S2 2017 Snapshot LPQ

Title Page

Restaurant
Audit Prepared by
Conducted on
Manager on Duty

Kitchen Tools

Have chalkboards been updated?
Picture of Chalkboards
Are the new specials menus posted in the window?
Picture of Menus in Window
Have old specials menus have been removed from the floor?
Picture of Menus on Floor
1. Are updated prep lists (AM/PM/G&G) in place? 2. Are pars thoughtfully updated and followed? 3. Is prep progress noted on prep list? 4. Does the product on-hand reflect accurate completion? 5. Is waste being recorded?
Picture of AM Prep List
Picture of PM Prep List
Picture of G&G Prep List
1. Are updated order sheets in place? 2. Are pars thoughtfully updated and followed? 3. Does the product on-hand reflect accurate completion? 4. Is waste being recorded? 5. Can the KM successfully execute and enter orders?
Picture of Kitchen Prep Order Sheet
Picture of Daily Distribution Order Sheet
Picture of Food Authority Order Sheet
Picture of Pastry/Danish Order Sheet
Are updated line cheat sheets in place? Have old cheat sheets been removed/have old specials items been crossed out?
Picture of Cheat Sheets posted on proper stations
Is the updated LPQ Line Set-Up is in place? - Line is fully and thoughtfully stocked - Diagram in place for ensuring consistent execution
Picture of Line Set-Up (be sure to include pictures of all stations)
Are updated job aids in place? Are old job aids discarded?
Picture of Job Aids
Is the updated Tool Guide is in place? Has the old tool guide been discarded? Are proper portioning tools in use?
Picture of Tool Guide
Is the Merry Chef is updated? Does the current program display a button for "Baked Eggs" and "Mini Pancakes"?
Picture of Merry Chef screen with updated program

S2 Specials

5 - Perfect dish!
4 - One incorrect item
3 - Two incorrect items
2 - Three incorrect items
1 - Four or more incorrect items
Complete Breakfast Daily Blend: - Prepped entirely in the PM - Built in order as listed on the job aid - Bananas are sliced, not halved - Labeled with barcode sticker in G&G restaurants - Ingredient quantities reflect what is listed on the job aid Execution: - Blended using #3 button with 1/2 cup of ice. - Served in the same 16 oz. cup that it was prepped in for take-away, with straw - Served in a mason jar for dining service, with straw
Picture: Complete Breakfast Daily Blend Prepped in Cup
Picture: Complete Breakfast Daily Blend Blended in Mason Jar
Notes/Follow-Up
Acai Berry Bowl: - Acai Berry Batch made to spec and blended fresh in the morning - Served in a large bowl - Granola on left side of the bowl, sliced bananas, strawberries, and kiwi on the right side of the bowl - Garnished with chia seeds and a mint sprig - Served on a small plate
Picture: Acai Berry Bowl
Notes/Follow-Up
Fresh Fruit with Coconut Yogurt: - Served in a medium bowl - Sliced banana on the bottom of the bowl, topped with pineapple (bite size), strawberries, and then kiwi - Fruit topped with black scoop of coconut yogurt - Garnished with cashew coconut crumble and a mint sprig - Served on a small plate
Picture: Fresh Fruit with Coconut Yogurt
Notes/Follow-Up
Spring Pea & Goat Cheese Frittata (blackboard): - Served with seasonal salad, not tossed! - Salad features carrot, fennel, and watermelon radish (seasonal vegetable) - Served with ramekin of chevre dressing and basil oil - Served with baguette and wheat bread
Picture: Spring Pea & Goat Cheese Frittata
Notes/Follow-Up
Baked Eggs with Smoked Salmon (All US restaurants): - Yolks are runny - Eggs are seasoned with pepper ONLY - Salmon is julienned - Garnished with a few sprigs of picked dill - Served on a wooden board, with wax paper - Served with wheat and baguette
Picture: Baked Eggs with Smoked Salmon
Notes/Follow-Up
Baked Eggs with Prosciutto & Scallion (All US restaurants): - Yolks are runny - Eggs are seasoned with pepper ONLY - Prosciutto is torn into pieces - Garnished with a pinch of scallions - Served on a wooden board, with wax paper - Served with wheat and baguette
Picture: Baked Eggs with Prosciutto & Scallion
Notes/Follow-Up
Smashed Pea Toast: - Served on freshly toasted wheat bread (not toasted in advance) - Two red scoops of smashed pea hummus is evenly spread across toast - 5-6 slices of radish placed on top of hummus (do not cover all of hummus) - Toast is finished with crumbled feta, spiced tahini dressing, pistachio dukkah, and torn mint - Garnished with a lemon wedge
Picture: Smashed Pea Toast
Notes/Follow-Up
Zucchini Noodle Pad Thai Salad: - Pad Thai Vegetable batch prepared fresh daily and all knife cuts are to spec - 3/4 of a 1/9 pan of arugula topped with 1/9 pan of pad thai vegetables - Noodles dressed with sesame cashew dressing - Salad garnished with gomasio, cashews, cilantro, and a lime wedge - Served with wheat and baguette
Picture: Zucchini Noodle Pad Thai Salad
Notes/Follow-Up
Broccoli & Cheddar Quiche: - Quiche is quartered prior to service (not cut into 1/8ths!) -Served with seasonal salad, not tossed! - Salad features carrot, fennel, and watermelon radish (seasonal vegetable)
Picture: Broccoli & Cheddar Quiche
Notes/Follow-Up
Cucumber Mint Limeade: - Bright green color (can lose color if blended for two long or held for longer than two days) - Flavor Profile: slightly tart and sweet with predominant flavors of cucumber and lime - Served in a 12 oz. gibraltar glass with ice and a straw - Garnished with 3 slices of cucumber
Picture: Cucumber Mint Limeade
Notes/Follow-Up
House-Made Green Juice: - Bright green color (can lose color if blended for two long or held for longer than two days) - Flavor Profile: Earthy, slightly sweet, with a kick of ginger - Served in a 10 oz Gibraltar glass, NO ICE, with a straw - Garnished with a lemon slice on rim of the glass
Picture: House-Made Green Juice

