EXTERIOR

  • The exterior walls are in good condition and clean

  • The windows are in good condition, clean, unobstructed, cleaned and without any unauthorized signs

  • The access doors are well adjusted, clean and with the authorized in store advertising

  • Sidewalks are in good condition, clean and unobstructed, (abrasive, if necessary)

  • The parking lot is in good condition, clean, swept, plowed (abrasive if necessary) with visible lines

  • The flower beds are in good condition, wintering done, weeds removed and no detritus is visible

  • The lawn is clean, in good condition, mowed and free of waste

  • The waste container area is clean, in good condition and has no waste on the floor

  • Street lights and exterior lights are in good condition and functional

  • The facade signs are in good condition and clean

  • The pylon sign is in good condition, clean and functional

  • Neons are in good condition, clean and quiet

  • The awning is in good condition and clean

  • The outdoor bins are in good condition, clean and do not overflow

  • No Smoking within 9 meters of the building

  • The low walls are in good condition and clean

  • There are no weeds in the parking lot

  • The fence of the garbage area is closed

  • The restaurant doors are closed at all times

TERRACE ZONE

  • The floor is in good condition, clean, without weeds in the joints and without waste on the floor

  • The fence is in good condition and clean

  • The plantation is in good condition and free of litter

  • The lighting in the terrace area is in good condition

  • There are no weeds in the terrace area

  • The bins on the terrace are in good condition, clean and do not overflow

TERRACE EQUIPMENT

  • The chairs are in good condition and clean

  • Tables are in good condition and clean

  • The parasol are in good condition and clean

  • Music on the terrace is tuned at Pizza Salvatoré radio station and has a pleasant volume

  • Wintering is done correctly. (the plants are tied and the furniture is well organized)

INTERIOR

  • The entrance grilles is in good condition, clean, well-drained and odorless

  • The vestibule is in good condition, clean, with adequate heating, adequate in store advertising and free of dust

  • The floor is in good condition, clean, unobstructed, swept and mopped daily

  • Floor drains are clean and odorless

  • The lighting is in good condition, clean and in a "warm white" color

  • The rails of lights are in sufficient quantity, in good condition, clean and well directed

  • The walls are in good condition and clean

  • The murals are in good condition and clean

  • The low walls are in good condition and clean

  • The ceiling is in good condition and clean

  • There are no unauthorized signs in the restaurant

  • The doorbell indicating the opening of the main entrance is functional

  • The heating system is in good condition, functional (the ideal room temperature is 22oC)

  • The air conditioning system is in good condition, functional. (The ideal room temperature of 22oC)

  • Emergency lighting devices are in good condition and functional

  • The lighting under the counter is in good condition and functional

TOILET ROOM

  • The mirrors are in good condition, clean

  • Lighting is in good condition and brightness is adequate

  • The ventilation is in good condition and functional

  • Hygiene supplies are sufficient

  • The toilet doors are fitted with a functional door closer

  • The toilet doors are clean

  • Cabinets are in good condition and clean

  • The walls are in good condition and clean

  • The hand dryer is in good condition and clean

  • Toilets and urinals are in good condition, clean and odorless

  • The sinks are in good condition and clean

  • There is sufficient hand soap and the dispenser is clean

  • The washroom is not used as a warehouse and the accessories are tidy

  • The toilet room is odorless

  • Waste containers are in good condition, clean and do not overflow

Page 1

READY FOR BUSINESS

  • Heated shelf lights are on from open to close

  • Employees eat and take their breaks outside the kitchen

  • Soft drink fridge is full, enough choice and inventory

  • Rags and dishcloths are clean and out of sight of customers

  • Opening hours are posted and respected

  • Personal consumption products are tidy and out of sight of customers

  • Partner purchases from authorized suppliers

  • Partner purchases authorized products

  • Refrigerated condiment table (filled at 11:00 a.m. and 4:00 p.m.)

