Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Plan Visit
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Purpose of the Visit (Be Specific)
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Review action plan of previous visit. (List action items, including most recent NSF and/or OEW)
Shop Restaurant
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View Restaurant as a CUSTOMER.
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Are all order-takers asking about Rewards Program participation?
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Complete quality checks in OGB on all products.
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Take temps of product for Food Safety check in OGB
Complete Exterior & Front of House Travel Path (Note any issues to be addressed)
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Look at curb appeal, building condition, signage, landscaping and POP.
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Look at Dining Room and Restrooms - be specific on expectations. (ex. restrooms - are hand sinks stocked with soap and hand towels? - Is there sufficient toilet paper? - Are urinal pads clean and do the restrooms smell good?)
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Check condition of condiment station - is it stocked and clean?
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Check the Drink Station - Are the nozzles clean and in good condition?
Greet Team / Recognize Customers
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Evaluate Customer Service expectation.
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SPEAK TO EVERY FAMILY MEMBER
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Talk to customers in regard to their visit.
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Recognize team for positive performance
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Acknowledge the Person In Charge (PIC)
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Ask open ended questions about their day.
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Show the PIC your ordered product.
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Observe if proper hand washing procedures are being performed.
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Is the hand wash sink clean and properly stocked?
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Are hair restraints being worn?
Check Quality/Food Safety Behaviors
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Look at product quality
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Complete kitchen travel path (dates, temps, walk-in cooler/freezer, proper thawing/tempering/rotation procedures)
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Is there enough product for demand?
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Are blue poly gloves (grill gloves) utilized properly?
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Is all equipment operating properly?
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Are all appropriate procedures being followed?
Check Speed of Service - "Follow the Bag"
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Check Pre-Shift Planner, # of headsets in place, rush-ready?
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Ensure Aces in Thier Places.
Observe How Shift is Being Run
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Are floor management guidelines being followed?
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Is teamwork visible?
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Is proper Floor Management being executed?
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Is "Clean as you Go" taking place?
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Are white and blue cleaning towels in proper place?
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Are proper cleaning products used in proper places? (ex. peroxide cleaner in FOH, sani-quarts in BOH, Contender in Restrooms ONLY?)
Review Restaurant Information
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Review daily stack report.
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Review weekly stack report.
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Review month to date stack report.
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Review Schedule. (What are forecast sales and any events known?)
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Review Orange Guide Book
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Does the Unit have a recognitions process in place and up to date? (WOW Board, training tracker, PCL pin program, Welcome bags for new family members)
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Confirm Weekly Training Schedule properly used?
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Validate Training Tracker is up to date and posted on Orange Board.
Purpose of the Visit
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Talk to the PIC about the nature of the visit.
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Review previous action plan.
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Discuss barriers that may have caused previous action plan to be incomplete.
Leave Written Feedback
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Summarize observation on Restaurant Visit Log, in OGB.
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Discuss Observations with PIC - what are next steps?
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End with positive recognition!
