(Suburban) DM Restaurant Visits

• Audit Title

• Franchisee / Site

• Date

  Date

• Prepared by

• Restaurant location
  Address

• If review renders a score below 80, the review will be considered a critical.

Operating Plan

Ordering System

• (CRITICAL) Is the restaurant only offering and serving Salata approved product (refer to approved distributor's order guide)?

  Yes

  No

  N/A

• Specify what is being used.

• Are orders comparable to production documented on prepping sheets until next delivery day?

  Yes

  No

  N/A

• Specify

Receiving System

• Are invoices placed by supplier, organized for the week, and/or documented in Dashboard for goods received and goods returned/damaged?

  Yes

  No

  N/A

• Specify what system is being used to organize/document invoices.

• 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)?

  Yes

  No

  N/A

• Specify what is not being labeled, stored, and/or placed correctly.

Prepping System

• Are managers using prior weeks usages and current catering orders in completing current hot and cold prep sheets?

  Yes

  No

  N/A

• Specify the method the manager is using to figure prep amounts.

• Is prepped product cut according to specifications found in recipe cards and or training material?

  Yes

  No

  N/A

• Specify what is cut wrong

• (Critical) Is lettuce spinner used to properly wash romaine and kale?

  Yes

  No

  N/A

• Specify how lettuce is being washed.

• 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?

  Yes

  No

  N/A

• Specify what items are incorrectly stored.

• Are team members using cutting gloves and prepping cold prep and hot prep items according to procedures found on recipes and in training materials?

  Yes

  No

  N/A

• Specify what team members are doing incorrectly.

Quality of Foods/Storage

• (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?

  Yes

  No

  N/A

• Specify how the chicken is not cooked, prepped, stored, or held incorrectly.

• (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?

  Yes

  No

  N/A

• Specify how the salmon is not cooked, prepped, stored, or held incorrectly.

• (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?

  Yes

  No

  N/A

• Specify how the croutons, pita chips, and/or cookies are not cooked, stored, or held incorrectly.

• (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?

  Yes

  No

  N/A

• Specify how the soups are not cooked, held, or stored incorrectly.

• (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.

  Yes

  No

  N/A

• Specify how the pasta is not cooked, held, prepped, or stored incorrectly.

• 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.

  Yes

  No

  N/A

• Specify how falafel is baked, held, or stored incorrectly.

• 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.

  Yes

  No

  N/A

• Specify how quinoa is cooked, prepped, held, or stored incorrectly.

• Is tofu cut properly, and meets Salata recipe specs; hold/serve temp @ 40 or below on serving line; Shelf-life: 2 days

  Yes

  No

  N/A

• Specify how tofu is prepped, held, or stored incorrectly.

• (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

  Yes

  No

  N/A

• Specify how seafood or krabmeat are prepped, held, or stored incorrectly.

• (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.

  Yes

  No

  N/A

• Specify the storage condition of dressings, sauces, and/or soups.

• (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.

  Yes

  No

  N/A

• Specify the current storage condition of eggs and dairy.

• (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?

  Yes

  No

  N/A

• Specify the stored temps of all prepped vegetables, fruit, and beans.

• Does the protein cooler have gluten and non-gluten separated and stored @ 40 or below on serving line; Shelf-life: 2 days

  Yes

  No

  N/A

• Specify how the protein is currently held and stored.

• Are nuts, almonds, and seeds stored @ room temperature, Shelf-life: 1 year?

  Yes

  No

  N/A

• Specify how the nuts, almonds, and seeds are held/stored.

• Is fresh tea held/served @ room temperature; Shelf-life: 12 hours and discarded?

  Yes

  No

  N/A

• Specify how the tea is currently held/stored?

• Is the lemonade held/served @ room temperature and stored overnight in walk-in @ 40 or below. Shelf-life: 2 days?

  Yes

  No

  N/A

• Specify the the current method of holding/serving and/or storing lemonade.

Presentation System

• 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?

  Yes

  No

  N/A

• Specify what action is incorrectly being completed.

• Are the line back-ups labeled, dated, rotated, and is the appropriate quantity pulled?

  Yes

  No

  N/A

• Specify what action is incorrectly being completed.