  • Refrigerated condiment table (closed between peak hours)

  • (Buffet) Salad bar (full, cleaned)

  • The fryer is at 350F

  • Cleaning products (well stored, min: 1 bottle of Windex, sanitizer, degreaser, the method of preparation is followed)

  • Employee schedule (visible, up-to-date)

  • employees make eye contact with customers

DINING ROOM

  • The benches are in good condition and clean

  • The chairs are in good condition and clean

  • Tables are in good condition, clean and well adjusted

  • The table legs are in good condition and clean

  • (Buffet) Children's chairs are in good condition and clean

  • Hanging lights are in good condition, clean and at a safe height

  • The bins are in good condition, clean (inside and outside), emptied as needed

  • The utensil containers inserted in the garbage container are in good condition, clean and emptied as needed

  • Snow mats (if any) are in good condition, clean and color matched

  • Music is tuned at Pizza Salvatoré Radio, with pleasant volume

  • Garden and potted plants are in good condition, clean and well located

  • The interior sign is in good condition and clean

  • Decorative neon lights are in good condition, clean and quiet

  • The televisions are in good condition, the volume is closed and has a good choice of station (sport or new)

SERVICE COUNTER

  • The service counter is in good condition and clean

  • The bottom of wall are in good condition and clean

  • (Buffet) The utensil rack is clean and stocked

  • (Buffet) The soft drink fountain is in good condition, clean, functional and lighted

  • (Buffet) Soft drink fountain nozzle are in good condition, clean and functional

  • (Buffet) The pizza warmer is in good condition and functional. All 300W lamps are functional

  • (Buffet) The pizza warmer is clean (stainless steel). The stainless is mirror

  • (Buffet) Garlic bread / Fries warmer is clean and functional

  • The metal pan are in good condition and clean

  • The condiment dispenser is in good condition, clean and full

  • (Buffet) The spice & oil display is in good condition and clean. The bottles are clean and full

  • The interior menus are in good condition and clean. The prices are up to date and the picture is clear

  • (Buffet) The number of tray is sufficient. Tray are in good condition and clean

  • (Buffet) The coffee & thermos display stand are in good condition and clean

  • (Buffet) The salad bar is at the right temperature, the parallels, condenser and separator are cleaned

  • (Buffet) The dispenser with lids & straws are in good condition and clean

  • (Buffet) The ice cream machine is clean

  • (Buffet) The chocolate and caramel dispensers are clean inside out and functional

  • (Buffet) Confetti and peanut dispensers are in good condition and clean

P.O.S

  • The cash drawer is in good condition, clean and well located

  • Screens, keyboards and mouse are in good condition, clean and well located

  • The ticket printer is in good condition, clean and prints well

  • The computer is in good condition, clean and not cluttered

  • Moneris payment machines are clean, in good condition and functional

CUT TABLE & EQUIPMENT

  • The cut table is in good condition, clean and uncluttered

  • The pizza box cabinet is in good condition, clean and uncluttered

  • The grid container and the pizza pan container are well placed and not visible to customers

PHONE COUNTER & EQUIPMENT

  • The counter where the telephone is, is in good condition, clean and unencumbered

  • The drawers are in good condition, clean and not cluttered

  • The phones are in good condition, clean and the lines don't creak. The ringtone is loud enough to be heard throughout the restaurant.

  • The mandatory telephone speech is near the telephone and in good condition

Page 2

KITCHEN / EQUIPMENT

  • The restaurant uses the Bostitch Model B8 stapler as advised by the Franchisor

  • The Oven is in good condition, clean and the fans are well cleared. Cooking pizza looks great

  • The oven hood is in good condition, clean, functional and shiny

  • The hood of the fryers is in good condition, clean, functional and shiny

  • The dough trays are in good condition and clean

  • The stainless steel shelves are in good condition, clean and uncluttered

  • The mixer is in good condition and clean

  • The floor under the mixer is clean

  • The vegetable cutter is in good condition and clean

  • The microwave is in good condition and clean

  • Mop and wringer are in good condition, clean, odorless, emptied after use and out of sight of customers

  • The dishes are well washed and not visible to customers

  • Kitchen bins are in good condition, outside clean and emptied as needed

  • There is no music in the kitchen that the customer would be able to hear

  • The fryers are in good condition and clean

  • The stove or burner, is in good condition, clean and functional

  • The fries warmer is clean, in good condition, clean and functional

  • The sauce warmer is in good condition, clean, functional and the temperature of the sauces is at least 140oF / 60oC.

