

  No

  N/A

• Extras requested by guests are to specification:<br>

  Yes

  No

  N/A

• Example: Extra napkin = 2. Extra dressing or sauces in small ramekin on the side.

• All drains are clean, clear of debris?

  Yes

  No

  N/A

  No - Repeat

• All utensils are clean?

  Yes

  No

  N/A

  No - Repeat

• All plateware is clean?

  Yes

  No

  N/A

  No - Repeat

• Food inventory levels are manageable, not excessive?

  Yes

  No

  N/A

  No - Repeat

• Products are Cheddar's spec items. Not using non spec products?

  Yes

  No

  N/A

• All pots, pans, utensils, are at appropriate levels, not excessive?

  Yes

  No

  N/A

  No - Repeat

• Floors are spotless?

  Yes

  No

  N/A

  No - Repeat

• Baseboards are clean throughout?

  Yes

  No

  N/A

  No - Repeat

• All refrigerators cleaned nightly?

  Yes

  No

  N/A

  No - Repeat

• Gaskets are in good condition?

  Yes

  No

  N/A

  No - Repeat

• All cooking equipment clean?

  Yes

  No

  N/A

  No - Repeat

• Fry station vats cleaned nightly?

  Yes

  No

  N/A

  No - Repeat

• Hood vents in place, clean, and in good condition?

  Yes

  No

  N/A

  No - Repeat

• Correct light bulbs under hoods and working?

  Yes

  No

  N/A

  No - Repeat

• Drip pans in place?

  Yes

  No

  N/A

  No - Repeat

• Ice cream refrigerator defrosted and cleaned nightly?

  Yes

  No

  N/A

  No - Repeat

• All timers are clean?

  Yes

  No

  N/A

  No - Repeat

• Product stored in lowboy refrigeration at proper levels? (not overstocked)

  Yes

  No

  N/A

  No - Repeat

• Microwaves Are cleaned daily?

  Yes

  No

  N/A

  No - Repeat

• Microwaves have laminated time charts?

  Yes

  No

  N/A

  No - Repeat

• Printers are cleaned daily?

  Yes

  No

  N/A

  No - Repeat

• All counters cleaned daily?

  Yes

  No

  N/A

  No - Repeat

• Can opener blade clean?

  Yes

  No

  N/A

  No - Repeat

• Dish machine spotless? *** Check interior -lime build up, exterior door, debris on backside ***

  Yes

  No

  N/A

  No - Repeat

• Trash cans cleaned (exterior and interior container surface) ?

  Yes

  No

  N/A

  No - Repeat

• Storage containers dry, no wet nesting or encrusted debris?

  Yes

  No

  N/A

  No - Repeat

• Recipe book's - updated and open in front of every prep employee, Cleaned and Organize?

  Yes

  No

  N/A

  No - Repeat

• Cutting gloves worn when utilizing knives?

  Yes

  No

  N/A

  No - Repeat

• All knives in good condition, clean and sharp? Properly stored?

  Yes

  No

  N/A

  No - Repeat

• All food labeled, within rotation standards, and stored properly according to hierarchy?

  Yes

  No

  N/A

  No - Repeat

• All cold holding items are in safe temperature range?

  Yes

  No

  N/A

• All hot holding items are in safe temperature range?

  Yes

  No

  N/A

• The hot prep cool down procedure is being followed and cool down sheet is being completed daily?

  Yes

  No

  N/A

• All shields guarding fluorescent lights are clean and in good condition?

  Yes

  No

  N/A

  No - Repeat

• Ceiling tiles are clean , good condition, and properly positioned in ceiling?

  Yes

  No

  N/A

  No - Repeat

• HVAC vents are clean and in good condition?

  Yes

  No

  N/A

  No - Repeat

• All refrigerated walki-in units are clean, walls, racks, floors, and vents? No odor

  Yes

  No

  N/A

  No - Repeat

• Food seasoned correctly ( burgers, onion rings)

  Yes

  No

  N/A

  No - Repeat

• All side items piping hot, make to specification?