Equipment Ready (Back of the House)

• 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?

  Yes

  No

  N/A

• Specify the current condition of the walk-in cooler.

• 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?

  Yes

  No

  N/A

• Specify the current condition of the freezer.

• Is the kitchen ceiling, walls, floor, lighting, and vents clean, maintained, and functional/operational?

  Yes

  No

  N/A

• Specify the current condition of the Kitchen ceiling, walls, floor, lighting, and vents.

• 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?

  Yes

  No

  N/A

• Specify the current condition of the gluten and non-gluten areas.

• Is the oven/grill- clean or combi-oven calibrated, clean, maintained, and functional/operational?

  Yes

  No

  N/A

• Take a picture to document whether the restaurant has a grill or Rational Oven.

• Is the burner stovetop properly calibrated, burners free of debris, and clean?

  Yes

  No

  N/A

• Specify the condition of the burner stovetop.

• Is the vent hood clean and functional?

  Yes

  No

  N/A

• Specify the condition of the vent hood.

• Is the mop sink clean, maintained, equipped/stocked with Salata approved chemicals and has hot water temp of 110°?

  Yes

  No

  N/A

• Specify the condition of the mop sink.

• 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?

  Yes

  No

  N/A

• 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?

  Yes

  No

  N/A

• Specify the condition of the dish 3-compartment sink.

• Is the slicer, dicer, can opener, cutting boards, knives, peelers, corers, pots, soup canisters, and soup wells clean and maintained?

  Yes

  No

  N/A

• What equipment?

• Is a first Aid kit available and stocked with an assortment of bandages (20 minimum) and disinfectant (Bottle of Eye flush and cut disinfectant)?

  Yes

  No

  N/A

• Specify what is available for first aid.

• Are the fire extinguishers visible, and both fire extinguishers and fire suppressant system inspected?

  Yes

  No

  N/A

• Specify why the fire safety equipment is not inspected or visible.

• (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?

  Yes

  No

  N/A

• Specify the kind and amount of insects found and the date of the last inspection/treatment.

• Are hand sinks clean, stocked with sanitizer, paper towels, and functioning with hot water @ 100º?

  Yes

  No

  N/A

• Specify the current condition of the hand sink.

• 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

  Yes

  No

  N/A

• Specify how often employees are washing hands and changing gloves from observation.

• Are disposable gloves, hairnets, and aprons available and used when prepping food?

  Yes

  No

  N/A

• Specify what is being used for sanitation.

Equipment Ready (Front of the House)

• Is the reach-In line coolers temperature @ 40º or below and gaskets, handles, and hinges in good working condition?

  Yes

  No

  N/A

• Specify the current condition of the reach-in line coolers.

• Is the soup well temperature maintaining at 170º?

  Yes

  No

  N/A
Specify the current temperature of the soup well.

• Is the tortilla press at 280º and has no excess build up?

  Yes

  No

  N/A

• Specify the current condition of the tortilla press.

• Is the beverage cooler temperature held @ 40º or below, clean, and operational/functional?

  Yes

  No

  N/A

• Specify the temperature of the cooler.

• Is sanitizer in use and changed every 2 hours or when visibly dirty?

  Yes

  No

  N/A

• Specify the current condition of sanitizer.

• Are hand sinks clean, stocked with sanitizer, paper towels, and functioning with hot water @ 100º?

  Yes

  No

  N/A

• Specify the current condition of the hand sink.

Equipment Ready (Building Exterior)

• Is the exterior lighting (parking lot and building) and signage (fascia, monument/pylon) only Salata approved signage, clean, maintained, and operational/functional?

  Yes

  No

  N/A

• Specify the condition of the exterior, lighting, and signage.

Manager Criteria and Personnel

• (CRITICAL) <br>Is the manager of the restaurant Salata certified (check 'Store Certification Tracker' shared by Cory)?<br>If so, check to see if manager needs to attend refresher.

  Yes

  No

  N/A

• 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.

• Is the manager's certification posted and easily accessible to verify?

  Yes

  No

  N/A

• Specify where the certification is currently being kept?

• (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?

  Yes

  No

  N/A

• Specify what certification is needed.

