Title Page
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Restaurant
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Audit Prepared by
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Conducted on
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Manager on Duty
Kitchen Tools
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Updated Prep List is in place.<br>Pars are thoughtfully updated and followed.<br>Prep progress is noted on prep list.<br>Product on-hand reflects accurate completion.<br>Waste is recorded.<br><br>
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Picture of Prep List
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Updated Order Sheets are in place.<br>Pars are thoughtfully updated and followed.<br>Product quantity in restaurant reflects accurate pars.<br>KM successfully executes and enters orders.
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Picture of Order Sheets
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Updated Line Cheat Sheets are in place.<br>-Old ones removed.<br>-Correct Grain Bowl (pink) recipe in place.
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Picture of Line Cheat Sheet
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Updated Line Set-Up is in place.<br>-Line is fully and thoughtfully stocked<br>-Diagram in place for ensuring consistent execution
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Picture of Line Set-Up
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Updated Job Aids are in place.<br>-Old job aids discarded<br>-S2 replaces S1<br>-Fruit Salad Prep, Brown Rice Pudding, Chia Seed Pudding, All Omeletes, Tuna Tartine, Proscuitto Ricotta Tartine, Kale Caesar Salad, Warm Goat Cheese, Quinoa Salad, Tuscan White Bean, Smoked Salmon Salad, Seasona Salad, Quiche, and Ham & Gruyere Croissant Core replaced<br>-Raspberry Lemonade added to Core Drink Book<br>-G&G Winter Grain Bowl replaced with G&G Farmhouse Grain Bowl<br>-S2 Dinner Job Aids replace S1 Dinner Job Aids<br>-Catering Job Aids added to Catering Manual
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Picture of Job Aids
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Updated Tool Guide is in place.<br>-Old one has been discarded<br>-Proper portioning tools in place
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Picture of Tool Guide
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Egg temp log completed.<br>-Reflects DOH compliance.<br>-Reflects eggs on hand.
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Picture of Egg Temp Log
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Daily Book Completed<br>-All checklists are completed<br>-No "pencil whipping"<br>-Tartine Talk is filled in<br>-Weekly Manager Meetings are being held
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Picture of Today's Completed Daily Book
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Merry Chef is updated.<br>12.2015 Program<br>
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Opening/Mid/Closing Kitchen Responsibilities<br>-Checklists in place<br>-State of kitchen indicates consistent use
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Picture of Checklists / Position Book.
S2 Specials
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Almond Butter and Berry<br>-Prepped entirely in the AM.<br>-Banana is cut in half, not broken.<br>-Greens are still on strawberries.<br>-Almond Butter and Chia Seed Pudding are layered in the middle.<br>Execution:<br>-Blended with 1 cup of ice.<br>-Finished product is smooth and creamy.<br>-Served in the same 16 oz. cup that it was prepped in for take away, with straw.<br>-Served in a mason jar for dining service, with straw.
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Picture: Almond Butter and Berry
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Super Green<br>-Solids are prepped into cup in the PM. Ginger is included.<br>-Liquids are added in the AM.<br>-Clear Fuji Apple Juice is in use.<br>-Ginger is in one piece, unpeeled.<br>-Pineapple is the same cut as fruit salad.<br>-Cucumber and celery are cut correctly, per job aid.<br>-Kale fills cup to brim.<br>Execution:<br>-Blended with 1 cup of ice.<br>-Finished product is smooth.<br>-Served in the same 16 oz. cup that it was prepped in for take away, with straw.<br>-Served in a mason jar for dining service, with straw.
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Picture: Super Green
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Beet Booster<br>-Prepped entirely in the PM.<br>-Beets are peeled and diced.<br>-Apple and avocado are cut correctly, per job aid.<br>-Prepared lemonade is used.<br>Execution:<br>-Blended with 1 cup of ice.<br>-Finished product is smooth and creamy.<br>-Served in the same 16 oz. cup that it was prepped in for take away, with straw.<br>-Served in a mason jar for dining service, with straw.