  Yes

  No

  N/A

  No - Repeat

• Thawing product correctly (product not thawing in water)?

  Yes

  No

  N/A

• Dry storage area is clean and organized, all boxtops are cut?

  Yes

  No

  N/A

  No - Repeat

• All items are properly stored (6" off the floor, in a clean container) and covered?

  Yes

  No

  N/A

• Back dock clean, organized, contains storage for items relevant to operations ( no salvage storage )

  Yes

  No

  N/A

  No - Repeat

Heart of House: Service Alley (Handmade Quality Food & Polished Atmosphere)

• Hand sinks clean, stocked, and used for hand washing only?

  Yes

  No

  N/A

  No - Repeat

• Silverware clean, stored properly (handle up), and sufficient supply on hand for shift?

  Yes

  No

  N/A

  No - Repeat

• Peppermill's used 100%?

  Yes

  No

  N/A

  No - Repeat

• Glassware and coffee mugs clean and stocked for shift ?

  Yes

  No

  N/A

  No - Repeat

• HVAC vents are clean and in good condition (alley)?

  Yes

  No

  N/A

  No - Repeat

• Shakers and bottles are properly labeled and in good condition?

  Yes

  No

  N/A

  No - Repeat

• Observe window and validate garnishing: Observed food garnished correctly ?

  Yes

  No

  N/A

  No - Repeat

• Soda machines are clean, no rusted grates?

  Yes

  No

  N/A

  No - Repeat

• Soda nozzles clean?

  Yes

  No

  N/A

  No - Repeat

• Salads made correctly, measured/weighed to 3 1/2 ounces, salad bowls cold, fork goes out with salads?<br>

  Yes

  No

  N/A

  No - Repeat

• Anticipation followed, led by the manager, no shagging?

  Yes

  No

  N/A

  No - Repeat

• CA In the culinary window inspecting every plate and ensuring 100% to specification.

  Yes

  No

  N/A

  No - Repeat

• CA has courage to push plates back.

  Yes

  No

  N/A

  No - Repeat

• Underside of pass window is clean?

  Yes

  No

  N/A

  No - Repeat

• Dustpans and Brooms are clean and suitable for use?

  Yes

  No

  N/A

  No - Repeat

• Yes

  No

  N/A

Restrooms (Polished Atmosphere)

• Restrooms are maintained on regular intervals (30 minutes)?

  Yes

  No

  N/A

  No - Repeat

• Compliment with chemicals NOT accessible to guests?

  Yes

  No

  N/A

  No - Repeat

• Toilet paper dispenser full, working order?

  Yes

  No

  N/A

  No - Repeat

• Partitions are dust free (check top surface) ?

  Yes

  No

  N/A

  No - Repeat

• All countertops are dry and clean?

  Yes

  No

  N/A

  No - Repeat

• Mirrors are clean and free of damage? Not chipped or broken.

  Yes

  No

  N/A

  No - Repeat

• Toilet seats intact and not loose, stall locks work?

  Yes

  No

  N/A

  No - Repeat

• Baby changer in good condition and clean? Stocked with liners?

  Yes

  No

  N/A

  No - Repeat

• Walls are clean, Free of graffiti, or writing?

  Yes

  No

  N/A

  No - Repeat

• All vents are free of dust and mold?

  Yes

  No

  N/A

  No - Repeat

• Hot water is at proper temperature for guest safety and sanitation? 120°

  Yes

  No

  N/A

  No - Repeat

• Fresh scent in the restrooms?

  Yes

  No

  N/A

  No - Repeat

• Urinal cakes are fresh, urinals are clean? ( check underneath side, externally )

  Yes

  No

  N/A

  No - Repeat

• Drains are clean?

  Yes

  No

  N/A

  No - Repeat

• Paper towel dispensers are stocked and in working order?

  Yes

  No

  N/A

  No - Repeat

Managers Office (Polished Atmosphere)

• Manager appearance is compliant with Cheddar's dress and appearance standards?

  Yes

  No

  N/A

  No - Repeat

• ServeSafe certifications are displayed and current ?