• Is the manager controlling the flow of business, making table touches, and monitoring back of house?

  Yes

  No

  N/A

• Specify what the manager is doing currently.

• 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.

  Yes

  No

  N/A

• Specify or attach the current schedule being used.

• Are employees being trained using the positional and service material provided by Salata?

  Yes

  No

  N/A

• Specify why materials are not being used or attach training template if they are.

• 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?

  Yes

  No

  N/A

• Specify the current uniform and appearance of the staff.

P/L and Financials

• Are monthly financials being sent to corp. by the 20th of every month?

  Yes

  No

  N/A

• Specify what is happening to the monthly financials.

• Is food, non-food, manager, employee labor, and payroll taxes separated into different line items in the P/Ls?

  Yes

  No

  N/A

• Specify why the items are not separated.

• If review renders a score below 85, the review will be considered a critical.

Guest Review

Guest Service (Serving Line)

Greeter:

• Welcomes guest and asks them if they want a salad or wrap.

  Yes

  No

  N/A

• Makes eye contact, smiles, and greets guests enthusiastically when a guest comes to the line.

  Yes

  No

  N/A

• Correct portioning according to guest selection.

  Yes

  No

  N/A

Line Service:

• Consistently displays a positive attitude, and is pleasant with each guest.

  Yes

  No

  N/A

• Speaks clearly; guest is able to hear and understand

  Yes

  No

  N/A

• Repeats selected product to guest to clarify selection.

  Yes

  No

  N/A

• Knowledgeable about Salata product.

  Yes

  No

  N/A

• Handles allergies and special requests/extras appropriately.

  Yes

  No

  N/A

• Upsells add-ons. (offers specific protein, artichokes, or avocado)

  Yes

  No

  N/A

• Transitions from one server to the next.

  Yes

  No

  N/A

• Correct portioning according to guest selection

  Yes

  No

  N/A

Tossing:

• Displays smile, energy, and develops relationships with each guest.

  Yes

  No

  N/A

• Efficient in service.

  Yes

  No

  N/A

• Confirms guest’s bowl.

  Yes

  No

  N/A

• Offers guests croutons, bread, etc.

  Yes

  No

  N/A

• Communicates clearly with cashier on order specifics

  Yes

  No

  N/A

Cashier:

• Cashier confirms order prepared as requested.

  Yes

  No

  N/A

• Upsells desserts and drinks. (offers a specific beverage like tea or lemonade)

  Yes

  No

  N/A

• Cashier rings up order and handles payment correctly.

  Yes

  No

  N/A

• Thanks guest and asks guest to return.

  Yes

  No

  N/A

Serving Line (3 Fs, Cleanliness, Presentation)

• Are line times 8 minutes per guest during peak periods?

  Yes

  No

  N/A

• Specify the time recorded and what is the potential cause of the extended line time.

• Serving bowls and tongs clean and properly stacked.

  Yes

  No

  N/A

• Chalkboard, Menu board, product stickers, pamphlets, and POP material are all Salata approved and properly placed.

  Yes

  No

  N/A

• Product is fresh, full, and fluffy.

  Yes

  No

  N/A

• Disposable gloves are available and used consistently and routinely.

  Yes

  No

  N/A

• Are dine-in and to go orders packaged, presented, and stored according to Salata specs?

  Yes

  No

  N/A

• Specify what is wrong with the order.

Online Order Station

• Guest greeted quickly and in a friendly manner.

  Yes

  No

  N/A

• Is the online order slip highlighted according to Salata Standards listed in training materials (pg. 17)?

  Yes

  No

  N/A

• Packaging correct, containers labeled.

  Yes

  No

  N/A

• Separate hot and cold, single bags, bread/dessert bags

  Yes

  No

  N/A

• Order double-checked by Cashier before handing to guest.

  Yes

  No

  N/A

• Is the order initialed after it is being checked?

  Yes

  No

  N/A

• Order repeated or guest asked to verify.

  Yes

  No

  N/A

• Guest is sincerely thanked and offered a pleasant send off. is sincerely thanked and offered a pleasant send off.

