Steak & Co Stationery Order

• Order Request

• Please enter the month and the words Stationery Check as the reference.
  
  For example 'November Stationery Check'
  
  This will be the title of the document so must be completed clearly.

• Reference

• Conducted on

  Date

• Site

Consumables

• The baked potatoes with the hunters chicken should always be served with a steak & co branded wrap.

• Potato wraps in stock

• Quantity required

• Butter Lids in stock

• Quantity required

• Customers in suits or ladies with evening wear and who are having steak stones should always be offered a splash napkin.

• Large splash napkins in stock

• Quantity required

Menus

• The sizzling steak stone booklet is designed to be a 'coffee table book' this means that it should remain on the tables for customers to browse as they would a magazine. The booklets should be setup on each table each day and only removed if there is insufficient space on the table.
  
  As part of the table reset the booklets must be returned to the tables.

• Is the steak stone booklet being displayed on the tables.

  Yes

  No

  N/A

• Sizzling steak stone booklet in stock

• Quantity required

• The host should take the customers to the table and hand them an open menu. Ladies should always be offered the menu first.
  A professional host will always direct the customers attention to 'their favorite' dishes on the menu.

• Main menus in stock

• Quantity required

• The steak & co branding is all around a butchers shop. The special inserts are meant to be like the paper be butchers used to pack the meats. This rustic look is further supported by the hand torn edges of the tracing paper and the paper clips that hold the specials in the main menus.

• Are the tracing paper inserts being used correctly.

  Yes

  No

  N/A

• Lunch Special Inserts in stock

• Quantity required

• Evening special inserts in stock

• Quantity required

• Dessert Menu in stock

• Quantity required

• Takeaway menus should be available at the front door and given to any customer looking at the menu. The hope is that the customers will take the menu away and then return later. The host should be responsible for the distribution of the takeaway menus.
  
  At the same time the takeaway menu should be placed in the bill folder with a copy of the bill.

• Are the takeaway menus being distributed correctly

  Yes

  No

• Takeaway menu in stock

• Quantity required

• Breakfast menus should be placed on the tables from open until 11.30 each day.

• Are breakfast menus being used correctly

  Yes

  No

• Breakfast menu in stock

• Quantity required

Stationery

• The trip advisor / Facebook cards are a powerful tool used to capture the goodwill of our customers and help us to spread the word.
  
  The server should take the customers order and then repeat back the order. After this they should hand the Facebook / trip advisor card to the customer saying
  
  "if you take a photo of you and your meal and post it on facebook you could win a meal".
  
  Putting these cards in the bill folder is too late for a customers to take a photo of the food and enter the competition.

• Are the Facebook / trip advisor cards being handed out correctly.

  Yes

  No

• Trip advisor / facebook business cards in stock

• Quantity required

• Any contractor entering and leaving the building must sign in and out of the visitor book. The visitor book should be kept at the front door.

• Visitor books in stock

• Quantity required

• Telephone books in stock

• Quantity required

• The cleaning inspection book should be completed by the manager each day and should identify cleaning issues to be resolved by the cleaners. Should issues continue the book has an escalation section to raise the matter with the supervisor and your operations manager.

• Is the cleaning book being used correctly.

  Yes

  No

• Cleaning Inspection Books in stock

• Quantity required

• Purchase Order books in stock

• Quantity required

A boards

• The rules:
  
  Where there is only one ABoard
  
  Between open and 11.30 the breakfast ABoard should be displayed on one side and the lunch on the other
  
  Between 11.30 and 17.00 the lunch ABoard should be displayed on one side and the steak from on the other.
  
  Between 17.00 - close the theatre Aboard should be displayed on one side and steak from on the other.
  
  Where there are two ABoards:
  
  One ABoard should have steak from on both sides and this should be on display between open - close.
  
  
  On the other A board between open - 11.30 the breakfast ABoard should be displayed on both sides.
  
  On the other A board between 11.30 - 17.00 the lunch aboard should be displayed on both sides.
  
  On the other A board between 17.00 and close theatre ABoard should be displayed on both sides.

• Are the correct ABoards being displayed at the correct times.

  Yes

  No

• Lunch A board in stock

• Quantity required

• Breakfast a board in stock

• Quantity required

• Steak from ..... a board in stock

• Quantity required

• Theatre a board in stock

• Quantity required

Menu boxes

• Main menu boxes clean and new looking

• Quantity required

• Interior upright window menu boxes clean and new looking

• Quantity required

Promotional

• Toilet door - promotional poster in place

• Quantity required

TV Screens

• Does the site have a TV screen

  Yes

  No

  N/A

• Are the screens switched on

  Off

  On

• Are the screens showing the correct information for the time of day

  Yes

  No

  N/A

Window Clings

• At Irving Street the Large round discs and small round discs should be displayed during the lunch promotion

  Yes

  No

  N/A

• At St Martins and Garrick the self clings corresponding to the a boards should be displayed.

  Yes

  No

  N/A

Banking

• Banking books in stock

• Quantity required

• Money bags in stock

• Quantity required

• Loomis bags in stock

• Quantity required

Sign off

• Once this form has been completed please sign and email to your operations manager.

• Signed by

  Sign