Title Page
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Audit Title
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Franchisee / Site
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Date
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Prepared by
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Restaurant location
Operating Plan
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If review renders a score below 80, the review will be considered a critical.
Operating Plan
Ordering System
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(CRITICAL) Is the restaurant only offering and serving Salata approved product (refer to approved distributor's order guide)?
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Specify what is being used.
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Are orders comparable to production documented on prepping sheets until next delivery day?
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Specify
Receiving System
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Are invoices placed by supplier, organized for the week, and/or documented in Dashboard for goods received and goods returned/damaged?
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Specify what system is being used to organize/document invoices.
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Are products labeled, rotated (FIFO), and stored (gluten vs. non-gluten) in their correct location (6 inches above the ground) until use (Reference Restaurant Diagrams)?
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Specify what is not being labeled, stored, and/or placed correctly.
Prepping System
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Are managers using prior weeks usages and current catering orders in completing current hot and cold prep sheets?
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Specify the method the manager is using to figure prep amounts.
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Is prepped product cut according to specifications found in recipe cards and or training material?
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Specify what is cut wrong
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(Critical) Is lettuce spinner used to properly wash romaine and kale?
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Specify how lettuce is being washed.
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Are gluten prepped items stored in gray bus tubs, prepped lettuces stored in white bus tubs, dirty dishes stored in black bus tubs, proteins in regular salad bowls and/or half pans, and other cold prep items in 32oz. containers?
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Specify what items are incorrectly stored.
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Are team members using cutting gloves and prepping cold prep and hot prep items according to procedures found on recipes and in training materials?
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Specify what team members are doing incorrectly.
Quality of Foods/Storage
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(CRITICAL) Poultry Items. <br>Is chicken cooked on grill for 16 minutes to 165º or Combi-oven at 170º; cooled on sheet pan in cooler reaching 70 or below in 2 hours; cut, sauced, and held on the serving line at 40º or below; meets Salata quality and recipe specs; bulk stored in salad bowl, wrapped, dated, and placed in walk-in cooler; shelf-life: 2 days?<br><br>Is turkey cut to correct size, held on the serving line at 40º or below; meets Salata quality specs; bulk stored in salad bowl, wrapped, dated, and placed in walk-in cooler; shelf-life: 2 days?
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Specify how the chicken is not cooked, prepped, stored, or held incorrectly.
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(CRITICAL) Is salmon baked in oven @ 325º for 10-12 minutes or combi-oven @ 145º, marinated, skin peeled, placed on half-pan, wrapped, dated and placed in walk-in cooler or reach-in cooler; meets Salata quality and recipe specs; shelf-life: 2 days?
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Specify how the salmon is not cooked, prepped, stored, or held incorrectly.
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(CRITICAL) Gluten 'Bread' Items<br>Are croutons, pita chips, and cookies baked in oven @ 325º for 10 minutes or combi-oven pre-set; served at room temperature; meets Salata recipes specs; packaged, labeled, and stored in designated gluten areas; Shelf-life: 2 days?<br><br>Is pasta held on the serving line at 40º or below; meets Salata recipes specs; dated, and stored in designated gluten areas; Shelf-life: 2 days?
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Specify how the croutons, pita chips, and/or cookies are not cooked, stored, or held incorrectly.
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(CRITICAL) Are soups cooked on stovetop @ 165º for 10-15 minutes; stored in soup insert; held at 150° on the line or in soup warmer; Shelf-life: 2 days?
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Specify how the soups are not cooked, held, or stored incorrectly.
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(CRITICAL) Is pasta boiled in water on stove top for 10 minutes on High, Ice bath for 2-3 minutes in colander; sauced according to recipe; stored in 32 oz. containers; hold/serve temp @ 40º or below on serving line; bulk stored in walk-in cooler; Shelf-life: 2 days.
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Specify how the pasta is not cooked, held, prepped, or stored incorrectly.
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Is falafel baked in oven @ 325º for 8 minutes or combi-oven pre-set; cooled for 10 minutes; placed in regular salad bowl, wrapped, and dated; hold/serve temp @ 40º or below on serving line; Shelf-life: 2 days.
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Specify how falafel is baked, held, or stored incorrectly.
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Is quinoa cooked in rice cooker for 10 minutes, cooled on a baking sheet for 10 minutes; prepped according to recipe; hold/serve temp @ 40º or below on serving line; Shelf-life: 2 days.
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Specify how quinoa is cooked, prepped, held, or stored incorrectly.
