Team Performance Review - Full Service

• Audit Title

• Panchitos & Pericos Audit Number

• Panchitos/Pericos Store Location:

• Conducted on

  Date

• Director of Operations: (auditor)

• Location
  Address

• Personnel

Restaurant Exterior

• Are the exterior lights in working condition?

  Yes

  No

  N/A

• Parking lot, signs, patio and building

• Are posted signs professional in appearance and relevant?

  Yes

  No

  N/A

• Check signage for professional looking appearance and lamination. Check for relevant content (holiday hours etc.)

• Is facility entry way clean and free of debris?

  Yes

  No

  N/A

• Check entry sidewalk and doorway for cleanness.

• Is the landscape well maintained?

  Yes

  No

  N/A

• Drive around parking area before entering facility, check trash cans near entry way

• Is the parking lot clean and free of debris?

  Yes

  No

  N/A

• Lawn, trees and shrubs around property

Restaurant Interior - Customer View

• Is host stand clean and presentable?

  Yes

  No

  N/A

• Clean and uncluttered

• Is the waiting area clean?

  Yes

  No

  N/A

• Floors, chairs, tables clean and well maintained

• Is the main area floors clean?

  Yes

  No

  N/A

• Look at general area and under tables/booths for debris

• Are tables and chairs well maintained?

  Yes

  No

  N/A

• Check for signs of excessive ware, damage and miss-match (non standard furniture), broken furniture or lop sided tables

• Is decor clean and free of dust?

  Yes

  No

  N/A

• Check hanging decor, plant, furniture, windows and interior signage

• Is the bar area clean and well maintained?

  Yes

  No

  N/A

• Look for empty plates and glasses. Check counter top for cleanliness.

Restaurant Operations - Host

• Was the customer greeted by a Host within 20 sec of arriving at the station?

  Yes

  No

  N/A

• Check time it takes for customer to be greeted by Hostess when they approach their station

• Did the Host greet the customer friendly, make eye contact and pause for customer response?

  Yes

  No

  N/A

• Host should greet the customer warmly, make eye contact and wait for customers response.

Restaurant Operations - Back of House

• Is the recipe book actively being used?

  Yes

  No

  N/A

• During cooking hours, look for book and cards physically out at cooking area

• Does every cooler have a thermostat inside of the unit and are they recording 40 degrees or below?

  Yes

  No

  N/A

• Visit walk in and reach in coolers and record temp in audit.

• Is the food holding the required temperature?

  Yes

  No

  N/A

• Check temperature with thermometer - the holding temperature is 135 degrees for hot food and below 40 for coolers

• Are all BOH Managers SafeServ Certified?

  Yes

  No

  N/A

• Certificates are held at corporate office. Check prior to arrival.

• Has the BOH management team had a staff meeting within the last 90 days?

  Yes

  No

  N/A

• Documentation kept at corporate office. Check prior to arrival.

• Are the vendor par level sheets being utilized?

  Yes

  No

  N/A

• Ask MK for Par Level Sheets; look for use to current date/day of the week.

• Are the prep par level sheets being utilized?

  Yes

  No

  N/A

• Look for prep par level clip board in kitchen. Check for use.

• Are weekly safety meetings being held?

  Yes

  No

  N/A

• Refer to BOH log book.

• Was the unit labeling, dating and rotating merchandise in the unit?

  Yes

  No

  N/A

• Check walk in cooler containers - first in first out.

• Is the equipment being used safely and properly?

  Yes

  No

  N/A

• Used safely as per manufactures instructions.

• Is the kitchen equipment in good and safe condition?

  Yes

  No

  N/A

• Check condition of equipment. Look for excessive ware, torn or broken parts and unsafe items.

• Is the dry storage clean, organized and free of debris?

  Yes

  No

  N/A

• Visit the dry storage area. Check for proper storage and cleanliness.
  

• Is the walk in cooler clean, organized and free of debris?

  Yes

  No

  N/A

• Visit walk in cooler. Check for proper storage and cleanliness.