  Yes

  No

  N/A

Building Exterior (Front/Back)

• Clean, maintained, and doors are in working order and locked.

  Yes

  No

  N/A

Landscaping/Planters:

• Maintained and free of debris

  Yes

  No

  N/A

Sidewalks:

• Clean, maintained, and free of debris.

  Yes

  No

  N/A

Windows

• Clean, maintained, and display only current Salata approved signage.

  Yes

  No

  N/A

Patio

• Clean, maintained, and patio furniture clean and functional/operational.

  Yes

  No

  N/A

Drink Station:

• Clean, maintained, fully stocked, functional/operational, and displays only current Salata approved signage.

  Yes

  No

  N/A

Dining Room:

• 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.

  Yes

  No

  N/A

Restrooms:

• The restroom's ceiling, walls, floor, lighting, and vents are clean, maintained, and functional/operational.

  Yes

  No

  N/A

All Day Observations:

Action Plan Information:

• General Manager's Name:

• Restaurant's Location:

• Date:

Operation Plan

Subject: Ordering System

• Action:

• Resolution:

Subject: Receiving System

• Action:

• Resolution:

Subject: Prepping System

• Action:

• Resolution

Subject: Presentation System

• Action:

• Resolution:

Subject: Quality of Foods/Storage

• Action:

• Resolution:

Subject: Equipment Ready (Back of the House)

• Action:

• Resolution:

Subject: Equipment Ready (Front of House)

• Action:

• Resolution:

Subject: Equipment Ready (Building Exterior)

• Action:

• Resolution:

Subject: Manager Criteria and Personnel

• Action:

• Resolution:

Subject: P&L and Financials

• Action:

• Resolution:

Guest Review

Subject: Guest Service

• Action:

• Resolution:

Subject: Serving Line

• Action:

• Resolution:

Subject: Online Order Station

• Action:

• Resolution:

Subject: Drink Station

• Action:

• Resolution:

Subject: Dining room

• Action:

• Resolution:

Subject: Restrooms

• Action:

• Resolution:

Subject: Building Exterior

• Action:

• Resolution:

• Manager's Signature

  Sign

• DM's Signature

  Sign

• 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

• Team Member's Name

• Why did you want to work at this Salata, and what are the reasons you stay here?

• What type of training have you received since starting with the Salata?

• How often do you receive development feedback and ongoing training?

Team Member #2

• Team Member's Name

• Why did you want to work at this Salata, and what are the reasons you stay here?

• What type of training have been you receiving since starting with the Salata?

• How often do you receive development feedback and ongoing training?

General Manager

• General Manager's Name

• What training are you currently providing your team?

• How often do you provide development feedback and ongoing training?

• What role do you see yourself with Salata in the future?

• What is your personal development goals in order to reach your next level?

Weekly Catering Sales

• What are your weekly catering sales goal?

• Previous Month's Total Catering Sales

• Previous Year's Month's Total Catering Sales

• Difference

• Are the catering sales an increase of 5-10% to the previous year?

Catering Van

• Is the registration and insurance updated and located in the catering van?

  Yes

  No

  N/A

• Are there any maintenance concerns with the catering van?

  Yes

  No

  N/A

• Is the catering van clean and maintained (exterior and interior) along with Salata approved graphics?

  Yes

  No

  N/A

Catering Lead

• How often is your catering lead canvassing?

  Yes

  No

  N/A

• Is your catering lead reporting back summaries of their canvassing visits? How is this done? How often are you reviewing this information?

  Yes

  No

  N/A

• When was the last time you followed-up with a business the catering lead canvassed?

  Yes

  No

  N/A

5 Companies/Organizations

• What are the top 5 Companies/ Organizations in your territory that you would like to deliver to but do not currently?

• Month:

Sales

Recent Snapshot

• Did DM review recent snapshot with GM?

  Yes

  No

  N/A

Reason for Counseling Report

• Have the required procedures been followed that justify this Counseling Report?

  Yes

  No

  N/A

• Automatic counseling report items on the OP Plan?

  Yes

  No

  N/A

• 2 consecutive consultations with unresolved action plan items?

  Yes

  No

  N/A

• <85% on GER

  Yes

  No

  N/A