G&G Updates

5 - Perfect dish!
4 - One incorrect item
3 - Two incorrect items
2 - Three incorrect items
1 - Four or more incorrect items
G&G Fresh Fruit with Coconut Yogurt (Expanded G&G Locations Only): - 9oz. squat cup - NO BANANA - Pineapple (bite size) in bottom of cup topped with strawberries and kiwi - Fruit topped with black scoop of coconut yogurt - Garnished with cashew coconut crumble - Covered with lid and labeled with barcode sticker
Picture: G&G Fresh Fruit with Coconut Yogurt
Notes/Follow-Up
G&G Acai Berry Bowl (Expanded G&G Locations Only) - Acai Berry Batch made to spec and blended fresh in the morning - Served in a 16 oz rose salad bowl with a lid - Granola on left side of the bowl, sliced bananas, strawberries, and kiwi on the right side of the bowl - Garnished with chia seeds - Covered with lid and labeled with barcode sticker
Picture: G&G Acai Berry Bowl
Notes/Follow-Up
G&G Zucchini Noodle Pad Thai Salad: - Pad Thai Vegetable batch prepared fresh daily and all knife cuts are to spec - 3/4 of a 1/9 pan of arugula topped with 1/9 pan of pad thai vegetables - Salad garnished with gomasio, cashews, cilantro, and a lime wedge - Souffle cup of sesame cashew dressing placed inside salad bowl - Covered with lid and labeled with barcode sticker
Picture: G&G Zucchini Noodle Pad Thai Salad
Notes/Follow-Up
G&G Case pars are in place and case is appropriately stocked with proper packaging and labels
Picture: Overall G&G Case
Notes/Follow-Up
Is G&G planogram is in use?
Picture: G&G Planograms

S2 Bakery Items

5 - Perfect dish!
4 - One incorrect item
3 - Two incorrect items
2 - Three incorrect items
1 - Four or more incorrect items
Cheddar Scallion Scone - Labeled correctly in pastry display - Served on a tartine board in the dining room with a ramekin of ricotta - Served with jam caddy in dining room
Notes/Follow-Up
Mini Strawberry Poundcake - Labeled correctly in pastry display - Served on a tartine board in the dining room
Notes/Follow-Up
Banana Fig Muffin - Labeled correctly in pastry display - Served on a tartine board with jam caddy in dining room
Notes/Follow-Up