• Are all other kitchen areas clean, organized and free of debris?

  Yes

  No

  N/A

• Check general kitchen area. Check for proper utilization and cleanliness.
  

• Are cutting gloves worn by all employees? (in task item)

  Yes

  No

  N/A

• Check during usage. Cutting gloves should be worn by employees when using knives.

• Is the food presentation and presentation in accordance to corporate policy?

  Yes

  No

  N/A

• Check for right portions, placement of food on plate and condition of chinaware. Refer to look book.

• Are the employees dress and appearance in accordance to company policy?

  Yes

  No

  N/A

• Check company manual for proper dress/appearance guidelines.
  

Safety and Sanitation

• Is proper sanitation standards followed according to health codes?

  Yes

  No

  N/A

• Check kitchen environment for violations. Are employees washing hands regularly.

• Is kitchen equipment clean and free of grease build up?

  Yes

  No

  N/A

• Check cooking areas, frying stations and prep area for signs of grease build up.

• Are safety instructions posted?

  Yes

  No

  N/A

• Check kitchen for safety instructions.

• Are exhaust filters cleaned weekly?

  Yes

  No

  N/A

• Check the condition of the filters for excessive grim build up.

• Is the floor adjacent to the deep fryer dry and free of grease?

  Yes

  No

  N/A

• Check the floor area for signs of grease. The area should not be slippery.

• Are Cross Contamination prevention procedures being followed?

  Yes

  No

  N/A

• Check cooking areas and walk in for possible cross contamination conditions.

• Are personnel hygiene policies being followed?

  Yes

  No

  N/A

• Hair net, washing hands between touching food items etc.

• Has the site had a Pest Control visit within the last 30 days?

  Yes

  No

  N/A

• Check with Corporate office for last pest control visit.

• Are cleaning supplies properly used, labeled and stored?

  Yes

  No

  N/A

• Check cleaning storage area for proper labeling of cleaning supplies.

• Are doors opening to the loading dock locked when not in use?

  Yes

  No

  N/A

• Check loading dock, if no delivery present, the doors should be secured.

Restaurant Operations - Customer Cycle

• Was the customer seated expeditiously?

  Yes

  No

  N/A

• Check for guest sign in sheet, tables un-bussed, empty tables and the sense of urgency from the staff.

• Was the chips and salsa delivered within 20 sec?

  Yes

  No

  N/A

• Check the time from seating to being served chips and salsa

• Did the server greet the table within 45 sec?

  Yes

  No

  N/A

• Time it takes for the server to make first contact with the customer

• Were non-alcoholic drinks served within 2 min. from being ordered? (alcoholic 3 min.)

  Yes

  No

  N/A

• Check time from drink order to actual drop off at table. Note friendliness of staff. Did the server present themselves and the company well?

• Were all alcoholic beverages accurate during visit?

  Yes

  No

  N/A

• Customer not satisfied with order, incorrect drink served. Note: ensure contact with server or bartender to get ticket number and issue details

• Was order recorded in Aloha expeditiously?

  Yes

  No

  N/A

• Check time from customer placing order with server and time it takes server to enter into Aloha

• Was the point of axis system utilized when delivering food to table (greater than 3 guests at table)?

  Yes

  No

  N/A

• Server should place plates using the Point of Axis and work around the table. From the point closes to host stand around the table. Ensures orders are correct. Check for signs of "Auctioning Off" food. Example: "Who had the nachos?"

• Was food delivered timely in accordance with company policy?

  Yes

  No

  N/A

• 6 min. Apps; 6 min Breakfast; 8 min Lunch; 12 min Dinner; 6 min Desert

• Did the server exercise the 1 min. 1 bite policy?

  Yes

  No

  N/A

• Server should check back with the table within 1 min. or 1 customer bite of food. Note servers demeanor, is it a pleasant interaction with the guest?

• Were all food orders accurate during visit?

  Yes

  No

  N/A

• Customer not satisfied with order (example: hot, cold, added or missing items). Incorrect menu item served. Note: ensure we visit the Expo or server immediately to get issue details and ticket number to note.