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Picture: Beet Booster
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Sweet Pea and Cheddar Frittata<br>-Served with seasonal salad, not tossed!<br>-Served with Garlic Yogurt Aioli<br>-Served with baguette and wheat bread<br>
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Picture: Sweet Pea and Cheddar Frittata
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Seasonal Soup - Gazpacho<br>-Served in a medium or large bowl for dining<br>-Served in a paper soup cup with lid for take away<br>-Served in a 12 oz. plastic cup with lid for G&G<br>-Garnished with radish, cucumber and mango mix and basil oil<br>-For dining, served with a lemon wedge
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Picture: Seasonal Soup - Gazpacho
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Seasonal Baker's Lunch<br>-Choice of Soup<br>-1/2 Avo Toast, no avo wedge<br>-Marinated Chickpea and Celery Salad on Arugula
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Picture: Seasonal Baker's Lunch
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Egg Salad Toast<br>-Served on toasted wheat<br>-Egg salad is fresh and bright, not over-cooked or overly-dressed. Egg salad has enough parsley.<br>-Egg salad is spread evenly on bread<br>-Garnished with picked dill, 3 cornichon, 3 radish and 3 cucumbers<br>-Served with 1/2 portion of salmon, upon request
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Picture: Egg Salad Toast
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Farmhouse Chicken Salad<br>-Frisee / Arugula, pre-mixed<br>-Avocado Dressing, 5x circles<br>-Radish Coins<br>-Chicken<br>-Peas<br>-Freekeh<br>-Cucumber Coins, Halved<br>-Black Pepper, on chicken<br>-Avocado Wedge, Fanned<br>-Olive Oil, 1 circle<br>-Mint, Torn
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Picture: Farmhouse Chicken Salad
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Berry Rhubarb Crumble<br>-Berry compote topped with oat crumble<br>-Garnished with whipped cream and mint<br>-Presented in a weck's jar (no lid!) in cold pastry case<br>-Offered in 9 oz. squat for G&G and take away<br>-Served warm in dining room upon request
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Picture: Chocolate Mousse
G&G Updates
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G&G Farmhouse Grain Bowl<br>-Replaces G&G Winter Grain Bowl<br>-Similar to S2 Farmhouse Chicken Salad, but no Avocado and no Chicken<br>-Features a hard-boiled egg as the protien
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Picture: Winter Grain Bowl
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G&G Berry Rhubarb Crumble<br>-Served in a 9 oz. Squat cup<br>-No mint
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Picture: G&G Berry Rhubarb Crumble
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G&G Case pars are in place and case is appropriately stocked with proper packaging and labels.
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Picture: Overall G&G Case
Core Updates
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Deleted items no longer available for sale:<br>-Sparkling Hibiscus<br>-Banana Crunola Parfait<br>-Cheese and Charcuterie Board<br>-Mini Meringue<br>-Carrot Cake
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New items on core menu:<br>-Raspberry Lemonade<br>-Raspberry Financier<br>-Mini Pistachio Tart<br>-Gazpacho (also on S2)
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Chia Seed and Brown Rice Pudding Recipes Updated:<br>-1x black Scoop compote TOPPED with 3x red scoops chia seed pudding<br>-3x red scoops brown rice pudding TOPPED with 1/4 cup of caravan mix<br>-No lids on weck's jars in cold pastry case<br>-Served in 9 oz. squat cups for take away<br>-Portioning increases to 4x red scoops for take away
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Picture: Updated Chia Seed and Brown Rice Pudding
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Updated Pole Caught Tuna Tartine:<br>Wheat Bread topped with Herb Mayo<br>Pole Caught Tuna<br>Piquillo Peppers, sliced<br>Hard-Cooked Egg, sliced not julienned<br>Cucumber, Radish and Arugula<br>Dressed with Lemon Dijon Vinaigrette<br>Garnished with a lemon<br>ELIMINATED SKUS: Currants<br>
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Picture: Pole-Caught Tuna Tartine
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Updated Kale Caesar Salad:<br>-Kale, properly sliced<br>-Tossed with Greek Yogurt Caesar Dressing, lemon juice, and croutons<br>-Topped with parmesan, hard-boiled egg and black pepper<br>-Garnished with a lemon wedge<br>-NOTE: Dressing is no longer VEGAN!<br>-NOTE: Dressing no longer contains nuts
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Picture: Kale Casear Salad
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Updates to Omelets:<br>-Avocado and Tomato Omelete: Avocado is no longer diced, it is now fanned.<br>-Goat Cheese and Mushroom Omelet: Is now a permanent addition to the menu. Will feature cremini mushrooms.
Focus Areas
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P4 Pars Updated<br>-Pars have been updated to account for increased volume in P4.<br>-Product on-hand and waste reflect these updates.
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P4 Staffing Updated<br>-Restaurant is appropriately staffed and schedule reflects current business needs.<br>-TriNet is up-to-date for current roster.
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Notes on General Cleanliness
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Alcohol Inventory<br>-All alcohol is in stock<br>-Alcohol for service is stored at appropriate temperatures<br>-Open alcohol is properly labeled and dated<br>
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Catering Display in place with:<br>-Current catering sign<br>-Current catering menus<br>-Small plant or simple decoration<br>-Chalkboard announcing drawing for business cards<br>-Small container for business cards
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Chalkboards have been updated.
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Picture of Chalkboards
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Additional Comments
Feedback... please and thank you!
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Feedback on iAuditor and ease of use.