  • The refrigerated condiment table is clean and in good condition (door, seals, temperature 3oC)

  • The scale is in good condition, clean and functional

  • The make table is in good condition, uncluttered and clean

  • There is no staff speaker in the kitchen

  • Can opener is in good condition and clean

  • The sink is in good condition, clean and the taps are leak-free

  • The cold room is in good condition, clean, adequate storage and temperature of 2oC

  • The freezers are in good condition, clean, adequate storage and the temperature is -18oC

  • Thermometer (there is a thermometer in good condition in all refrigeration equipment)

  • The extinguishers are in good condition and checked annually

  • The extinguishers system (fryer hood) is in good condition, clean and checked annually

  • The evaporator grid of the cold table and the cold room is clean

  • The compressor grid of the cold table and the cold room is clean

  • The grids of the compressors of the frozen tables are clean

  • (Buffet) The salad bar compressor grill and evaporator grill are clean

DELIVERY

  • Delivery bags are in good condition, clean and tidy

  • The delivery domes are clean, they are put on by all the staff and are plugged in when put back

  • The delivery man's car has a nice image, the volume of his music is adequate

STAFF PRESENTATION

  • Employees eat and take their breaks outside the kitchen

  • All employees without exception have uniforms

  • All employees have their '' name tag ''

  • Cap (good condition, clean, worn, according to standards)

  • Pants (good condition, clean, according to standards)

  • Shirt (worn in pants)

  • Apron (good condition, clean, worn, according to standards)

  • Coat of delivery men (good condition, clean, worn)

  • Shoes (good condition, clean, according to standards)

  • Jewelry (according to standards)

  • All employees (except delivery men) wear hair and beard nets as needed

PRESENTATION OF THE PARTNER

  • Shirt worn in pants or clean t-shirt

  • Cap (good condition, clean, worn, according to standards)

  • All franchisees have their '' name tag ''

  • Pants (good condition, clean, according to standards)

  • Apron (good condition, clean, worn, according to standards)

  • Personal hygiene (hair, neat, shaved, odor)

  • Shoes (good condition, clean, according to standards)

  • Jewelry (according to standards)

  • Hair and beard nets

PRODUCT

  • (Buffet) Ice cream has a great taste, nice texture and nice color

  • (Buffet) The soup looks great. It is not too thin or too thick

  • The 5 and 12 lbs packing bags are well presented (well stapled)

  • The oil in the fryer has not expired

  • Each item has its own location

  • Crust: bubble-free, rounded, uniform and golden in color

  • Toppings: uniform and in place after pizza is cut

  • (Buffet) Pizza slice in the warmer: cut well to the bottom, right amount of slice and even topping

  • Pizza slices at the counter & delivery: well cut, uniform, right number of slices 7 "= 4, 9" = 4, 12 "= 6, 14" = 8, 16 "= 8

  • The box in which the customer receives his pizza is clean, of the correct size and well closed

  • 1 oz cups are put in the 12" , 14" and 18" boxes

  • Poutine: Recipee and packaging according to standards

  • All the elements of the same order must be ready at the same time

Page 3

PRODUCT QUALITY

  • Pizza sauce: quality, taste, inventory, consistency and proper storage

  • Poutine sauce: quality, taste, inventory, consistency, storage

  • Onions: quality, freshness, inventory, cut, appropriate storage

  • Green peppers: quality, freshness, inventory, cut and appropriate storage container

  • Mushrooms: quality, freshness, inventory, cut and appropriate storage container

