Spring CORE Menu Audit 2017

• Restaurant

• Audit Prepared by

• Conducted on

  Date

• Manager on Duty

Menu Collateral and Training Materials

• ALL servers, retailers, and FOH managers must complete Menu Quiz prior to working after live date. Have ALL servers/retailers on the floor completed the Menu Quiz? If anyone has not taken, please have MOD review specials with them and administer quiz ASAP.

  Yes

  No

  N/A

• Picture: Completed quizzes for all FOH team members

  Media

• Notes/Follow-Up

• Have chalkboards been updated?

  Yes

  No

  N/A

• Picture of Chalkboards

  Media

• Are the new CORE menus posted in the window?

  Yes

  No

  N/A

• Picture of Menus in Window

  Media

• Have old CORE menus have been removed from the floor?

  Yes

  No

  N/A

• Picture of Menus on Floor

  Media

• 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

  Media

• Picture of PM Prep List

  Media

• Picture of G&G Prep List

  Media

• 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

  Media

• Picture of Daily Distribution Order Sheet

  Media

• Picture of Food Authority Order Sheet

  Media

• Picture of Pastry/Danish Order Sheet

  Media

• Are updated line cheat sheets in place? Have old cheat sheets been removed?

  Yes

  No

  N/A

• Picture of Cheat Sheets posted on proper stations

  Media

• Is the updated LPQ Line Set-Up is in place? <br>- Line is fully and thoughtfully stocked<br>- Diagram in place for ensuring consistent execution

  Yes

  No

  N/A

• Picture of Line Set-Up (be sure to include pictures of all stations)

  Media

• Are updated job aids in place? Are old job aids discarded?

  Yes

  No

  N/A

• Picture of Job Aids

  Media

• Is the updated Tool Guide is in place? Has the old tool guide been discarded? Are proper portioning tools in use?

  Yes

  No

  N/A

• Picture of Tool Guide

  Media

• Is the Merry Chef is updated? Does the current program display a button for "Baked Eggs" and "Mini Pancakes"?

  Yes

  No

  N/A

• Picture of Merry Chef screen with updated program

  Media

CORE Menu Updates

• 5 - Perfect dish!
  4 - One incorrect item
  3 - Two incorrect items
  2 - Three incorrect items
  1 - Four or more incorrect items

• Vanilla Latte (Hot): - Bowl is warmed prior to dining room service - Vanilla syrup is drizzled in bottom of bowl first - Espresso is brewed on top of syrup - Milk is measured and poured on top of espresso

• Picture: Vanilla Latte (Hot)

  Media

• Notes/Follow-Up

• Vanilla Latte (Iced): - Served in 12 oz. Gibraltar - Vanilla syrup is drizzled in bottom of glass first - Cold milk is poured on top of syrup - Espresso is brewed on top of the cold milk/syrup - Finish by filling glass with ice - Serve with straw

• Picture: Vanilla Latte (Iced)

  Media

• Notes/Follow-Up

• Matcha Latte (Iced): - Served in 12 oz. Gibraltar - Glass is filled 3/4 full with ice - Matcha slurry prepared with cold water in a medium bowl and then poured over ice - Top matcha slurry/ice with milk - Serve with straw

• Picture: Matcha Latte (Iced)

  Media

• Notes/Follow-Up

• Greek Yogurt with Honey & Nuts: - 4x red scoops of Greek yogurt in medium bowl - Yogurt topped with black scoop of honey - Finished with CHOPPED pistachios and a mint sprig

• Picture: Greek Yogurt with Honey & Nuts

  Media

• Notes/Follow-Up

• Brioche French Toast (All omelette restaurants): - Egg Wash is made per recipe - Ends are trimmed from brioche rolls and then roll is sliced in half - 1.5 brioche rolls per order (3 pieces) - Brioche slices soaked in egg wash for a minimum of 30 seconds - Soaked brioche cooked with butter until golden brown on both sides - French toast garnished with sliced bananas, powdered sugar, and mint - Served on a large plate with a small jug of maple syrup

• Picture: Brioche French Toast (All omelette restaurants)

  Media

• Notes/Follow-Up

• Gazpacho: - Served chilled - Served in a room temperature or chilled bowl (not hot) - Garnished with appropriate amount of gazpacho garnish, basil oil, and a lemon wedge on rim of bowl - Gazpacho garnish is equal parts mango, cucumber, and radish julienned, no longer than 1" in length - Served on appropriate sized plate with bread

• Picture: Gazpacho

  Media

• Notes/Follow-Up

• White Bean & Prosciutto Salad: - Diced baguette is TOSSED with basil oil, white beans, diced tomatoes, and scallions and placed on large plate - Arugula is placed opposite of baguette mixture - Arugula drizzled with vinaigrette - Garnished with two slices of prosciutto at the 9 and 3 o'clock positions on the plate - Finished with parmesan (on top of white bean mixture) and black pepper - Served with wheat and bageutte

• Picture: White Bean & Prosciutto Salad

  Media

• Notes/Follow-Up

• Warm Grain Bowl: - Kale/Arugula Mix prepared to job aid spec - Kale/Arugula placed in the bottom of a bistro bowl and drizzled with vinaigrette - Grain Mix batch prepared to job aid spec (two parts farro to one part quinoa) - Grain mix warmed and placed on top of the kale/arugula mix - COLD beets sprinkled around salad on top of grains. Salad drizzled with an additional drizzle of vinaigrette. - 2 goat cheese coins cut in half (4 pieces) arranged on top of salad - Salad garnished with scallions, spiced pecans, and pepper - Served with wheat and baguette