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Is tofu cut properly, and meets Salata recipe specs; hold/serve temp @ 40 or below on serving line; Shelf-life: 2 days
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Specify how tofu is prepped, held, or stored incorrectly.
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(CRITICAL) <br>Is seafood mix and krab prepped properly; meets Salata recipe specs; hold/serve temp @ 40 or below on serving line; Shelf-life: 2 days
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Specify how seafood or krabmeat are prepped, held, or stored incorrectly.
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(CRITICAL) <br>Are dressings, sauces, and soups stored @ 40º or below in the walk-in cooler and dressings in line cooler; Shelf-life: within expiration date and no separation.
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Specify the storage condition of dressings, sauces, and/or soups.
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(CRITICAL) <br>Are eggs/dairy stored @40 in walk-in cooler or below on serving line; Eggs Shelf-life (prepped): 2 days; Cheeses Shelf-life (prepped): 5 days; Cream, Eggs, Butter, and Cheese Shelf-life (unprepped): Within package expiration date.
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Specify the current storage condition of eggs and dairy.
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(CRITICAL) <br>Are all prepped vegetables, fruit, and beans stored @ 40º or below on serving line; Shelf-life: beans-3 days, fruits/vegetables- 2 days?
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Specify the stored temps of all prepped vegetables, fruit, and beans.
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Does the protein cooler have gluten and non-gluten separated and stored @ 40 or below on serving line; Shelf-life: 2 days
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Specify how the protein is currently held and stored.
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Are nuts, almonds, and seeds stored @ room temperature, Shelf-life: 1 year?
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Specify how the nuts, almonds, and seeds are held/stored.
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Is fresh tea held/served @ room temperature; Shelf-life: 12 hours and discarded?
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Specify how the tea is currently held/stored?
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Is the lemonade held/served @ room temperature and stored overnight in walk-in @ 40 or below. Shelf-life: 2 days?
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Specify the the current method of holding/serving and/or storing lemonade.
Presentation System
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Is the line Fresh, Full and Fluffy and being set up in the order in which the Salata training material is laid out for line setup?
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Specify what action is incorrectly being completed.
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Are the line back-ups labeled, dated, rotated, and is the appropriate quantity pulled?
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Specify what action is incorrectly being completed.
Equipment Ready (Back of the House)
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Is the walk-in cooler set up according to the Salata diagram layout, clean, maintained, gasket in good condition, and functional/operational with temp of 40° and below?
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Specify the current condition of the walk-in cooler.
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Is the freezer set up according to the Salata diagram layout, clean, maintained, gaskets in good condition, and functional/operational with temp of 0° and below?
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Specify the current condition of the freezer.
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Is the kitchen ceiling, walls, floor, lighting, and vents clean, maintained, and functional/operational?
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Specify the current condition of the Kitchen ceiling, walls, floor, lighting, and vents.
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Are the gluten and non-gluten areas clearly separated in the hot prep station with designated prepping equipment such as knives and cutting boards for each station?
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Specify the current condition of the gluten and non-gluten areas.
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Is the oven/grill- clean or combi-oven calibrated, clean, maintained, and functional/operational?
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Take a picture to document whether the restaurant has a grill or Rational Oven.
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Is the burner stovetop properly calibrated, burners free of debris, and clean?
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Specify the condition of the burner stovetop.
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Is the vent hood clean and functional?
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Specify the condition of the vent hood.
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Is the mop sink clean, maintained, equipped/stocked with Salata approved chemicals and has hot water temp of 110°?
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Specify the condition of the mop sink.
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At the dish 3-Compartment Sink, is the wash sink @ 110º, rinse sink @ 80 º or less, sanitizer sink @ 75ºand PPM at 200, all Salata approved chemicals (dish soap and sanitizer), and is the sinks clean and maintained?
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At the cold prep 3-Compartment Sink, is the sink fully operational/functional with hot water @ 110º and AFVT (Salata approved chemical) @ ratio range of 1:170-1:128?
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Specify the condition of the dish 3-compartment sink.
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Is the slicer, dicer, can opener, cutting boards, knives, peelers, corers, pots, soup canisters, and soup wells clean and maintained?
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What equipment?
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Is a first Aid kit available and stocked with an assortment of bandages (20 minimum) and disinfectant (Bottle of Eye flush and cut disinfectant)?
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Specify what is available for first aid.
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Are the fire extinguishers visible, and both fire extinguishers and fire suppressant system inspected?
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Specify why the fire safety equipment is not inspected or visible.