  • Broccoli: quality, freshness, inventory

  • Pineapple: quality, freshness, inventory, storage

  • (Buffet) Lettuce: quality, freshness, inventory and storage

  • (Buffet) Cucumber: cut, fresh and stored in water

  • Marshmallows: in a 1/3 tray with lid

  • Bacon: dated, quality, inventory and storage

  • Ham: dated, quality, inventory and storage

  • Ground beef: quality, inventory and storage

  • Chicken: quality, inventory and storage

  • Hot dog sausages: 1 cm thick and cut diagonally

  • Poutine cheese curd: quality, freshness, inventory and date

  • Salt is put on the fries but not on the poutines

  • French fries: timer is respected, no more than 5 minutes in the warmer and packaging

  • Onion rings: timer is respected, inventory and packaging

  • Chicken wings: timer is respected, inventory and packaging according to standart with ranch dip (regular and Buffalo)

  • (Buffet) Dressings: inventory, storage and temperature below 4 oC once the bottle is open

  • (Buffet) Penne: al dente cooking, quality, inventory, storage and dated

  • Garlic bread: prepared and served according to the recipe

  • (Buffet) Coffee: fresh and sufficient inventory

  • (Buffet) Soft drinks in a fountain: very cold mixture.

DOUGH

  • The Salvatoré dough recipe is followed

  • The water temperature is 40oF (4.4oC) or the coldest available

  • The dough is brushed with oil

  • The 6 hour period in the cold room is respected before use

  • The dough trays came out around 11:00 a.m. and 4:00 p.m.

  • The dough taken out and unused after meal times are stored back in the cold room

  • The dough balls are round

  • The dough balls are layered with care (7 '' = 20 / tray, 9 '' = 12 / tray, 12 '' = 8 / tray, 14 '' = 6 / tray, 16 '' = 5 / tray )

  • Dough not used to make standby dough is pricked

  • The dough does not show a sign of having inflated and then deflated

  • The dough is not dry in the trays

  • Keep an airtight lid on the dough trays at all times

RECIPE

  • Proper use of the scale

  • The Salvatoré pizza sauce recipe is followed

  • The Salvatoré recipe for poutine sauce is followed

  • The Salvatoré BBQ sauce recipe is followed

  • (Buffet) The Salvatoré penne recipe is followed.

  • The Salvatore quantity charts are respected

  • The Salvatore quantity chart has not been modified

  • The food preparation is done with the maximum attention (follow-up of the PLV step by step)

  • Food is handled in the appropriate containers

  • All products for sale are approved by the Center of service Salvatoré

  • Extras (placed in the right places on the product)

  • The amount of inventories is adequate

  • There is a good rotation of inventories

STAFF ATTITUDE

  • Counter Attendants are friendly, courteous, lively, expressive and smiling towards customers

  • Counter attendants are punctual and assiduous

  • Counter attendants master the P.O.S and act with precision

  • Counter attendants have a good speed of execution

  • Counter Attendants follow the Partner's guidelines and act immediately

  • Counter Attendants are versatile and gladly help when needed

  • The Cooks are friendly, courteous and lively

  • The Cooks are punctual and diligent

  • Cooks master their task well, act with precision

  • Cooks have a good speed of execution

  • The Cooks respect the Partner's directives and act immediately

  • The Cooks are versatile and gladly help when needed

  • The Delivery Man (s) are friendly, courteous and lively

  • Delivery staff are punctual, flexible and diligent and affix the dome before their shift begins

  • The Delivery Man master their task (order verification)

  • The delivery staff have a good speed of execution while respecting the Highway Safety Code

  • The Delivery Man (s) respect the Partner's directives and act immediately

  • The delivery people are versatile and gladly help when needed

  • Employees have exceptional pride in their work

  • Employees accept constructive criticism

  • Employees help each other

  • Employees have a full smile (at least 6 teeth visible)

  • Staff keep a certain professional distance from the Partner

  • All customers are greeted, '' please and thank you '' after each question

  • (Buffet) All-you-can-eat pizza is suggested first

Page 4

ATTITUDE OF THE PARTNER

  • Attitude towards customer (kind, courteous, smiling towards customer)