• Was the guest check delivered timely in accordance with company policy?

  Yes

  No

  N/A

• For breakfast and lunch, drop the check with the meal. For dinner with no dessert, drop the check immediately; for dinner with desert, within 2 min.

• Was guest check picked up expeditiously?

  Yes

  No

  N/A

• Note the time it takes for server to retrieve check from table

• Did the server return customers receipt within 1 min.?

  Yes

  No

  N/A

• Time between check pick up and receipt drop off.

• Was the table bussed within 2 min. of customer's departure?

  Yes

  No

  N/A

• Time from customers departure and the bussing of the table. Check for signs of server pre-bussing the table.

Restaurant Operations - Front of House

• Are all FOH Managers TABC Certified?

  Yes

  No

  N/A

• Check with Corporate office - HR department for certification.

• Are all permits/licenses up to date and visible?

  Yes

  No

  N/A

• Check front entrance near host area for certificates.
  

• Has the FOH management team had an employee meeting within the last 90 days?

  Yes

  No

  N/A

• Check with Corporate office for certification prior to visit.

• Was there a pre-shift meeting for FOH employees?

  Yes

  No

  N/A

• Check FOH log book.

• Are weekly safety meeting being held?

  Yes

  No

  N/A

• Are weekly policy and procedure talks being conducted?

  Yes

  No

  N/A

• Was the FOH Manager consistently visiting guests?

  Yes

  No

  N/A

• Look for FOH manager engaging guests in a positive and friendly manner.

• Was the restaurant clean, organized and free of unsafe conditions?

  Yes

  No

  N/A

• Check floors, tables, walls, decor and windows.

• Were the restrooms clean, organized and free of unsafe conditions?

  Yes

  No

  N/A

• Check floors, sinks and receptacles.
  

• Are the employees dress and appearance in accordance to company policy?

  Yes

  No

  N/A

• Non skid shoes, uniform and appearance as detailed in employee manual.

• Is the Alcoholic drink preparation and presentation in accordance to corporate policy?

  Yes

  No

  N/A

• Are appropriate garnishes used, appropriate glassware for drink, fresh limes, fresh fruit

• Is the Non-Alcoholic drink preparation and presentation in accordance to corporate policy?

  Yes

  No

  N/A

• Example: foggy tea, cup used etc.

To Go Operations

• Did the To-Go cashier greet the guest within 15 sec?

  Yes

  No

  N/A

• Was order placed within 1 min from guest coming to counter? (walk in guests)<br>

  Yes

  No

  N/A

• Was the order packaged and ready for the guest within the correct cycle time?

  Yes

  No

  N/A

• Breakfast 6 min., Lunch 8 min., Dinner 12 min.

• Was the order accuracy checked for each customer?

  Yes

  No

  N/A

Human Resources

• Is the New Hire packet filled out and turned in timely as per company policy?

  Yes

  No

  N/A

• Check with HR for W2, I9 and all required new hire paper work

• Did the Unit's Counseling Forms rating score good or better?

  Yes

  No

  N/A

• Check with HR for previously closed month

• Were the employees that handle alcoholic beverages TABC certified?

  Yes

  No

  N/A

• Check with HR for current certifications

Finance

• Is the Alcoholic Comp Procedures being followed?

  Yes

  No

  N/A

• There will be a log in the Bar Area with the comps and manager sign off

• Are the Food Comp Procedures in accordance with company policy?

  Yes

  No

  N/A

• Corporate and Manager comp policies followed

• Is the Deposit made daily?

  Yes

  No

  N/A

• Check with Finance
  

• Is the DSDR sent daily?

  Yes

  No

  N/A

• Check with Finance

• Are all vendors checking in via the log book?

  Yes

  No

  N/A

• Check with the Purchasing Department for last 2 weeks, cross reference with store log book

Marketing

• Was there a "Feed the Teacher" event performed within the last 60 days?

  Yes

  No

  N/A