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(CRITICAL) <br>Is the restaurant free of infestation (observation of more than one insect species) and has at least 1 current monthly inspection and treatment report present and within 30 days?
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Specify the kind and amount of insects found and the date of the last inspection/treatment.
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Are hand sinks clean, stocked with sanitizer, paper towels, and functioning with hot water @ 100º?
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Specify the current condition of the hand sink.
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Are employees washing hands and changing gloves when they....<br>- after each prepping task<br>- when leaving assigned prepping station<br>- after touching self or chemicals<br>- or when gloves become torn or discolored
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Specify how often employees are washing hands and changing gloves from observation.
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Are disposable gloves, hairnets, and aprons available and used when prepping food?
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Specify what is being used for sanitation.
Equipment Ready (Front of the House)
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Is the reach-In line coolers temperature @ 40º or below and gaskets, handles, and hinges in good working condition?
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Specify the current condition of the reach-in line coolers.
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Is the soup well temperature maintaining at 170º?
Specify the current temperature of the soup well.
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Is the tortilla press at 280º and has no excess build up?
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Specify the current condition of the tortilla press.
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Is the beverage cooler temperature held @ 40º or below, clean, and operational/functional?
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Specify the temperature of the cooler.
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Is sanitizer in use and changed every 2 hours or when visibly dirty?
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Specify the current condition of sanitizer.
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Are hand sinks clean, stocked with sanitizer, paper towels, and functioning with hot water @ 100º?
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Specify the current condition of the hand sink.
Equipment Ready (Building Exterior)
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Is the exterior lighting (parking lot and building) and signage (fascia, monument/pylon) only Salata approved signage, clean, maintained, and operational/functional?
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Specify the condition of the exterior, lighting, and signage.
Manager Criteria and Personnel
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(CRITICAL) <br>Is the manager of the restaurant Salata certified (check 'Store Certification Tracker' shared by Tiffany)?<br>If so, check to see if manager needs to attend refresher.
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Give franchisee 3 week timeline to schedule training with Cory, and explain to the franchisee that the manager will not be allowed to run the restaurant if training is not booked.
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Is the manager's certification posted and easily accessible to verify?
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Specify where the certification is currently being kept?
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(CRITICAL) Is the manager on duty Serve Safe certified and has all of the required documentation from the city and/or state the store operates?
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Specify what certification is needed.
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Is the manager controlling the flow of business, making table touches, and monitoring back of house?
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Specify what the manager is doing currently.
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Is the manager utilizing the manager trail for opening and closing procedures and is it complete?
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Is the manager utilizing a temp log and is it complete?
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Is the manager utilizing the weekly cleaning checklist and is it complete?
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Is the restaurant staffed according to the assigned Salata template (based on sales) to give the best Salata experience to our guest.<br><br>Example:Depending on the scheduling tier you're under, a minimum of 8 ppl including the manager must be scheduled for the peak at lunch(11:00-1:30) and during transition(1:30-5:00), a minimum of 4 ppl including the manager.
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Specify or attach the current schedule being used.
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Are employees being trained using the positional and service material provided by Salata?
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Specify why materials are not being used or attach training template if they are.
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Catch someone doing correct SOPs, take their picture, and post to the Root.
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Are all staff members wearing complete, approved, clean, properly fitted uniforms, name tags, safety shoes, hats, hair restraints, aprons, and hair/nails at proper length with no acrylic or polished nails?
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Specify the current uniform and appearance of the staff.
P/L and Financials
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Are monthly financials being sent to corp. by the 20th of every month?
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Specify what is happening to the monthly financials.
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Is food, non-food, manager, employee labor, and payroll taxes separated into different line items in the P/Ls?
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Specify why the items are not separated.
Guest Review
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If review renders a score below 85, the review will be considered a critical.
Guest Review
Guest Service (Serving Line)
Greeter:
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Welcomes guest and asks them if they want a salad or wrap.
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Makes eye contact, smiles, and greets guests enthusiastically when a guest comes to the line.
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Correct portioning according to guest selection.
Line Service:
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Consistently displays a positive attitude, and is pleasant with each guest.
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Speaks clearly; guest is able to hear and understand
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Repeats selected product to guest to clarify selection.
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Knowledgeable about Salata product.
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Handles allergies and special requests/extras appropriately.
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Upsells add-ons. (offers specific protein, artichokes, or avocado)
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Transitions from one server to the next.
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Correct portioning according to guest selection
Tossing:
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Displays smile, energy, and develops relationships with each guest.
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Efficient in service.