  • Attitude towards the service center and the Operations Advisor (healthy, frank, collaborative)

  • Pride toward companies

  • Put the energy required for the success of their business

  • Has a lot of initiative

  • Always ready and on time

STAFF MANAGEMENT / TRAINING

  • (CORPO) Staff training is done with Salvatoré Evaluation documents and is filed in the employee files. (Instruction for the evaluator: 1 With the schedule check the number of employees of the restaurant, 2 In the file look at the employee files and make sure that 75% of the employees have their `` EVALUATION '' Completed Enter the names of employees who have completed their training and the percentage of training completed in the comments.

  • (CORPO) In the DCS, verify that the % of online training is completed. Award the point if at least 75% of the ''average of completed training'' and 100% of ''average owner training'' courses are completed.

  • (CORPO) The Partner uses the '' New employee '' form to hire his staff

  • The Partner opens a file for each employee. The form `` New employee '' is there

  • The Partner Communicates his requirements to employees well

  • The Partner acts towards the employees without using intimidation, hostility, outrage

  • The Partner Does not tolerate that an employee uses intimidation, hostility or indignation towards them

  • The Partner keeps a certain professional distance from his employees

  • The Partner sets an example in all his actions

  • Staff training is adequate according to the positions

  • Cellphones are only used by delivery people. No customer can see a cell phone

  • The Partner immediately deals with any breach of standards by employees

  • The Partner hires "Expressive" counter attendants

  • The Partner hires "Leaders" cooks

  • The Partner hires "Leader" Driver

COUNTER ATTENDANT / DINING ROOM

  • 2-second rule: The employee recognizes the presence of a customer at the counter (if busy, eye contact)

  • Customers are greeted cordially

  • Customers are answered in less than 30 sec at the counter

  • Orders are ready in less than 12 minutes. at the counter

  • Orders are complete and error free

  • We ALWAYS end by thanking the customer

PHONE SERVICE

  • The phone is answered in less than 3 rings

  • Customers waiting on the telephone lines are quickly picked up.

  • Staff respect the most recent ''mandatory telephone speech'' to the letter

  • Staff do suggestive selling

  • We mention the total of the invoice

  • We mention the delivery time

  • Staff are easy to understand

  • Customer complaints over the telephone are handled by the Partner

DELIVERY SERVICE

  • In the admin group, the latest delivery report indicates that 2 of the last 3 weeks are under the branch average delivery time.

  • The driver has one delivery bag per address

  • The delivery person has the Moneris devise at his disposal

  • Orders are complete and error free

  • The delivery man's car carries an illuminated mobile sign that works

MARKETING

  • Restaurant menu are up to date and stapled on each order

  • Delivery people leave menu in the lobby when delivering to an apartment / condo

  • The partner uses the beach flags and flags as needed, the equipment is in good condition and clearly visible.

  • Decorate his restaurant during popular and annual celebrations (with taste). Minimum Christmas and Halloween

REPORTS & MANAGEMENT

  • Net sales are well recorded in the DCS every day

  • Food cost data and number of customers are noted in the DCS

  • The partner makes his schedules according to the traffic of his restaurant

  • The partner is scheduled on the schedule

  • The place for administration is tidy and clean

  • The SRM time is 5 minutes different from the real time.

Page 5

PENALTY SECTION

  • Daily operations log tasks are tracked and initialized boxes are executed on each shift

  • Weekly and monthly operations log tasks are performed.

  • All the points of the last MAPAQ report have been corrected

  • Vegetable dishes and pasta are dated and initialized

  • All employees have their caps, t-shirts, nametag, pants or Bermuda shorts. The cooks have their hair and beard nets. The delivery person have Salvatoré coats.

  • The cheese is weighed, the beef and bacon are portioned with the ramekins

  • The timer is used at all times at the fryer station

  • The production schedule is respected

  • Manager's signature

Page 6

  • Take 50 photos of the restaurant, signs, pylon and exterior for the construction department.

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