• Picture: Warm Grain Bowl

  Media

• Notes/Follow-Up

• Egg Salad Toast: - Served on Tartine Board - Bread is toasted fresh to order - Egg Salad is prepared to job aid spec (not over-mixed, proper ratio of parsley & caper mayo) - Egg salad spread evenly across toast and then sliced into 4 pieces on a bias - If prosciutto (2 slices) or smoked salmon (1/2 portion) are selected as add-ons they are placed on top of egg salad - Garnished with picked dill, cucumber/radish, and cornichons

• Picture: Egg Salad Toast

  Media

• Notes/Follow-Up

• Side of Beets: - Espresso bowl is filled with beets - Drizzled with vinaigrette - Served in espresso bowl on a small plate

• Picture: Side of Beets

  Media

• Notes/Follow-Up

• Side of Egg Salad: - 2x blue scoops of egg salad are place in espresso bowl - Egg Salad is prepared to job aid spec (not over-mixed, proper ratio of parsley & caper mayo) - Espresso bowl is served on a small plate with ramekin of cornichons

• Picture: Side of Egg Salad

  Media

• Notes/Follow-Up

• Cafe Gourmand: - Served on a tartine board - Choice of brewed coffee (in pot) or cappucino with choice of milk - Almond/Coconut Milk +$0.60 - Served with mini lemon, mini chocolate caramel, and mini apricot tart

• Picture: Cafe Gourmond

  Media

• Notes/Follow-Up

G&G Updates

• G&G Gazpacho (All G&G Restaurants):<br>- Served in 12 oz. cold cup with a NON-SLOTTED lid<br>- Garnished with gazpacho garnish and basil oil, NO LEMON WEDGE<br>- Gazpacho garnish is equal parts mango, cucumber, and radish julienned, no longer than 1" in length<br>- 12 Hour shelf life<br>- Labeled with a barcode sticker<br>-<br> Placed in case with appropriate tag- Served with wheat/baguette when purchased at retail

  Yes

  No

  N/A

• Picture: G&G Gazpacho

  Media

• Notes/Follow-Up

• G&G Turkey Cheddar Baguette (All G&G Restaurants):<br>- G&G baguette is ordered fresh daily<br>- Baguette is sliced in half lengthwise <br>- Dijon mustard and herb mayo are spread on top/bottom of baguette<br>- Baguette is filled with two portions of turkey, 2 slices of cheddar (sliced in half), 10 cucumber coins, and a handful of arugula<br>- Seasoned with salt & pepper<br>- Wrapped in baguette bag, sealed with LPQ sticker, and labeled with a barcode sticker<br>- 12 Hour Shelf Life<br>- Placed in case with appropriate tag

  Yes

  No

  N/A

• Picture: G&G Turkey Cheddar Baguette

  Media

• Notes/Follow-Up

• House-Bottled Organic Orange Juice (All G&G Restaurants):<br>- Served in a 12 oz plastic bottle with a white cap<br>- Filled with 12 oz of organic orange juice<br>- Bottle labeled with orange juice label and a barcode sticker<br>- Placed in case with appropriate tag

  Yes

  No

  N/A

• Picture: House-Bottled Organic Orange Juice

  Media

• Notes/Follow-Up

• G&G Case pars are in place and case is appropriately stocked with proper packaging and labels

  Yes

  No

  N/A

• Picture: Overall G&G Case

  Media

• Notes/Follow-Up

• Is G&G planogram is in use?

  Yes

  No

  N/A

• Picture: G&G Planograms

  Media

CORE Menu Bakery/Retail Updates

• Cold Pastry Case Setup: - Blends on bottom shelf (for non G&G restaurants) - Small tarts (lemon/mixed berry/raspberry) are placed on gold circles - Minis are placed in straight lines on tartine board - if two mini pastry tartine boards are displayed one should be in front and one in back - French Cream Donut: cream is facing out, dusted with powdered sugar - Large tarts are elevated in back of case using small plates - Small raspberry tarts are placed next to chia pudding - Small/large lemon tarts are placed together - Mixed Berry Tarts are placed next to chocolate mousse cakes - All items have proper tags in place - Dots are used under 2nd day pastry items (on gold circles) - No pastries have dents or fingerprints

• Picture: Cold Pastry Case

  Media

• Notes/Follow-Up

• 5 - Perfect dish!
  4 - One incorrect item
  3 - Two incorrect items
  2 - Three incorrect items
  1 - Four or more incorrect items

• Mini Chocolate Caramel Tart, Mini Lemon Tart, and Mini Apricot Tart - Labeled correctly in pastry display - Served on a tartine board in the dining room

• Picture: Mini Tarts (Chocolate Caramel/Lemon/Apricot) in Retail Pastry Display

  Media

• Notes/Follow-Up

• Coconut Macaroon: - Labeled correctly in pastry display - Served by the each on a tartine board in the dining room (no longer served in pairs)

• Picture: Coconut Macaroon Dining Room Service

  Media

• Notes/Follow-Up

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