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Confirms guest’s bowl.
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Offers guests croutons, bread, etc.
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Communicates clearly with cashier on order specifics
Cashier:
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Cashier confirms order prepared as requested.
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Upsells desserts and drinks. (offers a specific beverage like tea or lemonade)
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Cashier rings up order and handles payment correctly.
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Thanks guest and asks guest to return.
Serving Line (3 Fs, Cleanliness, Presentation)
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Are line times 8 minutes per guest during peak periods?
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Specify the time recorded and what is the potential cause of the extended line time.
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Serving bowls and tongs clean and properly stacked.
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Chalkboard, Menu board, product stickers, pamphlets, and POP material are all Salata approved and properly placed.
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Product is fresh, full, and fluffy.
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Disposable gloves are available and used consistently and routinely.
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Are dine-in and to go orders packaged, presented, and stored according to Salata specs?
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Specify what is wrong with the order.
Online Order Station
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Guest greeted quickly and in a friendly manner.
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Is the online order slip highlighted according to Salata Standards listed in training materials (pg. 17)?
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Packaging correct, containers labeled.
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Separate hot and cold, single bags, bread/dessert bags
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Order double-checked by Cashier before handing to guest.
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Is the order initialed after it is being checked?
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Order repeated or guest asked to verify.
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Guest is sincerely thanked and offered a pleasant send off. is sincerely thanked and offered a pleasant send off.
Building Exterior (Front/Back)
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Clean, maintained, and doors are in working order and locked.
Landscaping/Planters:
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Maintained and free of debris
Sidewalks:
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Clean, maintained, and free of debris.
Windows
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Clean, maintained, and display only current Salata approved signage.
Patio
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Clean, maintained, and patio furniture clean and functional/operational.
Drink Station:
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Clean, maintained, fully stocked, functional/operational, and displays only current Salata approved signage.
Dining Room:
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The dining room's ceiling, walls, floor, lighting, vents, tables, and chairs are clean, maintained (no holes in upholstery, wood carvings, or missing parts) , and functional/operational.
Restrooms:
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The restroom's ceiling, walls, floor, lighting, and vents are clean, maintained, and functional/operational.
All Day Observations:
Action Plan
Action Plan Information:
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General Manager's Name:
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Restaurant's Location:
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Date:
Operation Plan
Subject: Ordering System
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Action:
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Resolution:
Subject: Receiving System
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Action:
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Resolution:
Subject: Prepping System
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Action:
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Resolution
Subject: Presentation System
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Action:
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Resolution:
Subject: Quality of Foods/Storage
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Action:
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Resolution:
Subject: Equipment Ready (Back of the House)
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Action:
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Resolution:
Subject: Equipment Ready (Front of House)
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Action:
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Resolution:
Subject: Equipment Ready (Building Exterior)
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Action:
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Resolution:
Subject: Manager Criteria and Personnel
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Action:
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Resolution:
Subject: P&L and Financials
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Action:
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Resolution:
Guest Review
Subject: Guest Service
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Action:
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Resolution:
Subject: Serving Line
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Action:
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Resolution:
Subject: Online Order Station
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Action:
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Resolution:
Subject: Drink Station
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Action:
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Resolution:
Subject: Dining room
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Action:
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Resolution:
Subject: Restrooms
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Action:
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Resolution:
Subject: Building Exterior
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Action:
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Resolution:
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Manager's Signature
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DM's Signature
Interviews
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Personnel and General Manager Interviews
Interview two team members and the general manager while documenting their responses to the following questions.
(Interview new team members- Different team members each time)
Team Member #1
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Team Member's Name
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Why did you want to work at this Salata, and what are the reasons you stay here?
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What type of training have you received since starting with the Salata?
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How often do you receive development feedback and ongoing training?
Team Member #2
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Team Member's Name
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Why did you want to work at this Salata, and what are the reasons you stay here?
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What type of training have been you receiving since starting with the Salata?
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How often do you receive development feedback and ongoing training?
General Manager
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General Manager's Name
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What training are you currently providing your team?
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How often do you provide development feedback and ongoing training?
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What role do you see yourself with Salata in the future?
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What is your personal development goals in order to reach your next level?
Financials
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Month:
Sales
Recent Snapshot
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Did DM review recent snapshot with GM?
Counseling
Reason for Counseling Report
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Have the required procedures been followed that justify this Counseling Report?
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Automatic counseling report items on the OP Plan?
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2 consecutive consultations with unresolved action plan items?
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<85% on GER