Title Page

  • Document No.

  • Resto Report (on - trade)

  • Novus Leisure / Tiger Tiger Manchester

  • Conducted on

  • Ashley Orr

  • Tiger

Team

  • Are all team members wearing the correct concept uniform?

  • Do all team members promote the concept?<br>

  • Are team members following concept specific service cycles?

  • Do Team members exhibit good knowledge of food specs?

  • A dish of the menu will be spec tested with a team member

  • Are the concept managers commanding the team effectively?

Atmospherics

  • Is non-effect lighting at the correct level ?

  • Is music volume at the correct level and sound ok (treble)?

  • Is the music policy correct and in keeping with the concept?

  • Is the temperature ok?

Operational Standards

  • Is the back bar uncluttered and organised?

  • Is the floor dry, clear and free from glass , bottles?

  • Are fridges full and following concept stocking policy?

  • Are wine glasses being cleared from tables who have not ordered wine?

  • Are all tables clean and tidy?<br>

  • Are concept menus out, clean and in good condition?

Up - selling / Productivity

  • Are team members pro-actively up - selling?

  • Are team members offering premiums ?

  • Are there enough team members on and working efficiently ?

  • Are concept specific targets in place for each team member ?

  • Is the new shift report being used and followed?

'Concept Serve'

  • Are tables set up correctly ?

  • Are concept cocktails/drinks being served correctly? (Correct vessel)

  • Are the correct ice buckets in use?

  • Is the plus one initiative evident and being used?

  • Is a feedback card being given to every table?

Toilets

  • Is the toilet floor clean and dry ?

  • Do the toilets smell ok?

  • Do all the cubicles have toilet roll?

  • Are all soap dispensers full?

  • Are all sinks and toilets unblocked?

  • Overall we're the toilets satisfactory ?

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