  Yes

  No

  N/A

  No - Repeat

• Office is organized and clean?

  Yes

  No

  N/A

  No - Repeat

• Floors and walls clean?

  Yes

  No

  N/A

  No - Repeat

• Office desk free of clutter and clean?

  Yes

  No

  N/A

  No - Repeat

• Door to the office remains locked?

  Yes

  No

  N/A

  No - Repeat

• All items in cabinets organized?

  Yes

  No

  N/A

  No - Repeat

Administration (Explicit Value Pricing)

• Operations safe key is not in the safe?

  Yes

  No

  N/A

  No - Repeat

• Only appropriate amount of office supplies are on hand and ordered?

  Yes

  No

  N/A

  No - Repeat

• Safe never on DayLock- AM Manager responsible for the a.m. drop ~ PM Manager responsible for the p.m. drop?

  Yes

  No

  N/A

  No - Repeat

• Manger schedules written fairly & posted-Full Period (Posted prior to period start)

  Yes

  No

  N/A

  No - Repeat

• Validate Health Department inspection - On File

• Review: Recent Ecolab Pest Control Service Report - On File.

• Validate HACCP (30 days on file )

• Date validated

  Date

• Validate QFC (30 days on file)

• Date validated

  Date

• Validate Atmosphere Guide (30 days on file)

• Date validated

  Date

Handmade Quality Food - Signature Items

• Picture Perfect Food: Chicken Fried Steak

  

• Picture Perfect Food: Chips & Homemade Queso

  

• Picture Perfect Food: Chicken Tender Platter

  

• Picture Perfect Food: Homemade Onion Rings

  

• Picture Perfect Food: Santa Fe Spinach Dip

  

• Cheddar's specifications on recipes and plate presentation followed on all items?

  Yes

  No

  N/A

• Document Handmade Quality Food

  Media

• NOTES

Culture & Atmosphere (Real Relationships)

• Spend a minimum of 30 minutes, one-on-one time with every manager on duty.

• Discussion Recap

• Discussion Recap

• Discussion Recap

• Discussion Recap

• Discussion Recap

• Spend time building Real Relationships with employees, learning names

• NOTES

• Ensure our policies are known and followed.

• NOTES

• Ensure that there are no inappropriate signs, notes posted in the restaurant.

• Pre shifts conducted 100% of the time?

  Yes

  No

  N/A

  No - Repeat

• All employee schedules posted by 5 PM on Thursday?

  Yes

  No

  N/A

  No - Repeat

• Employee Conduct Observed (correct on site with managers if applicable)

  Select Disrespect, Cursing, Inappropriate Comments, 100% Compliant

  • Disrespect,
  • Cursing,
  • Inappropriate Comments,
  • 100% Compliant

• Music levels are set based on volume of the restaurant?

  Yes

  No

  N/A

  No - Repeat

• All fans are set for ambience, on low?

  Yes

  No

  N/A

  No - Repeat

• Team member uniform standards are 100% : Hats ( hair restrained ), Shirts, Belts, Pants, Ties

  Select Dirty, Wrinkled, Faded, Incorrect, No Hat / Hair Net, Jewelry, 100% Compliant

  • Dirty,
  • Wrinkled,
  • Faded,
  • Incorrect,
  • No Hat / Hair Net,
  • Jewelry,
  • 100% Compliant

• Slip Resistant Shoes: 100% compliment

  Yes

  No

  N/A

  No - Repeat

• Equipment, Supplies, and Service ware is in good condition and quantities appropriate for business level?

  Yes

  No

  N/A

  No - Repeat

• Compliant with NO cellular telephones visible in the restaurant?

  Yes

  No

  N/A

  No - Repeat

• All security standards in place?

  Yes

  No

  N/A

  No - Repeat

• Policies are being followed?

  Yes

  No

  N/A

  No - Repeat

Key Strengths & Opportunities

• Strengths

• HOH Opportunities

• FOH Opportunities

Restaurant Visit Communicated

• Manager signature

  Sign